Mal’s Roasted Butternut Squash Soup

Sharing is caring!

One thing you will learn about me if you stick around long enough, is I frickin love soups. I love making soups and I love eating soups. I can make a mean soup, they are kind of my specialty. And this roasted butternut squash and sweet potato soup with maple and ginger is one of my favorites.

My poor husband eats soup probably more than he would like, but this time of year, I’m not even sorry about it. It’s like -30 with the wind chill, who doesn’t want soup when it’s that ridiculously cold? He will just have to suck it up;)

I am proud to say, however, that he doesn’t complain too much, because even said husband, who “hates squash”, loves this butternut squash soup!

I’m killing it at this housewife thing. It’s fine.

This soup is creamy, and filling, and super simple to throw together once everything is chopped. My favorite time to make it is in the fall when it’s just starting to get brisk, but it’s great on a cold polar vortex night as well:)

This post may contain affiliate links. Please read my Disclaimer for more info.

I used to blend this soup in my regular blender, which worked fine and all, but it’s just another big thing that needs washing! I highly recommend grabbing yourself a hand held immersion blender, we got one as a wedding gift and I’m a huge fan! If you’re in the market for one, feel free to use my affiliate link and grab one right here!

Mal’s Roasted Butternut Squash Soup

I love serving this soup with a scoop of sour cream and some crunchy bread or croutons! I’m sure some crispy bacon or roasted nuts would be delicious as well!

Ingredients

• Olive oil
• Salt
• Pepper
• 1 medium-large butternut squash or 2 smallish ones (somewhere around 3 pounds total)
• 2 large sweet potatoes
• 4 tablespoons butter
• 3 cloves of garlic, minced
• 2 inch piece of fresh ginger, peeled & grated
• 3 carrots, roughly chopped
• 3 stalks of celery, chopped
• 1 large onion, chopped (I like sweet yellow ones for this recipe, but it doesn’t really matter)
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon nutmeg
• 1 tablespoon each of thyme and sage (preferably fresh)
• 2 tablespoons of maple syrup
• 3-5 cups of chicken stock or broth (could use vegetable to make it vegetarian friendly!)
• Milk (optional)
• Cream (optional)

Method

1. Preheat your oven to 425 degrees
2. Cut butternut squash in half and scoop out the seeds. Drizzle both sides with olive oil, and sprinkle with salt, pepper, and a little nutmeg. Place cut side down on baking sheet. Poke sweet potatoes with a fork several times and place them on baking sheet with the squash.
3. Roast squash and potatoes for roughly an hour or until yummy and tender!
4. While those roast, roughly chop the carrots, celery, and onion. Mince the garlic, and peel and grate the ginger.
5. Heat the butter in a large dutch oven (if you’re looking for a great one, you can use my affiliate link and snag the one I’ve got, I LOVE it! Once butter is melted and starting to brown, add in all the veggies and saute until just soft, toss in the garlic and ginger and cook until fragrant.
6. Once cool enough to handle, scoop out the squash and sweet potatoes with a spoon an add them to the pot.
7. Add red pepper flakes, nutmeg, thyme, and sage. I like to stir and let it cook another minute or 2.
8. Add about 3 cups of broth to begin with and bring everything to a boil. Let boil for about 10 minutes.
9. Add in the maple syrup and a cup or so of milk (You can omit the milk, I’ve done it. I just like the little extra creaminess it adds.)
10. Use an immersion blender to blend everything into creamy goodness! Add more broth if necessary. (You can also use a regular blender, just do it in batches!) Drizzle with heavy cream before serving:)
11. Let me know down below in the comments if you’ve tried this recipe and what you thought!

XoXo,

The Beautifully Mediocre Mama

Sharing is caring!