This soup surprised me. I’ve made countless butternut squash soups and they never lived up to my expectations. I fell in love with butternut squash in 2004 and have been searching for an amazing soup recipe since. Luckily, I found it! This soup is very simple; with a short ingredient list and short cooking time, it’s perfect for week nights.
Roasted Butternut Squash Soup
Recipe by Rachael Ray Everyday September 2011
2 onions, quartered
1 pound cubed butternut squash
2 serrano chiles, halved and seeded
1/4 cup olive oil
1 quart chicken broth
2 T light brown sugar
3/4 t cinnamon
1/4 cup heavy cream
1. Preheat oven to 450 degrees. On a baking sheet, toss onions, squash, and serrano chilies with olive oil, salt, and pepper. Roast for 20 minutes.
2. Warm broth in a pot over medium heat. Add roasted vegetables, brown sugar, and cinnamon. Puree. Stir in cream and serve.
Just a couple notes on this recipe:
1. You don’t have to use light brown sugar. I used regular brown sugar and it’s perfectly fine. You don’t need to fret about the small stuff!
2. The serrano chiles give it a nice quick but its not over powering. It just provides warmth.
3. I labeled this also as vegetarian because you could obviously use veggie broth rather than chicken.
4. If you don’t have an immersion blender, do what I do! Use your blender. It took me 2 batches to puree all of it but it works great. Just make sure to leave a crack on the top and cover it with a dish towel so it doesn’t pop the top off and cause soup to go all over your cupboards. That actually happened once to my dad. I’ll never forget it, because Jason (my brother) was very young, sitting up on the counter, I believe shirtless, when it happened. The hot soup went all over, including on him! Not fun to clean up.