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a beautiful bowl of soup

Soup Recipes

Serves 6 to 8

Prep time: 10 mins
Cook time: 45 mins
Ingredients:
1 Large Butternut Squash, peeled, seeded and cut into large chunks
1 Large Yellow Onion
2 Carrots, peeled and cut into large chunks
3 Stalks of Celery, cut into large chunks
6 Cloves of Garlic, peeled but not chopped
8 or so Leaves of Fresh Sage
3 to 4 Tbsp of Olive Oil
Salt and Pepper, to taste
2 tsp of Chili Powder
4 cups (or a bit more) of Vegetable Stock
Goat Cheese for serving (optional)
A Few Dashes of Hot Sauce

Process,

1) Preheat your oven to 375 degrees.

2) On a large baking sheet, toss together the butternut squash, carrots, celery, onion, garlic, sage, oil, salt, pepper and chili powder. Roast the veggies for about 45 minutes to an hour or until tender (make sure you stir them around a bit).

3) Puree the veggies with a splash of stock in a blender (do it in batches because you don’t want to overcrowd the blender).

4) Add your pureed mixture to a saucepan, add enough stock to get your desired consistency (this soup should be slightly on the thicker side) let it simmer for about 5 to 6 minutes.

5) Ladle into a bowl and serve with a slice of goat cheese on top and a few dashes of hot sauce if you like a bit of heat.

Recipe By: Laura Vitale

25 Responses to Roasted Butternut Squash Soup Recipe

  • Chris Hembury says:

    Cheers Laura! i shall be doing this for christmas starter!!!!

  • Grant Montgomery says:

    Tastes so good. Thanx for the vid.

  • kaumudi vasantharao says:

    how long can we keep it in the freezer.. you mentioned months.. was that
    month or week Laura?

  • Krešimir Cindrić says:

    This is my new favourite soup!

  • Pat Martimucci says:

    My mother used to make squash with potatoes and a little tomatoes added for
    color. Do you have any idea what could actually be in this recipe and what
    type of squash she could have used ? 

  • rickybobby6964 says:

    +lobiapolo2012 she uses “Better than Boillon” paste

  • maheens says:

    Tried this today. Quick and easy (squash is a little hard to cut raw!) but
    result was a great soup!!!! Note: If using fresh red chilli powder used in
    Indian curries, cut the quantity down because it’s very hot!! Laura as
    always, another wonderfully delicious result using your recipe thank you so
    much :)

  • Penny Katana says:

    “Will it blend?” That is the question. ;)

  • laverlene lain says:

    i saw a advertment on u and i saw a video on u AT the same time! U rule
    Laura

  • jeanjjaawesome says:

    hey laura i tried your recipe and somehow I find that the soup is actually
    not as sweet as i would like it and takes a little too sharp for me. Could
    it be because my squash wasn’t sweet enough? I also used basil leaves
    instead of sage in my soup. Does that make a difference? 

  • Jacqueline Granados says:

    Can you pleaseeeeeeeeee make a broccoli cheddar soup!!! Love all your
    recipes. You can never go wrong with any of them!

  • Olivia Jenkins says:

    hehe. the world is your pickle. Great recipe Laura!

  • CPRTn says:

    He who believes in JESUS CHRIST has everlasting life ! Open your heart to
    Jesus Christ and you will be saved !

  • Niq Smalls says:

    Just finished making this it’s absolutely delicious!!!!

  • Cassandra Anglin FitandFree says:

    Oh my goodness that looks delicious!!!!

  • dsfvvdf df d says:

    Haha I made a soup once and put it in the blender when it was still hot!!
    Omg disaster, so def let it cool!

  • Manny says:

    ive been watching for 5 years, when the hell is food network going to place
    interest in you! You deserve it Laura!

  • 1024specialkay says:

    “I like the little heat in my life” hahaha Laura!

  • DCARA06 says:

    Wow, this would be so good! The key is to roast your veggies, Amazing the
    flavour that they have!!

  • Paulette Martinez says:

    Im in love with your channel!! Thanks for making this!

  • Safa Shehadeh says:

    Ur food is great ur so pretty but ur voice is kinda annoying at times

  • brandnamevu says:

    Can you use chicken stock instead of vegetable stock?

  • hyprsyko says:

    thanks! sounds good =)

  • anye76 says:

    omit the carrots thats all. I’ve made this soup with and without carrots
    can’t tell the difference personally.

  • anye76 says:

    I did sour cream added a little lime zest and a little fresh (few tsp) lime
    juice to the sour cream mixed well, nice dollop, it was amazing, nice blend
    of flavors. Something about the lime just set it all off. It was most
    delicious. I think I’ll make this weekly it was that good.