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a bowl of butternut squash soup and sourdough bread
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Autumn Harvest: Easy Roasted Butternut Squash Soup.

Ingredients

  • 1 large butternut squash
  • 2 cups homemade bone broth or store-bought
  • 1 onion chopped
  • 2-3 cloves of garlic minced
  • 1 jalapeño seeded and chopped (optional, for a hint of spice)
  • Olive oil salt, and pepper to taste

Instructions

  • Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place it cut-side down on a baking sheet and roast for about 40-50 minutes, or until the flesh is tender.
  • Prepare the Soup Base: Once the squash is cooked, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to a large pot. In the same pot, heat a bit of olive oil over medium heat and add the chopped onions. Sauté until they become translucent, then add the minced garlic and chopped jalapeño. Cook for an additional 2-3 minutes until fragrant.
  • Combine Ingredients: Add the roasted squash flesh to the pot along with the bone broth. Stir well and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
  • Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Season with more salt and pepper to taste.
  • Serve and Enjoy: Ladle the soup into bowls and serve it hot with a side of crusty sourdough bread and butter. The creamy texture and the subtle sweetness of the butternut squash, combined with the perfect hint of spice from the jalapeño, create a heavenly dish that truly celebrates the flavors of fall.