Chunky Roasted Butternut Squash Soup is a hearty soup chocked full of potatoes, butternut squash with the flavors of onions, sweet red peppers and parsley all in one tasty pottage. This is a thick creamy soup that has incredible color and flavor.
It's the perfect time of the year to make, rather you have an abundance of these vegetables in your garden now, or you are craving a good soup to warm your soul on a chilly evening, this dish fits the bill.
One of the nifty things about this recipe it can be made quickly with a preparation and cooking time of about 45 minutes, the secret is to have the squash cooked in advance. With the squash cooked ahead of time you merely peel a couple of potatoes, saute your veggies, throw it all together and simmer for 10 minutes, and it is ready to be devoured.
Chunky Roasted Butternut Squash Soup Ingredients:
- 2-1/2 cup raw potatoes chopped into small pieces
- 1/2 cup raw celery chopped fine
- 1/2 cup raw onions chopped fine
- 1/2 cup raw red sweet pepper chopped fine
- 2 Tablespoons corn or olive oil
- 1/2 cup fresh parsley chopped fine, plus additional for garnish
- 2 cups chicken broth
- 1-1/2 cups whole milk
- 3 Tablespoons butter
- 3 cups cooked butternut squash or other winter squash variety
- Salt and Pepper to taste
- Fresh Parmesan cheese for garnish
- Hot Sauce for garnish-optional
- Add potatoes and chicken broth to large saucepan. Cover, bring to boil and simmer potatoes in chicken broth until fork tender about 10-12 minutes. Do not drain.
- While potatoes are cooking, add oil to frying pan and heat up on medium heat, adding the onions and celery to the pot, saute for 5 minutes. Next, add red pepper saute for 3 additional minutes, and then add the parsley and saute an extra 2 minutes.
- Prepare squash ahead of time, by cutting the squash in half and removing seeds. Add a little water to each squash cavity, and bake at 375 degrees until fork tender, about 50 minutes. Remove squash from oven and scoop the squash out of the charred skin. Add 3 cups of this squash to food processor with one cup of milk and pulse until smooth.
Putting it all Together:
- Add the cooked onion, celery, red pepper, parsley, pulsed squash, butter, salt, pepper and remainder of milk, to cooked potatoes with chicken broth, cover and bring to a light simmer for about 10 minutes.
- Garnish with fresh parsley and Parmesan cheese and serve. For those of you that like your soup to have a little punch and a few drops of hot sauce.
Don't throw the squash seeds away, they make a scrumptious snack.
- Just remove the seeds from the squash before cooking the squash.
- Clean them by running under running water over a strainer. Soak them in one cup of water with 1/2 teaspoon salt for 1 hour.
- Remove from salted water and lay seeds on a cookie sheet, spray seeds with canola oil, lightly season with salt and garlic powder and bake in a 225-degree oven for an hour or until seeds are crunchy.
Photos property of Valerie Boese.