Thursday, October 31, 2013

Roasted Butternut Squash Soup

I went back and forth on whether or not to publish this post because these pictures are not good at all and don't do this amazing soup the justice it deserves.  But - since this soup was so amazing I had to share it with you all and since I will probably make it again, I'll just update the pictures when I do.  Does that work - am I forgiven for my bad lighting and lack of garnish in my presentation?

So, how good is this Roasted Butternut Squash Soup? My Little Man, the pickiest eater in the house, ate 3 bowls of this! He also ate another 2 when I served the leftovers later in the week.  If only I could convey to you how important this is.

The flavor from the roasted butternut squash is great paired with the sweet Italian sausage (I may go spicy next time just for a contrast) and then its topped with some creamy sour cream.  This is rich and wonderful it's Fall in a bowl...Enjoy!!

recipe adapted from Serious Eats
1 Butternut Squash (large, about 3-4 pounds)
4 links Sweet Italian Sausage
1 Medium Onion, Diced
4 Garlic Cloves, Minced
5 Cups Chicken Stock
1 1/4 cups Heavy Cream
1/4 teaspoon Ground Nutmeg
Olive Oil
Salt and Pepper
 Sour Cream to Top (Optional)

   Preheat oven to 425. Cut the squash in half and clean out the seeds.  Place the squash cut side up on an aluminum foil lined baking sheet and drizzle with olive oil (or melted butter) and season with salt and pepper.  Roast in oven until fork tender, about 50 minutes.

  While the squash is cooling, heat a dutch oven over medium heat.  Add the sausage (casings removed) to the hot pot and brown until cooked through.  Use a potato masher to break up the sausage.  Once its done, remove to a paper lined plate and allow to drain a bit.  Add the onions to the fat in the pot and saute until softened, about 5 minutes.  Add in the garlic and cook until fragrant.  Pour in the chicken stock, scraping up any brown bits at the bottom of the pot.  Scoop out (or peel) the squash and add it to the pot.  Bring the soup to a boil and lower to a simmer for about 15 minutes, stirring occasionally.  

   Puree the soup with an immersion blender or a regular blender (in batches) until smooth.  Add the cream, sausage and nutmeg and bring back to a simmer.  Add salt and pepper to taste and serve topped with a dollop of sour cream.  

Linking up to these happening parties!

One year ago I made Caramelized Butternut Squash  

Two Years ago I made Mujadara \

Three years ago I posted about November being Pancreatic Cancer Awareness Month 


  1. Wow that looks like a fantastic soup, perfect for this time of year!

    Happy Blogging!
    Happy Valley Chow

  2. Your Roasted Butternut Squash Soup looks delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I love butternut squash but I've never made butternut squash soup, this sounds incredible! Thanks for sharing on the weekend re-Treat link party.

  4. Mmmmh... sounds delicious! Pinned for future reference :)
    MammaNene @


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