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Roasted Butternut Squash Soup

Published Sep 23 2019 in Cottage Living, Fall, Recipes

As soon as the evening temperatures cool this time of year, do you find yourself craving comfort foods and warming fall flavors? Well, this roasted butternut squash soup will satisfy those cravings!

With its traditional aromatics of cinnamon, nutmeg, ginger and allspice, this soup is enhanced with savory curry, cumin and a touch of jalapeno for added complexity. Straightforward to make, and easy to double for freezing extras, I hope you enjoy this delicious fall dish!

Roasted Butternut Squash Soup

serves 6

  • 3-4 lb. butternut squash
  • 2 medium onions, diced
  • 1 small apple, diced
  • 2 c. chicken broth
  • ¼ c. half-and-half
  • 2 TBS olive oil plus extra for seasoning squash
  • 1 tsp. pumpkin pie spice
  • 1 tsp. yellow curry powder
  • ½ tsp. black pepper plus extra for seasoning squash
  • ¼ tsp. cumin
  • ¼ tsp. ground jalapeno
  • salt for seasoning squash

Heat oven to 425 degrees Fahrenheit. Slice butternut squash in half lengthwise. Drizzle olive oil and season with salt and pepper on the flesh side. Place squash flesh side down on a baking sheet lined with foil. Bake for 50-60 minutes until squash is fork tender.  

Warm olive oil in a pot over medium heat, then saute diced onion and apple. Once the onion is translucent, scoop cooked squash from its skin into pot. Add chicken broth and simmer for a few minutes. With an immersion blender, blend the contents of the pot until smooth.  Stir in half-and-half, seasonings and adjust as needed to taste preference.

Suggested garnishes: cilantro, parsley, pepitas, sunflower seeds.


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