Roasted Butternut Squash and Veggie Soup – #SundaySupper

This week’s edition of #SundaySupper is all about “Squashing Winter” and is hosted by Heather, of Girlichef. Thank you, Heather!! I’m participating this week with my Roasted Butternut Squash and Veggie Soup.

This deliciously “squashed” soup can go from fancy (see above) to casual (see below), and anywhere in between (use your imagination, LOL). It’s super fast and easy to whip up and can be a lovely starter soup to compliment any dinner entree (think Thanksgiving), or it can totally stand on its own as the main course (think Saturday night sitting beside a roaring fire)…Talk about versatile!

What makes this recipe so different from all the other butternut squash soups you’ve had before, you ask? It’s the oven roasting of the squash, sweet potatoes, apple and various soup veggies that makes this a deeply flavorful and heart warming soup. It’s definitely not that ‘one note’ butternut squash soup we’ve all had in the past, and I just know you’ll be knocked over by it’s depth of flavor! This recipe will no doubt “squash” the competition 😉

ROASTED BUTTERNUT SQUASH AND VEGGIE SOUP     {PRINT THIS RECIPE}


1 butternut squash, halved and seeded
1 large sweet potato, peeled and cut into chunks
1 large Granny Smith apple, peeled and cut into chunks
1 large red onion, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1-2 cloves garlic, peeled
olive oil
salt and pepper
2 cups chicken broth (more if you’d like a thinner soup)
1 cup dry white wine
1/2 cup half and half
2 teaspoons salt
1 teaspoon black pepper
freshly grated nutmeg
Pepita seeds for garnish
Find out how to make the bread bowls here.

-Preheat oven to 425 degrees.
-Prepare 2 baking sheets by lining them with aluminum foil (optional but makes for quick clean up).
-Place the butternut squash, sweet potato and apple on one of the sheets and drizzle with olive oil. Season with salt and pepper.
-Place the onion, carrots, celery and garlic on the second prepared baking sheet. Drizzle the veggies with olive oil and season with salt and pepper.
-Place the the baking sheets in the oven for 20-25 minutes.
-Remove the baking sheets from the oven and transfer the sweet potato and apple to the baking sheet with the carrots and celery. Allow to cool.
-Place the butternut squash back into the oven and continue to roast for an addition 20 minutes.
-Remove the squash from the oven and allow to cool completely.
-Once cooled, use a spoon to scoop out 1 half of the cooked butternut squash and place in a high speed blender (*see below for instruction on using an immersion stick blender).
-To the blender add in 1 cup of the chicken broth, 1/2 cup of the white wine, 1/4 cup of half and half, half of the roasted veggies, 1 teaspoon salt, 1/2 teaspoon black pepper and a nice sprinkling of the nutmeg.
-Cover and blend on high until smooth and creamy.
-Pour the blended soup into a container and continue the process with the additional squash, liquids and veggies.
*If using an immersion blender, add all the ingredients into a large stock pot and carefully blend all the ingredients until smooth and creamy.
-Heat through right before you’re ready to serve.
-To serve, ladle the soup into bowls and garnish with Pepita seeds.

This soup can be made a few days in advance of when you’re planning on serving it which makes it a hostess’ (or busy mom’s) dream!  Oh, before I forget… it freezes beautifully too.

And now for 50, count ’em, 50, more amazing “Squash Winter” recipes, check out all the links below and be prepared to get your squash on 😉

Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
• Pumpkin Sweet Rolls from Basic N Delicious
• Winter Squash Rolls from Hot Momma’s Kitchen Chaos

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Butternut Squash Soup with Spiced Crème Fraîche from 30AEats.com
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash Mac and Cheese from A distinguished palate
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D’s Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Bake from The Foodie Army Wife
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Butternut Squash Risotto from La Bella Vita Cucina
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear’s Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Roasted Kuri and Buttercup Squash with Rosemary from Delaware Girl Eats
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama’s Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Butternut Squash Pie with Cinnamon-Brandy Whipped Cream from The Texan New Yorker
• Layered Pumpkin Gingerbread with Hot Caramel Sauce from Webicurean
• Pumpkin Pie Crumb Bars from Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. – See more at: http://www.girlichef.com/2013/11/SquashinWinter-SundaySupperPREVIEW.html#sthash.7R23FKu6.dpuf

Until we eat again,