Roasted Butternut Squash Soup
As soon as that fall air starts coming through the windows, I start searching for soup recipes. Anyone else? I know I’ve already said that fall changes my kitchen, but soups are just one of the best cold weather fixes. I love them because they’re usually easy and there are almost always leftovers. I love a dish that keeps on giving, ya know?
​It is unusual for me to order soup when I’m out at a restaurant. There is only one place that I always order soup and that’s a small cafe in my hometown where I also waitressed for many years in high school and college. The split pea is perfect and you just have to get it every time you’re there. Another one of my favorite restaurants is Frankie’s Sputino in Brooklyn, NY. My husband worked in the area for a few years and I would often meet him there on a Friday night. We would always get a glass of wine and some salad before getting as much pasta as we could justify. The classic Italian dishes are so simple, but so so yummy. Now I am starved for restaurant dining, but the good thing is my husband purchased the Frankie’s cookbook for me right before covid started. So, now I can make their meatballs (so good), and I tried their butternut squash soup recipe, with a few twists.
This recipe has one twist in it that caught my eye because butternut squash soup can be pretty dull and basically the same no matter what recipe you use. I have made a few and this one just has a flavor unlike anything else.
The secret is the Five Spice. Have you ever used it? I hadn’t before this, but now I’m excited to try it with other things. The five spices it includes are cinnamon, fennel, cloves, star anise, and white pepper. It really adds a new level that I don’t think any other recipes achieve. The other ingredient I like in this recipe is the sweet potato, creamy and sweet! Some people use apples which are good too, but sometimes too sweet and not the same texture.
I used a few additional ingredients that I love, but I think this one is a winner. It’s very simple as the directions are few. I would love to eat this alongside a nice fancy grilled cheese, maybe some gruyere. It would also work great for an appetizer course for Thanksgiving day! ​
Roasted Butternut Squash Soup
Ingredients
- 3 lbs butternut squash pre-cut
- 1 sweet potato
- 2 small shallots
- 2 cloves garlic
- avocado oil
- salt and pepepr to taste
- 1 tsp five spice
- 1/2 tsp sage
- 2 1/2 cups vegetable broth
- 1 tsp honey to taste
Instructions
- Roast squash and potato at 350 for an hour with oil, salt, pepper
- At 20 minutes, take out the squash add the garlic and onion and toss before putting back in the oven for 40 more minutes.
- Add everything to blender until smooth- add more broth if needed
- Reheat in a pot over stove just before serving
Video
More Recipes You’ll Love:
