Oct 28, 2022

Rich & Creamy Roasted Butternut Squash Soup

Hello Dolls,

This simple and delectable butternut squash soup soothes my eager autumnal tastebuds. In my Autumn Homemaking Vlog, I shared 3, yes 3, autumn recipes. This recipe was simplest to make and you can see that step-by-step in my Autumn Housewife Diary vlog.

Let's Start Cooking!

1 large butternut squash

4 cups of chicken broth or vegetable broth

1 tablespoon of garlic powder

1/8 teaspoon ground nutmeg

1 teaspoon maple syrup

2 tablespoons butter

1/2 tablespoon salt

Freshly ground black pepper, to taste

1 tablespoon olive oil

Whole milk for drizzle, optional

Preheat the oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper.
Cut butternut squash in half.
Place the butternut squash on the pan and lightly drizzle each half with olive oil. Rub in the olive oil and sprinkle with salt and pepper.
Turn the squash face down and roast for 40-50 minutes. It should be fork-tender. Let cool for about 10 minutes.
In a small saucepan, add chicken broth, garlic powder, salt, ground nutmeg, maple syrup and butter. Bring to simmer.
Scoop the butternut squash flesh into your blender. Toss away the outer layer skin.
Add the chicken broth mixture into blender and pulse blend until smooth.
Taste & stir in more salt and pepper, if needed.
Drizzle whole milk on top. Garnish with dried parsley.