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In this post, you will learn how to make Roasted Butternut Squash Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Roasted Butternut Squash Soup.
- 2 cups butternut squash, peeled, seeded and chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup hazelnuts, roasted and chopped
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon fresh sage, diced
- 2 cups vegetable broth (or chicken broth)
- 1 pinch red pepper flakes
- Sour cream, for garnish
- Preheat oven to 375 degrees F.
- Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender.
- Remove the foil for and roast for an additional 5 minutes.
- On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.
- Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine.
- In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.
- Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.
- Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.
- Let the soup cool and then pure it in a blender or food processor.
- Return to the pot and season with red pepper flakes, salt, and pepper.
- Serve with a garnish of sour cream.
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