Christmas is almost here! Are you ready? I just finished shopping for groceries and gifts – thank goodness! It’s a bit of a zoo out there. Places are packed and people seem to be in a hurry.
Between trips to Trader Joe’s, Whole Foods Market and Hillsdale Mall, I’ve been downing bowls of souped-up roasted butternut squash soup (and random leftovers in my fridge). It’s a godsend for those on the go.
As the name implies, this is not your average roasted butternut squash soup. It’s chock-full of veggies (not solely squash) and finished with two somewhat unexpected ingredients: sour cream and cheddar cheese.
Whether served as is or alongside crackers for dipping, souped-up roasted butternut squash soup will satisfy any hunger, especially on a cold winter day.
Recipe adapted from Delish.
- 1 large butternut squash (about 2 pounds), peeled, seeded and cut into 1" cubes
- 3 tablespoons olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 stalk celery, cut into ¼" pieces
- 1 carrot, peeled and diced
- 1 tablespoon chopped fresh sage
- 4 cups vegetable broth
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese
- chopped celery leaves (optional, for garnish)
- Preheat oven to 400 degrees. Place butternut squash on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread squash in a single layer.
- Bake for 15 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until the squash is fork tender.
- In a large pot, heat remaining 1 tablespoon olive oil and butter over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until tender, about 7 minutes. Add sage and season with salt and pepper to taste.
- Add roasted squash and vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Remove soup from heat and purée. Add sour cream and cheddar cheese and stir to combine.
- Serve immediately with celery leaves, if using.
[…] Souped-Up Roasted Butternut Squash Soup by Two of a Kind Cooks […]