Roasted Butternut Squash Soup: Secret to Deep Flavor & Creamy Texture

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and can be made from scraps.

Preheat oven to 375°F (190°C).

Pierce holes in the whole butternut squash and place it in the oven for 15-20 minutes.

Chop 4 oz of hickory smoked bacon into small pieces.

Render the bacon in a Lacruset Dutch oven over medium-low heat until crispy, about 5-7 minutes.

Remove the squash from the oven and let it rest for 10 minutes.

Peel the butternut squash using a regular peeler.

Cut the squash in half from top to bottom and remove the seeds.

Cut the squash into even cubes, about 1 inch in size.

Transfer the cubed squash to a bowl and add 1 Granny Smith apple, 2 sprigs of fresh thyme, a pinch of kosher salt, and a couple tablespoons of olive oil. Toss to coat.

Spread the squash mixture on a baking sheet and roast in the oven at 425°F (220°C) for maximum caramelization, about 40 minutes.

Chop 2 onions and mince 4 cloves of garlic.

Once the bacon is crispy, remove it from the pot and add the chopped onions, a pinch of kosher salt, and black pepper. Cook for 3-4 minutes until the onions start to brown.

Add 1 oz of chopped carrot and 1 oz of chopped celery to the onions, along with a pinch of kosher salt, and cook until caramelized.

Remove the roasted squash from the oven and add it back to the bowl.

Pour 1/4 cup of cherry wine into the hot pot to deglaze, scraping up the brown bits.

Add minced garlic, 1 tablespoon of fresh ginger, and 2 chopped sage leaves to the pot and continue to cook for a few minutes.

Stir in 1/2 teaspoon of nutmeg and mix well.

Add the roasted squash and any remaining liquid from the bowl into the pot, along with chicken stock.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens