Homemade Restaurant Quality Butternut Squash Soup

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Peel the neck of the butternut squash, stopping where it begins to curve.

Cut the butternut squash in half and scoop out the seeds.

Cut the neck into one-inch cubes.

Spray the squash halves with avocado oil and season with rosemary salt, optionally adding sage.

Place the squash halves upside down on a sheet pan and bake at 375°F until fork tender.

Julienne the onion and garlic, and slice the leek into rings, rinsing them in water to remove sand.

Slice the carrots into rounds, scrubbing them clean instead of peeling.

In a large pot, heat avocado oil over medium heat and add the carrots, onion, leek, and shallot, sweating them for about five minutes without browning.

Add crushed garlic and the cubed neck of the squash, seasoning with more rosemary salt, and sweat for a few minutes.

Add vegetable stock to the pot, bringing the heat up to medium-high.

After about 25 minutes, check the squash; if not done, continue roasting for another 10 minutes.

Once the squash is fork tender, scoop the flesh into the soup mixture.

In a separate pan, melt a whole stick of unsalted butter and brown it until it has a nutty aroma, then add it to the soup.

Mix everything together and let the soup cool slightly before blending.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary