Creamy Roasted Squash Soup
There are many great things that fall brings, but arguably one of the best is the reintroduction of warm fall foods and soups. Our family loves whipping up all kinds of soups and chilis once the cold weather hits, and there’s nothing that screams “autumn” quite like one packed with zucchini and butternut squash!
This recipe will make enough food to feed the whole family and still have leftovers that you can warm up all week long. Sprinkle with some pumpkin seeds and shredded cheese and you have the yummiest, prettiest fall meal that you’ll definitely be posting on your Instagram.
• 2 large butternut squash, peeled and cubed
• Vegetable oil
• 2 oz butter
• 2 leeks, white part only, thinly sliced
• 2 zucchini, thinly sliced
• 1 large potato, peeled and diced
• 4 cups chicken broth
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups half and half
• 1 cup grated swiss cheese
• Toasted pumpkin seeds
1. Place the diced butternut squash on a baking sheet, drizzle lightly with oil, and sprinkle lightly with salt. Roast in 400ºF oven for 30 minutes or until soft and golden.
2. In a saucepan, heat butter over medium heat. Add the leeks, zucchini, and potato. Sauté for five minutes.
3. Add the broth, nutmeg, salt and pepper. Bring to a boil, then cover and simmer for 20 minutes.
4. Add the cooked squash and cook another 10 minutes. Add the half and half. Taste for seasoning.
5. Puree in blender or food processor in small batches. Return to saucepan, heat to a simmer, and serve with grated cheese and pumpkin seeds on top.
Do you have a favorite autumn soup (or other) recipe? Leave it in the comments so we can give it a go! And of course, if you’re looking for another one of our favorites, check out our zucchini bread recipe – we think you’re going to love it.