When it comes to soups, stews and chili, I’m typically in the camp of eaters who likes things chunky.
If I can’t have a soup be chunky, then by golly it’d better be thick. I don’t know about you but I like to feel like I’m actually eating when I’m eating something. And for whatever reason, runny soup just doesn’t leave me feeling satisfied, like EVER.
My experience with butternut squash soup outside of the 1-2 times I’ve made it in my home kitchen has not been the best โit’s either too runny or too sweet. Seriously, I think Panera must put 1/4 cup of sugar into their soup because it tastes like you are drinking a savory dessert!
So when a friend recently invited me over to her house to cook butternut squash soup with her, I was excited to makeย something better.
The sad thing was while we were cooking, I got carried away with talking and forgot to write down the ingredient measurements for the recipe! After one bite of the soup we both agreed it was the best Roasted Butternut Squash Soup we’d ever tasted, and so I remade it later that week in order to share the recipe with you.
If you’re a fan of thick flavorful soups, then you are going to love this recipe! My advice is: Don’t go overboard with the honey and almond milk, otherwise it will end up tasting like Panera’s version.
- 1 large butternut squash (about 10″ long), halved
- 1/2 loaf Canyon Bakehouse Focaccia Bread, cut into 1″ cubes
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small sweet onion, chopped
- 3 cups chicken broth
- 1 1/2 teaspoons sage
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1/2 cup sweetened almond milk
- Preheat oven to 400ห F. Place butternut squash halves on a large baking sheet flesh side up and brush lightly with olive oil. Roast for 25 minutes or until tender. Spoon the squash out of its skin and set aside.
- For the croutons, toss focaccia cubes in olive oil and roast in the preheated oven for 15 minutes, or until bread is golden and crisp.
- Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 minutes. Stir in the squash, broth, and sage and bring to a boil. Cover, lower the heat and let simmer about 10 minutes.
- Working in small batches, puree the soup In a blender or food processor until smooth. Return the soup to the pot and stir in the cinnamon, honey and almond milk. Ladle soup into bowls and top with croutons.
I am a weird one who likes any kind of soup – brothy, chunky, thick.. doesn’t matter to me. BUT, Boy is totally in your camp- chunky or rich and thick all the way! I love roasted butternut, so piled into a thick, creamy and dreamy soup is just fabulous! LOVE this soup, Lauren! The foccacia croutons are the piece de resistance! I totally want to snuggle up and devour bowl after bowl of this deliciousness! Cheers, doll! <3
Thanks Cheyanne! If you love roasted butternut you are going to LOVE LOVE LOVE this soup! ๐ Have an amazing week m’dear!
Of all the things I have cooked in my kitchen, I have never made butternut squash soup. Your recipe sounds delicious and easy! I’ll need to give it a go! Thanks for sharing Lauren!
Oh it’s so simple, delicious and comforting! You’ll have to let me know what you think! ๐
I imagine that it smells as good as it looks! ๐
This looks delicious! I love butternut squash soup!
Thanks Karin! ๐ Enjoy!
This looks so warm and cozy and yummy!
I do love a thick creamy soup, and buttternut is the best! love that you added sage, such a good flavor combo! And those focaccia croutons! Such a great idea.
Wow, seriously, you really hit the nail on the head about finding the right balance with soup…thick and not too sweet. I can’t believe I haven’t made roast butternut squash soup yet…I have always made it with softening the squash in the pot. I am MISSING OUT! Thanks for linking this up with The Fit Dish! Pinned and tweeted. Good stuff, Lauren! Yummmmmmm #fitfamlove
I was starving when I read this and saw the pictures and now I’m drooling! ๐
I love butternut squash anything! The soup looks amazing!
Thanks for sharing!
Me too with the chunky especially chili. I love butternut squash soup and your recipe sounds delicious. Thanks for sharing with the #fitfam! xoxo
LOVE it! I haven’t ever loved butternut squash when I have made it, so I am excited to try yours. The perfect place to use some of my favorite CB Foccacia too. ๐
You’ll have to let me know if this recipe works out for you! You can’t go wrong the the CB foccacia, that’s for sure!! ๐
Such a great classic soup! One of my favorites to make!
Me too! I like to make it all year round.
Sounds delicious, Lauren! I love butternut in soups. ๐
Thanks so much, Raia. I hope you are having a great week!
I love butternut squash soup! Yum! I just saw their Focaccia bread at the local natural foods co-op where I shop this week. So fun!
It’s a timeless soup for me! I never get sick of it. ๐ Hope you enjoy this version!