I don't know what it is about fall, but whether it is 60° or 106° I begin to crave soup as soon as the fall equinox hits. I consider soup to be it's own food group and have been known to make multiple batches every time I make a big pot just so I can freeze more for later. Soup is a craving that hits me before pumpkin or apple flavors and it far outlasts those two as well. Make it a butternut soup and my heart leaps!
This creamy roasted butternut soup really epitomizes fall. It's rich, creamy, and with an added dollop of spicy green romesco it has a little heat which cuts the natural sweetness of the squash. I roast the veggies for both the soup and the romesco sauce to really intensify the flavors in both dishes and it is SO worth the extra time it takes.
The spicy green romesco sauce is also great on veggies, mixed into pasta dishes, or spread onto a sandwich. There really aren't many wrong ways to go about using it. When I am planning a dinner like this with serious cook time I like to make the sauce a few days in advance. It breaks up the cooking time and makes dinner time a cinch.
If you’ve tried this Creamy Roasted Butternut Soup Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintCreamy Roasted Butternut Soup
Don’t forget to rate the recipe, and let me know what you think about this Creamy Roasted Butternut Soup in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Yield: 6-8 1x
Ingredients
- 2 tablespoons olive oil
- 1 ½ pound butternut squash, peeled, halved, seeds removed and cut into chunks
- 1 brown onion, peeled and cut into wedges
- 3 cloves of garlic
- ¼ cup honey
- Kosher salt and freshly cracked black pepper
- 4 cups vegetable stock
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
- Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
- Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
- Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
- Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
- Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat. Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.
Notes
Adapted from Donna Hay Seasons
Spicy Green Romesco
Don’t forget to rate the recipe, and let me know what you think about this Spicy Green Romesco in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Yield: 1 ½ cups 1x
Ingredients
- 1 medium green bell pepper, cored and cut into chunks
- 1 large jalapeno, stemmed, seeds removed, and cut into chunks
- 1 large poblano pepper, stemmed, and cut into chunks
- 2 garlic cloves, peeled and halved
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- ½ cup raw slivered almonds
- ½ cup cilantro leaves
- 1 teaspoon sherry vinegar
- ½ cup water
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
- Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
- In the bowl of a food processor fitted with the "S" blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
- Sauce can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
Adapted from Food & Wine
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What are the health benefits of butternut squash?
Butternut squash is one of the most nutritious foods you can eat. It has very few calories and contains numerous nutrients that your body needs every day. Vitamin A is especially represented with over 450% of the Reference Daily Intake in just a 1 cup serving. The numerous antioxidants work to fight against various illnesses and diseases.
Click here for information on the health benefits of butternut squash.
Amy @ What Jew Wanna Eat says
This soup is gorgeous! Wish it would get below 90 in Austin- I'm ready for soup weather!
Gaby says
I love soups as well!! This was looks perfect!
Pure Ella says
This is so perfect in every way... the flavours, the photos - too pretty to eat! Almost 😉
Meg says
Thanks SO much Ella! I adore you to pieces:)
Kristen says
I feel the exact same way about soup when the weather starts to change... this is a beautiful creation!
Meg says
Thank you so much Kristen! I swear we had soup 3 times last week and it is still in the 80's-90's here in Long Beach. My husband thought I had lost my mind! Ha.
Alice @ Hip Foodie Mom says
Uh, yes soup is absolutely it’s own food group . . at least in my book! 🙂 and this spicy green romesco with the soup is perfection!
Meg says
Thanks so much Alice! I am glad I am not the only one that thinks soup is a food group:)
Katrina @ Warm Vanilla Sugar says
This soup looks soooo yummy. Perfect for fall!
Meg says
Thanks Katrina!!