This roasted butternut squash soup is layered with flavor and perfect lunch or dinner on a chilly fall afternoon or evening.

Making soup is all about layering flavors and it can be a truly creative process which makes it one of my favorite things to cook. Unlike baking, where most of the time you need to stick to precise measurements to get the desired result, you can play around with the ingredients when making soup. I never follow a soup recipe exactly.

One of the ways I got creative with this soup was by roasting the butternut squash and caramelizing the onions. Roasting and caramelizing deepens the flavor to what would otherwise be a fairly bland soup.

How to deepen the flavor in this roasted butternut squash soup:

• Caramelize the onions instead of doing a quick saute. This deepens the flavor of the onions and mellows their sharpness.
• Roast the butternut squash instead of steaming or boiling. As with the onions, roasting creates caramelization of the squash and deepens the flavor.

Another process you want to be aware of when making soup is layering the flavors. Which ingredients you add and when will effect the flavor of the soup.

How to layer the flavors in the roasted butternut squash soup:

• Make sure to caramelize the onions first.
• Don’t add the garlic until the onions are done and only let them saute for 30 seconds to a minute, just until you can start to smell it. Cooking the garlic too long will cause it to brown and create a bitter flavor.
• Add the broth to the onions and garlic and let GENTLY simmer for 15 mins before adding the butternut squash.
• Scoop the butternut squash into the simmering broth, onions and garlic and let this gently simmer for about 10 minutes before blending.

How to make roasted butternut squash soup:

Ingredients you will need:

• 1 butternut squash, cut in half lengthwise
• 1 large onion, diced
• 2 cloves of garlic, finely minced
• 4-6 cups chicken broth
• 2-4 tbls avocado oil or olive oil
• salt and pepper, to taste
• heavy cream or half and half, to taste

Directions:

• 1.) Preheat oven to 375° and line cookie sheet with parchment paper.
• 2.) Cut butternut squash in half lengthwise, rub oil on the flesh of both halves and season with salt and pepper. Place them flesh side down on the cookie sheet. Roast until pierced with a knife easily. About 30-45 minutes depending on the size of the squash.
• 3.) Flip the squash over so the skin side is down and return to the oven for another 10-15 minutes so the flesh begins to brown and caramelize. Remove and let cool.
• 4.) While the butternut squash is cooling dice the onions and garlic.
• 5.) In a medium dutch oven, warm up 2tbls of oil. Once shimmery add the onions and saute until nice and caramelly brown.
• 6.) Add the garlic to the onions, cooking for only 30 seconds to 1 minute, just until fragrant.
• 7.) Add the 4-6 cups chicken broth to the onions and garlic. Start with 4 cups then add more to adjust for the thickness of the soup.
• 8.) Let this gently simmer for 15 minutes while the butternut squash is cooling.
• 9.) Scoop the roasted butternut squash out of the skin, discarding the seeds and strings, into the pot. Let this gently simmer for another 10-15 minutes.
• 10.) Using an immersion blender, carefully puree the entire soup mixture. You can also use a blender if you don’t have an immersion blender.
• 11.) Optional: Strain the blended soup through a fine metal strainer, using a wooden spoon help push the soup through the strainer. Only do this if you want an extra smooth soup.
• 12.) Check the seasoning and season with more salt if needed. Drizzle with heavy cream or half and half if desired. Enjoy with a hearty slice of crusty bread!

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