Roasted Butternut Soup

Hello and thanks for stopping by! Fall foliage is just about over here and the weather has turned quite a bit chillier. We have put the garden to bed, filled up the woodshed (update coming soon!) and we’re enjoying the warmth of our trusty wood stove most evenings at this point.

Here’s an easy way to enjoy winter squash, which is now in season! We are often able to get a big box full of them super cheap as our local farms close up shop for the winter. They will store well in a cool, dry place. We enjoy this creamy, comforting and nutritious soup often throughout the winter months.

For our readers in the US, this simple, tasty soup would make a nice first course for the upcoming Thanksgiving holiday.

Roasted Butternut Squash Soup

Serves: 8 bowls/12 cups

  • 2 large butternut squash (about 3 pounds)
  • 1 tablespoon avocado oil
  • 2 tablespoons bacon fat
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 8 garlic cloves, minced
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 4 tablespoons butter
  1. Preheat the oven to 425 degrees F and cover your baking sheet with parchment paper.
  2. Cut the squash in half vertically and scoop out the seeds (Bonus: you can save the seeds and toast them in the oven with a little salt for snacking later!)
  3. Drizzle each half of the cut squash with just enough avocado oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash.
  4. Turn the squash face down on the parchment/pan and roast 50 minutes, or until completely cooked through. Remove from the oven and cool for about 10 minutes.
  5. In a large soup pot, sauté onion in bacon fat with 1 teaspoon salt, until softened about 4 minutes. Add the garlic and sautee about 30 seconds more, stirring constantly so that the garlic does not burn.
  6. Turn off heat. Carefully add the chicken/vegetable broth and the nutmeg to the pot.
  7. Use a large spoon to scoop the butternut squash flesh into the pot and discard the tough skin.
  8. Put the pot back on heat to simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors combine.
  9. Add the butter and stir to melt.
  10. Blend the soup well with your immersion blender.
  11. Season to taste with additional salt and pepper.

Enjoy! We like to add a little crumbled bacon on top just before serving. SO good!

Soup can be refrigerated for up to 4 days, or frozen for up to 3 months.

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Please note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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