fall is finally here! and it’s not just a fleeting cold front, it’s actual cool, crisp air that’s here to stay! the arrival of fall is always celebrated in our home with a big ol’ pot of chicken and dumplings. so once those shenanigans are out of the way, i basically just crave soup and pjs on the daily. the arrival of gloomy weather and early sunsets also makes me lazy as ever, so this roasted butternut soup recipe is quickly becoming a new favorite. this recipe needs to be on your weekly menu folks, because it’s delicious, and so incredibly easy to make. plus, prep only requires a cutting board, one pot, and one baking sheet, which makes for a quick cleanup, so you can get back to binge watching broad city…(i’m not alone in this right?)
recipes featuring seasonal produce are the best because you don’t have to add much additional flavor or seasoning; let the squash speak for itself people. by roasting the squash, garlic, and onion beforehand the finished product is savory and hearty. as far as the parmesan cream for this recipe, do yourself a favor and double ingredients, then use the extra sauce (plus some garlic) for a delicious fettuccine alfredo later in the week.
roasted butternut soup with parmesan cream
1 medium sized butternut squash
1 small onion, peeled & halved
3 garlic cloves, peeled
1/4 to 1/2 cup water
pomegranate seeds & fresh sage leaves (optional)
1 cup heavy whipping cream
3 tbls butter
1 1/2 c freshly grated parmesan cheese
salt & pepper to taste
preheat oven to 400 degrees. cut butternut squash in half lengthwise and place on a parchment lined baking sheet with the rind down. drizzle each half with olive oil and sprinkle with a touch of sea salt. depending on the size of your squash, roast between 25-40 minutes. squash is ready when it can be easily pierced with a fork all over.
while squash is baking, peel and chop the onion in half. when squash is fully cooked, remove from pan and set aside to cool. place onion and garlic cloves on the same hot pan and drizzle with olive oil. roast for approximately 20 minutes. keep an eye on the garlic cloves as they won’t take as long to roast, so once slightly browned, remove from oven.
once butternut squash is cool enough to touch, use a spoon to scrape out the squash from the rind. place squash, roasted onion and garlic, and 1/4 water in a vitamix (or blender) and blend until desired smoothness. add only water to allow the mixture to blend.
in a small sauce pan, bring whipping cream and butter to a light boil and whisk in parmesan cheese. allow to simmer until ingredients are combined and sauce starts to thicken slightly. add salt and pepper to taste and remove from heat. this sauce can be swirled into your soup, or combined completely to add a richer flavor.
serve each bowl with a portion of soup and a swirl of parmesan cream. garnish with fresh pomegranate seeds, pepitas or crispy sage leaves.