1. Recipes

How to Make Creamy Roasted Butternut Squash Soup with Blue Cheese - A Step-by-Step Guide

When the temperature starts to drop, there's nothing more comforting than a warm, creamy bowl of soup. And what better way to enjoy the flavors of fall than with a delicious butternut squash soup? This Creamy Roasted Butternut Squash Soup with Blue Cheese is the perfect combination of sweet and savory, with the added richness of tangy blue cheese. It's the ultimate comfort food that will have you reaching for a second helping every time.

The star ingredient of this soup is, of course,...

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Ingredients

  • aluminum foil
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 cloves garlic, or more to taste, peeled
  • ½ teaspoon salt
  • 5 tablespoons avocado oil, divided
  • 2 tablespoons butter, divided
  • 1 medium onion
  • ½ cup chicken broth, or more as needed
  • 1 cup milk, or more as needed
  • ½ cup half-and-half, or more as needed
  • ¼ teaspoon ground white pepper
  • 4 ounces crumbled Gorgonzola cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Toss butternut squash, garlic cloves, and salt together in a bowl.
  • Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
  • Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
  • Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
  • Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
  • Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

    • Nutrition

    363 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 41mg
    • Sodium: 540mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 50mg
    • Calcium: 285mg
    • Iron: 2mg
    • Potassium: 918mg

    Categories

    Creamy recipes
    Roasted recipes
    Blue cheese recipes