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Roasted Butternut Squash Soup

April 2, 2020 By: Skaalcomment

Vegetarian

roasted butternut squash soup

Today we have a wholesome homemade soup.  Roasted butternut squash forms the basis of this delicious appetizer or light main course meal.  The best part about making soup at home is that you can generally use whatever you have on hand. For that reason, substitutions in this recipe are encouraged. Go ahead and try new combinations, have fun with it!  One note in particular,  you can use vegetable broth as a substitute to make this in a vegan/vegetarian version.

Before we get started let’s chat a bit about squash. It is a vegetable that has been cultivated for at least 12,000 years.  Part of a trio, squash, beans and corn, that provided key nutritional value for Native Americans. Butternut squash was actually bred in Massachusetts in the 1940’s by Charles Leggett. He was looking to create a squash that would be tasty, the right size and easy to prepare for a family dinner.  Every fall, when these start showing up in the grocery store in numbers, we certainly appreciate all of Mr. Leggett’s hard work.

Soups are not just for winter but are also an excellent way for single cooks to prepare fresh wholesome meals. Eating a portion that evening and saving the remainder in the freezer without sacrificing too much flavor.  For other soup ideas on this site, check out our Mexican Chicken Soup or this Ham Bone Soup that you might enjoy after that traditional Easter Ham dinner.

Let’s get to creating this delicious dish!

Preparation:

The day before starting the soup, roast the butternut squash by smearing it with olive oil and baking it on a broiler pan in a 350° oven for an hour. Let cool to room temperature and then refrigerate overnight.

 

Ingredients: 

Olive oil (to sauté onion and celery)

White part of 2 leeks (or 1/2 large onion) diced

1 or 2 stalks celery, finely chopped (optional)

3 cups chicken broth (or ham broth – I use 3 cups water with 2-1/2 Tbsp ham base, you can also substitute this for vegetable broth for vegan/vegetarian version)

1/3 cup dry sherry – (or red wine)

2 tart apples peeled and diced (granny smith or braeburn), you can also use a sweeter apple like gala or fuji but be mindful the sweet taste when adding the orange juice later

Butternut squash (the roasted squash peels easily) peeled & diced into large chunks

2 medium peeled and chopped russet potatoes

1 cup fresh orange juice – (if you used sweet apples, then substitute with a 1/2 cup lemon juice)

1 Tbsp honey

1/2 tsp Kosher salt

1/2 tsp freshly grated nutmeg

1-1/2 Tbsp curry powder to taste

Ground black pepper to taste

1-1/4 cups half & half

A dollop of sour cream at serving

 

Method:

First into the 5-quart soup pot, sauté leek (or onion) with the celery until translucent. Add sherry and broth, squash, potatoes and apples. Bring to boil and cook until the apples and potatoes are very tender, about 45 minutes to an hour.

After the first ingredients have cooked through, Add orange juice (or lemon juice), honey, salt, curry and pepper. Reduce heat to simmer and continuing cooking, stirring every 15 minutes or so until everything is “smooth”, about hour.

Remove from heat and use immersible blender to purée any remaining vegetable chunks. Finally, gently blend in the half & half.

To serve, sprinkle pepper on top and add a dollop of sour cream.

Leftovers can be refrigerated or frozen into convenient serving size containers. When ready for use, thoroughly heat before serving but do not boil. For example you can use the defrost settings in your microwave to gently reheat by weight or if refrigerated and using stove top, gradually reheat on low or low medium setting while closely supervised.

As a small bowl of soup before the main course of dinner, this recipe has 8 to 10 servings or for the main meal, it will satisfy about 6 people with crackers or bread on the side.

Print
Yum
Roasted Butternut Squash Soup

Ingredients

  • Olive oil (to sauté onion and celery)
  • White part of 2 leeks (or 1/2 large onion) diced
  • 1 or 2 stalks celery, finely chopped (optional)
  • 3 cups chicken broth (or ham broth - I use 3 cups water with 2-1/2 Tbsp ham base, you can also substitute this for vegetable broth for vegan/vegetarian version)
  • 1/3 cup dry sherry – (or red wine)
  • 2 tart apples peeled and diced (granny smith or braeburn), you can also use a sweeter apple like gala or fuji but be mindful the sweet taste when adding the orange juice later
  • Butternut squash (the roasted squash peels easily) peeled & diced into large chunks
  • 2 medium peeled and chopped russet potatoes
  • 1 cup fresh orange juice – (if you used sweet apples, then substitute with a 1/2 cup lemon juice)
  • 1 Tbsp honey
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly grated nutmeg
  • 1-1/2 Tbsp curry powder to taste
  • Ground black pepper to taste
  • 1-1/4 cups half & half
  • A dollop of sour cream at serving

Method

  1. First into the 5-quart soup pot, sauté leek (or onion) with the celery until translucent.
  2. Add sherry and broth, squash, potatoes and apples.
  3. Bring to boil and cook until the apples and potatoes are very tender, about 45 minutes to an hour.
  4. After the first ingredients have cooked through,
  5. Add orange juice (or lemon juice), honey, salt, curry and pepper.
  6. Reduce heat to simmer and continuing cooking, stirring every 15 minutes or so until everything is “smooth”, about hour.
  7. Remove from heat and use immersible blender to purée any remaining vegetable chunks.
  8. Finally, gently blend in the half & half.
  9. To serve, sprinkle pepper on top and add a dollop of sour cream.
  10. Leftovers can be refrigerated or frozen into convenient serving size containers.
  11. When ready for use, thoroughly heat before serving but do not boil.
  12. For example you can use the defrost settings in your microwave to gently reheat by weight or if refrigerated and using stove top, gradually reheat on low or low medium setting while closely supervised.
  13. As a small bowl of soup before the main course of dinner, this recipe has 8 to 10 servings or for the main meal, it will satisfy about 6 people with crackers or bread on the side.
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Creamy Chicken and Rice Soup

April 25, 2018 By: Skaalcomment

This is the winter that will never end, well it seems like it in the northeast anyway. What I love about this soup is that it’s full of flavor and healthy ingredients. We have chicken, carrots, celery and smells amazing! The rice also thickens it up really nice to full your belly and keep you warm. This soup is perfect for any time of year if you are looking for something easy and delicious. This is also great if you have leftover rotisserie chicken that you need to use up.  [Read more…]

BLT Pasta Salad

March 23, 2018 By: Skaalcomment

I know it’s been awhile since I’ve posted. It’s been a crazy busy few weeks. But I’m back and you will start seeing regular posts again with tons of yummy new recipes.

Now that’s it’s officially spring, it’s time to start thinking about being outside again! One of the best things about getting warmer is having outdoor parties again and nothing makes a spread great like some pasta salad. Now you can do the tradition version but this BLT Pasta Salad has a little bit of everything that you will love! Bacon, tomato and a tangy sauce to cover everything in! Everyone will love a nice helping of this.  [Read more…]

Mexican Chicken Soup

December 19, 2017 By: Skaalcomment

It’s officially cold and flu season and the temperatures are dropping so it’s hard to keep warm sometimes. Luckily this Mexican Chicken Soup is full of spice to keep you warm and keep your sinuses nice and clear! This is the perfect recipe to use if you have leftover chicken, you just shred it up and you are on your way to delicious soup!  [Read more…]

Chicken Cobb Salad

June 2, 2017 By: Skaalcomment

Chicken Cobb Salad

Happy June! Summer is finally here and now it’s time for some really light but delicious meals. You don’t want a super heavy dish when it’s hot outside so this Chicken Cobb Salad is the perfect thing. The chicken and egg packs it full of protein without weighing you down and the avocado gives you a boost of healthy fat along with the vegetables giving you the freshness you crave. You can top this with whatever dressing that you want but an avocado ranch would be fantastic, I love this brand because it’s not loaded with extra sugar and won’t ruin all the healthy perks of the salad. This is definitely a meal you will want to eat every day!  [Read more…]

Tomato Basil Soup

December 4, 2016 By: Skaalcomment

Vegetarian

tomato-basil-soup

It’s December which means cold weather and craving foods that let you feel warm inside. Tomato Basil Soup is a perfect thing to eat and then snuggle under a warm blanket. This is full of flavor and nice and thick so you can dip in some crusty bread to make it even more delicious! I had a nice big bowl of this and it was the perfect ending to a cold day and made me want to curl up with a blanket and book. Get this ready for the next snow day to make everyone happy!  [Read more…]

Chicken, Bacon and Avocado Salad

July 19, 2016 By: Skaal2 Comments

Chicken, Bacon and Avocado Salad

Now that it’s summer, a great salad is much appreciated! Now you can chop up some tomatoes and cucumbers and throw them on some lettuce or you can make. a. salad! This is delicious and hearty, which means you won’t feel hungry an hour later! Plus it’s full of protein and veggies so it is amazing for you too! I loved this salad but my only complaint was it didn’t last very long! We went through it pretty quick because not only was it so delicious, it also goes well with a variety of dressings. I’m a creamy fan (thousand island, ranch, blue cheese, etc) and my husband is an Italian dressing guy so knowing that it was equally delicious made it even better! Even better, you can double up on the marinade and use that for an awesome honey mustard dressing on top! [Read more…]

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