Cold weather is just not my thing. I really shouldn’t complain because I have lived in colder climates but how nice would 75 to 80 degrees be year round? Tell me where I can find this place and I’m there! But in the meantime with cooler temperatures comes the need to warm up. And what better way to warm up then with Roasted Butternut Squash Soup? There are a few extra ingredients thrown that makes this soup extra tasty and in my opinion better. LOL. Plus it’s National Soup Month! So why not enjoy a delicious bowl of soup.
The best part of all is this soup is it’s toddler approved and it gives you a chance to get some great ingredients in for your picky eater. Sugar Plum Z isn’t really a picky eater however she has been known to have days when she wants nothing but porridge and fresh fruit. This happens to be one of those weeks so when she zeroed in and devoured her soup I was a happy mama. Score Mama 1 – Toddler 0. She also made artwork and hair conditioner out of her second serving. Yep she evened the score and left me with a big cleanup job but the soup was a hit so it’s a win all around.
So what are the bonus ingredients that give this butternut squash soup extra flavor and make it a big toddler win: A baked sweet potato and a granny smith apple plus my one of my favorite spices. I also threw in a few splashes of Tabasco and Worcestershire Sauce.
Another hilarious moment was when the soup overflowed from the blender. Sugar Plum Z was so delighted. Just call her the clean-up crew. She cleaned up by eating the spilled soup right off the counter while shouting “yummy mommy.” All I could do was laugh but that is also the moment I knew the soup was a hit.
- 1 large butternut squash
- 1 medium sweet potato
- 1/2 large Granny Smith apple
- 2 tbsp unsalted butter -divided
- 3/4 yellow onion
- 2 cups chicken broth
- 2 cups water
- 1/3 cup heavy cream
- 1 bay leaf
- 4-5 shakes of Tabasco Sauce
- 2 shakes of Worcheshire Sauce
- Salt & pepper to taste
- Heat oven to 425°F
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of over the squash. Season with salt and pepper. Wrap sweet potato in foil paper and place along side squash. Roast until fork tender, about 50 minutes to 1 hour.
- Peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan. Add the apple and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Set aside.
- Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
- Add the broth, water, Tabasco sauce, Worcestershire sauce, salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer for 15 minutes. Remove from heat, discard bay leaf and stir in the cream.
- Using a blender (with pour lid removed), purée the soup in batches until smooth, Taste and adjust seasoning.