What can possibly be more fall, than a bowl of warm butternut squash soup? It’s hearty and sweet, and will warm you from the inside out (not that we need much warming here in Miami, but we’d like the idea). Not to mention, this soup in particular is pretty simple to make…at this point I know I have gotten your attention :)
My Roasted Butternut squash soup is a simple take on a classic recipe, but of course, in true Kelly fashion, I have added a twist to this recipe that will turn any soup into a family favorite.
Roasted Butternut Squash Soup with Grilled Cheese Croutons
Serves approx. 4
1 Medium sized butternut squash (cut in half lengthwise)
2 large shallots
2 cloves garlic
1 Carton of Vegetable Broth (low sodium/organic)
1 bundle of fresh rosemary
2 Tbsp of Grade A Maple Syrup
¼ cup of heavy cream
Salt and Pepper
Preheat your oven to 375 degrees. Start by cutting your butternut squash lengthwise and drizzle with olive oil, salt, and pepper. Place flesh side down and roast for about 30-40 minutes or until fork tender. While the squash is baking, melt 2 tbsp of butter in a large pot. Slice your shallots and garlic and sautee in the melted butter till translucent. Add the entire carton of vegetable broth (approx. 4 cups) into the pot with the shallots and garlic, bringing everything to a simmer. Place the rosemary bundle in the broth while simmering to give fragrance to the broth. Allow this to simmer on a low/medium heat (not boiling) till the butternut squash is ready to take out of the oven.
As this point just enjoy the wonderful aroma that has begun to take over your kitchen. The scent is sweet yet earthy and absolutely mesmerizing.
Once your butternut squash is completely cooked through, remove from the oven and flip over so that it can cool rather quickly. I usually cannot wait long enough because I am absolutely impatient so I’ll use two large spoons. It should be soft enough to scoop out, but if it isn’t, you’ll want to stick it back in the oven till so.
Add your butternut squash to your broth mixture and remove the rosemary bundle from the broth. Blend your soup with either an immersion blender or a regular blender till smooth. Add cream and maple syrup and continue heating over low/medium heat. Salt and pepper to taste, and voila!
Now for the twist…..
Grilled Cheese Croutons
8 slices of white bread (if serving 4 people)
1 ½ cups of fresh grated gruyere cheese
½ cup crumbled blue cheese
On a griddle, melt a little butter to brush on the bread. Assemble by first adding the gruyere and then crumbling blue cheese (as little or as much as you’d like). Place in the skillet or griddle till golden brown on each side and gooey in the middle. Slice the grilled cheese into small cubes and set aside for assembly.
When ready to serve, ladle soup into bowl or large mug and gently place cubes in the center of the soup. Garnish with a small dash of cream and a sprig of fresh rosemary and just like that, dinner is served.
I love making soup for dinner and adding grilled cheese in place of regular croutons makes it that much more fun and not to mention, finger-lickin’ good!