We had lots of nice rain the last few days, and the universe was begging for soup. What’s a girl to do, but go with it?
I don’t know what it is about soup, but Milo and Sophie haven’t been head-over-heels for most soups we’ve tried. I couldn’t quite figure it out, until I realized Milo was getting frustrated with his spoon and giving up. I handed him one of our acrylic (not-easily-breakable) asian soup spoons, and his life has been completely changed. Suddenly, he’s a soup guy! And I don’t have to feel hopeless every time I make a big pot of soup that I’ll be the only one eating it at dinner. Win-win.
This creamy, silky-smooth roasted butternut squash soup is comforting deep down in your happy place. It’s got loads of flavor, thanks to the delicious sweetness that roasting brings out in the squash, as well as nice notes from the caramelized onions and balsamic vinegar. Each of the flavors comes to play here, and I’ve found that they really blend together beautifully. I pureed the soup so that it’d be easy for little ones to eat, and Milo cannot get enough. He’s eaten several bowls at a time each time I’ve made it, and it was one of the only things he’d eat last week when he wasn’t feeling well.
It might surprise you (and your kids or husband). Be brave!
Tutorials & resources to help you along the way:
- How to cut a butternut squash – I use this method from The Kitchn, but use my knife instead of a vegetable peeler to cut away the skin.
- How to caramelize onions – Elise Bauer from Simply Recipes is such a great resource. I love her. This is a great visual guide. I use a ceramic-coated pan for cooking, and I don’t add either vinegar or sugar. Do what you will!
- Acrylic/Melamine Asian Soup Spoons – We own this exact set from World Market. They also come in other colors, or you can pick some up at Amazon in red or white. We like the non-breakable kind for little ones.
- 1 (2-2½lb) butternut squash, peel removed, seeds removed, and diced
- 1 medium onion (I prefer sweet), diced
- 3-4 cups vegetable broth (or any broth or bone broth)
- 2-4 tsp balsamic vinegar
- olive oil
- salt and pepper, to taste
- Toss diced squash in a drizzle of olive oil. Sprinkle with salt (and pepper, if you like) and place on a baking sheet. Roast the squash at 375 degrees for 30-40 minutes, or until tender and the edges are starting to caramelize.
- While the squash is roasting, heat another drizzle of olive oil in a sauté pan over medium heat. add onion and cook over medium-low heat, stirring regularly to caramelize the onions. When they're golden and tender, sprinkle a bit of salt (and pepper, if you like) over them.
- When the squash and onions are finished cooking, let them cool slightly, then add them to a blender, or food processor, along with 3 cups of vegetable broth and 2-3 teaspoons of balsamic vinegar. Puree until very smooth, working in batches, if necessary. Taste and add additional salt, pepper, or balsamic vinegar to taste. If the soup seems too thick, add additional broth and mix until incorporated.
- Note: If you're working with an immersion blender, add the cooked squash, caramelized onions, broth, and vinegar to a soup pot and puree until smooth that way.