Roasted Butternut Squash Soup with Chili Oil

Roasted Butternut Squash Soup

 

I’ve already shared the amazing caesar salad I had at Il Cane Rosso on my last trip to San Francisco. I finally got around to making the other part of that delicious lunch. It was love at first bite (Slurp? Spoonful?) with this soup. I liked the added chili oil drizzle so much that I stopped by Stonehouse Olive Oil after lunch and promptly bought some chili oil so I could make the soup when I got home. The soup came out so brown that you can barely see the chili oil drizzle on top, but I swear it’s there. I let the vegetables get a little too roasted. They would have been the perfect side dish, nice and crispy, but the extra brown color didn’t help the color of the soup.

This soup is so simple to make. The most involved part is chopping and peeling the butternut squash, which can be easily fixed with pre-cut, but I finally discovered a faster way to peel and chop. The vegetable peeler! Had the skin off in no time and made the whole process much easier. The soup is completely vegan. I added some queso fresco I needed to use up to add a little flavor and texture. Definitely not necessary though.

 

Roasted Butternut Squash Soup with Chili Oil

  • 1 large butternut squash
  • 2 large yellow onions
  • 6+ garlic cloves
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 5 cups low-sodium vegetable broth
  • chili infused extra virgin olive oil
  1. Preheat oven to 400°F. With a sharp knife slice both ends off the butternut squash. Remove the skin off the squash.
  2. Slice the squash in half lengthwise and scoop out the seeds of both halves. Then cut the squash into cubes and place in a large bowl. Set aside.
  3. After peeling and cutting the ends of the onion, slice into large cubes. Place the onion in the same bowl as the squash. Peel the garlic cloves and place in the bowl.
  4. To the squash, onions, and garlic add the olive oil, herbs, salt and pepper. Mix to evenly coat the vegetables with the herbs.
  5. Pour everything in a roasting pan or baking dish. Place in the oven for 50 minutes to an hour until the squash is very tender.
  6. Place the roasted squash, onions and garlic in the blender. Add 2 cups of the vegetable broth and blend on high until smooth. About one minute.
  7. Pour mixture into a large soup pot over medium heat and add the remaining 3 cups of broth. Stir and heat until combined. Top with 1 teaspoon of chili oil per bowl and crumbled queso fresco. Serve.

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