There are a million and twenty-two roasted squash soup recipes on the great big ol’ inter-webs – the world probably doesn’t need another one. However, what the world needs and what it gets is not always the same thing!
This soup is not as fancy as 99% of the other recipes you will find if you do a quick Google search. Rather, this soup is more of a
“it’s a cold day, my husband is out of town, my son wants Taco Bell, I DON’T want Taco Bell, ugh I don’t feel like cooking, I ONLY feel like sitting on my butt and NetFlix binge-watching”
…kind of soup.
This is a quick effortless soup. I only use pantry spices and it is ready in ½ hour to 45 minutes (depending on the size of your squash)!
I love roasted butternut squash soup.
I don’t like my squash soup to have the same consistency as a puree; this is why I add chicken broth and a little cream. I also don’t want it to taste like a dessert, so no sweet apples or cinnamon in this soup!
If you don’t have ground celery root hanging out in your spice cupboard, simply sub in celery salt and don’t add additional salt.