Hello!
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.
Happy Netflix binge-ing! 
- 1 Butternut squash roasted
- 1 tbsp olive oil
- 2 cups chicken broth
- 1/2 tsp ground celery root Don't add too much ground celery - it has bitter notes that will overtake the taste of the soup.
- 1 tsp garlic powder
- 1/2 tsp red chili pepper flakes
- 1 tsp onion powder
- 1/2 cup heavy cream
- Split the butternut squash in half lengthwise, drizzle with olive oil and roast in oven until soft.
- Scoop the soft roasted flesh into a heavy-bottomed soup pot. Add chicken broth, onion powder, red chili pepper flakes, garlic powder and ground celery root. Heat through.
- Using either an immersion blender or a regular blender, blend soup until smooth. Season to taste.
- Add heavy cream and TA-DA your soup is ready! Let the Netflix binge begin!
not fit for man nor beast any mellon.
Try it! You might like it!!!
This is both street smart and innlteigetl.