Creamy Roasted Butternut Squash Soup with Blue Cheese
This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.
- Serves: 6 persons
- aluminum foil
- 1large butternut squash, peeled and cut into 1-inch cubes
- 2cloves garlic, or more to taste, peeled
- ½teaspoon salt
- 5tablespoons avocado oil, divided
- 2tablespoons butter, divided
- 1medium onion
- ½cup chicken broth, or more as needed
- 1cup milk, or more as needed
- ½cup half-and-half, or more as needed
- ¼teaspoon ground white pepper
- 4ounces crumbled Gorgonzola cheese
Step 1Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2Toss butternut squash, garlic cloves, and salt together in a bowl.
Step 3Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
Step 4Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
Step 5Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
Step 6Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
Step 7Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.