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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.Step 2
Toss butternut squash, garlic cloves, and salt together in a bowl.Step 3
Combine 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 4
Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.Step 5
Meanwhile, 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 6
Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.Step 7
Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.