Heres the deal, you guys. I’m going to be frank with you. I am getting lazy. Like LAAAAZZZZYYYY. Yes, you can still count on me to get a decent dinner on the table most nights…but man, I’ll find a shortcut. Now don’t get me wrong..I love a good Sunday spent in the kitchen…but these weeknights are all about saving time.
I feel like life has progressively taken me to this place of minimal effort. And yes, the weather these days must have something to do with it, too. But it used to be, you know, pre-kids, I was putting hours into dinner. Hours. Meticulously dicing, pureeing, grinding, whatever it took to make the food absolutely delicious. Then one kid…two kids..came along and it has gradually shifted from hours of effort to literally strategizing how I can get this meal on the table as quickly as possible. What shortcuts can I take that wont sacrifice taste? How can I make this easier, not only for myself, but for you, my NP people…because Lord knows you don’t have the time either, friends.
This recipe right here is just a prime example of that shift. I have been making butternut squash soup for years. And looking back…the processes have become more simple and easy over time. I used to cut and cube the butternut squash myself. Then roast it separately while I sautéed onions and other ingredients on the stove. I would then simmer it all with a bit of stock before pureeing it.
I then dabbled in roasting the squash both whole and halved a few times…it eliminated the cutting of the squash which is a total pain. But I still sautéed and simmered everything together on the stove before pureeing it.
Then I got smart…or lazy…however you’d care to look at it. PRE CUT SQUASH. Game changer. Weeknight warrior. Amazing.
And really, I don’t feel like dicing the onions or sautéing them on the stove at all, either. So how about we just put the pre-cut squash and the onion together for a roast in the oven? Bingo! And lets skip the step where we simmer the veggies with the stock before pureeing it….it doesn’t need it. Lazy? No way…wonderful…and achievable in a flash!
Guys…this is going to be the most effortless soup you’ll ever prepare but I promise you the delicate, warm flavor is still there. Roasting the squash and onion together is the best thing I’ve ever done for this soup….the taste proves it.
I hope you love both the ease and taste of this one as much as I do!
Simple Roasted Butternut Squash Soup
notes: Pre cut squash is available in nearly every market…I tend to buy mine at Trader Joes or Costco. If you are going for a dairy free version you can absolutely swap the half and half for coconut milk-it will change the flavor but it is a delicious addition-if you do this, I’d recommend skipping the thyme.
8 Cups Cubed Butternut Squash (cut into 1-2 inch cubes)
1 Cup Roughly Chopped Onion (cut into 1-2 inch pieces)
1 Sprig Fresh Thyme
1 Teaspoon Kosher Salt + more for seasoning
1/4 Teaspoon Black Pepper
2 Tablespoons Olive Oil
3 1/2 Cups Vegetable Stock
1/2 Cup Half and Half
1 Teaspoon Pure Maple Syrup
Preheat oven to 400. Place squash, onion and thyme sprig on a baking sheet and sprinkle with salt and pepper. Drizzle the olive oil over the veggies and toss to coat. Spread in an even layer and roast for 40 minutes, stirring once in between cooking, or until very soft and tender and just beginning to brown.
Remove thyme sprig and spoon squash and onion into the bowl of a blender. Add vegetable stock and puree until smooth. Pour mixture into a pot and stir in half and half and syrup and season liberally with additional salt. If you prefer a thinner consistency, add a bit more stock. Simmer over low heat until warmed through. Serves 2+ as a main, 4+ as a side dish.