Most of us have tried our hand at making Roasted Butternut Squash Soup or at least have tried it at a restaurant or from a carton. This Roasted Butternut Squash Soup recipe is different because you leave the chunks whole and serve it in a warm broth.
The addition of onions gives the soup a more diverse flavor and is reminiscent of French onion soup, but with a lighter taste. You can store the soup in a container and serve it for several lunches or with a salad for a lighter meal.
1 butternut squash, diced into bite-sized pieces
1 onion, sliced
4 sprigs fresh marjoram or thyme
3 tablespoons butter
1 quart chicken broth
1/3 cup parmesan cheese, grated (optional)
1. Preheat the oven to 400 degrees. Place the diced squash and sliced onion on a sheet pan and drizzle it with olive oil. Sprinkle the vegetables with salt and pepper and place the sheet pan in the oven to roast for 50 minutes.
2. Remove the pan from the oven and let cool for 10 minutes.
3. Tie the marjoram or thyme with kitchen string and place the butter into a stockpot over medium heat.
4. Place the tied marjoram into the butter and cook on low for 4 minutes or until the butter is golden brown.
5. Next, add the roasted vegetables to the butter and stir while continuing to cook over low heat for 5 minutes.
6. Add the chicken broth to the stockpot and stir.
7. Cover the stockpot with a lid slightly cracked and turn down the heat to simmer and cook for 45 minutes.
8. Remove from the heat and season with salt and pepper to taste.
9. Remove the tied marjoram from the soup.
10. Ladle the soup into bowls or cool before placing it in a container and sprinkle each bowl with parmesan cheese.