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Creamy Roasted Butternut Squash Soup with Blue Cheese
Creamy Roasted Butternut Squash Soup with Blue Cheese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy roasted butternut squash soup topped with blue cheese crumbles - a versatile and delicious dish for any meal!
Ingredients:
  • aluminum foil
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 cloves garlic, or more to taste, peeled
  • 5 tablespoons avocado oil, divided
  • 2 tablespoons butter, divided
  • 1 medium onion
  • 0.5 cup chicken broth, or more as needed
  • 1 cup milk, or more as needed
  • 0.5 cup half-and-half, or more as needed
  • 0.25 teaspoon ground white pepper
  • 4 ounces crumbled Gorgonzola cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with aluminum foil.
  • Coat butternut squash and garlic cloves evenly with salt in a bowl.
  • In a saucepan over medium heat, melt 1 tablespoon of butter with 4 tablespoons of oil. Drizzle the mixture over the butternut squash and garlic, tossing to ensure all pieces are coated. Spread the squash evenly on the baking sheet.
  • Roast in the oven until the squash is tender and has a golden hue, around 30 minutes.
  • Heat the remaining avocado oil and butter in a pot over medium-high heat. Cook the onion until soft and translucent, about 5 minutes. Add the roasted butternut squash and chicken broth, bringing it to a boil. Reduce heat and simmer for 10 minutes. Let the soup cool slightly until warm, then stir in the milk, half-and-half, and pepper.
  • Blend soup using an immersion blender until silky. Adjust consistency with additional broth, milk, or half-and-half if needed.
  • Serve the soup in bowls and garnish with crumbled Gorgonzola cheese to enjoy the flavors at their peak at room temperature.

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