Creamy Roasted Butternut Squash Soup with Blue Cheese Recipe

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes
• 2 cloves garlic, or more to taste, peeled
• teaspoon salt
• 5 tablespoons avocado oil, divided
• 2 tablespoons butter, divided
• 1 medium onion
• cup chicken broth, or more as needed
• 1 cup milk, or more as needed
• cup half-and-half, or more as needed
• teaspoon ground white pepper
• 4 ounces crumbled Gorgonzola cheese

Directions

1. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil.
2. In a large bowl, toss the butternut squash cubes, garlic cloves, and salt together until evenly mixed.
3. In a saucepan over medium heat, combine 4 tablespoons of avocado oil and 1 tablespoon of butter. Cook until the butter melts, then pour over the squash mixture. Stir until the squash is well-coated.
4. Spread the squash mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 30 minutes, or until the squash is soft and lightly browned.
5. While the squash is roasting, heat the remaining 1 tablespoon of avocado oil and 1 tablespoon of butter in a pot over medium-high heat. Add the onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
6. Once the squash is done roasting, add it to the pot with the cooked onions. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
7. Remove the pot from heat and let the soup cool slightly until it's warm but not steaming hot.
8. Stir in the milk, half-and-half, and ground white pepper. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add more broth, milk, or half-and-half to reach the desired consistency.
9. Ladle the soup into bowls and sprinkle each serving with crumbled Gorgonzola cheese. The soup is best served at room temperature.

Cook's Notes

• Olive oil can be used instead of avocado oil, and white cooking wine can be substituted for the chicken broth.
• If preferred, use 1 teaspoon of sea salt instead of teaspoon of regular salt.
• For a variation, you can substitute Gorgonzola with other blue cheeses or feta.
• For a lighter option, try grilling the squash outside on a gas grill during the summer. Just use foil on the grill and close the lid. Cook until the squash is soft and slightly browned, but be careful not to burn it, as charred flavor may overpower the soup.

Nutrition Facts (per serving)

• Calories: 363
• Total Fat: 24g (31% Daily Value)
• Saturated Fat: 9g (46% Daily Value)
• Cholesterol: 41mg (14% Daily Value)
• Sodium: 540mg (23% Daily Value)
• Total Carbohydrate: 32g (11% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Total Sugars: 8g
• Protein: 9g (17% Daily Value)
• Vitamin C: 50mg (55% Daily Value)
• Calcium: 285mg (22% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 918mg (20% Daily Value)