This Roasted Butternut Squash Soup hits all the right notes—naturally sweet squash and apple, savoury onions and leeks, and a good kick of hot sauce to bring it all together. Each spoonful has layers of flavour that’ll warm you up on the chilliest fall and winter days. Cozy, spicy, and seriously good.
We’re bringing you another recipe packed with everything you love about us and our hot sauces: bold flavour, clean ingredients, and a touch of heat that takes it to the next level. This soup comes with easy, simple steps, letting you focus on the rich, layered taste and the health benefits in every bowl. Perfect for anyone who wants real flavour without the fuss!
Perfect for chilly days and nights when you need a little something-something to warm you up.
Details
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Ingredients
1 large butternut squash, peeled, seeded, and cubed
1 large onion, quartered
1 large leek, white and light green parts only, sliced
1 large apple (such as Honey-crisp or Fuji), cored and quartered
3-4 cloves garlic, peeled
3 tbsp olive oil
Salt and pepper, to taste
3 cups vegetable or chicken stock, plus more if desired for a thinner consistency
3-4 tsp Gladstone Hot Chipotle sauce to taste. (How hot do you want it????)
Heavy cream or coconut milk, for drizzling
Suggested Toppings
Lightly roasted hazelnuts, chopped
Extra virgin olive oil drizzle
Crispy sage leaves or garlic chips
Fresh thyme springs
Directions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash, onion, leek, apple, and garlic on a large baking sheet. Drizzle with olive oil, season with salt & pepper and toss to coat. Roast in the oven for 30-35 minutes, or until the vegetables are tender and just browned, turning halfway for even roasting.
Transfer the roasted vegetables and apples to a blender. Add 3 cups of vegetable or chicken stock and 3-4 tablespoons of Gladstone Hot Chipotle, then blend until smooth. Adjust the consistency with additional stock if you prefer a thinner soup, about 1 - ½ cups. Purchase here gladstonesauce.com
Pour the blended soup into a large pot over medium heat. Stir in the hot sauce and adjust the seasoning with additional salt, pepper, or spices as needed. Heat until warmed through.
Ladle the soup into bowls. Top with a drizzle of cream or coconut milk and your choice of toppings, such as roasted hazelnuts, a drizzle of extra virgin olive oil, crispy sage, garlic chips, or fresh thyme.
Get creative with toppings to add texture and flavour contrast to this warm and spiced butternut squash soup!
How to make crispy sage:
To make crispy sage and thinly sliced crispy garlic, heat a generous layer of olive oil in a skillet over medium heat. Once the oil is shimmering, carefully add a few sage leaves or thin garlic slices at a time to avoid overcrowding. Fry each for about 10-15 seconds (watch closely as they cook quickly), then remove and place on a paper towel-lined plate to drain and crisp up further. For best results, keep the heat at medium to prevent burning and maintain a golden, delicate crisp.
The soup will store in an airtight container for up to 4 days or in the freezer for up to 3 months
We used Hot Chipotle in this recipe, but The Original would be great too! If you use another kind let us know in the comments.
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