Spring is peeking around the corner which excites me, as I’m already feeling it in the air. However, I’m not ready to give up on eating butternut squash. It is one of my most favorite winter vegetables. And this Roasted Butternut Squash Soup + Spicy Pecans is absolutely, without question, my favorite all-time soup. Too bad it’s seasonal, because I would be happy making it year round.
Yes, I do take the time to roast the butternut squash for this soup. Roasting infuses the squash with a nutty flavor, creating a more magical tasting soup. It takes very little time and effort to make this soup. Simply roast the butternut squash, add some chopped ingredients and squash to a large soup pan, heat for 30 minutes, puree with an immersion blender, then add a touch of honey and cream. Your going to want to make those incredibly easy spicy pecans too, because not only do they add the flavor of salt and spice but they add crunch as well.
If you have any doubt about which fruits and vegetables you should be buying organic, butternut squash is one of them. Like cantaloupes and cucumbers, winter squash has a propensity to absorb insecticides from the soil into its edible parts.
For holidays, I even go as far as making my own vegetable broth for this soup. Supper delicious! However, if it’s for a weeknight meal, then purchased vegetable broth works for me. Go ahead and enjoy a bowl of this healthy and satisfying Roasted Butternut Squash Soup + Spicy Pecans before squash season is finally over.