Roasted Butternut Squash Soup

There’s a fairly new food blogging event called Homegrown Gourmet, that celebrates foods that represent your home area in some way, whether it be local food, a traditional dish from your area, or whatever. And the theme this month is soup. So we decided to make it “local” in two different ways. First, the dish is inspired by soup we had at The Refectory, a local restaurant. And best of all, the soup is made with almost all local ingredients.


The squash in this soup is from Wish Well Farms at the North Market farmers market, as is the onion and celery. The butter was from Hartzler Family Dairy, and the cream was Smith’s Dairy. Chicken stock is made in Ohio by Kitchen Basics. The soup was flavorful and rich (but not too rich), savory yet sweet, and nearly a dead ringer for the soup at The Refectory, albeit a bit thicker. Like theirs, we floated ours with a crostini made at the local Whole Foods, which was topped with goat cheese from Lake Erie Creamery. Since there are only two of us, we cut the recipe in half, otherwise it would serve 4 easily.

Roasted Butternut Squash Soup
recipe slightly modified from

1 (3 lb) butternut squash
1 tbsp. olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tsp. cinnamon
1 tsp. nutmeg
1/2 medium white onion
5 stalks celery
2 tbsp. butter
1 quart chicken stock
1 cup heavy cream
Sat and pepper to taste
4 crostini rounds (optional)
2 oz. goat cheese (optional)

Preheat oven to 375 degrees. Peel, seed and cut butternut squash into cubes, approx. 1″. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Place squash on baking sheet and roast for 30-40 minutes until fork-tender Meanwhile, dice onion and celery and saute in butter until soft, about 5 minutes. Add roasted squash to saute pan and pour in chicken stock to cover veggies. Cover pan and bring to boil. Once liquid is boiling, uncover and reduce. Puree in a blender or food processor, adding heavy cream, and additional salt and pepper to taste. Reheat and serve.

Notes: Sprinkle nutmeg on individual servings, if desired. If you’re serving it with the crostini, schmear the goat cheese onto the crostini and then float on top of soup. This soup can be stored in the refrigerator for up to 2 days.

2 thoughts on “Roasted Butternut Squash Soup

  1. Pingback: Columbus Foodie » Blog Archive » Announcing HomeGrown Gourmet #3: Pies and Tarts!

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