Creamy Roasted Butternut Squash Soup with Blue Cheese

This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 363 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• ½ cup chicken broth, or more as needed
• 2 tablespoons butter, divided
• 1 cup milk, or more as needed
• aluminum foil
• 1 medium onion
• ½ cup half-and-half, or more as needed
• 4 ounces crumbled Gorgonzola cheese
• 2 cloves garlic, or more to taste, peeled
• 1 large butternut squash, peeled and cut into 1-inch cubes
• 5 tablespoons avocado oil, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2

Toss butternut squash, garlic cloves, and salt together in a bowl.

Step 3

Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.

Step 4

Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.

Step 5

Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.

Step 6

Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.

Step 7

Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.