Butternut squash, carrots, onions, and garlic are roasted together and fill the soup with a rich, caramelized flavor. This recipe makes a simple yet satisfying soup that's ready in under an hour!

But my feelings toward the dish have shifted this winter as it has felt colder than normal (the other day, it felt like minus ...

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...

Stir in butternut squash ... Simmer until squash is very tender, about 15 minutes. (The liquid will look curdled, because it is.) Use a blender to purée the soup until smooth.

whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut ...

Add the roasted butternut squash and stir to combine. Add 4 cups of the broth and bring to a simmer. Simmer for 5 minutes. Remove from heat and puree the soup with an immersion blender or cool the ...

Preheat oven to 410 F. Place butternut squash, flesh side up on a baking sheet with the carrots, onion, and garlic. Drizzle ...