Whether you’re using sweet, mini Honeynut squash from the garden or a classic store-bought butternut, roasting them first is the secret weapon to building deep, caramelized flavor without any fuss.
Ingredients & Prep:
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Squash: 3–4 mini Honeynut squashes (or 1 large regular butternut), peeled, seeded, and cubed.
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Aromatics & Seasoning: Olive oil, salt, pepper, garlic powder, and a pinch of cinnamon or nutmeg.
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The Liquid: Your homemade Chicken Broth from Scratch.
Instructions:
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Roast the Crap Out of Them: Toss your cubed butternut squash with olive oil, salt, pepper, and spices on a baking sheet. Roast at 400°F until deeply golden, caramelized, and fork-tender (about 30 to 35 minutes).
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Blend It Down: Transfer the roasted squash into a blender (like a NutriBullet or standard countertop blender), a food processor, or use an immersion hand blender directly in the pot. As it blends, add a couple of ladles of warm chicken stock to help whip it into a smooth, velvety consistency.
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Cool & Portion: Let the soup cool down completely before packing.
Freezing & Storage Tip (Deli Tub Prep)
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Ladle the velvety soup into 8 oz Deli Containers for a quick, perfect single-serving lunch. If you’re feeding more people or want larger portions, feel free to scale up to bigger tubs—just remember to leave a little headspace at the top for expansion during freezing!
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Pop them in the freezer for the ultimate grab-and-go meal components.