Rustic Bakery’s roasted butternut squash soup

Marin Mama dinner, lunch, meatless meals, Soups 13 Comments

Rustic Bakery's butternut squash soup

Rustic Bakery's butternut squash soupI have a few favorite local lunch spots that my girlfriends and I frequent often when we want to have a ladies lunch, Marin style.  Marin style means it’s all about being casual when going to lunch to meet your friends.  It’s really about the conversation and food, not the stuffiness of having to get all dressed up or look a certain way, who wants to do that?  Marin is a laid-back, easygoing community, and that is why I love it so.

One of our favorite lunchtime spots is Rustic Bakery in Larkspur.  This is not just a bakery but also an amazing breakfast and lunch cafe. They have some of the most magnificent salads, sandwiches and baked goods.  Everything at the cafe is made with local and organic ingredients.

I was a happy girl when I picked up a copy of Organic Marin from my local library and saw one of my favorite soup recipes from Rustic Bakery inside.  I was excited to go home and re-create this soup for my family and I to have for lunch over the weekend.  

Rustic Bakery’s Roasted Butternut Squash Soup:

Recipe from Organic Marin

  • 1 tablespoon olive oil
  • 1 large butternut squash (about 3 pounds), halved and seeded
  • 1/2 teaspoon salt, plus more to rub on squash halves
  • 1/8 teaspoon freshly ground pepper, plus more to rub on squash halves
  • 6 garlic cloves, peeled
  • 4 thyme sprigs
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 3 shallots, chopped
  • 4 cups chicken or vegetable stock
  • 1/4 cup heavy cream
Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.
 Chop up your onion and shallots and set aside in a bowl.  Cut your squash in half.
 Scoop out the seeds and strings from the cavity.  I use my melon ball scooper to do this, as it’s quick and easy.  Rub the olive oil over the cut sides of the squash and season each with salt and pepper.
 Put 2 sprigs of thyme and 3 garlic cloves in each in each cavity.  Doesn’t the squash look so pretty?
Then carefully place the squash halves cut side down on the baking sheet.
Roast the squash for 50 to 60 minutes, until soft and caramelized.
Remove the squash from the oven and let cool.
Reserve the garlic cloves and discard the thyme.
 Scoop the butternut squash flesh from the skin, coarsely chop (just chop it with a spoon in the bowl as it will be soft), and set aside.
Melt the 3 tablespoons butter in a dutch oven or soup pot over medium-high heat.
Sauté the onion and shallots for 7 to 10 minutes, until they begin to brown.
Add the roasted butternut squash, the reserved garlic cloves, 1/2-teaspoon salt and 1/8 teaspoon pepper (or just add a pinch of salt and a few turns of the pepper grinder, that is what I do) and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan.
Note: Break up the squash with your spoon and stir it frequently so it doesn’t stick to the bottom.
Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes.
Puree the soup until smooth using either a hand held immersion blender, or puree in small batches using a blender then return the soup to the pot.
Stir in the 1/4-cup cream.

DSC_0082Taste the soup and adjust the seasoning if needed.

 This soup was very flavorful, rich and delicious.  It actually tasted better day two, as the flavors had a chance to mesh together.Rustic Bakery's butternut squash soupI paired it up with my kale salad and these crispy olive oil and sea salt crackers from Rustic Bakery.  You don’t always have to go out to lunch to have a gourmet lunch experience.  It’s nice to sometimes treat yourself to a gourmet lunch at home either by yourself or with a few close friends.

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Comments 13

  1. Pingback: Recipe | Roasted Butternut Squash Soup – A WordPress Site

  2. Annie

    i loved the results of this soup. the roasted garlic and cooked down shallots gave it depth. I used two medium butternut squash and it came out to about 6 quarts of soup, most of which is gone now! Thanks, Jacquelyn!

    1. Post

      Hi Annie! Awesome! I’m so happy to hear that you loved this soup! You’re reminding me that I need to make up a batch of this soon! Try the carrot ginger one next, that’s another one of my fall faves! xoxo, Jacquelyn

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  4. Julie

    By the way, the amount of soup I made fit perfectly in our Magic Bullet blender and it worked really well in quickly getting the soup silky and smooth.

    1. Post

      Yaay Julie ! I’m so happy that the soup turned out so well for you and it’s a keeper recipe! I’m happy to hear that your magic bullet worked so well at pureeing the soup! Win win! 😉 xoxo, Jackie

  5. Julie

    Thank you so much for this recipe, Jackie! Creamy, smooth, with a lovely butternut squash flavor! And quick and easy to fix once the squash is roasted.
    I made approx. a quarter of the recipe—just enough for a generous serving for myself. (I roasted the squash a couple of days ago but much of it was eaten before I had the chance to make the soup.)
    Before I added in all the chicken stock, it made a beautiful, tasty puree. Made me think of the many Top Chef episodes where someone pureed something or other and presented a meat protein on top of it. Fancy schmancy. 🙂
    Soup or puree—wonderful! I’m printing up the recipe to add to my keeper file!

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  9. Em (Wine and Butter)

    I’m SO glad someone else just halves and roasts squash and THEN deals with … why people do this whole peel, chop, roast thing is beyond me…..!?
    Rustic bakery sounds like somewhere I need to go on return to the Bay Area. My favourite indulgent lunch is baked goats cheese on seasonal greens – alla Chez Pannise, but so easy to recreate at home NEARLY as well..

    Happy Weekend!

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