Fall in a Bowl. SOUPer Weeknight Meal


Fall in a bowl. I promise. Crank the Christmas music while cooking; you will thank me. Oh, and don’t skimp on the crispy fried onions… They make the soup.
Recipe by Shelby KolbIMG_5981.jpg


  • 5 cups peeled, cubed butternut squash
  • 2 tsp minced garlic
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon cinnamon
  • kosher salt and pepper
  • 2 cups whole milk
  • 2 cups chicken broth
  • 6-8 ounces brie, rind removed, cut in slices
  • 2 tablespoons butter
  • 1/2 – 1 pound diced ham
  • Chopped rosemary, for serving
  • Crispy fried onions, for serving
  • Sour cream, for serving, optional



  1. Preheat the oven to 400 degrees F.
  2. In a large soup pot, combine the butternut squash, garlic, olive oil, honey, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Pour onto a foil-lined baking sheet. Transfer to the oven and roast for 20-25 minutes or until the squash is tender. Turn squash halfway through.
  3. Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove.
  4. Stir in the milk. Bring the soup to a simmer over medium heat. Whisk in the brie and butter until melted and smooth. Taste and adjust seasonings as desired.
  5. Stir in the diced ham. Continue cooking for ~5 minutes.
  6. Serve the soup! Top with chopped rosemary, crispy fried onions, and sour cream (if desired).

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