Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm, velvety dish that brings out the natural sweetness of butternut squash through roasting, enhancing its rich, earthy flavors. It’s light yet hearty, and its subtle sweetness is perfectly balanced by a hint of spice.
This soup is an ideal dish for cozy fall and winter evenings, but it’s also versatile enough to be enjoyed any time of year. With a touch of creaminess and aromatic seasonings, it’s a crowd-pleaser that’s both comforting and nourishing. Whether you’re a squash lover or trying it for the first time, this recipe captures the essence of a simple, satisfying meal. If you’re looking for a bowl of warmth and comfort, this creamy roasted butternut squash soup is exactly what you need.
Kitchen Equipment Needed
- Baking Sheet – for roasting the butternut squash to bring out its natural sweetness.
- Large Soup Pot or Dutch Oven – to cook the soup after roasting.
- Immersion Blender or Stand Blender – to create that creamy, smooth texture.
- Knife and Cutting Board – for prepping the vegetables.
- Wooden Spoon or Ladle – for stirring and serving.
Ingredients Overview
- Butternut Squash – The star of the soup, providing a slightly sweet, nutty flavor. Roasting it adds a depth that really enhances the overall taste.
- Onion & Garlic – For aromatics that add a base flavor and a bit of savory depth.
- Carrots & Celery – These add additional flavor and nutrients, rounding out the soup’s sweetness.
- Vegetable Broth – This adds moisture and depth to the soup, creating a good balance between the ingredients.
- Cream or Coconut Milk (optional) – To give a creamy texture without overpowering the other flavors.
- Spices – Nutmeg and thyme (or your choice of herbs) add warmth and a hint of spice.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- ½ teaspoon ground nutmeg
- ½ teaspoon dried thyme (or fresh, if preferred)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Step-by-Step Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
- Roast the Squash: Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
- Sauté Aromatics: In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
- Add Spices & Broth: Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow flavors to meld.
- Blend the Soup: Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
- Finish & Serve: If desired, stir in the cream or coconut milk for added creaminess. Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.
Recipe Tips
- Roasting Squash for Extra Flavor: Roasting enhances the squash’s natural sweetness and brings a caramelized depth that makes the soup richer in flavor.
- Blending Tips: For a smooth soup, blend thoroughly. If using a stand blender, work in small batches, and be cautious with hot liquids.
- Adjusting Thickness: For a thicker soup, reduce the broth. If you prefer a thinner consistency, add more broth as needed.
- Adding Creaminess: Coconut milk works wonderfully for a dairy-free option, adding a mild sweetness, but heavy cream is equally delicious.
What to Serve With This Recipe
This soup pairs beautifully with crusty bread or garlic bread for dipping, a fresh green salad, or a slice of focaccia. For a cozy meal, serve it with a side of roasted vegetables or a grilled cheese sandwich.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! It stores well in the fridge for up to 3-4 days, and the flavors develop nicely. Reheat gently on the stovetop.
Q: Can I freeze this soup?
A: Absolutely. Let it cool completely before transferring it to airtight containers. It freezes well for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
Q: What other spices work well in this soup?
A: Curry powder or cumin can add a unique twist if you like a slightly spicier soup. You can also try a dash of cinnamon or a bit of smoked paprika for extra depth.
Serving Suggestions
- Top with a dollop of sour cream, Greek yogurt, or a drizzle of coconut milk.
- Garnish with toasted pumpkin seeds or croutons for a crunchy texture.
- Fresh herbs like parsley, chives, or a sprinkle of thyme make for a beautiful and flavorful finishing touch.
Enjoy this delicious roasted butternut squash soup as a satisfying meal on its own, or pair it with your favorite sides for a full, comforting meal.
