Imagine the comforting aroma of roasted butternut squash wafting through your kitchen, its sweet, nutty scent promising warmth and coziness.
This Roasted Butternut Squash Soup is delightfully simple to prepare, making it a perfect choice for a comforting meal.
As the squash caramelizes and blends with aromatic spices, a rich, velvety soup emerges, transforming humble ingredients into something extraordinary.
Let’s bring this delightful dish to life and savor its comforting embrace.
Kitchen Tools Required
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream
- Optional: pumpkin seeds for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Roasted Butternut Squash Soup, you can create the following timeline:
Timeline for Roasted Butternut Squash Soup
Preparation and Cooking Timeline
- Reading and Preparation (5 minutes)
- Review the recipe and gather all necessary ingredients and equipment.
- Prep Time (15 minutes)
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Chop the onion and mince the garlic.
- Roasting the Squash (30 minutes)
- (0:00 – 0:05) Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- (0:05 – 0:35) Roast the squash in the oven until tender and caramelized.
- Sautéing and Simmering (15 minutes)
- (0:30 – 0:35) In a large pot, heat a tablespoon of olive oil over medium heat.
- (0:35 – 0:40) Add the chopped onion and sauté until translucent.
- (0:40 – 0:41) Stir in the minced garlic and cook for another minute.
- (0:41 – 0:45) Add the roasted squash, vegetable broth, and nutmeg to the pot and bring to a simmer.
- Simmering and Resting (10 minutes)
- (0:45 – 0:55) Let the mixture simmer for 10 minutes.
- (0:55 – 1:05) Remove the pot from heat and let it cool slightly.
- Blending and Finishing (10 minutes)
- (1:05 – 1:10) Puree the soup using a blender or immersion blender until smooth.
- (1:10 – 1:15) Stir in the heavy cream and heat the soup gently over low heat.
- Serving (5 minutes)
- (1:15 – 1:20) Serve the soup hot, garnished with pumpkin seeds if desired.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
Roast the squash in the oven for 25-30 minutes until tender and caramelized.
In a large pot, heat a tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the roasted squash to the pot along with the vegetable broth and nutmeg.
Bring the mixture to a simmer and cook for 10 minutes.
Remove the pot from heat and let it cool slightly.
Using a blender or immersion blender, puree the soup until smooth.
Stir in the heavy cream and heat the soup gently over low heat.
Serve the soup hot, garnished with pumpkin seeds if desired.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up every flavorful drop.
- Grilled Cheese Sandwich: A classic grilled cheese sandwich makes a comforting and satisfying accompaniment.
- Mixed Green Salad: A fresh salad with a light vinaigrette offers a rejuvenating contrast to the creamy soup.
- Apple Slices: Serve with crisp apple slices for a sweet, crunchy contrast that complements the soup’s flavors.
- Roasted Vegetables: Add a side of roasted seasonal vegetables for a hearty, wholesome meal.
Storage
To store Roasted Butternut Squash Soup, refrigerate in an airtight container for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Reheat gently before serving.
Freezing
To freeze Roasted Butternut Squash Soup, allow it to cool completely.
Transfer to airtight containers, and leave space for expansion.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
When reheating roasted butternut squash soup, use low heat on the stovetop to preserve flavors and texture.
Stir occasionally to prevent sticking.
Avoid microwaving for best consistency.
Final Thoughts
Roasted Butternut Squash Soup is a comforting and flavorful dish that’s perfect for any occasion.
With its creamy texture and rich taste, it’s sure to be a hit at your table.
Remember to adjust the seasoning to your preference and feel free to add a touch of spice with cayenne pepper.
If you find the soup too thick, simply add more broth to achieve your desired consistency.
Serve it hot and enjoy the delightful blend of roasted squash and aromatic spices.
Frequently Asked Questions
Can I Substitute the Butternut Squash With Another Type of Squash?
Yes, you can substitute butternut squash with acorn or kabocha squash. Make sure you adjust roasting times as needed. Uniform size is essential for even cooking. Maintain flavor balance by tasting and adjusting seasoning throughout the cooking process.
Is It Possible to Make This Soup Vegan?
Yes, you can make the soup vegan by substituting heavy cream with coconut milk or cashew cream. Use vegetable broth to maintain the vegan profile. Guarantee precise measurements to achieve the desired texture and flavor balance.
What Can I Use Instead of Heavy Cream for a Lighter Version?
Substitute heavy cream with unsweetened almond milk or coconut milk for a lighter version. Both options maintain the soup’s creamy texture without adding extra calories. Adjust seasoning to balance flavors, ensuring a harmonious blend with existing ingredients.
How Can I Add More Protein to This Soup?
Incorporate protein by blending silken tofu or adding cooked white beans into the soup. Both options seamlessly integrate, enhancing the soup’s texture without altering flavor notably. Adjust seasoning accordingly to maintain a balanced, savory profile.
What Are Some Complementary Side Dishes for This Soup?
Pair this soup with a crusty artisanal bread or a vibrant mixed greens salad to enhance texture contrast. Consider a tangy apple slaw or buttery garlic-rosemary focaccia for complementary flavors. Ascertain balanced seasoning for a cohesive meal.
Roasted Butternut Squash Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream
- pumpkin seeds optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the roasted squash to the pot along with the vegetable broth and nutmeg.
- Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pot from heat and let it cool slightly.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the heavy cream and heat the soup gently over low heat.
- Serve the soup hot, garnished with pumpkin seeds if desired.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
