Roasted butternut squash soup

Why You’ll Love This Recipe

• Deep, Rich Flavor: Roasting the butternut squash enhances its natural sweetness and adds a caramelized depth to the soup.
• Simple Ingredients: Made with common pantry staples and fresh produce, this recipe doesn’t require any hard-to-find ingredients.
• Versatile and Adaptable: Easily adjust the seasonings or add complementary flavors to suit your taste preferences.
• Make-Ahead Friendly: The flavors deepen over time, making it an excellent option for meal prep or leftovers.

Ingredients

• 1 butternut squash (approximately 3½ to 4 pounds)
• 1 medium onion
• 1 head of garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon fresh chopped sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream (optional)
• Homemade croutons for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Prepare Vegetables:
   • Cut the butternut squash in half lengthwise and remove the seeds. Set the seeds aside for roasting later.
   • Peel the onion and cut it into large pieces.
   • Slice the top off the head of garlic, drizzle with a bit of olive oil, sprinkle with salt, and wrap it tightly in foil.
3. Season and Roast:
   • Place the butternut squash halves and onion pieces on the prepared baking sheet.
   • Drizzle with olive oil and sprinkle with salt, black pepper, chopped sage, and thyme leaves.
   • Place the wrapped garlic on the baking sheet as well.
   • Roast in the preheated oven for about 45 minutes, or until the squash is fork-tender.
4. Roast the Seeds:
   • While the vegetables are roasting, rinse the reserved squash seeds to remove any pulp.
   • Pat them dry, toss with a bit of olive oil and salt, and spread them on a separate baking sheet.
   • After the vegetables are done, reduce the oven temperature to 350°F (176°C) and roast the seeds for 15-20 minutes, stirring halfway through.
5. Blend the Soup:
   • Once the roasted vegetables are cool enough to handle, scoop the flesh from the butternut squash and squeeze the roasted garlic cloves out of their skins.
   • Place the roasted squash, garlic, and onions into a large pot.
   • Add the vegetable broth and use an immersion blender to puree until smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches and blend until smooth.
6. Heat and Serve:
   • Heat the pureed soup over medium-low heat until warmed through.
   • Stir in the heavy cream if using, and adjust the seasoning to taste.
   • Serve hot, garnished with roasted squash seeds and homemade croutons if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: Approximately 1 hour

Variations

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
• Herb Substitutions: If you don’t have fresh sage or thyme, dried versions can be used. Alternatively, rosemary or a pinch of nutmeg can add a different flavor profile.
• Vegan Option: Replace the heavy cream with coconut milk or cashew cream to keep the soup dairy-free and vegan.
• Add Sweetness: Incorporate a half cup of applesauce or a few roasted carrots to add a touch of natural sweetness.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing: This soup freezes well. Place cooled soup in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, microwave individual portions in a microwave-safe bowl until warm.

FAQs

How can I make this soup ahead of time?

You can prepare the soup up to 3 days in advance. Store it in the refrigerator and reheat on the stovetop when ready to serve.

Can I use pre-cut butternut squash?

Yes, using pre-cut squash can save time. Toss the pieces with olive oil and seasonings, then roast as directed.

Roasted butternut squash soup

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• Author: Isabella
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegetarian

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Description

This roasted butternut squash soup is a creamy, comforting dish perfect for chilly days. Roasting enhances the squash’s natural sweetness, creating a rich and velvety soup with deep, caramelized flavors. Made with simple ingredients like onion, garlic, fresh herbs, and vegetable broth, this easy soup is perfect for meal prep, freezer-friendly, and can be customized for vegan or spiced variations.

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Ingredients

• 1 butternut squash (3½ to 4 pounds)
• 1 medium onion
• 1 head of garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon fresh chopped sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream (optional)
• Homemade croutons for garnish (optional)

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Instructions

1. Preheat Oven:

Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

2. Prepare Vegetables:

• Cut the butternut squash in half lengthwise and remove the seeds (set them aside for roasting later).
• Peel and roughly chop the onion.
• Slice the top off the garlic head, drizzle with olive oil, sprinkle with salt, and wrap it tightly in foil.

3. Season and Roast:

• Place the squash halves and onion on the baking sheet.
• Drizzle with olive oil, then sprinkle with salt, pepper, sage, and thyme.
• Place the wrapped garlic on the sheet.
• Roast for 45 minutes, or until the squash is fork-tender.

4. Roast the Seeds (Optional):

• While the vegetables are roasting, rinse and dry the reserved squash seeds.
• Toss with olive oil and salt, then spread on a separate baking sheet.
• After removing the vegetables, reduce oven temperature to 350°F (176°C) and roast seeds for 15-20 minutes, stirring halfway.

5. Blend the Soup:

• Once the vegetables have cooled slightly, scoop out the squash flesh and squeeze the roasted garlic cloves from their skins.
• Transfer squash, garlic, and onion to a large pot.
• Add vegetable broth and use an immersion blender to puree until smooth. (Alternatively, blend in batches using a standard blender.)

6. Heat and Serve:

• Heat the soup over medium-low heat until warmed through.
• Stir in the heavy cream (if using) and adjust seasoning to taste.
• Serve hot, garnished with roasted squash seeds and croutons.

Notes

• Spicy Variation: Add cayenne or a dash of hot sauce.
• Vegan Option: Use coconut milk or cashew cream instead of heavy cream.
• Herb Swaps: Try rosemary or a pinch of nutmeg.
• Extra Sweetness: Blend in roasted carrots or applesauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting & Blending
• Cuisine: American