There’s nothing quite like the comforting embrace of a warm soup on a chilly day, and our Roasted Butternut Squash Soup is no exception. This bowl of golden goodness is a culinary equivalent of a cozy blanket, enveloping you with its smooth texture and soothing flavors. It’s a love letter to autumn, a symphony of seasonal produce turned into a heartwarming feast. This soup is sure to become a staple in your winter menu, and we can’t wait to guide you through the secrets of its making.
Choosing the Perfect Butternut Squash for Your Soup
Every great dish starts with high quality ingredients, and our Roasted Butternut Squash Soup is no different. The star of the show is, of course, the butternut squash itself. When selecting your squash, look for one that feels heavy for its size, with a uniform beige color and hard, smooth skin. Avoid any squashes with cuts, bruises, or mold.
The size of your butternut squash will determine the quantity of your soup. A medium-sized squash (around 2 to 3 pounds) is perfect for a family of four. If you’re cooking for a larger crowd, don’t hesitate to size up. You can check out a variety of butternut squashes here.
Tip: Store your butternut squash in a cool, dark place for up to a month.
Mastering the Art of Roasting
Roasting is a key step in our Roasted Butternut Squash Soup recipe. It brings out the natural sweetness of the squash, deepening its flavor and giving our soup that distinct, caramel-like undertone. To roast your squash, simply cut it in half, brush it with olive oil, season it with salt, and place it in a preheated oven. You’ll know it’s done when the flesh is soft and the edges are slightly charred.
For accurate roasting, a good kitchen thermometer is indispensable. It takes the guesswork out of cooking, ensuring your squash is perfectly done every time. Remember to always check the temperature at the thickest part of the squash.
Tip: For an extra layer of flavor, sprinkle some brown sugar on your squash before roasting.
Blending for the Smoothest Soup
After roasting, it’s time to turn our squash into a velvety soup. For this, you’ll need a reliable blender. We recommend an immersion blender, which allows you to blend the soup directly in the pot, minimizing mess and cleanup. If you don’t own one, a regular blender will work just fine, but remember to blend in batches to avoid overfilling.
When blending, start at a low speed and gradually increase to avoid splashing. Blend until the soup is smooth and creamy, with no chunks remaining. You can find some great blender options here.
Tip: For an extra creamy soup, add a splash of coconut milk or cream during blending.
Once your soup is blended to perfection, it’s time for the finishing touches. Adjust the seasoning with salt and pepper, and consider adding some warming spices like nutmeg or cinnamon for a festive twist. Then, ladle your soup into bowls, garnish as desired, and serve with a side of crusty bread for dipping.
And there you have it, an easy, delicious Roasted Butternut Squash Soup that’s sure to warm your heart and delight your palate. Whether you’re cosying up with a good book, sharing a meal with a loved one, or simply enjoying a quiet moment to yourself, this soup is the perfect companion. So go ahead, dive in, and let this golden hug in a bowl take the chill off the coldest days.
Roasted Butternut Squash Soup
Course: SoupCuisine: American4
servings30
minutes40
minutes300
kcalA heartwarming, delicious roasted butternut squash soup that’s perfect for chilly days.
Ingredients
1 medium butternut squash
2 tablespoons olive oil
Salt to taste
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup coconut milk (optional)
1/4 teaspoon nutmeg (optional)
Fresh herbs for garnish
Directions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the halves with olive oil, season with salt, and place them cut side down on a baking sheet. Roast for 45 minutes or until the flesh is soft and the edges are slightly charred.
- While the squash is roasting, heat a bit of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
- Remove the roasted squash from the oven and let it cool for a few minutes. Then, using a spoon, scoop out the flesh and add it to the pot with the onions and garlic. Add the vegetable broth and bring the mixture to a simmer.
- Using an immersion blender, blend the soup until it’s smooth and creamy. If you’re using a regular blender, ladle the soup into the blender in batches and blend until smooth, then return the soup to the pot.
- Adjust the seasoning with salt and pepper. If desired, add the coconut milk and/or nutmeg and stir well.
- Ladle the soup into bowls, garnish with fresh herbs, and serve hot with a side of crusty bread.
Notes
- If you don’t have an immersion blender, you can also use a regular blender or a food processor, but make sure to blend the soup in batches to avoid overfilling.
- For a vegan version, use vegetable broth and skip the cream or use a plant-based alternative.
- The soup can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Frequently Asked Questions
Q: Can I use other types of squash in this recipe?
A: Yes, you can substitute butternut squash with other types of squash like acorn or kabocha. However, the flavor and texture might vary.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. However, we recommend roasting the squash in the oven first to enhance its flavor.
Q: What can I serve with this soup?
A: This soup pairs well with a side of crusty bread, a green salad, or a grilled cheese sandwich.
Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
