Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
There’s nothing quite like the comforting aroma of roasted butternut squash soup wafting through your kitchen, especially as the days get cooler. I remember the first time I made this velvety soup; as I roasted the squash, the warm, nutty scent filled my home and made my stomach rumble. This recipe is not only a delicious way to embrace fall, but it also boasts a creamy texture and rich flavor that can elevate any dinner party or cozy night in. Plus, it’s easy enough for a weeknight dinner yet impressive enough to serve at holiday gatherings.
Why You’ll Love This Dish
This roasted butternut squash soup is simply irresistible for several reasons. First off, it’s a nutritious powerhouse. Butternut squash is full of vitamins A and C, and it’s naturally sweet, which means you can enjoy a delicious bowl of soup without feeling guilty. Moreover, this recipe is incredibly simple, relying on just a few ingredients that can be found at any grocery store, making it budget-friendly.
Whether you’re looking for a quick weeknight meal or a comforting starter for a family gathering, this soup fits the bill perfectly. It’s warm, satisfying, and can easily be made vegetarian by swapping out chicken broth for vegetable broth.
"This butternut squash soup is hands down my favorite fall recipe! So creamy and flavorful—my whole family loves it!" —Sarah, food enthusiast.
The Cooking Process Explained
Making roasted butternut squash soup is a straightforward process that allows the natural sweetness of the squash to shine through. Start by roasting the squash until it’s caramelized, which brings out its rich flavors. You’ll sauté the leeks and garlic for a depth of flavor before combining everything with chicken broth to create a harmonious soup. Finally, use an immersion blender to achieve that silky-smooth texture everyone craves in a good soup.
What You’ll Need
To whip up this delightful butternut squash soup, gather the following ingredients:
- 2 lb whole butternut squash
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 large leek (white and light green parts only, diced, roughly 2 cups)
- 2 cloves garlic (chopped)
- 2 teaspoons finely chopped fresh sage leaves
- 1 quart (4 cups) low-sodium chicken broth
- Fried sage leaves (for garnish)
- Creme fraiche drizzle (optional, for serving)
- Roasted pumpkin seeds (optional, for garnish)
Note: If you want a vegan option, feel free to swap the unsalted butter for a plant-based alternative and use vegetable broth instead of chicken broth.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Trim the ends of the butternut squash so it stands flat, then slice it lengthwise in half.
- Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, and season with salt and pepper.
- Place the squash cut-side down on a half sheet pan and roast for 45 to 55 minutes, until very tender and caramelized. Let it cool slightly, then scoop out the flesh and discard the skin. Set the flesh aside.
- In a large soup pot, combine the butter and olive oil over low heat. Once lightly bubbling, add the leeks along with a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft (about 10 to 12 minutes). If necessary, add a splash of water to avoid browning.
- Add the garlic and sage, cooking for an additional minute or until fragrant.
- Stir in the reserved roasted butternut squash and add the chicken broth. Bring to a simmer and let meld together for 10 to 15 minutes. Remove from heat.
- Blend the soup directly in the pot with an immersion blender until very smooth and creamy. Season to taste with salt and pepper.
- Serve and garnish with fried sage leaves, a drizzle of creme fraiche, and a sprinkle of roasted pumpkin seeds.
Best Ways to Enjoy It
This soup is delightful served hot in a bowl with a crusty slice of bread for dipping. For an elegant touch, consider drizzling a bit of truffle oil or adding a sprinkle of chili flakes for some heat. Serve it with a fresh green salad that has a tangy vinaigrette to balance the rich flavors.
How to Store & Freeze
To keep leftovers fresh, allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens.
If you’d like to freeze it, portion the soup into freezer-safe containers; it can last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Helpful Cooking Tips
- Always roast your squash until caramelized; this enhances the flavor and sweetness of the soup.
- If you prefer a bit of spice, you can add a pinch of cayenne pepper alongside the garlic and sage.
- An immersion blender works wonders for achieving a creamy texture, but if you don’t have one, a traditional blender will do just fine—just be careful while transferring hot soup.
Creative Twists
Once you’ve mastered this basic recipe, try adding different herbs or spices. A pinch of nutmeg can give your soup a warm, holiday feel, while adding a bit of curry powder could provide an intriguing twist. You can also experiment with toppings—try adding crispy bacon bits or a sprinkle of feta cheese for contrast.
Your Questions Answered
-
What is the preparation time for this soup?
The prep time is about 15 minutes, and the cooking time is around 1 hour, depending on the roasting time of the squash. -
Can I make this soup vegan?
Yes! Simply replace the butter with a plant-based alternative and use vegetable broth instead of chicken broth. -
How long does the soup last in the fridge?
This soup can be stored in an airtight container in the fridge for up to 4 days.
Embrace the flavors of fall with this creamy, comforting roasted butternut squash soup! It’s a recipe that warms the soul and delights the senses—all while being quick and easy to prepare. Enjoy!
Roasted Butternut Squash Soup
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Trim the ends of the butternut squash so it stands flat, then slice it lengthwise in half.
- Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, and season with salt and pepper.
- Place the squash cut-side down on a half sheet pan and roast for 45 to 55 minutes, until very tender and caramelized. Let it cool slightly, then scoop out the flesh and discard the skin. Set the flesh aside.
- In a large soup pot, combine the butter and olive oil over low heat. Once lightly bubbling, add the leeks along with a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft (about 10 to 12 minutes). If necessary, add a splash of water to avoid browning.
- Add the garlic and sage, cooking for an additional minute or until fragrant.
- Stir in the reserved roasted butternut squash and add the chicken broth. Bring to a simmer and let meld together for 10 to 15 minutes. Remove from heat.
- Blend the soup directly in the pot with an immersion blender until very smooth and creamy. Season to taste with salt and pepper.
- Serve and garnish with fried sage leaves, a drizzle of creme fraiche, and a sprinkle of roasted pumpkin seeds.
