Roasted Butternut Squash Soup Recipe
If you’re looking for a cozy, heartwarming dish that brings the flavors of fall right to your table, this Roasted Butternut Squash Soup Recipe is just what you need. There’s something so comforting about a bowl of creamy soup, especially when it’s made with simple, wholesome ingredients. This recipe is one of my all-time favorites because it’s not only delicious but also super easy to whip up on busy weeknights or for family gatherings.
The best part? Everything gets roasted on one baking sheet, allowing those sweet and savory flavors to blend beautifully. Trust me; once you try this soup, it’ll become a go-to in your kitchen!
Why You’ll Love This Recipe
- Easy Preparation: Just chop everything up, toss it on a baking sheet, and let the oven do the work!
- Family-Friendly Appeal: Kids love the creamy texture and sweet flavor—perfect for even the pickiest eaters.
- Make-Ahead Convenience: You can prepare this soup ahead of time and reheat it when you’re ready to serve.
- Delicious Flavor: The combination of roasted squash, garlic, and herbs creates a rich taste that warms your soul.
- Versatile Topping Options: Top it with croutons or roasted seeds for that extra crunch and flavor boost.
Ingredients You’ll Need
Let’s gather our wholesome ingredients! This recipe uses simple items that you might already have at home. The beauty of this Roasted Butternut Squash Soup is in its straightforwardness and freshness.
For the Soup
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or water)
- 1/2 cup heavy cream (or cashew cream/coconut milk)
For Serving
- Homemade croutons
Variations
One of the great things about this Roasted Butternut Squash Soup Recipe is how flexible it can be! Feel free to get creative with these variations:
- Add a fruity twist: Blend in some chopped apple or pear for a hint of sweetness.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Herb alternatives: Experiment with different herbs like rosemary or parsley for unique flavor profiles.
- Creamy alternatives: Use coconut milk instead of heavy cream for a dairy-free version that’s just as creamy!
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Roast the Vegetables
Preheat your oven to 425°F and line a baking sheet with parchment paper. Start by preparing your vegetables: cut the butternut squash in half and scoop out the seeds. Don’t forget to peel and quarter the onion! Also, cut off the top of the head of garlic, drizzle some olive oil on top, and wrap it in foil. Once everything is ready, toss them on your baking sheet with olive oil and seasonings. Roasting brings out those natural sugars in the squash, creating an irresistible sweetness.
Step 2: Bake to Perfection
Pop that baking sheet in the oven! Bake for about 45 minutes or until you can easily pierce the flesh of the squash with a fork. Letting them cool slightly will make handling easier later on. The roasting process caramelizes the veggies beautifully while enhancing their flavors.
Step 3: Blend It Up
Once cooled enough to handle, scoop out the butternut squash flesh from its skin along with your roasted garlic and onion into a stockpot. Add in your vegetable stock and blend everything together until smooth using an immersion blender. Blending creates that creamy texture we all love!
Step 4: Heat & Serve
Now it’s time to heat things up again! Cook your blended soup over low heat until it’s warmed through. Stir in your choice of cream—whether it’s heavy cream, cashew cream, or coconut milk—and season to taste. Serve it hot topped with crunchy croutons or even some roasted squash seeds for an extra delightful experience!
And there you have it—a delightful bowl of homemade Roasted Butternut Squash Soup that is sure to warm hearts and satisfy bellies! Enjoy!
Pro Tips for Making Roasted Butternut Squash Soup Recipe
Making this roasted butternut squash soup is a delightful experience, and a few handy tips can elevate your dish to the next level!
- Choose ripe squash: Opt for a butternut squash that feels heavy for its size with a smooth, firm skin. This ensures sweetness and proper texture in your soup.
- Don’t skip the roasting: Roasting the vegetables enhances their natural flavors and sweetness. It’s this caramelization that makes your soup rich and flavorful.
- Adjust creaminess to taste: If you prefer a lighter soup, feel free to reduce the amount of cream or substitute it with more vegetable stock. This allows for customization according to your preference.
- Experiment with spices: While sage and thyme are classic choices, don’t hesitate to add a pinch of nutmeg or cinnamon for a warm twist. These spices can elevate the flavors beautifully!
- Blend until smooth: For the creamiest texture, blend the soup thoroughly. If you like a bit of texture, pulse it slightly to keep some chunks.
How to Serve Roasted Butternut Squash Soup Recipe
Serving this roasted butternut squash soup can be just as enjoyable as making it! With the right presentation and accompaniments, you can turn it into an inviting meal.
Garnishes
- Chopped chives or green onions: Adding these fresh herbs not only introduces a pop of color but also provides a mild onion flavor that complements the soup beautifully.
- Pumpkin seeds: Toasted pumpkin seeds add crunch and a nutty flavor, enhancing both the texture and visual appeal of your dish.
- Drizzle of olive oil or balsamic reduction: A simple drizzle adds richness and depth, making every spoonful even more delicious!
Side Dishes
- Crusty bread: A slice of rustic baguette or sourdough is perfect for dipping into your creamy soup. The crunchy crust contrasts nicely with the smoothness of the soup.
- Garden salad: A light salad filled with mixed greens, cherry tomatoes, and cucumbers dressed in a lemon vinaigrette provides freshness that balances the richness of the soup.
- Roasted vegetables: Pairing your soup with seasonal roasted veggies like Brussels sprouts or carrots brings an extra layer of warmth and comfort to your meal.
- Grilled cheese sandwich: There’s nothing quite like dipping a gooey grilled cheese into your bowl of soup. Opt for whole grain bread for added texture and flavor!
Enjoy crafting this delightful roasted butternut squash soup recipe! It’s not just about eating; it’s about creating moments around food that warms both body and soul.
Make Ahead and Storage
This roasted butternut squash soup recipe is perfect for meal prep, allowing you to enjoy its warm, comforting flavors throughout the week. Here’s how to store and enjoy it later!
Storing Leftovers
- Store any leftover soup in an airtight container in the refrigerator.
- It will keep well for up to 5 days.
- For best flavor, make sure to let the soup cool completely before sealing.
Freezing
- Allow the soup to cool completely before transferring it to freezer-safe containers.
- Leave some space at the top of the container as the soup will expand when frozen.
- This soup can be frozen for up to 3 months for optimal taste.
Reheating
- Thaw frozen soup overnight in the refrigerator before reheating.
- Heat gently on the stove over low heat, stirring occasionally until warmed through.
- If the soup is too thick after reheating, stir in a splash of vegetable stock or water to reach your desired consistency.
FAQs
Here are some common questions about this delicious recipe!
Can I make a Roasted Butternut Squash Soup Recipe without cream?
Yes! You can substitute cream with cashew cream or coconut milk for a dairy-free version without compromising on richness.
What are some variations of Roasted Butternut Squash Soup Recipe?
You can add ingredients like apple or ginger for a touch of sweetness and warmth. Spices like nutmeg or cayenne pepper can also enhance the flavor profile!
How do I know when my butternut squash is ripe for this soup?
Choose butternut squash that feels heavy for its size and has a hard, unblemished skin. A dull finish indicates ripeness.
Can I use frozen butternut squash in this Roasted Butternut Squash Soup Recipe?
Absolutely! Just ensure it’s thawed and well-drained before roasting or blending into your soup.
What should I serve with Roasted Butternut Squash Soup Recipe?
This soup pairs beautifully with homemade croutons, crusty bread, or a side salad for a complete meal!
Final Thoughts
I hope you find joy in making this roasted butternut squash soup recipe! It’s not just about the delicious flavors; it’s about creating something special that warms your heart and home. Enjoy every moment as you prepare this comforting bowl of goodness, and don’t hesitate to share your experience. Happy cooking!
Dinner
Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Description
If you’re craving a warm, comforting dish that captures the essence of fall, this Roasted Butternut Squash Soup Recipe is your answer. With its creamy texture and rich flavors derived from simple, wholesome ingredients, this soup is perfect for busy weeknights and family gatherings. The best part? It all comes together on a single baking sheet, allowing the sweet and savory notes to meld beautifully during roasting. Once you try this delightful soup, it will undoubtedly become a staple in your kitchen!
Ingredients
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or water)
- 1/2 cup heavy cream (or cashew cream/coconut milk)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out seeds, peel and quarter the onion, and cut the top off the garlic head. Drizzle with olive oil and season.
- Roast vegetables for about 45 minutes until tender.
- Allow to cool slightly, then scoop the flesh into a stockpot along with roasted garlic and onion. Add vegetable stock and blend until smooth.
- Heat over low until warmed through, stir in cream of choice, adjust seasoning, and serve hot topped with croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
