When the weather turns chilly, nothing beats a warm bowl of roasted butternut squash soup. This easy, comforting recipe offers a velvety texture and rich, earthy flavors that are perfect for fall or winter. It’s quick to prepare, and the best part is that you can make it ahead of time and enjoy its deliciousness even more the next day. Whether you’re looking for a healthy lunch or a savory dinner, this roasted butternut squash soup is sure to become a new favorite in your recipe collection.
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Why You’ll Love This Roasted Butternut Squash Soup
This roasted butternut squash soup is incredibly easy to make, and the roasting process deepens the natural sweetness of the squash, adding a rich and smoky flavor. The soup is creamy, satisfying, and perfect for the colder months. With minimal ingredients and a simple step-by-step process, it’s a quick, healthy, and budget-friendly option for busy weeknights or weekend gatherings.
Ingredients for Roasted Butternut Squash Soup
This soup requires a handful of ingredients that pack a punch in terms of flavor and nutrition. Here’s what you’ll need:
- Butternut Squash: Provides the main body of the soup with its creamy texture and subtle sweetness.
- Onion: Adds savory depth to the soup. A medium yellow onion works best.
- Garlic: Roasting the garlic creates a mellow, nutty flavor that complements the squash perfectly.
- Olive Oil: Helps roast the vegetables and adds a layer of richness.
- Salt & Pepper: Essential for seasoning and enhancing the natural flavors of the ingredients.
- Sage & Thyme: These fresh herbs add an earthy, aromatic depth to the soup, making it more flavorful.
- Vegetable Broth: Keeps the soup light yet flavorful. Chicken broth can be used for a non-vegetarian version.
- Heavy Cream: Adds richness and a silky texture to the soup. If you’re looking for a dairy-free option, try using coconut milk or cashew cream.
- Sourdough Croutons: A crunchy topping that contrasts perfectly with the creamy soup.
Alternative Ingredient Suggestions
- If you’re vegan or dairy-free, swap the heavy cream for coconut milk or cashew cream.
- For extra sweetness, add a few carrots to the roasting pan along with the butternut squash.
- If you’re missing fresh herbs, dried sage and thyme can be substituted.
Step-by-Step Instructions for Roasted Butternut Squash Soup
Making this roasted butternut squash soup is simple and straightforward. Here’s how to prepare it:
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: Cut the butternut squash in half and scoop out the seeds. Place the seeds aside for roasting later. Peel and cut the onion into quarters. Cut off the top of the garlic bulb and wrap it in foil with a drizzle of olive oil.
- Season the veggies: Coat the squash and onion with olive oil, salt, pepper, sage, and thyme. Place them on the baking sheet along with the wrapped garlic.
- Roast the vegetables: Roast the squash and vegetables for 45 minutes or until tender. Check doneness by poking the squash with a fork.
- Roast the seeds: While the vegetables are roasting, rinse the squash seeds to remove any pulp. Toss them with olive oil and season with salt. Roast the seeds at 350°F (176°C) for 15-20 minutes, stirring halfway.
- Blend the soup: Once the vegetables are roasted, remove the squash flesh from the skin and squeeze the garlic into a large pot. Add the onion and vegetable broth. Use an immersion blender to puree the mixture until smooth.
- Thicken the soup: If the soup is too thin, simmer it on low heat to thicken. If it’s too thick, add more vegetable broth to reach your desired consistency.
- Serve and enjoy: Taste and adjust the seasoning. Serve the soup topped with roasted butternut squash seeds and sourdough croutons.
Tips & Tricks for Perfect Roasted Butternut Squash Soup
- Avoid burning the garlic: When roasting garlic, keep it tightly wrapped in foil to prevent it from drying out or burning.
- Adjust the texture: If you like a creamier soup, feel free to add extra heavy cream or cashew cream.
- Don’t skip the roasting step: Roasting the squash and vegetables adds a rich depth of flavor that can’t be achieved by simply boiling the vegetables.
- Store leftovers: You can store leftover soup in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
Pairing Ideas and Variations for Roasted Butternut Squash Soup
This roasted butternut squash soup is delicious on its own, but you can elevate it with some tasty pairings or variations:
- Side dishes: Pair with a simple green salad, crispy bread, or a grilled cheese sandwich for a heartier meal.
- Toppings: Top the soup with crispy bacon, pumpkin seeds, or a dollop of sour cream for added texture and flavor.
- Spicy version: Add a pinch of cayenne pepper or smoked paprika to give the soup a little kick.
- Gluten-free: Simply skip the croutons or use gluten-free bread to make your own.
Health Benefits of Roasted Butternut Squash Soup
Not only is this soup a comfort food classic, but it’s also packed with nutrients. Butternut squash is rich in vitamins A and C, which are essential for boosting immunity and maintaining healthy skin. The garlic adds antioxidant properties, while the olive oil provides heart-healthy fats. With the option to make it dairy-free, this soup can fit various dietary preferences without compromising on flavor.
Enjoy this hearty and healthy roasted butternut squash soup on a chilly day to warm up and nourish your body!
Conclusion
In conclusion, this roasted butternut squash soup is a perfect blend of rich, earthy flavors and creamy texture that will warm you up on a cold day. With simple ingredients, easy-to-follow instructions, and a few creative twists, you can elevate this soup to fit your dietary preferences and taste buds. Whether you’re enjoying it as a cozy lunch, a hearty dinner, or a comforting appetizer, this recipe is sure to become a favorite in your kitchen. Plus, the addition of homemade croutons and roasted seeds makes it even more satisfying.
Make a batch today, and don’t forget to share it with your loved ones for a truly delightful meal. Happy cooking!
FAQ
Can I make roasted butternut squash soup ahead of time?
Yes, this roasted butternut squash soup can be made ahead of time. The flavors actually improve after sitting for a day or two, making it a perfect meal prep option. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Just reheat it on the stovetop or in the microwave when you’re ready to serve.
Can I substitute the heavy cream in the recipe?
Absolutely! If you’re looking for a dairy-free option, you can replace the heavy cream with coconut milk or cashew cream. These alternatives will provide a similar creamy texture without the dairy, perfect for vegan diets or those with lactose intolerance.
How do I know when the butternut squash is done roasting?
The butternut squash is done roasting when its flesh is fork-tender, which usually takes around 45 minutes at 425°F (218°C). You should be able to easily pierce the flesh with a fork or knife, and the squash should have a caramelized, golden-brown exterior.
More Relevant Recipes
- Pumpkin Praline Bread Pudding Recipe: This warm, comforting dessert features the sweet flavors of pumpkin and cinnamon, closely aligning with the earthy tones of roasted butternut squash. The rich praline topping adds a perfect crunch to balance the creamy texture of the pudding.
- Sourdough Pumpkin Apple Bread with Cinnamon Pecans: A delightful combination of autumn flavors, this bread pairs beautifully with the roasted butternut squash soup. The cinnamon and apple notes in the bread complement the savory squash, creating a satisfying meal when served together.
- Pumpkin Cream Cheese Bread: This moist and flavorful pumpkin bread, infused with cream cheese, brings a touch of sweetness that pairs well with the savory notes of the roasted butternut squash soup. It’s a perfect treat for a fall-themed meal.
Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
This roasted butternut squash soup is a creamy, comforting dish perfect for colder months. Roasting the squash enhances its natural sweetness, and pairing it with fresh herbs like sage and thyme creates a savory depth of flavor. The addition of roasted squash seeds and sourdough croutons gives it an extra crunchy texture.
Ingredients
- 1 (3-4 lb) butternut squash
- 1 medium yellow onion, peeled and quartered
- 1 head garlic, top cut off
- 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 (or coconut milk/cashew cream for vegan options)
- Homemade sourdough croutons
- Optional: Roasted butternut squash seeds for garnish
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half and scoop out the seeds. Place the seeds aside to roast later.
- Peel the onion and cut it into large pieces. Cut off the top of the garlic head, drizzle with olive oil, and wrap it in foil.
- Coat the squash and onion with olive oil and sprinkle with salt, pepper, sage, and thyme. Arrange the vegetables on the baking sheet and place the garlic wrapped in foil on it.
- Roast for 45 minutes or until the squash is fork-tender. Once roasted, allow the vegetables to cool.
- While the vegetables are roasting, rinse the squash seeds in a colander, remove any pulp, and pat them dry. Toss them in olive oil and salt, and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through.
- Scrape the flesh of the butternut squash from the skin and place it in a large soup pot. Squeeze the roasted garlic cloves into the pot. Add the onion and vegetable broth.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- Reheat the soup on medium-low and stir in the cream. Adjust the thickness of the soup by simmering to thicken or adding more stock if too thick.
- Serve the soup hot, topped with roasted butternut squash seeds and sourdough croutons.
Notes
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- This soup can be frozen for up to 3 months. Let it cool, then transfer to a freezer-safe container.
- If the soup is too thin, let it simmer to reduce the liquid. If it’s too thick, add more vegetable broth to adjust the consistency.
- For a spicier version, add cayenne pepper or smoked paprika to taste.
Nutrition
- Serving Size: 1 bowl (1/4 of the total recipe)
- Calories: 361 kcal
- Sugar: 15g
- Sodium: 719mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 14mg
