roasted butternut squash soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves begin to change and a chill fills the air, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to fall flavors, you can’t beat the sweet, nutty goodness of butternut squash! Our Roasted Butternut Squash Soup is the perfect blend of cozy and delicious, making it ideal for a weeknight dinner, a sophisticated appetizer, or a comforting lunch.
This isn’t just any butternut squash soup. Roasting the squash first deepens its flavor, creating a richer, more complex taste that you won’t get from simply boiling it. The combination of warm spices like mace, ginger, and a hint of garam masala elevates this soup to something truly special. It’s surprisingly easy to make, and the result is a velvety smooth, vibrant soup that will impress your family and friends.
What makes this recipe stand out?
- Roasted Squash: Roasting brings out the natural sweetness and intensifies the flavor of the butternut squash.
- Warm Spice Blend: The carefully curated blend of spices adds depth and complexity.
- Creamy Texture: The light cream (or half-and-half) creates a luxuriously smooth and satisfying soup.
- Versatile: Perfect as a starter, a light meal, or a comforting side.
Tips for the Perfect Soup:
- Choosing your Squash: Look for a butternut squash that feels heavy for its size and has a firm, unblemished skin.
- Don’t Skip the Roasting: It truly makes a difference in the flavor!
- Adjust the Spices: Feel free to customize the spice blend to your liking. A pinch of nutmeg or a dash of cayenne pepper can add a lovely touch.
- Garnish with Style: A swirl of cream, a sprinkle of chopped sage, or a few toasted pumpkin seeds add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Q: Is this soup vegan?
A: To make this soup vegan, simply substitute the butter with olive oil and use a plant-based cream alternative.
Q: What if I don’t have all the spices?
A: Don’t worry! You can omit any spices you don’t have, or substitute them with similar flavors. For example, you can use cinnamon instead of mace.
Q: Can I use a different type of squash?
A: While butternut squash is ideal, you can also use kabocha or acorn squash. Keep in mind that the flavor and texture may vary slightly.
We hope you enjoy this delightful Roasted Butternut Squash Soup as much as we do! It’s a perfect way to embrace the flavors of fall and warm up from the inside out.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash about 3 pounds, peeled and seeded
- 4 tablespoons butter
- 1 large white onion minced
- 2 medium carrots minced
- 6 cups chicken stock
- 2 tablespoons corn starch
- 1 pint light cream or fat-free half and half
- 6 fresh sage leaves chopped fine
- to taste celery salt
- to taste ground pepper
- to taste mace
- to taste ground ginger
- to taste garam masala small dash
Instructions
- Halve the squash, remove seeds, brush with olive oil, dust with salt and pepper, and place cut-side down on a sheet pan lined with non-stick foil or parchment paper. Roast at 350°F for 40-45 minutes, or until easily pierced with a fork.
- Let the squash cool.
- Melt butter in a Dutch oven or soup pot. Add sage leaves, then onion and carrots. Cook over low heat until onions are translucent and just before they caramelize.
- Remove from heat.
- Remove the squash from its skin and add it to the pot with the onions and carrots.
- Add chicken stock and corn starch. Bring to a simmer.
- Stir in light cream.
- Use an immersion blender or regular blender to blend the soup until smooth.
- Season with celery salt, pepper, mace, ginger, and garam masala to taste.
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