Red Kuri Squash Soup With Roasted Fennel
Cozy Up with Creamy Roasted Butternut Squash Soup
As the days get shorter and the air crisper, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, you can’t beat the sweetness of butternut squash! Our Roasted Butternut Squash Soup is the perfect blend of creamy, savory, and slightly sweet – a true autumnal delight. This isn’t just any butternut squash soup; roasting the squash first deepens its flavor, creating a richer, more complex taste that will have you coming back for seconds (and thirds!).
This recipe is surprisingly easy to make, even for beginner cooks. We’ve streamlined the process without sacrificing any of the deliciousness. The key is to let the roasted squash shine, complemented by aromatic shallots and a touch of spice. A swirl of cream and a sprinkle of toasted pecans or pepitas add the perfect finishing touch.
What makes this soup special?
- Roasted Squash: Roasting brings out the natural sweetness and intensifies the flavor of the butternut squash.
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Creamy Texture: The combination of roasted squash and a touch of cream creates a luxuriously smooth texture.
- Versatile: This soup is perfect as an appetizer, a light lunch, or even a comforting dinner.
Serving Suggestions:
- Garnish with a drizzle of high-quality olive oil and a sprinkle of toasted pecans or pepitas.
- Add a dollop of crème fraîche or sour cream for extra tang.
- Serve with crusty bread for dipping.
- For a heartier meal, add grilled chicken or a sprinkle of crumbled bacon.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes! While butternut squash is ideal, you can substitute kabocha, acorn, or even pumpkin.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil and use plant-based cream or coconut milk instead of heavy cream.
Q: How long does this soup keep?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: What if I don’t have a bay leaf?
A: While a bay leaf adds a subtle depth of flavor, you can omit it if you don’t have one. You could also substitute with a pinch of thyme or rosemary.
We hope you enjoy this comforting and flavorful Roasted Butternut Squash Soup as much as we do! It’s the perfect way to warm up on a chilly day and savor the flavors of fall.
Roasted Butternut Squash Soup
Ingredients
- 1 medium Butternut Squash
- 1 tablespoon Olive Oil
- 1 pinch Salt
- 1 medium Onion diced
- 1 medium Shallot diced
- 1 tablespoon Butter
- 4 cups Vegetable Broth
- 1 bay leaf Bay Leaf
- 2 tablespoons Heavy Cream
- 1/4 cup Pecans or Pepitas toasted
- 1 pinch Cayenne Pepper
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash into wedges and toss with 1 tablespoon olive oil and salt. Roast for 25-30 minutes, or until tender. Let cool and remove skins.
- Dice onion and shallot. Heat butter and 2 tablespoons olive oil in a heavy-bottomed pot. Add onion and shallot and a pinch of salt. Gently cook until soft. Add bay leaf and cook for 1-2 minutes. Add roasted squash and vegetable broth. Simmer, covered, for 15 minutes.
- While soup simmers, drizzle fennel with a little olive oil and roast for 20 minutes until lightly browned and caramelized.
- Remove bay leaf and blend soup until smooth. Season with salt, white pepper, and cayenne pepper to taste.
- Toast pecans or pepitas in a dry skillet until fragrant.
- Ladle soup into bowls, swirl in heavy cream, drizzle with olive oil, top with roasted fennel and toasted pecans or pepitas. Serve immediately.
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