Roasted Squash Soup with Harvest Gremolata
Cozy Up with a Bowl of Roasted Butternut Squash Soup
As the leaves change and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to autumnal flavors, you can’t beat Roasted Butternut Squash Soup! This recipe is a celebration of fall, bringing together the sweetness of butternut squash with a touch of creamy indulgence. It’s surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend gathering.
We’ve taken the classic butternut squash soup and elevated it with a vibrant gremolata – a bright and flavorful topping made with toasted squash seeds, fresh chives, parsley, and a hint of orange zest. This adds a delightful textural contrast and a burst of freshness that perfectly complements the richness of the soup.
Why You’ll Love This Recipe:
- Flavorful & Comforting: The roasted butternut squash provides a naturally sweet and creamy base.
- Easy to Make: Minimal ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Beautiful Presentation: The vibrant orange hue and the colorful gremolata make this soup visually appealing.
- Perfect for Fall: Embrace the flavors of the season with this autumnal classic.
Tips for the Best Soup:
- Roasting is Key: Don’t skip the roasting step! It intensifies the flavor of the butternut squash and adds a subtle caramelization.
- Blend Until Smooth: For a truly creamy soup, blend until completely smooth. An immersion blender is convenient, but a regular blender works just as well (be careful when blending hot liquids!).
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Get Creative with Toppings: Feel free to experiment with other toppings, such as a swirl of crème fraîche, a sprinkle of toasted pumpkin seeds, or a drizzle of maple syrup.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup vegan?
A: Not as written, due to the heavy cream. You can substitute the heavy cream with coconut cream or cashew cream for a vegan version.
Q: How do I make the gremolata?
A: Simply combine the roasted squash seeds, chopped chives, parsley, and orange zest in a small bowl. Mix well and sprinkle over the soup before serving.
We hope you enjoy this delightful Roasted Butternut Squash Soup as much as we do! It’s the perfect way to warm up on a chilly fall day and savor the flavors of the season.
Roasted Butternut Squash Soup
Ingredients
- 1 medium Butternut Squash peeled, seeded, and cubed
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 30 g Roasted Squash Seeds
- 5 g Chives thinly sliced
- 10 g Flat Leaf Parsley
- 4 g Orange Rind thinly sliced
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth and creamy.
- Stir in heavy cream.
- For the gremolata, mix roasted squash seeds, chives, parsley, and orange peel.
- Serve soup with a dollop of whipped cream and a sprinkle of gremolata.
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