Roasted Acorn Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the days get shorter and the leaves begin to fall, 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 cozy and delicious, and it’s surprisingly easy to make. Roasting the squash brings out its natural sweetness, creating a velvety smooth texture that will warm you from the inside out.
This isn’t just any butternut squash soup. The roasting process is key – it intensifies the flavor and eliminates the need for tons of extra seasoning. We keep it simple, letting the squash shine, but feel free to get creative with your toppings (more on that later!).
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep time and straightforward instructions.
- Flavorful: Roasting the squash unlocks a depth of flavor you won’t get from boiling.
- Comforting: The perfect soup for a chilly autumn or winter day.
- Versatile: Easily customizable with your favorite toppings and spices.
Tips for the Best Roasted Butternut Squash Soup:
- Roasting is Key: Don’t skip the roasting step! It makes all the difference in flavor.
- Even Cubes: Cut the butternut squash into roughly equal-sized cubes for even roasting.
- Immersion Blender vs. Regular Blender: An immersion blender makes cleanup a breeze, but a regular blender works just as well (just be careful when blending hot liquids!).
- Spice it Up: Add a pinch of nutmeg, cinnamon, or ginger for extra warmth.
Topping Ideas:
- Toasted pumpkin seeds
- A swirl of cream or coconut milk
- Crispy fried sage
- A sprinkle of chili flakes
- Croutons
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: Is this soup vegan?
A: It can be! Simply omit the heavy cream or substitute it with coconut milk or another plant-based cream.
Q: What kind of butternut squash should I use?
A: Any butternut squash will work, but look for one that feels heavy for its size and has a smooth, hard rind.
Q: Can I add other vegetables to this soup?
A: Yes! Feel free to add carrots, apples, or sweet potatoes to the roasting pan along with the butternut squash.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add roasted butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully puree the soup with an immersion blender or in batches in a regular blender.
- Stir in heavy cream (if using).
- Season with salt and pepper to taste.
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