Roasted Butternut Squash Soup Recipe
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves begin to turn and a crispness 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 sweetness of butternut squash! Our Roasted Butternut Squash Soup is the perfect blend of cozy and delicious, making it an ideal appetizer, light dinner, or satisfying lunch. This recipe is surprisingly easy to make, and the roasting process brings out the natural sweetness of the squash, creating a depth of flavor you won’t find in other butternut squash soup recipes.
We’ve taken a classic approach, roasting the butternut squash to perfection before blending it with aromatic onions, garlic, and a touch of cream. The result? A velvety smooth soup that’s bursting with fall goodness. It’s a guaranteed crowd-pleaser and a wonderful way to showcase the season’s best produce.
What makes this recipe special?
- Roasted Squash: Roasting the butternut squash intensifies its flavor and creates a richer, more complex soup.
- Simple Ingredients: You probably already have many of these pantry staples on hand.
- Versatile: Enjoy it as a starter, a main course with a side salad, or even as a comforting lunch.
- Easy to Customize: Feel free to add a pinch of nutmeg, a dash of cinnamon, or a swirl of maple syrup for extra flavor.
Serving Suggestions:
- Garnish with a drizzle of cream or coconut milk (for a vegan option).
- Sprinkle with toasted pumpkin seeds or roasted squash seeds for added texture.
- Add a swirl of pesto or a dollop of crème fraîche.
- Serve with crusty bread for dipping.
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 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 months.
Q: Is this soup vegan?
A: Not as written, due to the heavy cream. However, you can easily make it vegan by substituting the heavy cream with coconut milk or cashew cream.
Q: What kind of butternut squash should I use?
A: Any medium-sized butternut squash will work. Look for one that feels heavy for its size and has a smooth, hard rind.
Q: Can I use an immersion blender or a regular blender?
A: Both work! An immersion blender is convenient for blending directly in the pot, while a regular blender will require you to transfer the soup in batches. Be careful when blending hot liquids in a regular blender – vent the lid to prevent pressure buildup.
Get ready to embrace the flavors of fall with this delightful Roasted Butternut Squash Soup! It’s a recipe you’ll turn to again and again throughout the season.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- to taste salt
- to taste black pepper
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and roast for 30-40 minutes, or until tender.
- In a large pot or Dutch oven, sauté onion and garlic in olive oil until softened.
- Add roasted butternut squash to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Stir in heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with a drizzle of cream, a sprinkle of cinnamon, and roasted squash seeds.
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