Roasted Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, you can’t beat Roasted Butternut Squash Soup! This recipe is incredibly easy to make, packed with nutrients, and bursting with that sweet, earthy butternut squash goodness. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a fall gathering.
We’ve streamlined the process to make it accessible for cooks of all levels. Roasting the butternut squash intensifies its natural sweetness, creating a depth of flavor that simply can’t be achieved by boiling or steaming. The result is a velvety smooth soup that’s naturally creamy without relying heavily on cream. A touch of half & half adds just the right amount of richness.
Why You’ll Love This Recipe:
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Easy to Make: Minimal prep time and straightforward instructions.
- Healthy & Nutritious: Butternut squash is packed with vitamins, minerals, and antioxidants.
- Perfect Fall Flavor: The quintessential taste of autumn in every spoonful.
- Versatile: Enjoy it as a starter, main course, or side dish.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Don’t skip the roasting step! It’s what gives the soup its incredible flavor.
- Scoop Out the Seeds: Save the seeds! You can roast them for a crunchy snack.
- Adjust Seasonings: Taste as you go and adjust the salt and pepper to your liking.
- Garnish with Flair: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil adds a beautiful finishing touch.
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 it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: What if I don’t have half & half?
A: You can substitute with milk or cream, but the soup won’t be as rich and creamy. A splash of coconut milk also works well for a vegan option.
Q: Can I add other vegetables to this soup?
A: Yes! Carrots, apples, or sweet potatoes would all be delicious additions. Add them to the baking sheet with the butternut squash.
Q: Is this soup vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, substitute the half & half with a plant-based alternative like coconut milk or cashew cream.
Get ready to savor the warmth and comfort of this delightful Roasted Butternut Squash Soup! It’s a fall favorite you’ll make again and again.
Roasted Butternut Squash Soup
Ingredients
- 1 medium Butternut Squash
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 cups Vegetable Broth
- 1/2 cup Half & Half
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half, scoop out seeds, and drizzle with olive oil, salt, and pepper.
- Place squash cut-side down on a baking sheet and roast for 45 minutes, or until tender.
- Scoop out the roasted squash flesh and place it in a pot.
- Add vegetable broth and half & half to the pot.
- Bring to a simmer and use a hand blender to blend until smooth.
- Taste and adjust seasonings as needed.
- Serve hot.
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