Roasted Butternut Squash Soup Recipe

Ingredients

  • 1 large butternut squash (approximately 3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4-5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper to taste

Garnish Options (choose your favorites)

  • Chopped fresh parsley
  • Roasted pepitas (pumpkin seeds)
  • Drizzle of crème fraîche or sour cream
  • Crumbled crispy bacon
  • A swirl of maple syrup or honey

Instructions

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prep the Squash: Cut the butternut squash in half lengthwise, scoop out the seeds, then cut into 1-inch cubes. Spread the cubes on the prepared baking sheet.

3. Roast the Veggies: Drizzle the squash with olive oil, sprinkle with salt and pepper, and toss to coat. Add the chopped onion to the baking sheet. Roast for 30-35 minutes, or until the squash is tender and lightly browned.

4. Sauté Aromatics: While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a bit more olive oil if needed, then sauté the garlic, thyme, sage, nutmeg, and ginger until fragrant, about 1 minute.

5. Combine and Simmer: Carefully transfer the roasted squash and onion to the soup pot. Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 10-15 minutes to allow flavors to meld.

6. Blend Until Smooth: Use an immersion blender (or carefully transfer the soup to a regular blender in batches) to puree the soup until completely smooth and creamy.

7. Finishing Touches: Stir in the heavy cream (if using) and season generously with salt and pepper to taste.

8. Garnish and Serve: Ladle the soup into bowls and top with your desired garnishes. Enjoy warm with crusty bread!

Tips

Roasting is key: Roasting the butternut squash develops a rich sweetness and caramelization that enhances the soup’s flavor.

Customize it: Adjust spices to your liking, add a pinch of cayenne for a kick, or try a swirl of coconut milk for a different twist.

Make ahead: This soup can be made a day or two in advance and reheated gently before serving.

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