Save This Easy Roasted Butternut Squash Soup is a velvety, comforting dish ideal for cozy chilly nights. Naturally sweet and warmly spiced, it is remarkably simple to prepare, offering a rich and nourishing experience that captures the essence of autumn.
Save The secret to this soup's depth lies in the caramelization of the butternut squash. By roasting the cubed squash before simmering it with aromatic onion, carrot, and celery, you create a complex flavor profile that is both savory and sweet.
Ingredients
- Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped; 1 stalk celery, chopped
- Oils & Dairy: 2 tbsp olive oil; 2 tbsp unsalted butter (optional)
- Liquids: 4 cups vegetable broth (low sodium preferred)
- Spices & Seasonings: 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp ground black pepper; 1 tsp kosher salt
- Garnishes (optional): 1/4 cup heavy cream or coconut milk; Toasted pumpkin seeds; Fresh thyme leaves
Instructions
- Step 1
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2
- Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until tender and caramelized at the edges.
- Step 3
- While the squash roasts, heat the remaining olive oil and butter in a large pot over medium heat. Add the onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
- Step 4
- Add the roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Step 5
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.
Zusatztipps für die Zubereitung
To ensure a smooth preparation, have your baking sheet, large pot, and blender ready. A sharp chef's knife and a sturdy cutting board are essential for peeling and cubing the butternut squash safely. For the best texture, ensure the squash is fully tender before blending.
Varianten und Anpassungen
For a vegan-friendly soup, omit the butter and use only olive oil, then substitute the heavy cream garnish with coconut milk. If you enjoy a bit of heat, add a pinch of cayenne pepper for a spicy kick. Always check your broth and cream labels to ensure the dish remains allergen-safe for those sensitive to dairy.
Serviervorschläge
This soup is best served warm, ideally with a side of crusty bread for a hearty meal. Garnish with a swirl of cream or coconut milk, a sprinkle of toasted pumpkin seeds for crunch, and fresh thyme leaves for a bright, herbaceous finish.
Save With its vibrant color and silky texture, this Roasted Butternut Squash Soup is a quintessential autumn dish that brings comfort and warmth to any table.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → How do I make this soup vegan?
Simply omit the butter and use only olive oil for sautéing. Replace heavy cream with coconut milk or your favorite plant-based cream alternative for garnishing.
- → Can I use pre-cut butternut squash?
Absolutely! Pre-cut butternut squash is a great time-saver. Just make sure to use about 4 cups of cubed squash for this amount of soup.
- → What can I serve with this soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple green salad. It also makes an elegant starter for a holiday meal.
- → Can I freeze butternut squash soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → How can I adjust the thickness of the soup?
For a thicker soup, use less broth or add more roasted squash. For a thinner consistency, simply add more vegetable broth when blending until you reach your desired texture.