This roasted butternut squash soup is cozy and creamy, perfect for chilly days. The squash adds a natural sweetness that will warm your heart!
I love topping mine with a sprinkle of nutmeg and some crunchy croutons. It’s like a big hug in a bowl! Plus, it’s super easy to whip up, and you’ll feel like a chef in no time!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! If you can’t find it, pumpkin or sweet potatoes work well too. They’ll add a similar sweetness and texture to your soup.
Olive Oil: I love using olive oil for its flavor, but you can substitute it with avocado oil or any vegetable oil you have on hand. It will still work just fine!
Onions: Yellow onions are perfect for this recipe, giving a sweet depth of flavor. If you’re in a pinch, white onions or shallots will also do the trick.
Vegetable/Chicken Stock: For a lighter flavor, use vegetable stock; for something richer, chicken stock works great. If you need a low-sodium option, check for reduced-salt versions at the store.
Cream: I prefer heavy cream for richness, but coconut milk makes it dairy-free and adds a nice flavor. You can skip it altogether if you want a lighter soup.
How Do I Make Sure My Soup is Creamy and Smooth?
A common concern is achieving the perfect creamy texture. Here’s how to do it:
- Make sure to roast the butternut squash well. The caramelization adds a lovely depth to the flavor and contributes to a creamy texture.
- When blending, use an immersion blender for convenience. If using a standard blender, blend in batches and allow steam to escape to prevent any splatter.
- Adding cream or coconut milk will help make the soup extra smooth, but ensure to stir it in gently to keep the creaminess.
- Don’t forget to adjust seasoning before serving! A little more salt or nutmeg can really elevate the taste.
Delicious Roasted Butternut Squash Soup Recipe
Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock or chicken stock
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
- 2 tablespoons butter (optional)
- Pumpkin seeds or roasted squash seeds, for garnish
- Fresh sage leaves, for garnish
- Crusty bread or croutons, for serving
Time Needed:
This recipe will take about 15 minutes to prep and approximately 40 minutes to cook. So, plan for about an hour from start to finish, including roasting and blending. Perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is important for roasting the squash perfectly!
2. Prepare and Roast the Squash:
Take your peeled and cubed butternut squash and toss it with 1 tablespoon of olive oil, along with salt and pepper to your taste. Spread the squash evenly on a baking sheet, ensuring there’s some space between the pieces. Roast in the oven for about 30-40 minutes, or until the squash is tender and has a lovely golden color. Be sure to flip them halfway through to ensure even roasting!
3. Sauté the Aromatics:
While your squash is busy roasting, it’s time to prepare the aromatics! In a large pot, heat the remaining 1 tablespoon of olive oil (and the butter if you’re using it) over medium heat. Add the chopped onion, cooking until it becomes translucent and soft—about 5-7 minutes. Then, stir in the minced garlic and sauté for another 1-2 minutes until you can really smell that delicious garlic fragrance. Just be careful not to burn it!
4. Combine and Simmer:
Once the squash is nicely roasted, add it to the pot with the sautéed onion and garlic. Pour in your choice of vegetable or chicken stock, then give everything a good stir to combine. Increase the heat to bring it to a boil, and once it’s bubbling, reduce the heat and let it simmer for about 10-15 minutes. This step is key for allowing the flavors to meld together!
5. Blend the Soup:
Now for the fun part! Using an immersion blender, carefully puree the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, you can do this in batches using a regular blender. Just be cautious with hot liquid by letting steam escape!
6. Add Finishing Touches:
Stir in the ground nutmeg for that warm, cozy flavor and add the heavy cream or coconut milk if you want a richer soup. Give it a taste and adjust the seasoning with salt and pepper as needed. Warm it gently on low heat—just don’t let it boil!
7. Serve It Up:
Ladle the soup into bowls and finish with a swirl of cream on top. Sprinkle some roasted pumpkin seeds and fresh sage leaves for garnish. Serve with some toasted bread or crunchy croutons on the side, and enjoy your comforting, velvety roasted butternut squash soup!
Can I Use Frozen Butternut Squash for This Soup?
Absolutely! Frozen butternut squash is a convenient option. Just add it directly to the pot with the sautéed aromatics and stock. You may need to simmer it a little longer to ensure it’s fully cooked and tender before blending.
How Can I Make This Soup Vegan?
To make it vegan, simply skip the butter and heavy cream. Use coconut milk for creaminess and ensure your vegetable stock is plant-based. You’ll still enjoy a rich and hearty soup!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Add Other Vegetables or Seasonings?
Definitely! Feel free to add other vegetables like carrots or sweet potatoes for more depth. You can also experiment with seasonings like ginger or cinnamon for a different flavor profile.