Roasted Butternut Squash Soup Recipe
If you’re looking for a cozy and comforting dish to warm your soul, you’ve come to the right place! This Roasted Butternut Squash Soup Recipe is a true favorite of mine, perfect for chilly nights when you want something hearty yet simple. The rich flavors of roasted butternut squash combined with savory herbs create an inviting aroma that fills your kitchen and makes your heart feel at home. Whether you’re whipping it up for a busy weeknight or serving it at a family gathering, this soup is sure to impress.
What I love most about this recipe is how easy it is to prepare. Just roast everything on one baking sheet, blend, and voilà! You have a delicious soup that everyone will adore. Plus, it’s creamy without being heavy, making it a delightful addition to any meal.
Why You’ll Love This Recipe
- Easy preparation: With everything roasting together on one sheet, cleanup is a breeze!
- Deliciously creamy: The combination of butternut squash and cream (or plant-based alternatives) gives this soup its rich texture.
- Family-friendly: Kids and adults alike will enjoy this comforting bowl of goodness.
- Make ahead: It stores well in the fridge or freezer, so you can enjoy it anytime.
- Seasonal flavors: Enjoy the taste of fall with every spoonful!
Ingredients You’ll Need
This Roasted Butternut Squash Soup Recipe uses simple and wholesome ingredients that are easy to find. Gather these fresh items, and you’ll be on your way to creating a bowl of warmth!
For the Soup
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or water)
- 1/2 cup heavy cream (or cashew cream/coconut milk)
- Homemade croutons for topping
Variations
The beauty of this soup lies in its versatility! You can easily switch things up based on what you have or your personal preferences.
- Add some spice: If you like heat, toss in a pinch of cayenne pepper or red pepper flakes for a kick.
- Mix in other veggies: Carrots or sweet potatoes can be roasted alongside the squash for added flavor and nutrition.
- Herb swap: Try different herbs like rosemary or parsley to give the soup your own twist.
- Go nutty: Top with toasted pumpkin seeds or nuts for an extra crunch!
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F. Lining your baking sheet with parchment paper makes cleanup easier and prevents sticking.
Step 2: Prepare Your Vegetables
Cut the butternut squash in half and scoop out the seeds—this helps the squash roast evenly. Chop your onion into large pieces and prepare the head of garlic by cutting off the top and drizzling some olive oil over it. Wrapping the garlic in foil allows it to roast perfectly while keeping all those wonderful flavors inside!
Step 3: Roast Everything
Arrange all your veggies on the baking sheet and drizzle them with olive oil. Sprinkle with salt, black pepper, sage, and thyme leaves. The roasting process enhances their natural sweetness—baking them until tender will make blending so much easier!
Step 4: Blend and Reheat
Once everything is beautifully roasted, let it cool slightly before scooping out the flesh of the squash from its skin. Combine it with roasted garlic cloves and onions in a stockpot along with vegetable stock. Using an immersion blender creates that silky smooth texture we love in soups! Heat through gently before stirring in your cream or milk alternative.
Serve hot topped with homemade croutons or toasted seeds for that delightful crunch. Enjoy every spoonful of this comforting Roasted Butternut Squash Soup!
Pro Tips for Making Roasted Butternut Squash Soup Recipe
Making a delicious roasted butternut squash soup is all about the little details, and I’m here to help you make it the best it can be!
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Choose ripe squash: Selecting a firm, heavy butternut squash with a smooth skin ensures a naturally sweet and creamy soup. A ripe squash also has more flavor, making your soup richer.
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Don’t rush the roasting: Roasting the vegetables until they develop caramelization adds depth and nuttiness to the soup’s flavor. It’s worth the wait for that perfect golden color!
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Adjust seasoning at the end: Before serving, taste your soup and adjust the seasonings as needed. This final touch can elevate the flavors and ensure it’s just right for your palate.
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Experiment with cream alternatives: If you’re looking for a lighter option or a dairy-free version, try using cashew cream or coconut milk. Both add creaminess without overpowering the natural flavors of the squash.
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Make-ahead magic: This soup stores beautifully! Make it in advance and refrigerate it for up to 3 days. The flavors will meld together even more, making it taste even better when you reheat!
How to Serve Roasted Butternut Squash Soup Recipe
Presentation can take your roasted butternut squash soup from simple to stunning! Here are some delightful ideas on how to serve this comforting dish.
Garnishes
- Fresh herbs: A sprinkle of chopped fresh sage or thyme adds a bright pop of color and enhances the herbal notes in the soup.
- Pumpkin seeds: Toasted pumpkin seeds offer a crunchy texture that contrasts beautifully with the creamy soup while providing an extra nutrient boost.
Side Dishes
- Crusty bread: A warm loaf of crusty bread is perfect for dipping into your soup, adding texture and heartiness to your meal.
- Mixed green salad: A light salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette complements the richness of the soup perfectly while providing freshness.
- Grilled cheese sandwich: For a classic pairing, enjoy your soup with a gooey grilled cheese sandwich made from your favorite bread and cheese alternatives. The combination of crispy bread and melty filling makes for a cozy meal.
- Roasted vegetables: Serving alongside some seasonal roasted vegetables not only ups your veggie intake but also adds vibrant colors to your plate. Try carrots, Brussels sprouts, or zucchini for variety!
Enjoy your delicious roasted butternut squash soup with these tips and serving suggestions, and watch as it becomes a favorite in your household!
Make Ahead and Storage
This roasted butternut squash soup is perfect for meal prep! You can make it in advance and enjoy it throughout the week, making it a convenient and delicious option.
Storing Leftovers
- Allow the soup to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 5 days.
- Label the container with the date to keep track of freshness.
Freezing
- Let the soup cool fully before freezing.
- Pour into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
- Freeze for up to 3 months. For best quality, consume within 1-2 months.
Reheating
- Thaw in the refrigerator overnight if frozen.
- Reheat on the stovetop over low heat, stirring occasionally until warmed through.
- For a quick option, microwave in short intervals, stirring between each interval.
FAQs
Here are some common questions you might have about this delicious recipe!
Can I use other squashes in this Roasted Butternut Squash Soup Recipe?
Absolutely! While butternut squash is my favorite for its sweetness and creamy texture, you can substitute with acorn or pumpkin squash. Just be mindful that cooking times may vary slightly.
How do I make this Roasted Butternut Squash Soup Recipe vegan?
To make this soup vegan, simply replace the heavy cream with coconut milk or cashew cream. Both alternatives will keep your soup creamy while maintaining a plant-based profile!
What spices can I add to enhance my Roasted Butternut Squash Soup Recipe?
Feel free to experiment with spices such as nutmeg or cinnamon for added warmth. A pinch of cayenne pepper can also give it a delightful kick!
How long does this Roasted Butternut Squash Soup Recipe take to prepare?
This recipe takes approximately 15 minutes of prep time and 45 minutes of cooking time, making it a great option for a cozy weeknight dinner.
Final Thoughts
I hope you find joy in making this roasted butternut squash soup! It’s not just a recipe; it’s a warm hug in a bowl that’s perfect for chilly days. Whether you’re serving it for dinner or enjoying leftovers for lunch, I’m sure you’ll love every spoonful. Try making it today and experience the comforting flavors yourself!
Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking
- Cuisine: American
Description
If you’re in search of a cozy dish that embodies the essence of comfort food, this Roasted Butternut Squash Soup Recipe is your answer. Perfect for chilly evenings, this soup combines the natural sweetness of roasted butternut squash with aromatic herbs to create a delightful and heartwarming meal. The preparation is effortless—just roast your ingredients on a single baking sheet, blend them into a silky puree, and you’ve got a delicious bowl that will impress family and friends alike. With its creamy texture (using plant-based alternatives if desired) and comforting flavor, this soup can easily become a staple in your kitchen. Plus, it’s versatile enough to adapt to your tastes or what you have on hand.
Ingredients
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or water)
- 1/2 cup heavy cream (or cashew cream/coconut milk)
- Homemade croutons for topping
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Halve the butternut squash, remove seeds, and chop onion into large pieces. Prepare garlic by drizzling with olive oil and wrapping in foil.
- Spread all vegetables on the baking sheet; drizzle with olive oil, salt, pepper, sage, and thyme.
- Roast until tender (about 25-30 minutes). Let cool slightly.
- Scoop squash flesh into a stockpot with roasted garlic and onion; add vegetable stock.
- Blend until smooth using an immersion blender. Stir in cream or milk alternative and heat through.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
