Roasted Butternut Squash Soup, a timeless autumn and winter classic, takes a flavorful twist today as we venture into the world of roasting. This not only deepens the taste but also simplifies the entire soup-making process.
Ranked among the top 5 must-have recipes for colder seasons, butternut squash soup is a staple on everyone’s list, mine included. It shares its cozy spot with other beloved soups like vegetable soup, cabbage soup, classic chicken soup, hearty lentil soup, and believe it or not, taco soup – a surprising contender.
I’ve got a soft spot for roasting veggies; it adds a delightful sweet and smoky essence to dishes. So, it’s no surprise that I’ve chosen to dance with the unconventional by crafting a roasted butternut squash soup instead of sticking to the traditional stovetop method. That earthy, roasted flavor truly takes this classic recipe to new heights!
Table of Contents
Ingredients:
- 1 medium-sized butternut squash
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions:
Step 1: Preheat the Oven:
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Squash:
Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp. Place the halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 45-60 minutes or until the squash is tender and can be easily pierced with a fork.
Step 3: Roast the Vegetables:
While the squash is roasting, toss the diced carrots and chopped onion with the remaining olive oil. Spread them on a separate baking sheet and roast in the oven for about 25-30 minutes or until they are golden brown and caramelized.
Step 4: Combine Ingredients:
Once the squash, carrots, and onions are roasted, let them cool for a few minutes. Scoop out the flesh from the squash and transfer it to a blender or food processor. Add the roasted carrots and onions, minced garlic, ground cumin, and cinnamon.
Step 5: Blend Smooth:
Puree the ingredients until you achieve a smooth consistency. You can add a bit of vegetable broth if needed to help with blending.
Step 6: Cook on Stove:
Transfer the pureed mixture to a large pot. Add the vegetable broth to the pot and give it a good stir. Place the pot on the stove over medium heat. Bring the soup to a gentle simmer and let it cook for 15-20 minutes to allow the flavors to meld.
Step 7: Season to Taste:
Taste the soup and sprinkle in salt and pepper to suit your liking. If you’re craving a creamier texture, go ahead and gently mix in the heavy cream now.
Step 8: Serve:
Ladle the hot soup into bowls. Garnish each serving with a drizzle of heavy cream (if not already added), and a sprinkle of fresh parsley.
Step 9: Enjoy:
Serve the roasted butternut squash soup hot, with a side of crusty bread or croutons if desired. Enjoy the comforting warmth and rich flavors of this delightful homemade soup!
Recipe video
Roasted Butternut Squash Soup Nutrition Facts:
| Nutrient | Amount Per Serving |
| Calories | 200 calories |
| Total Fat | 10g |
| – Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 600mg |
| Total Carbohydrates | 25g |
| – Dietary Fiber | 5g |
| – Sugars | 8g |
| Protein | 3g |
| Vitamin A: | 26762 IU |
| Vitamin C: | 31.44 mg |
| Calcium: | 102.19 mg |
| Potassium: | 699 mg |
Vitamins and Minerals:
- Vitamin A: 200% DV
- Vitamin C: 30% DV
- Calcium: 10% DV
- Iron: 8% DV
Roasted Butternut Squash Soup Health Benefits:
- Butternut Squash: High in vitamins A and C, providing immune-boosting benefits and promoting healthy skin.
- Carrots: Rich in beta-carotene, supporting vision health, and fiber for digestive well-being.
- Garlic: Known for its potential immune-boosting properties and adds a robust flavor to the soup.
- Olive Oil: A source of heart-healthy monounsaturated fats, contributing to overall cardiovascular health.
- Cumin and Cinnamon: Both spices offer antioxidant properties and add a depth of flavor to the soup.
Storage Instructions:
- Refrigeration: Store any remaining Roasted Butternut Squash Soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the soup in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
Reheat and Reuse Instructions:
- Gentle Reheating: Warm the refrigerated soup gently on the stove over low to medium heat. To maintain the consistency, add a splash of vegetable broth if needed.
- Avoid Overheating: Prevent overcooking by reheating at a moderate temperature, preserving the rich flavors of the soup.
- Customize Texture: If desired, customize the texture by adjusting the thickness with additional vegetable broth.
- Serve Fresh: Garnish with a sprinkle of fresh parsley before serving to revive the vibrant flavors. Pair it with your favorite bread or croutons for a delightful experience.
FAQ’s
How do you roast butternut squash for soup?
To roast butternut squash for soup, preheat your oven, peel and dice the squash, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast in the oven until it’s tender and develops a slight caramelized finish.
Can you freeze roasted butternut squash soup?
Yes, roasted butternut squash soup freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. You can store it in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating.
What spices go well with roasted butternut squash soup?
Common spices and herbs for roasted butternut squash soup include cinnamon, nutmeg, thyme, sage, or curry powder. Adjust seasoning to taste for a flavorful soup.
Can you make roasted butternut squash soup without cream?
Yes, you can make a creamy roasted butternut squash soup without cream by using coconut milk, vegetable broth, or even just water for a lighter option. Blend until creamy for a smooth, velvety texture.
How do you thicken roasted butternut squash soup?
To thicken roasted butternut squash soup, simmer it uncovered for a longer period to reduce the liquid, or add a small amount of potato, rice, or beans before blending. Alternatively, a cornstarch slurry can be stirred in to thicken it.
What can I serve with roasted butternut squash soup?
Roasted butternut squash soup pairs well with crusty bread, a green salad, or a grilled cheese sandwich for a satisfying meal.