This roasted butternut squash soup is a warm hug in a bowl! With creamy, sweet squash and a touch of spice, it’s perfect for chilly days or whenever you need a cozy meal.
Making this soup is as easy as pie, or should I say, squash! I love blending it to a silky texture and enjoying it with some crunchy bread. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! If you can’t find it, pumpkin or sweet potatoes work well as substitutes. Both will bring a lovely sweetness and texture to the dish.
Olive Oil: I love using olive oil for roasting because it adds a nice flavor. However, feel free to use canola or avocado oil if you prefer, both have high smoke points for roasting.
Vegetable Broth: You can use chicken broth if you’re not concerned about keeping it vegetarian. Homemade broth will make your soup even more flavorful, but store-bought works great too!
Heavy Cream/Coconut Milk: For creaminess, I usually stick with heavy cream, but coconut milk is a fantastic dairy-free option. It adds a slight coconut flavor, which I don’t mind at all!
How Do You Get the Best Flavor from Roasting the Squash?
Roasting the butternut squash is crucial for developing deep, rich flavors. Here’s how to do it right:
- Prep the squash by peeling and cubing it into roughly equal pieces. This ensures even cooking.
- When roasting, spread the squash in a single layer on the baking sheet. Don’t overcrowd it; this helps it caramelize beautifully.
- Turn the pieces halfway through roasting to achieve even browning. Aim for golden-brown edges that give the soup great depth of flavor.
Taking the time to roast properly will elevate your soup from good to great!
How to Make Roasted Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk (for creaminess)
- Croutons, for serving (optional)
How Much Time Will You Need?
This delicious roasted butternut squash soup takes about 10 minutes to prepare and 40 minutes to cook, for a total time of around 50 minutes. It’s a simple and cozy recipe that will warm your heart!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by preheating your oven to 400°F (200°C). While the oven heats, peel, seed, and cube your butternut squash. The smaller the pieces, the quicker they’ll roast!
2. Roast the Squash:
In a mixing bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast it in the oven for about 25-30 minutes, or until it’s tender and caramelized. You can flip the pieces halfway through to get an even roast.
3. Sauté the Aromatics:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and cook for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and let it sauté for just 1 minute until it’s fragrant. This step is key for building flavor!
4. Combine and Simmer:
Now, add your roasted butternut squash to the pot along with the vegetable broth. Stir in the fresh thyme and ground nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld together.
5. Blend the Soup:
Using an immersion blender, blend the soup until it’s smooth and creamy right in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender to blend until smooth. Just be cautious with hot liquids!
6. Final Touches:
Stir in the heavy cream or coconut milk for that rich, creamy texture. Taste the soup and adjust the salt and pepper as needed.
7. Serve and Enjoy:
Serve the soup hot, garnished with a drizzle of cream and a sprinkle of fresh thyme. If you like, add crunchy croutons on the side for extra texture. Enjoy every comforting spoonful!
There you go! Enjoy your homemade roasted butternut squash soup! It’s perfect for cozy nights or as a delightful starter for any meal!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it before roasting. Just toss it with olive oil, salt, and pepper, and roast as directed, adding a few extra minutes to ensure it cooks through.
How Can I Make This Soup Vegan?
Making this soup vegan is easy! Simply replace the heavy cream with coconut milk or another plant-based cream alternative. Ensure your broth is vegetable-based, and you’re good to go!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally. You may need to add a splash of water or broth to loosen it up, as it may thicken when stored.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for dipping. You can also serve it with a simple green salad for a delightful and light meal!
