Roast Butternut Squash Soup - Video Recipe

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Roasted Butternut Squash Soup (video Recipe)

Roasting vegetables brings out the natural sweetness of the vegetable. This roasted butternut squash soup is perfect when you need something warm, comforting, yet light and fulfilling. Made with a tad butter for flavor and milk instead of cream this is still rich, creamy and delicious.

In winter I try to make soup on most weeknights for my kids. They love soup whether it's a simple chicken noodle, chicken pot pie or the veggie soups like this butternut squash, sweet pea, pumpkin, sweet potato, Asparagus or creamy mushroom soup. That's a lot of variety ain't it?

Love it when kids enjoy veggies don't you? Soup is a great way to start getting them into eating veggies. Both Aadi and Rhea will have soup any day of the year. No matter how hot the weather.

I love butternut squash soup and even better if it's roasted!! Roasting the veggies brings out all that delicious sweetness in it. The sugar in the vegetable caramelizes beautifully and the result is a delicious sweeter soup.

About this butternut squash soup

This is a fairly easy and simple recipe to make. The best part is that you can roast the veggies ahead of time and save it in the fridge. When it's time to make dinner - all it takes is 20 minutes to prepare the soup.

Since we make soup as often as we do in our home. I usually use milk instead of cream. This keeps the soup on the skinny side for us as a family. Which is why I add the teaspoon of honey in there. You can omit the honey but I like soup to have that tad bit of sweetness to it.

Ingredients and substitutes

• Squash - These have a long shelf life so they are always great to have on hand. The best ones to choose are the darker beige ones. They are ripe and become really sweet and tender when roasted.
  Tip for roasting butternut squash - Once roasted; remove from the oven and cover with foil for about 10 minutes. After 10 minutes the skin will peel off easily. Roughly chop the squash and set aside.
• Water / Stock – I had no stock on hand today so I used water but a vegetable stock or chicken stock will add so much flavor.
• Honey - It's just a tsp, and no, it won't make it sweet but just enhances all the sweetness of the vegetable.
• Milk or cream – Usually for soups we add cream, but if you have a sweet and creamy pumpkin, trust me – milk is all you need.
  Tip - when adding cream or milk – warm the milk so it will avoid splitting. Once you add the milk it’s best to turn the heat off so the milk solids don’t split again.

Useful tips and tools

• Few soups, especially the ones with vegetable pureed, tend to splatter when blended. So, a deeper soup pot or stockpot will work better. I like to use my saucier pan because it's wide, giving me enough room to stir, and deep enough to take care of the splatters.
• For the same reason, I prefer a wooden spoon or spatulas with a long handle to protect my hands.
• Also, for hygiene reasons, I always use separate chopping boards for meat and veggies.
• A utility knife works great to chop the veggies, and yet I love my chef's knife for large veggies.
• And, I always have a colander around to make sure I can drain veggies quickly before I add them to the pot. This prevents excess moisture from being added to the soup.
• I use a hand blender to blend all my soups. It's the best thing for soup. You can also use regular blenders, but be careful as the hot soup can still splatter due to pressure in the blender. In such cases, it's safer to wait and let the soup cool for a bit.

How to make a roasted butternut squash soup (Save/Pin)

Roast Butternut Squash

• Preheat oven at 200 C / 390 F.
• Cut the butternut squash in half, remove the seeds.
• Bake on a foiled lined baking tray for about 30 to 40 minutes or until soft with little specks of brown.
• Take it out of the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside.
• After 7 to 10 minutes, it will be cooler to handle and the skin will have separated.
• Peel the skin off and roughly chop the squash.

Prepare Soup

• In a soup pot, over medium heat - heat the oil/butter.
• Saute the garlic, onions and bay leaves.
• Add in the chopped roasted squash - saute a minute or two.
• Next, add the stock or water and let simmer on low for about 10 minutes.
• The squash should be really mush by now.
• Using a hand blender, blend to a smooth paste. If using a regular blender wait for a few minutes so it's not too hot. Avoid scalding yourself.
• Stir in the honey.
• Taste and adjust seasoning.
• Check consistency - add water if too thick or simmer till thickens.
• Lastly, add the cream or milk (see tip above if using milk).
• Do not boil the soup now.

Roast Butternut Squash Soup Recipe

Author: Veena Azmanov

5 from 10 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Calories: 230kcal

Adjust Servings Here: 4 servings

Description

Roasting butternut squash adds a ton of favor making it more sweet and flavorful. This roasted butternut squash soup is perfect cooler temperatures when you need something warm, comforting, light and still fulfilling.  Add in a small bowl of salad and a slice of crusty bread to dig in and you got a comfort meal you will love to enjoy.

ADJUST SERVINGS HERE - 4 servings

Ingredients

• 1 (750 g) Butternut squash 4 cups roasted and chopped
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 clove Garlic chopped
• 1/4 cup Onion chopped
• 3 Bay leaves
• 1/4 tsp Nutmeg optional
• 1 tsp Honey
• 2 cups (500 ml) Chicken stock or water
• 1  cup (240 ml) Milk or cream
• 1/2 tsp Salt or more to taste
• 1/4 tsp pepper

Instructions

Roast Butternut Squash

• Preheat oven at 200 C / 400 F.
• Cut the butternut squash in half, remove the seeds.
• Bake on a foiled lined baking tray for about 30 to 40 minutes or until soft with little specks of brown.
• Take it out of the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside.
• After 7 to 10 minutes it will be cooler to handle and the skin will have separated.
• Peel the skin off and roughly chop the squash.

Prepare Soup

• In a soup pot over medium heat - heat the oil/butter.
• Saute the garlic, onions and bay leaves.
• Add in the chopped roasted squash - saute a minute or two.
• Next, add the stock or water and let simmer on low for about 10 minutes.
• The squash should be really mush by now.
• Using a hand blender blend to a smooth paste. If using a regular blender wait for a few minutes so it's not too hot. Avoid scalding yourself.
• Stir in the honey.
• Taste and adjust seasoning.
• Check consistency - add water if too thick or simmer till thickens.
• Lastly, add the cream or milk (see tip above if using milk).

Equipment

Soup pot

Wooden Spoon

Soup Bowls

Soup ladle

Nutrition Information

Calories: 230kcalCarbohydrates: 32gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 578mgPotassium: 881mgFiber: 4gSugar: 11gVitamin A: 20208IUVitamin C: 41mgCalcium: 163mgIron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

10 Tips for making perfect healthier soups every single time

1. Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
2. Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
3. When possible opt for roasting the vegetables. Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
4. If possible make your own homemade stock. This makes a huge difference to homemade soups.
5. If you use ready to use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to it.
6. You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
7. Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that 1/2 tsp of butter or 1 tbsp of cream on the top as garnish.
8. Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
9. A teaspoon of cornstarch in ever cup of milk will prevent the milk from splitting.
10. While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.

Frequently asked questions

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