This is the easiest butternut squash soup you can make. We roast the butternut squash and veggies to bring out the natural sweetness of the vegetable. And then, sauté, simmer and blend it to make this delicious comfort food. Today, I am using milk to keep it healthier but heavy cream works just as well.
Table of Content
Don't you love it when kids enjoy veggies? And, 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 moreover, 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.
Why make this soup
- The secret to cooking vegetables like pumpkins, sweet potatoes, carrots, parsnips, or making butternut squash soup is roasting them. It's the sugars in the vegetables that caramelize so beautifully that adds to the natural sweetness of the soup. And, the taste difference between no-roast and roasted is huge.
- We use milk and a small amount of butter for flavor instead of cream which means it's healthier and you can enjoy these soups every day of the week.
- Most of the ingredients used in this soup are simple pantry staples or easy to find.
- Also, if you plan ahead, you can roast these ahead of time and leave the veggies in the fridge. Then, just make the soup half an hour before dinner.
- Leftovers will keep in an airtight container in the fridge for up to a week. In fact, double the recipe and put the extra batch in the freezer to be frozen for up to a month.
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.
Pro 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 it aside. - Veggies - Onion and garlic cloves can be sauteed in with the oil but roasting them along with the butternut squash just makes these wonderfully sweet too. You can use shallots as well.
- Liquid – I like to use chicken broth or stock, but water works just as well. Of course, vegetable broth is a wonderful too.
- Milk or cream – I love using milk with a little bit of cornstarch. The cornstarch prevents the milk from curdling. Though, when entertaining I like to use half and half or 10% cooking cream. Of course, you can also use soy or almond milk with a little cornstarch works. I often substitute milk with coconut milk for variation.
- Optional ingredients - a few flavors that go well with butternut squash are freshly grated nutmeg, cinnamon, curry powder, maple syrup, and of course toasted pumpkin seeds for topping.
Easy butternut squash soup recipe
- Oven - Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking.
Pro tip - you can also use parchment paper. Lining the tray makes for easy cleanup. - Prep veggies - Clean and cut the butternut squash in half lengthways. Peel and chop the onions into large chunks and leave the garlic skin on. Place the veggies on the prepared sheet pan and season with salt and black pepper. Drizzle a tablespoon of olive oil.
Pro tip - Use a sturdy chopping board and a sharp chef's knife and be careful as these are tough veggies to cut.
- Roast in the oven for 20 mins then remove the onion and garlic, Turn the squash over and roast for another 20 to 30 mins or until soft and tender.
Pro tip - The edges should be slightly caramelized. The onions and garlic will be softer, darker, and caramelized quickly so take them out earlier. - Peel - Cover the veggies and cool for 10 minutes. Then, peel the squash and garlic.
Pro tip - The garlic will be soft, so just squeeze the pulp out instead of peeling.
- Combine - Add all veggies to a soup pot or stockpot along with the butter, bay leaves, and broth/stock. Season with salt and pepper. Place over medium heat and simmer for about 10 minutes. Stir to combine.
Pro tip - The veggies will be very mushy and the soup will be very thick and chunky which is ok. - Milk - Next, add the cornstarch to the milk and combine well. Add to the soup and combine well.
Pro tip - Once you add the milk do not boil the soup as it can cause the milk to curdle.
- Blend - Remove bay leaves and use a hand mixer to blend everything until smooth. Taste and adjust seasoning and consistency adding more water if necessary.
Pro tip - If using a stand blender, or immersion blender cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns. - Serve - Remove from heat. Serve in soup bowls with toasted croutons or bread. Top with a drizzle of cream, a dab of butter, or a dollop of sour cream.
Pro tip - The soup gets thicker as it cools, so you may need to adjust consistency again before serving by adding a little more hot water.
Tips for Success
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- 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.
- When possible opt for roasting the vegetables. Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- 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 them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are great alternatives 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
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- 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.
How long will this soup keep?
The delicious roasted butternut squash soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
How far in advance can I roast the butternut squash?
You can roast the squash 2 to 4 days in advance and save it in the refrigerator or freeze it for up to 3 months.
What side dish can I serve with this soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Printable Recipe
Roast Butternut Squash Soup
Print Pin Rate Share by Email Share on FB Save GrowCalories: 230kcal
Adjust Servings Here: 4 servings
Description
This is the easiest butternut squash soup you can make. We roast the butternut squash and veggies to bring out the natural sweetness of the vegetable. And then, sauté, simmer and blend it to make this delicious comfort food. Today, I am using milk to keep it healthier but cream works just as well.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1½ - 2 lb (750 g) Butternut squash (4 cups roasted and chopped)
- 1 clove Garlic (chopped)
- ½ cup Onion (chopped)
- 2 tablespoon Olive oil
- 2 tablespoon Butter
- 3 Bay leaves
- 2 cups (240 ml) Chicken stock (or vegetable stock)
- ½ teaspoon Salt (or more to taste)
- ¼ teaspoon pepper
- 1 cup (240 ml) Milk (or cooking cream 10%)
- 1 teaspoon Cornstarch
Instructions
- Oven - Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking. Pro tip - you can also use parchment paper. Lining the tray makes for easy cleanup.
- Prep veggies - Clean and cut the butternut squash in half lengthways. Peel and chop the onions into large chunks and leave the garlic skin on. Place the veggies on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil.Pro tip - Use a sturdy chopping board and a sharp chef's knife and be careful as these are tough veggies to cut.1½ - 2 lb Butternut squash, 1 clove Garlic, ½ cup Onion, 2 tablespoon Olive oil
- Roast in the oven for 20 mins then remove the onion and garlic, Turn the squash over and roast for another 20 to 30 mins or until soft and tender. Pro tip - The edges should be slightly caramelized. The onions and garlic will be softer, darker, and caramelized quickly so take them out earlier.
- Peel - Cover the veggies and cool for 10 minutes. Then, peel the squash and garlic. Pro tip - The garlic will be soft, so just squeeze the pulp out instead of peeling.
- Combine - Add all veggies to a soup pot or stockpot along with the butter, bay leaves, and broth/stock. Season with salt and pepper. Place over medium heat and simmer for about 10 minutes. Pro tip - The veggies will be very mushy and the soup will be very thick and chunky which is ok.2 tablespoon Butter, 3 Bay leaves, 2 cups Chicken stock, ½ teaspoon Salt, ¼ teaspoon pepper
- Milk - Next, add the cornstarch to the milk and combine well. Add to the soup and combine well. Pro tip - Once you add the milk do not boil the soup as it can cause the milk to curdle.1 cup Milk, 1 teaspoon Cornstarch
- Blend - Remove bay leaves and use a hand mixer to blend everything until smooth. Taste and adjust seasoning and consistency adding more water if necessary. Pro tip - If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Serve - Remove from heat. Serve in soup bowls with toasted croutons or bread. Top with a drizzle of cream or a dab of butter. Pro tip - The soup gets thicker as it cools, so you may need to adjust consistency again before serving by adding a little more hot water.
Recipe Notes & Tips
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- 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.
- When possible opt for roasting the vegetables. Roasting veggies caramelizes the sugars and brings out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- 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 them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are great alternatives 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
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- 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.
Nutrition Information
Calories: 230- kcalCarbohydrates: 32- gProtein: 7- gFat: 10- gSaturated Fat: 5- gCholesterol: 25- mgSodium: 578- mgPotassium: 881- mgFiber: 4- gSugar: 11- gVitamin A: 20208- IUVitamin C: 41- mgCalcium: 163- mgIron: 2- mg
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
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Estefania
So goood