Roasted Butternut Squash Soup
This is the easiest butternut squash soup you can make. Caramelized squash, roasted garlic, and creamy broth come together in this flavorful soup recipe. A cozy and healthy option for chilly days! Serve it with toast and salad for a complete meal.
Butternut squash is a beloved winter squash known for its sweet, nutty flavor and velvety texture. Its smooth, tan skin and vibrant orange flesh make it a standout in both taste and appearance. Its versatility allows it to shine in a variety of dishes, from savory soups and stews to sweet pies and desserts. When cooked, the flesh becomes tender and creamy, making it a perfect ingredient for comforting, hearty meals.
Roasting butternut squash is a simple yet effective way to enhance its natural sweetness and deepen its flavor, creating a delicious base for soup. Begin by peeling and cubing the squash, then tossing the pieces with olive oil, salt, and your favorite spices. Spread the squash on a baking sheet and roast in the oven until the edges are caramelized and the flesh is tender. This roasting process brings out a rich, concentrated flavor that adds depth to the soup.
Why make this soup
- Deep Caramelized Flavor: Roasting the butternut squash, garlic, and onion enhances their natural sweetness and adds a smoky, caramelized depth that takes this soup to the next level.
- Warm, Spiced Aroma: The addition of cumin, paprika, and coriander infuses the soup with earthy, warm spices, making every spoonful comforting and flavorful.
- Creamy Perfection: The combination of roasted vegetables, single cream, and broth creates a velvety, smooth texture that feels indulgent yet light.
- Healthy and Nourishing: Packed with vitamins, fiber, and antioxidants, this soup is not only delicious but also a wholesome, nutrient-rich choice for cozy meals.
Ingredients and substitutes
- Butternut Squash: Provides natural sweetness and a creamy base. Substitute with sweet potatoes, pumpkin, or acorn squash for a similar texture and flavor.
- Onion: Adds savory depth to the soup. Replace with leeks, shallots, or even fennel for a different flavor profile.
- Garlic: Roasted garlic gives a nutty, rich flavor. Use garlic powder or minced garlic sautéed in olive oil as a quicker alternative.
- Cumin, Paprika, and Coriander: Add warm, earthy flavors. Swap with curry powder, smoked paprika, or a pinch of cinnamon and nutmeg for a twist.
- Vegetable or Chicken Broth: Forms the flavorful base of the soup. Substitute with water and bouillon cubes or coconut milk for added creaminess.
- Single Cream: Adds richness and a silky texture. Replace with heavy cream, coconut cream, or a dairy-free alternative, such as cashew cream or oat milk.
Step-by-step: Butternut squash soup recipe
- Prepare the Vegetables – Preheat your oven to 400°F (200°C). Place the butternut squash, onion quarters, and garlic bulb on a baking tray. Drizzle generously with olive oil and sprinkle with cumin, paprika, coriander, salt, and pepper.
- Roast the Vegetables – Roast in the preheated oven for 40-50 minutes, or until the butternut squash is tender and caramelized. Remove from the oven and cover with foil or a clean towel for 15 minutes to allow the vegetables to cool and soften further.
- Peel and Prepare for Blending – Peel the butternut squash and squeeze the roasted garlic cloves out of their skins. Place the roasted squash, onions, and garlic into a large pot (or blender)
- Blend the Soup – Add the broth and single cream to the pot. Using an immersion blender, blend the soup until it’s smooth and creamy. If you’re using a countertop blender, blend in batches for safety.
- Reheat – Heat the blended soup over medium heat, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
- Serve warm with a drizzle of cream or olive oil and a sprinkle of paprika for garnish.
- Oven Baked Butternut Squash Fries
- Delicious Butternut Squash Curry Recipe
- Baked Meat-Stuffed Squash Pots
- Acorn Squash Soup
- Sweet Potato Soup Recipe
Frequently asked questions
The delicious roasted butternut squash soup will keep 3 to 5 days stored in the fridge. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
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.
You can blend in some cooked cauliflower or use coconut milk for a dairy-free creamy alternative.
You can simmer it for a longer period to reduce the liquid, or add a thickening agent like a cornstarch slurry or blended cooked white beans.
While you can blend the soup to a very smooth consistency, be cautious not to blend it for too long, so it doesn’t become too frothy or incorporate too much air.
Roast Butternut Squash Soup
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 vegetables. And then, sauté, simmer, and blend it to make this delicious comfort food. Today, I am using milk to keep it healthier b,ut cream works just as well.
Video
Ingredients
- 1 large (750 g) Butternut squash skin on
- 2 med Red Spanish onion skin on – cut in halves
- 1 med Garlic bulb skin on ends cut
- ½ tsp Salt or more to taste
- ½ tsp pepper
- ½ tsp Paprika
- ½ tsp Cumin powder
- ½ tsp Ground cinnamon
- 2 tbsp Olive oil
- 4 cups (1 ltr) Broth chicken or vegetable
- ½ cup (120 ml) Single cream or cooking cream 10%
Method
- Prepare the Vegetables – Preheat your oven to 400°F (200°C). Place the butternut squash, onion quarters, and garlic bulb on a baking tray. Drizzle generously with olive oil and sprinkle with cumin, paprika, coriander, salt, and pepper.1 large Butternut squash, 2 med Red Spanish onion, 1 med Garlic bulb, ½ tsp Salt , ½ tsp pepper, ½ tsp Paprika, ½ tsp Cumin powder, ½ tsp Ground cinnamon, 2 tbsp Olive oil
- Roast the Vegetables – Roast in the preheated oven for 40-50 minutes or until the butternut squash is tender and caramelized. Remove from the oven and cover with foil or a clean towel for 15 minutes to allow the vegetables to cool and soften further.
- Peel and Prepare for Blending – Peel the butternut squash and squeeze the roasted garlic cloves out of their skins. Place the roasted squash, onions, and garlic into a large pot (or blender)
- Blend the Soup – Add the broth and single cream to the pot. Blend until the soup is smooth and creamy using an immersion blender. If you’re using a countertop blender, blend in batches for safety.4 cups Broth , ½ cup Single cream
- Reheat – Heat the blended soup over medium heat, stirring occasionally. Adjust seasoning with additional salt and pepper if needed.
- Serve warm with a drizzle of cream or olive oil and a sprinkle of paprika for garnish.
Notes
- Caramelization is Key: Roast the butternut squash, onions, and garlic until deeply golden and tender. This enhances the soup’s natural sweetness and adds a smoky depth.
- Rest Before Peeling: Cover the roasted vegetables for 10-15 minutes after taking them out of the oven. This makes peeling easier and locks in the roasted flavors.
- Blend for Smoothness: Use a high-powered blender or an immersion blender to achieve a creamy, velvety texture. For an extra-smooth finish, strain the soup through a fine-mesh sieve.
- Adjust the Seasoning Gradually: The spices and broth add a lot of flavor, so taste as you go to avoid overseasoning. You can always add more, but can’t take it away.
- Customize the Spices: If you prefer a different flavor profile, experiment with spices like curry powder, cinnamon, nutmeg, or ginger for added warmth.
- Thin or Thicken to Taste: If the soup is too thick, add more broth or cream to thin it out. If it’s too thin, simmer it uncovered until it reaches the desired consistency.
- Top It Off: Garnish with a drizzle of cream, a sprinkle of smoked paprika, or roasted pumpkin seeds for added texture and flavor.
- Serve with a Side: Pair with crusty bread, cheesy garlic toast, or even a simple side salad for a complete and satisfying meal.
Equipment you will need
Nutrition
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