Roasted Butternut Squash Soup
1 h
|
easy
|
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
This roasted butternut squash soup is velvety, cozy, and naturally sweet with deep caramelized flavor from oven-roasted squash.
It is perfect for fall dinners, holiday starters, or a simple weeknight bowl with crusty bread on the side.
Warm spices, rich vegetable broth, and a splash of cream make it taste like a restaurant-quality soup with very little effort.
Ingredients (4 servings)
Ingredients
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How to Make Roasted Butternut Squash Soup
-
Prep and roast the butternut squash
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment for easy cleanup.
Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt and pepper.
Spread the squash in a single layer and roast for 25 to 30 minutes, until tender and lightly caramelized.
-
Sauté the onion and garlic
Heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook, stirring often, until soft and lightly golden, about 6 to 8 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, watching so it does not brown.
-
Build the soup base
Add the roasted squash to the pot along with the vegetable broth, bouillon cubes, salt, pepper, and nutmeg.
Bring the mixture to a gentle simmer, stirring to dissolve the bouillon completely into the hot liquid.
Simmer uncovered for 10 to 15 minutes, until the flavors taste mellow and the squash is very soft.
-
Blend the soup until smooth
Turn off the heat and let the soup cool for a few minutes so it is safer to blend.
Use an immersion blender to puree the soup in the pot until completely smooth and velvety.
Alternatively, carefully blend the soup in batches in a countertop blender, filling it only halfway and venting the lid.
-
Finish with cream and adjust
Return the pot to low heat, if needed, and stir in the heavy cream until the soup looks silky.
Warm the soup gently, without boiling, and taste, adding more salt or pepper if the flavor seems flat.
If the soup seems too thick, stir in a splash of broth or water until it reaches your favorite texture.
Substitutions
- Heavy cream -> full-fat canned coconut milk
- Use an equal amount of full-fat coconut milk for a dairy-free, vegan soup with rich body. The coconut adds gentle sweetness and aroma that pairs surprisingly well with roasted squash.
- Vegetable broth and bouillon -> chicken broth
- Swap the vegetable broth and bouillon for the same amount of unsalted chicken broth, skipping the cubes. This gives the soup a slightly meatier flavor, similar to classic chicken soup comfort.
- Butternut squash -> sweet potatoes
- Use peeled, cubed sweet potatoes in the same weight as the squash for a similar creamy texture. The color stays beautifully golden-orange and the flavor leans a bit more earthy.
Tips
- Let the squash caramelize
- Do not rush the roasting step; deep golden edges create a sweeter, more complex soup. If some small spots get dark, that is fine as long as nothing smells burnt.
- Cut even cubes
- Aim for squash cubes about one inch, so they cook through at the same speed. Smaller pieces can overbrown while bigger chunks stay firm in the center.
- Season in layers
- Salt the squash lightly before roasting, then taste again after blending to fine-tune the seasoning. Layered seasoning makes the soup taste full and rounded, not just salty.
- Blend for extra silky texture
- For the smoothest soup, blend longer than you think, scraping the pot sides once or twice. A high-speed blender makes the texture restaurant-level, especially with the cream added.
- Adjust thickness to your liking
- If you prefer a light starter soup, thin with extra broth until it feels sippable. For a cozy main dish, keep it thick and serve with crusty bread.
Nutrition Facts *
| Energy | 289 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 17 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my soup turns out too thick?
- Add more vegetable broth or water, a little at a time, stirring until the texture feels right. Warm it gently afterward so the added liquid blends smoothly with the creamy base.
- How can I make this soup completely dairy-free and vegan?
- Replace the heavy cream with full-fat coconut milk or a rich unsweetened oat creamer. Check that your bouillon cubes are vegan, or skip them and add extra salt if needed.
- Why does my soup taste bland even after adding salt?
- Let the soup simmer a bit longer, since warm spices and squash flavors deepen with a few extra minutes. You can also add a squeeze of lemon juice or extra black pepper for brightness and gentle heat.
- How do I make the squash easier to peel and cut?
- Microwave the whole squash for two to three minutes to soften the skin slightly. Slice off a thin piece from the bottom so it stands flat, then peel and cube carefully.
Serving Suggestions
This soup pairs beautifully with grilled cheese sandwiches, garlicky toast, or a crisp green salad for contrast.
Top each bowl with toasted pumpkin seeds, cracked black pepper, or a drizzle of herb oil for color and crunch.
For a special twist, swirl in a spoonful of pesto or chili crisp to add brightness or gentle heat.
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