Roasted Butternut Squash Soup
1 h 5 min
|
easy
|
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Roasting the squash until it caramelizes makes this butternut soup naturally sweet and savory, and I season it like I mean it with garlic, nutmeg, and a hit of bouillon for real depth.
Silky from a splash of cream, it works for cozy weeknights or a chic Thanksgiving starter, and it loves crunchy pepitas or a drizzle of chili oil on top.
Ingredients (4 servings)
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Ingredients
- 1 large butternut squash, peeled, seeded, cubed butternut squash 2 lb large
- 2 Tbsp olive oil, divided olive oil
- 1 medium onion, chopped onion 1 ct medium
- 2 cloves garlic, minced garlic 0.18 head
- 4 cups vegetable broth vegetable broth 2 lb
- 2 vegetable bouillon cubes vegetable bouillon cubes 2 ct
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ cup heavy cream heavy cream 4 fl oz
How to Make Roasted Butternut Squash Soup
-
Heat oven and prep squash
Preheat the oven to 425 F.
Toss the cubed butternut squash with 1.5 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper on a large sheet pan.
Spread in a single, uncrowded layer so it roasts instead of steaming.
-
Roast until caramelized
Roast 25 to 35 minutes, flipping once, until the squash is deeply golden at the edges and fork tender.
Pull it when there are browned spots, because that is flavor.
-
Sauté the aromatics
Heat the remaining 0.5 tablespoon olive oil in a large pot over medium heat.
Add the chopped onion with a pinch of salt and cook 6 to 8 minutes until translucent with light golden edges.
Stir in the minced garlic and cook 30 seconds until fragrant.
-
Build the base
Pour in the vegetable broth, add the bouillon cubes, and sprinkle in the nutmeg.
Stir to dissolve the bouillon and scrape up any browned bits from the pot.
Bring to a steady simmer.
-
Simmer with the roasted squash
Add the roasted squash and any pan oil or browned bits to the pot.
Simmer gently for 10 minutes to let the flavors marry.
Taste and add a pinch more salt if needed.
-
Blend smooth
Blend with an immersion blender right in the pot until silky.
If using a countertop blender, vent the lid and blend in small batches, then return the soup to the pot.
Thin with a splash of hot water or broth if you want it looser.
-
Finish with cream and balance
Lower the heat and stir in the heavy cream.
Do not boil after adding cream to prevent splitting.
Add a few drops of apple cider vinegar or lemon juice to brighten and balance the squash sweetness, then adjust salt and pepper to taste.
-
Garnish and serve
Ladle into warm bowls.
Top with a swirl of cream, toasted pepitas, chili oil, or crispy fried sage for drama and crunch.
Serve hot with crusty bread or a grilled cheese if you know what is good.
Substitutions
- Heavy cream -> Full-fat coconut milk
- Coconut milk brings a plush, dairy-free silkiness with a gentle natural sweetness that plays well with squash while keeping the soup sunset-orange and glossy.
- Vegetable bouillon cubes -> White miso paste (1 tablespoon)
- Miso adds clean, savory depth and a round umami backbone with less sodium bite, giving you a smoother, restaurant-level finish.
- Butternut squash -> Kabocha squash or orange-fleshed sweet potatoes
- Kabocha makes a thicker, ultra-velvety soup with chestnut-like sweetness, while sweet potatoes keep the color and offer a slightly earthier, creamier body.
Tips
- Roast hot and spread wide
- High heat and space on the pan give you caramelization, not mush, so use a large sheet pan and avoid stacking the squash.
- Crush bouillon for even seasoning
- Crumble bouillon cubes into the pot so they dissolve fast and let you season in layers without hunting salty pockets later.
- Control sweetness with acid
- A teaspoon of apple cider vinegar or a squeeze of lemon right before serving reins in the natural sweetness and makes every other flavor pop.
- Blend like a pro
- Use an immersion blender for safety and control, and if you want ultra-smooth soup, pass it through a fine mesh strainer after blending.
- Make-ahead smart
- This soup thickens in the fridge, so reheat gently with a splash of broth and add the cream right before serving for the silkiest texture.
- Garnish for texture contrast
- Toasted pepitas, fried sage, or garlicky croutons add crunch that makes the creamy base feel even more luxurious.
- Smoke and spice option
- A pinch of smoked paprika or cayenne in the pot brings smoky warmth that plays beautifully with nutmeg and roasted squash.
Nutrition Facts *
| Energy | 293 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 17 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes flat even with bouillon, what should I do?
- Add a small pinch of salt, a few drops of apple cider vinegar or lemon juice, and a crack of black pepper, then taste again before adding more.
- The soup is too thick, how do I fix it?
- Whisk in hot broth or water a little at a time until it hits your preferred consistency, then recheck salt and acid.
- The soup is too thin, how can I thicken it without flour?
- Simmer uncovered for a few minutes to reduce or blend in a few extra roasted cubes of squash if you saved some.
- My cream curdled, can I save it?
- Pull the pot off heat and whisk vigorously, then blend again until smooth, and next time temper the cream with a little hot soup before adding and keep it below a simmer.
- I do not have an immersion blender, how do I blend safely?
- Blend in small batches in a vented blender, do not fill past halfway, and hold a towel over the lid to avoid steam bursts.
- Can I freeze this soup?
- Yes, but freeze it without the cream and stir the cream in after reheating so the texture stays silky.
Serving Suggestions
New York fall in a bowl with just enough attitude to keep you warm and honest, this soup loves a sharp cheddar or Gruyere grilled cheese and a crisp apple salad on the side.
For a sultry twist, swirl in harissa or chili crisp and finish with fried sage, or go smoky with a pinch of cumin and smoked paprika roasted onto the squash before it hits the oven.
More pairings:
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