Roasted butternut squash soup is a delightful dish that warms the soul with its rich, creamy texture and perfectly seasoned flavor profile. Ideal for cozy dinners or as a comforting starter for gatherings, this soup showcases the natural sweetness of roasted squash. Plus, it’s an easy one-pan recipe that maximizes flavor while minimizing cleanup!
Why You’ll Love This Recipe
- Easy Preparation: With just one baking sheet needed, you can roast your vegetables and create a delicious soup without the hassle.
- Rich Flavor: Roasting brings out the natural sweetness of butternut squash, complemented by garlic and herbs for an irresistible taste.
- Versatile Dish: Perfect as a main course, appetizer, or side dish, this soup fits seamlessly into any meal.
- Healthy Ingredients: Packed with nutrients from squash and herbs, this comforting soup is both wholesome and satisfying.
- Customizable Options: Easily swap ingredients like cream for cashew cream or coconut milk for a dairy-free version.
Tools and Preparation
To make your roasted butternut squash soup recipe successful, having the right tools is essential. Here’s what you’ll need to prepare this delicious dish.
Essential Tools and Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Stockpot
- Immersion blender
Importance of Each Tool
- Baking sheet: Provides ample space to roast all the vegetables evenly.
- Parchment paper: Ensures easy cleanup and prevents sticking during roasting.
- Immersion blender: Allows for quick blending directly in the pot, making it easier to achieve that smooth consistency.
Ingredients
Roasted butternut squash soup is rich, creamy and perfectly seasoned. Everything gets roasted on one baking sheet to really bring out the flavors!
For the Soup
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (chicken stock or water)
- 1/2 cup heavy cream (cashew cream or coconut milk)
- homemade croutons
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Preheat the Oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper to prepare for roasting your vegetables.
Step 2: Prepare Vegetables
Cut the butternut squash in half and scoop out the seeds. Peel the onion and chop it into four large pieces. Trim off the top of the garlic head, drizzle with olive oil, then wrap it in foil. Place all prepared vegetables on the lined baking sheet. Drizzle with olive oil and season with salt, black pepper, sage, and thyme.
Step 3: Roast
Place the baking sheet in the oven and roast for about 45 minutes. The squash should be tender enough to pierce easily with a fork. Once done, let it cool until manageable.
Step 4: Blend and Reheat
Scoop out the flesh of the roasted butternut squash from its skin along with the softened garlic cloves. Transfer these along with roasted onions into a stockpot. Pour in vegetable stock and use an immersion blender to puree everything until smooth. Heat over low until warmed through. Stir in heavy cream (or alternative) and adjust seasoning as needed before serving topped with roasted seeds and croutons.
How to Serve Roasted Butternut Squash Soup Recipe
Roasted butternut squash soup is not only delicious but also versatile in how it can be served. Here are some creative serving suggestions to enhance your dining experience.
With Homemade Croutons
- Adding crunchy homemade croutons gives texture and flavor that perfectly complements the creamy soup.
Drizzle of Olive Oil
- A light drizzle of high-quality olive oil adds richness and enhances the overall flavor of this roasted butternut squash soup recipe.
Fresh Herbs Garnish
- Sprinkling fresh herbs, such as sage or thyme, on top gives a vibrant touch and an aromatic element that elevates the dish.
Side Salad
- A simple side salad with mixed greens, nuts, and a light vinaigrette pairs beautifully with the warmth of the soup, providing a refreshing contrast.
Grilled Cheese Sandwich
- Serving alongside a crispy grilled cheese sandwich makes for a classic comfort food combination that many love.
Add a Squeeze of Lemon
- A squeeze of fresh lemon juice brightens the flavors and balances the richness of the soup, making each bite more enjoyable.
How to Perfect Roasted Butternut Squash Soup Recipe
Perfecting your roasted butternut squash soup recipe can take it from good to great. Here are some tips to ensure you get the best results.
-
Choose ripe squash: Select a butternut squash that feels heavy for its size and has a firm skin for optimal sweetness and flavor.
-
Don’t rush the roasting: Allowing the squash and vegetables to roast until caramelized enhances their natural sugars and deepens the flavor profile.
-
Use fresh herbs: Fresh herbs like sage and thyme provide vibrant flavors compared to dried ones. Always opt for fresh when possible.
-
Adjust seasoning wisely: Taste your soup before serving and adjust salt, pepper, or spices according to your preference for perfect seasoning balance.
Best Side Dishes for Roasted Butternut Squash Soup Recipe
Complementing your roasted butternut squash soup with side dishes can create a well-rounded meal. Here are some fantastic options to consider.
- Garlic Bread
-
Crispy garlic bread is perfect for dipping into the warm soup, adding both flavor and crunch.
-
Quinoa Salad
-
A quinoa salad packed with vegetables offers a nutritious side that pairs well with the creamy texture of the soup.
-
Stuffed Mushrooms
-
Savory stuffed mushrooms bring an earthy flavor that complements the sweetness of roasted butternut squash.
-
Cheese Platter
-
An assortment of cheeses adds variety and richness; try pairing it with crackers or fruit for balance.
-
Roasted Brussels Sprouts
-
These add a nice crunch and slight bitterness that contrasts with the sweetness of the soup beautifully.
-
Baked Sweet Potatoes
-
The natural sweetness of baked sweet potatoes echoes the flavors in your roasted butternut squash soup recipe while providing hearty satisfaction.
-
Spinach Artichoke Dip
-
Creamy spinach artichoke dip served with pita chips offers a delightful appetizer that enhances your meal’s overall experience.
-
Caprese Skewers
- Fresh mozzarella balls, tomatoes, and basil on skewers make for an easy-to-eat side dish bursting with freshness.
Common Mistakes to Avoid
It’s easy to make mistakes when preparing roasted butternut squash soup. Here are some common pitfalls and tips on how to avoid them:
- Skipping the roasting step: Roasting brings out the natural sweetness of the butternut squash. Don’t skip this crucial step for flavor enhancement.
- Not seasoning adequately: A little salt and pepper go a long way. Be sure to season your vegetables before roasting for the best taste.
- Using cold ingredients: Cold stock or cream can cool down your soup. Ensure all ingredients are at room temperature for a smoother blend.
- Over-blending the soup: Blending for too long can make the soup too thin. Blend just until smooth to maintain a creamy texture.
- Ignoring texture preferences: If you prefer a chunkier soup, reserve some roasted squash before blending. Add it back after blending for added texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Allow the soup to cool completely before refrigerating.
Freezing Roasted Butternut Squash Soup Recipe
- Freeze in freezer-safe containers or bags for up to 3 months.
- Leave some space in containers as soups expand when frozen.
Reheating Roasted Butternut Squash Soup Recipe
- Oven: Preheat to 350°F and heat in a covered baking dish until warmed through.
- Microwave: Heat in short intervals, stirring in between, until hot.
- Stovetop: Warm over low heat, stirring occasionally to prevent sticking.
Frequently Asked Questions
Can I use other squashes in this roasted butternut squash soup recipe?
Yes, other squashes like acorn or pumpkin can be used as substitutes for a different flavor profile.
How do I make this roasted butternut squash soup recipe vegan?
Substitute heavy cream with coconut milk or cashew cream for a delicious vegan option.
What should I serve with roasted butternut squash soup?
This soup pairs well with crusty bread, salads, or grilled cheese sandwiches for a complete meal.
How do I store leftover roasted butternut squash soup?
Refrigerate leftovers in an airtight container for up to five days or freeze for three months.
Final Thoughts
This roasted butternut squash soup recipe is not only rich and creamy but also incredibly versatile. You can customize it by adding spices or garnishes that suit your taste. Experience the warmth and comfort of this delightful dish during chilly days!
Roasted Butternut Squash Soup
- Total Time: 1 hour
- Yield: Serves approximately 6 servings 1x
Description
Indulge in the warmth of our Roasted Butternut Squash Soup Recipe, a delightful dish that perfectly marries creamy texture with a rich flavor profile. This soup is an ideal companion for cold evenings or as a comforting starter at gatherings. The natural sweetness of roasted butternut squash shines through, enhanced by garlic and fresh herbs. Best of all, it’s an easy one-pan recipe that minimizes cleanup while maximizing taste! Whether you’re serving it as a main course, appetizer, or side dish, this nutritious soup is versatile and can easily be customized to suit your dietary preferences.
Ingredients
- 1 butternut squash (3–4 lbs)
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or chicken stock)
- ½ cup heavy cream (or cashew cream/coconut milk)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Halve the butternut squash and scoop out the seeds. Chop the onion into large pieces and wrap the garlic head in foil after drizzling with olive oil.
- Place all vegetables on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, sage, and thyme.
- Roast for about 45 minutes until tender. Let cool slightly before scooping out the squash flesh and garlic cloves.
- In a stockpot, combine the roasted vegetables with vegetable stock. Use an immersion blender to puree until smooth.
- Heat gently over low heat and stir in heavy cream (or alternative) before adjusting seasoning as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: For a vegan option, use coconut milk or cashew cream instead of heavy cream. Customize flavors by adding spices like nutmeg or cayenne for extra warmth.
