There's something undeniably comforting about a warm bowl of soup on a chilly day. And when it comes to fall flavors, roasted butternut squash soup takes the crown. The rich, velvety texture and the earthy sweetness of the squash make it a perfect choice for a cozy and nutritious meal. This recipe has been a staple in my kitchen for years, and I can't wait to share it with you.
Roasting the butternut squash brings out its natural sweetness and adds a depth of flavor that is simply irresistible. The combination of aromatic herbs and spices creates a symphony of tastes that will warm your soul. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is foolproof and will have you coming back for seconds.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Olive oil — 2 tablespoons
- Onion — 1 medium-sized, chopped
- Garlic cloves — 3, minced
- Vegetable broth — 4 cups
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Ground ginger — ½ teaspoon
- Heavy cream — ½ cup
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the squash in the preheated oven for 30-35 minutes or until it is tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
- Add the roasted butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Stir well to incorporate the spices.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Serve the roasted butternut squash soup hot, garnished with a drizzle of cream, a sprinkle of ground cinnamon, and a few roasted squash seeds for added crunch.
Dietary Restrictions
- Gluten-free — This roasted butternut squash soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — To make this soup vegan or vegetarian, simply substitute the heavy cream with coconut cream or a non-dairy alternative of your choice. The result will still be creamy and delicious.
Substitutions
- Butternut squash — If butternut squash is unavailable, you can use other varieties of winter squash, such as acorn squash or kabocha squash, as a substitute. The flavor and texture may vary slightly, but the soup will still be delicious.
- Heavy cream — If you prefer a lighter version of the soup, you can substitute the heavy cream with coconut milk or almond milk. This will give the soup a slightly different flavor profile but still be creamy and satisfying.
Variations
- Spiced butternut squash soup — For a spicier version of the soup, add a pinch of cayenne pepper or a dash of hot sauce to the pot while simmering. This will give the soup a subtle kick and elevate the flavors.
- Curried butternut squash soup — To add an exotic twist, incorporate curry powder or curry paste into the soup. The warm spices will complement the sweetness of the squash beautifully.
- Roasted garlic butternut squash soup — If you're a garlic lover, roast a few cloves of garlic along with the butternut squash. The roasted garlic will infuse the soup with a rich, savory flavor.
Equipment
- Knife and cutting board
- Baking sheet
- Large pot
- Immersion blender or regular blender
Storage and Reheating
- Allow the soup to cool completely before storing.
- Transfer the soup to an airtight container and refrigerate for up to 4 days.
- To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
Pro Tips
- Roasting the squash — Don't be tempted to rush the roasting process. Allowing the butternut squash to caramelize and develop a deep golden color will enhance the flavor of the soup.
- Seasoning — Taste the soup as you go and adjust the seasoning accordingly. The amount of salt and spices needed may vary depending on the sweetness of the squash and personal preference.
- Garnish — Get creative with your garnishes! Consider topping the soup with toasted pumpkin seeds, a drizzle of balsamic reduction, or a dollop of crème fraîche for added texture and flavor.
Roasted Butternut Squash Soup Recipe: Warm Up Your Gratitude Gathering
There's something undeniably comforting about a warm bowl of soup on a chilly day. This roasted butternut squash soup recipe is the perfect choice for a cozy and nutritious meal. The rich, velvety texture and earthy sweetness of the squash make it a fall favorite. Try it today!
Equipment
- Immersion blender or regular blender
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 2 tablespoons Olive oil
- 1 medium-sized Onion chopped
- 3 cloves Garlic minced
- 4 cups Vegetable broth
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ cup Heavy cream
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the squash in the preheated oven for 30-35 minutes, or until it is tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
- Add the roasted butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Stir well to incorporate the spices.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Serve the roasted butternut squash soup hot, garnished with a drizzle of cream, a sprinkle of ground cinnamon, and a few roasted squash seeds for added crunch.
Notes
- Roasting the squash — Don't be tempted to rush the roasting process. Allowing the butternut squash to caramelize and develop a deep golden color will enhance the flavor of the soup.
- Seasoning — Taste the soup as you go and adjust the seasoning accordingly. The amount of salt and spices needed may vary depending on the sweetness of the squash and personal preference.
- Garnish — Get creative with your garnishes! Consider topping the soup with toasted pumpkin seeds, a drizzle of balsamic reduction, or a dollop of crème fraîche for added texture and flavor.
Nutrition
Nutrition Facts
Roasted Butternut Squash Soup Recipe: Warm Up Your Gratitude Gathering
Amount per Serving
Calories
221
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
1601
mg
70
%
Potassium
749
mg
21
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
20889
IU
418
%
Vitamin C
42
mg
51
%
Calcium
129
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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