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!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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