Roasted Butternut Squash Soup
Butternut squash gets roasted alongside a few aromatics to enhanced it’s flavor. The butternut squash then is blended with stock to create a luscious bowl of soup. Roasted Butternut Squash Soup is a heighten version of that signature squash flavor that you’re sure to love!
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Butternut Squash Soup Gets Elevated
By now you all are probably more than aware of my obsession for sweet & savory combinations! Honestly, what could be better? Roasted Butternut Squash Soup definitely checks all the boxes when it comes to sweet & savory. The natural sweetness of butternut squash is enhanced once it’s roasted! I even add a little brown sugar to really compliment it’s flavor. Then the sweetness gets balanced out by using savory stock and a pinch of cayenne. If you think you love butternut squash soup, you’re really going to love this recipe.
Picking The Right Butternut Squash
Since butternut squash can come in all shapes and sizes you may be wondering how to pick the right one? Following a few simple guidelines can help you get the most squash for you soup. Pick a butternut squash with a nice long fat neck! While thickness is a great quality for the top portion, a narrower bulb on the bottom is better. It will be less seedy this way resulting in more squash. Trust me, with this soup you’ll want as much squash as you can get. Lastly, butternut squash should feel heavy in weight, firm to the touch, and have matte skin. These are all characteristic of a ripe squash! Picking the right squash is easy! You’ll be on the way to a delicious bowl of Roasted Butternut Squash Soup in no time.
Minimal Ingredients Make A Difference
Part of what makes this Roasted Butternut Squash Soup so good is we let the squash flavor really shine! Some recipes will mix in carrot or sweet potato which is totally fine, just not my personal preference. Butternut squash is the only orange vegetable in this soup. The onion and garlic help add aromatic and savory notes without overshadowing the squash. This is also why I opted for brown sugar in this recipe over honey or maple syrup. To me, both have very distinct flavors that I just didn’t want to come through here. Overall this recipe only has 5 ingredients, not counting the spices, and what could be better than that?
No Blending Hot Soup!
The last thing I want to highlight is that this recipe is friendly for all blender types! Blending hot items is dangerous, especially if you don’t have much experience. I myself don’t currently own a traditional stand up blender so blending hot things is out of the question. Instead, the squash gets blended with cold or room temp broth. Then the soup is gently heated on the stove afterward and it’s done. I also love this method because I can store half the soup right in the freezer and heat the rest to serve right away! Now if you have one of those fancy blenders with soup heating setting then by all means use it! No matter what kind of blender you have you’ll be able to achieve a delicious smooth soup safely!
I hope my Roasted Butternut Squash Soup becomes a cold weather favorite for you and your love ones! If you make this recipe don’t forget to comment below and let me know what you think! Happy Cooking.
Roasted Butternut Squash Soup
Ingredients
- One Large Butternut squash about 3 pounds
- 1 small onion
- 2 garlic cloves
- 4 cups of low sodium vegetable or chicken stock
- 1 tbsp Kosher Salt
- 1 tsp black pepper
- 1 tsp of cinnamon
- 2 tbsp of brown sugar
- 1/4 tsp of nutmeg
- pinch of cayenne pepper
- Olive oil
Instructions
Prep & Roast The Butternut Squash
- Preheat Oven to 400 degrees
- Place your butternut squash on the cutting board and trim the ends off. Now cut the bulb end off from the neck of the squash so you have two pieces to work with. Peel the skin from each portion using either a vegetable peeler or sharp knife.
- Starting with the neck, cut the squash into 1 inch pieces and transfer to a large bowl.
- Cut the bulb in half, scoop out the seeds, and chop it into 1 inch pieces. Add them to the large bowl.
- Peel the onion and cut it into quarters. Add it to the large bowl with the squash.
- Peel the garlic and add it to the large bowl.
- Drizzle the vegetables with about 3 tablespoons of oil. Add salt, pepper, cinnamon, nutmeg, brown sugar and cayenne to the bowl. Mix everything very well to combine.
- Transfer vegetables to a lined baking sheet, making sure to spread them out in an even layer. Place the tray in the oven and roast the vegetables for 30-40 minutes. Be sure to stir the vegetables halfway through cooking.
- You'll know the squash is done when it's very tender. Check for doneness by taking a piece of squash and try mashing it with a fork. If it mashes easily then it's done!
- Remove the squash from the oven and let it cool for 5-10 minutes
Blend, Heat, & Finish Soup
- Depending on the size of your blender you may need to work in batches. For each pound of squash I use one cup of broth. Since we're using a 3 pound squash I use 3 cups of broth. Use the remaining 4th cup if you want a thinner soup
- To a blender add broth and the roasted squash, garlic , and onions. Blend on high for 45 seconds to a minute until smooth. If working in batches, transfer blended soup to a pot and then blend the next batch.
- Once all soup has been blended and transferred to a large pot, place it on the stove top over medium-low heat
- Gently warm soup until it's heated all the way through. Taste and adjust seasoning if needed. Serve with favorite toppings and Enjoy!