Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed; 2 tablespoons olive oil, divided; Salt and pepper to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 1 carrot, chopped; 1 celery stalk, chopped; 4 cups vegetable broth; 1/2 teaspoon ground nutmeg; 1/2 teaspoon dried thyme or fresh, if preferred; 1/2 cup heavy cream or coconut milk (optional, for creaminess)

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Introduction to Roasted Butternut Squash Soup

There’s something magical about a steaming bowl of roasted butternut squash soup that warms the heart and soul. As a busy mom, I often find myself searching for a delightful dish that comes together quickly yet feels luxurious. This creamy soup is not just a quick solution for your hectic days; it’s a way to impress your loved ones and gather them around the table. With its rich flavors and comforting texture, this recipe certainly brings a touch of autumn nostalgia to any meal, making it perfect for every season!

Why You’ll Love This Roasted Butternut Squash Soup

This roasted butternut squash soup checks all the boxes for a busy lifestyle. It’s easy to make, requiring minimal prep and just a few ingredients. Plus, the combination of sweet, earthy flavors dances on your palate, making every spoonful a delight. Whether you’re serving it for a cozy family dinner or a simple lunch, this soup’s comforting vibe will brighten up even the most chaotic of days.

Ingredients for Roasted Butternut Squash Soup

Creating the ultimate roasted butternut squash soup starts with the right ingredients. Here’s a quick rundown of what you’ll need:

Butternut squash: The star of the soup, this sweet winter squash brings a creamy and rich flavor.
Olive oil: A must for roasting the squash and sautéing the veggies, it adds a lovely depth to the dish.
Salt and pepper: Essential for enhancing the natural sweetness of the squash and balancing flavors.
Onion: Adds a base of savory goodness. Yellow or white onions work well, giving the soup a nice aroma.
Garlic: A couple of cloves complement the onion, infusing it with delicious flavor.
Carrot: Sweetness from the carrot serves to round out the soup, complementing the butternut squash perfectly.
Celery: Adds an earthy flavor and a subtle crunch, enhancing the overall texture.
Vegetable broth: This is the foundation of your soup, offering a savory base for all the flavors to meld.
Ground nutmeg: Just a dash adds warmth and a hint of spice that elevates the soup beyond the ordinary.
Dried thyme: Whether you choose dried or fresh, this herb brings an aromatic touch that pairs beautifully with squash.
Heavy cream or coconut milk: Optional, these ingredients add a luxurious creaminess. Coconut milk makes it vegan-friendly.

You can find the exact quantities of these ingredients at the end of this article, ready for printing whenever you need them! Enjoy your cooking adventure!

How to Make Roasted Butternut Squash Soup

Step 1: Preheat and Prepare

Let’s kick things off by preheating your oven to 400°F (200°C). While it warms up, grab your butternut squash and get ready for some peeling and cubing! First, carefully peel the squash with a vegetable peeler. Then, slice it in half, scoop out the seeds, and chop it into cubes. Don’t worry if the pieces aren’t perfect; they’ll all become beautifully blended in the end. Toss those squash cubes onto a baking sheet, drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Give it a gentle toss, and they’re ready for the oven!

Step 2: Roast the Butternut Squash

Now, slide that baking sheet into the oven and let the squash roast for about 25-30 minutes. You’ll want it tender and slightly caramelized, which brings out all those natural sugars. Keep an eye on it about ten minutes before it’s done. It should look golden and smell heavenly. If any pieces are sticking together, just give them a little nudge. Roasting it at this temperature ensures a deep, rich flavor that makes your roasted butternut squash soup oh-so-delicious!

Step 3: Sauté the Aromatics

While the squash is roasting away, it’s time to work on those aromatics. In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onion first, letting it sizzle for a minute. Then toss in the minced garlic, carrot, and celery. Cook all these lovelies for about 5-7 minutes, stirring occasionally. You’re looking for them to soften and fill your kitchen with a comforting aroma that hints at the deliciousness to come. Trust me, this step makes a world of difference!

Step 4: Combine Ingredients

Once your butternut squash is beautifully roasted, it’s time to bring everything together. Carefully add the roasted squash to the pot with the sautéed veggies. It’s like a big, happy reunion! Pour in the vegetable broth, connecting all those rich flavors. Now is the time to sprinkle in the ground nutmeg and dried thyme. They’ll work their magic as the flavors meld together. Give everything a gentle stir to combine, and bring this warming mixture to a gentle simmer.

Step 5: Simmer and Blend

Let your soup simmer for about 10-15 minutes. This is your chance to let those flavors deepen. Take this time to savor the wonderful scents wafting through your kitchen. Once you’ve allowed it to simmer, it’s blending time! If you have an immersion blender, use that right in the pot. If not, carefully transfer batches to a blender. Blend until the soup reaches a creamy, luscious consistency that makes you want to dive in head first!

Step 6: Final Touches

After blending, return the soup to the pot if needed. If you want to take it to the next level, stir in heavy cream or coconut milk for a rich finish. This addition makes the soup even creamier and more luxurious. Finally, taste your creation and adjust the seasoning. A pinch more salt or a dash of pepper can really elevate the flavors! Ladle your stunning roasted butternut squash soup into bowls, and get ready to enjoy the warmth and comfort it brings.

Tips for Success

Always taste your soup before serving to adjust seasoning as needed.
For a smoother texture, let the soup cool slightly before blending in batches.
Don’t skip the roasting step; it brings out the natural sweetness of the butternut squash.
If you prefer a spicier kick, add a pinch of cayenne pepper during cooking.
Use fresh herbs whenever possible for vibrant flavors.

Equipment Needed

Baking sheet: If you don’t have one, a roasting pan works just as well.
Large soup pot or Dutch oven: A heavy-bottomed pot is perfect for even cooking.
Immersion blender: If unavailable, a standard blender will do; just blend in batches.
Vegetable peeler: Essential for prepping your butternut squash.
Chopping board and knife: To handle your vegetables with ease and safety.

Variations of Roasted Butternut Squash Soup

Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or chopped jalapeños for a kick of heat that livens the flavors.
Curried Butternut Squash Soup: Stir in a tablespoon of curry powder for an exotic twist that adds depth and warmth.
Herbed Variation: Enhance the dish by using fresh herbs like rosemary or sage instead of thyme for a unique aromatic profile.
Nutty Roasted Squash Soup: Toss in a handful of toasted pumpkin seeds or walnuts for an added crunchy texture and nutty flavor.
Coconut-Lime Butternut Squash Soup: Replace the vegetable broth with coconut milk and add a squeeze of lime juice for a refreshing tropical version.

Serving Suggestions for Roasted Butternut Squash Soup

Crusty Bread: Serve with a warm baguette or sourdough for the perfect dipper.
Salad: Pair with a fresh green salad topped with nuts and apples for a crunchy contrast.
Wine: A chilled white wine, like Sauvignon Blanc, complements the soup beautifully.
Garnish: Top with a swirl of cream or a sprinkle of pumpkin seeds for visual appeal.
Cheese: A sprinkle of crumbled feta or goat cheese adds a tangy finish.

FAQs about Roasted Butternut Squash Soup

Can I use frozen butternut squash?
Absolutely! Frozen butternut squash can be used in this recipe. Just be sure to thaw it first and adjust the roasting time accordingly.

How can I make this soup vegan?
For a vegan version of roasted butternut squash soup, simply replace the heavy cream with coconut milk. It adds creaminess without any dairy!

Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the fridge for up to 5 days. Just reheat it gently on the stove when you’re ready to enjoy a warm bowl.

What can I serve with roasted butternut squash soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even a drizzle of balsamic glaze. Each side enhances the flavors of the soup!

Can I freeze roasted butternut squash soup?
Definitely! This soup freezes well. Just let it cool completely, then store it in an airtight container for up to 3 months. Reheat it from frozen or thaw in the fridge overnight.

Final Thoughts

As I gather around the table with family, savoring each spoonful of this roasted butternut squash soup, I’m reminded of the joy home cooking brings. This recipe melds simple ingredients into a comforting hug in a bowl. It’s perfect for busy moms like us, who strive to nourish our loved ones. Each bite is a celebration of flavor and warmth, evoking memories of cozy autumn days. I hope this soup becomes a staple in your kitchen, creating delightful moments just as it has in mine. So, grab that ladle, and let the warmth begin!