Roasted Butter-nut Squash Soup Recipe

Roasted Butter-nut Squash Soup Recipe

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Bowl of creamy roasted butternut squash soup garnished with herbs
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The cozy kitchen filled with the warm, sweet aroma of roasted butter-nut squash! This delightful soup first entered my life on a crisp autumn day. I can still picture it: the golden leaves swirling outside as I prepped a simple dinner. I stumbled across this recipe completely by accident, and the moment I blended those vibrant orange chunks, I knew I had struck culinary gold. The thick, creamy texture paired with the fragrant notes of rosemary and garlic transported me to a pumpkin patch on an idyllic fall day. Friends and family gathered around my kitchen table couldn’t get enough of it—spoon after spoon, smiles lighting up their faces.

This soup became a staple in my home because it embodies comfort, nourishment, and a hearty hug in a bowl. I promise, once you taste it, you’ll see why I adore this Roasted Butter-nut Squash Soup so much—and I can’t wait for you to love it too!

Why You’ll Love This Recipe

  • Easy to Make: The steps are simple and straightforward, making it a perfect dish for cooks of all levels.
  • Nutritious: Packed with vitamins A and C, this soup warms you up while nourishing your body.
  • Flavorful Bliss: The roasting brings out the natural sweetness of the squash, complemented by fragrant herbs.
  • Crowd-Pleasing: It’s a hit at dinner parties, cozy gatherings, or even just a comforting meal for one!
  • Perfect for Meal Prep: It reheats wonderfully, and you can always enjoy it later in the week!

Ingredients

  • 1 (3-4 lb) butter-nut squash: Look for one with a smooth skin—this means it’s ripe and ready for roasting!
  • 1 medium onion: Sweet or yellow onions work beautifully, adding a warm base flavor.
  • 1 head of garlic: Roasted garlic transforms into a sweet, buttery delight—don’t skip it!
  • 2 tablespoons olive oil: This helps caramelize the veggies, enhancing the flavor profile.
  • 1 teaspoon fine sea salt: A little salt helps to draw out flavors, balancing everything just right.
  • 1/2 teaspoon cracked black pepper: Adds a hint of warmth; adjust to your taste!
  • 1 teaspoon fresh chopped sage: A fragrant buddy to the squash—trust me, the earthiness shines!
  • 1 teaspoon fresh thyme leaves: It gives a lovely aromatic note that elevates the soup.
  • 3 cups vegetable stock: Using stock instead of water adds depth and richness to your soup.
  • 1/2 cup heavy cream: Or substitute with cashew cream or coconut milk for a dairy-free option!
  • Homemade croutons: A delightful crunchy topping—because who doesn’t love a little texture?

Full recipe card is below.

How to Make It

Preheat and Prepare

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This helps with easy cleanup later, which we all appreciate!

Prepare Vegetables:

  • Begin with the star of the show, cutting the butter-nut squash in half and scooping out the seeds. You want to create a small bowl of magic!
  • Peel your onion and cut it into four large pieces. The more, the merrier, I always say!
  • Slice the top off the head of garlic—this allows the sweet cloves to caramelize beautifully. Drizzle a little olive oil over the top, then wrap the whole head in foil.

Arrange the squash, onions, and garlic on the baking sheet, drizzling everything with olive oil. Sprinkle with salt, black pepper, sage, and thyme leaves—oh, the aroma will start dancing in your kitchen already!

Roast

Pop that baking sheet into your preheated oven and roast for about 45 minutes. You’re looking for tender veggies—a fork should glide through the squash like melted butter. Once they’re done, let them cool for a bit until you can handle them (safety first!).

Blend and Reheat

Scoop the roasted squash flesh out of its skin and squeeze the roasted garlic cloves into your stockpot. Add the onion and broth—time to blend! Use an immersion blender and watch the magic unfold as it turns into a smooth, velvety soup.

Heat the soup over low until warmed through, then stir in the cream (or your plant-based alternative). Now, taste and adjust seasoning to your liking.

Serve topped with crispy homemade croutons and maybe even a sprinkle of pumpkin seeds if you have any on hand. It’s a perfect finishing touch—crunchy and oh-so-delicious!

How to Roast Butter-nut Squash Seeds

Don’t throw away those seeds! Rinse them, then toss with a bit of olive oil, salt, and any spices you fancy. Roast at 350°F (175°C) for about 15-20 minutes, keeping an eye on them. You want them golden brown and crunchy!

Pro Tips for Success

  • Choose the Right Squash: Look for squash that feels heavy for its size and has a dull skin, as glossy skins indicate they’re unripe.
  • Don’t Skip the Roasting: This step is crucial for bringing out the natural sweetness of the squash.
  • Add a Pinch of Nutmeg: For a delightful warmth, a hint of nutmeg goes a long way!
  • Adjust the Cream: If you want a lighter soup, feel free to use less cream or substitute with more stock for the perfect consistency.
  • Garnish with Fresh Herbs: A sprinkle of fresh herbs adds brightness to each bowl!

Flavor Variations

  • Swap the fresh herbs for roasted red pepper for a smoky twist.
  • Add a pinch of cayenne pepper for a spicy kick!
  • Toss in some apples or pears while roasting for a touch of fruity sweetness.

Serving Suggestions

This soup pairs wonderfully with a thick slice of crusty bread or a fresh salad. I love to plate it up in rustic bowls, drizzle a little extra cream on top, and finish with a few chopped herbs for that inviting look. Sip your soup with a warm apple cider, and you’ve got a match made in fall heaven!

Make-Ahead & Storage

You can easily prep this soup ahead of time! Store it in an airtight container in your fridge for up to 5 days. Just give it a good stir when you’re ready to reheat.

Leftovers

Get creative! Leftover soup can be used as a sauce for pasta, blended into a risotto, or even incorporated into a casserole for a delightful twist on comfort food.

Freezing

Yes, this soup freezes beautifully! Allow it to cool completely, then pour it into freezer-safe containers. Leave about an inch of space at the top for expansion. Thaw in the fridge overnight when ready to enjoy.

Reheating

The best way to reheat your soup is to do so on the stovetop over low heat, stirring frequently. If you’re in a rush, you can pop it in the microwave, but keep an eye on it—nobody wants soup exploding all over the microwave!

FAQs

Can I make this soup vegan?
Absolutely! Use vegetable stock and coconut milk or cashew cream as substitutes for heavy cream.

How can I make the soup spicier?
Add a pinch of cayenne or a chopped jalapeño during the roasting process for that extra kick!

What if I don’t have fresh herbs?
Dried herbs work too! Just remember that dried herbs are more potent, so use half the quantity.

Can I use a different type of squash?
Definitely! Other winter squashes like acorn or pumpkin can create their own unique flavor notes.

Final Thoughts

You see, making Roasted Butter-nut Squash Soup isn’t just about following a recipe; it’s an experience, one filled with warmth, laughter, and love shared with those around you. So grab that cozy sweater, pour yourself a cup of tea, and let’s create something beautiful together in the kitchen. Happy cooking, my friends!

Recipe card is below. 🍂❤️

Bowl of creamy roasted butternut squash soup garnished with herbs
Ellie

Roasted Butter-nut Squash Soup

A warm, creamy, and nutritious roasted butter-nut squash soup infused with fragrant herbs, perfect for fall gatherings or cozy meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole butternut squash (3-4 lb) Look for one with smooth skin; it’s ripe for roasting!
  • 1 medium onion Sweet or yellow onions work beautifully.
  • 1 head garlic Roasted garlic adds a sweet, buttery flavor.
  • 2 tablespoons olive oil Helps with caramelization and enhances flavor.
  • 1 teaspoon fine sea salt Draws out flavors.
  • 1/2 teaspoon cracked black pepper Adds a hint of warmth, adjust to taste.
  • 1 teaspoon fresh chopped sage Compliments the squash’s earthiness.
  • 1 teaspoon fresh thyme leaves Adds an aromatic note.
  • 3 cups vegetable stock Adds depth and richness.
  • 1/2 cup heavy cream Can substitute with cashew cream or coconut milk for dairy-free options.
  • to taste homemade croutons For a crunchy topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half and scoop out the seeds.
  3. Peel the onion and cut it into four large pieces.
  4. Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil.
  5. Arrange the squash, onions, and garlic on the baking sheet, drizzling everything with olive oil and sprinkling with salt, black pepper, sage, and thyme leaves.
Roast
  1. Roast in the preheated oven for about 45 minutes until veggies are tender.
  2. Cool slightly, then scoop the squash flesh out of its skin and squeeze the garlic cloves into a stockpot.
Blend and Reheat
  1. Add the onion and vegetable stock to the stockpot and blend until smooth.
  2. Heat the blended soup over low until warmed through, then stir in the heavy cream (or alternative).
  3. Taste and adjust seasoning as needed.
  4. Serve topped with crispy homemade croutons.

Notes

Store in the fridge in an airtight container for up to 5 days. It can also be frozen in containers and reheat on low heat on the stovetop. Adjust seasoning to your preference, and consider garnishing with fresh herbs.

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