A traditional soup recipe for the fall and winter is butternut squash soup. However, we're roasting the butternut squash today, which adds a ton more depth of flavor and makes the soup easier to prepare (since the butternut squash doesn't need to be cut).
BEST BUTTERNUT SQUASH SOUP
It should come as no surprise that I chose a roasted butternut squash soup over a more conventional stovetop butternut squash soup since roasting vegetables is one of my favorite cooking techniques. Every time, that roasted, earthy taste grabs my attention.
One of the top 5 fall and winter soup recipes on almost everyone's list is butternut squash soup. Along with Taco Soup, Roasted Cauliflower Soup, Roasted Red Pepper and Tomato Soup, and Carrot Ginger Soup, it's one of my personal favorites.
WHAT’S IN BUTTERNUT SQUASH SOUP?
Butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt, and pepper are the main ingredients in butternut squash soup. Without any cream, it is naturally extremely creamy. However, if you can handle dairy, adding a tablespoon or two of fresh butter will definitely increase the creaminess.
The fact that this soup is gluten-free, vegan, vegetarian, and paleo-friendly makes it ideal for serving a large group of people.
THE BENEFITS OF ROASTING BUTTERNUT SQUASH
Although you could certainly prepare a classic butternut squash soup on the stovetop, roasting the butternut squash first has the following two advantages:
- Depth of flavor: Roasting any vegetable results in the development of an earthy, smoky, and it resembles roasting spaghetti squash quite a bit.
- Butternut squash is notoriously challenging to slice and cut, so dicing is not necessary. Many kitchen mishaps have occurred as a result of people trying to cut through pumpkins and squash. However, there is no additional peeling or dicing required when roasting the butternut squash. Simply cut a single slit down the center of the squash, and after it has cooked, scoop out the flesh.
HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP
Butternut squash should have its ends cut off. The key to standing the butternut squash on its end and slicing through it lengthwise is to create a flat surface on which to use a spoon to remove the seeds and membrane after that is finished.
Place the butternut squash on a baking sheet (cut side up) and drizzle with avocado oil. Season with salt and pepper. Once coated, turn it over so that the cut side is on the bottom. Cook for 60 minutes at 425F, but keep an eye on the timer because after 30 minutes, add the onion to the baking pan (cut side down) and cook for another 30 minutes.
Allow the butternut squash and onion to cool slightly. Then, using a big spoon, scoop out the flesh of the butternut squash and put it in a high-powered blender, such as a Vitamix. (this is the Vitamix I use).
Blend the butternut squash and onion with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth in a blender. I'd start with 3 cups of vegetable broth and mix until you like the consistency. You may always add more if it becomes too thick. You may add the butter now if you're adding it.
Blend all of the ingredients for several minutes on high, or until creamy. If you have a Vitamix, you can also utilize the soup option to make a creamy, hot soup.
Pour the soup into individual serving dishes. Serve the roasted butternut squash soup garnished with pepitas, parsley, and cracked black pepper.
ROASTED BUTTERNUT SQUASH SOUP
Ingredients
ROASTED BUTTERNUT SQUASH SOUP
- 3 ½ butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 garlic clove, peeled
- ½ tablespoon maple syrup
- 1 teaspoon salt
- freshly ground black pepper, to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 cups vegetable broth
- Optional garnish: pepitas, parsley, and freshly ground black pepper
Instructions
- Slice it in half. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
- Remove the seeds. Use a spoon to remove the seeds and membrane.
- Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
- Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
- Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
- Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
TIPS
- In the video above I added 3 garlic cloves as I love garlic and it was the last from my bulb, but it definitely overpowered the soup. Stick to 1 garlic clove as it’s written in the recipe. You can also add roasted garlic if you prefer a softer garlic flavor.
- When it comes to roasting veggies, I always recommend a heavy duty baking tray so it doesn’t bend and warp while cooking.
- I’m a massive fan of my Vitamix blender, but if you’re looking to buy one make sure to check out my Vitamix Comparison post.
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