I vividly remember the first autumn I attempted Roasted Butternut Squash Soup. The aroma of roasted squash filled my tiny apartment, a promise of warmth and comfort against the crisp air outside. My initial attempts were…well, let’s just say they lacked a certain *je ne sais quoi*. Today, I’m sharing all my secrets for the most amazing Roasted Butternut Squash Soup you’ll ever make!
Why This Roasted Butternut Squash Soup is Simply the BEST
Okay, friends, let’s talk about why this isn’t just *any* butternut squash soup. We’re talking about a velvety, rich, deeply flavorful elixir that will warm you from the inside out. The secret? Roasting. Roasting the squash brings out its natural sweetness and adds a depth of flavor that boiling or steaming simply can’t match. Trust me on this. It’s a game-changer. And the best part? It’s surprisingly easy to make!
Think about those chilly autumn evenings, the leaves swirling outside, and a bowl of this golden goodness in your hands. Doesn’t that sound like pure bliss? It’s the perfect comfort food, but elevated. It’s elegant enough for a dinner party but simple enough for a weeknight meal. Plus, it’s packed with vitamins and nutrients – a win-win situation if you ask me!
Gather Your Ingredients: The Star-Studded Cast
Before we dive into the step-by-step, let’s make sure we have everything we need. Fresh, high-quality ingredients are key to creating the best flavor. Here’s what you’ll need:
- Butternut Squash: A 2-3 pound butternut squash, peeled, seeded, and cubed. (Don’t be intimidated by peeling it! I’ll share a secret tip below).
- Olive Oil: Extra virgin olive oil, for roasting and sautéing.
- Onion: One medium yellow onion, chopped.
- Garlic: 4-5 cloves of garlic, minced. (Because garlic makes everything better!)
- Vegetable Broth: 4-6 cups of vegetable broth (or chicken broth if you prefer).
- Apple: One small apple (Granny Smith or Honeycrisp work great!), peeled, cored, and chopped. This adds a touch of sweetness and complexity.
- Fresh Sage: A few fresh sage leaves, chopped (or dried sage if that’s all you have). Sage and butternut squash are a match made in heaven!
- Salt and Pepper: To taste. Don’t be shy – season generously!
- Optional Garnishes: Toasted pumpkin seeds, a swirl of cream, a drizzle of olive oil, croutons, chopped fresh parsley. Get creative!
Let’s Get Cooking: Step-by-Step Instructions
Alright, let’s get this show on the road! Follow these steps carefully, and you’ll be enjoying a bowl of the most delicious Roasted Butternut Squash Soup in no time.
- Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting the squash to perfection.
- Prepare the butternut squash. Peel the squash using a vegetable peeler (here’s my tip: microwave it for 2-3 minutes to soften the skin – it makes peeling much easier!). Cut the squash in half, scoop out the seeds, and then cut the squash into 1-inch cubes.
- Toss the squash with olive oil, salt, and pepper. In a large bowl, toss the cubed squash with about 2 tablespoons of olive oil, salt, and pepper. Make sure the squash is evenly coated.
- Roast the squash. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. You want those beautiful browned edges – that’s where the flavor is!
- Sauté the onion and garlic. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the roasted squash, apple, and sage to the pot. Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Add the chopped apple and fresh sage leaves.
- Pour in the vegetable broth. Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the apple is tender.
- Blend the soup. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, be sure to vent it properly by removing the center piece of the lid and covering it with a towel to prevent splattering. If the soup is too thick, add more vegetable broth until you reach your desired consistency.
- Season to taste. Taste the soup and season with salt and pepper as needed. Don’t be afraid to add a little extra salt – it really brings out the flavors. You can also add a pinch of nutmeg or a drizzle of maple syrup for extra sweetness, if desired.
- Serve and garnish. Ladle the soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds, a swirl of cream, a drizzle of olive oil, croutons, and chopped fresh parsley all work beautifully.
Success Tips: Your Secrets to Butternut Squash Soup Perfection
Want to guarantee a perfect bowl of Roasted Butternut Squash Soup every single time? Here are my top tips:
- Don’t skip the roasting! I can’t stress this enough. Roasting the squash is the key to unlocking its full potential.
- Use good quality vegetable broth. The broth is the backbone of the soup, so choose a high-quality brand that you enjoy. Homemade broth is even better!
- Taste as you go. Seasoning is crucial. Taste the soup at each stage and adjust the seasonings as needed.
- Be careful when blending hot liquids. Always vent your blender properly to prevent splattering. If you’re using an immersion blender, be sure to keep it submerged in the soup to avoid making a mess.
- Get creative with garnishes! The garnishes are what take this soup from good to great. Experiment with different toppings to find your favorite combination. A dollop of crème fraîche, a sprinkle of chili flakes, or even a few toasted pecans can add a whole new dimension of flavor.
Variations: Spice It Up!
This recipe is a fantastic starting point, but don’t be afraid to get creative and experiment with different variations. Here are a few ideas to get you started:
- Spicy Butternut Squash Soup: Add a pinch of red pepper flakes or a dash of cayenne pepper to the soup for a little heat. You could also roast a jalapeño along with the squash for a more intense flavor.
- Curried Butternut Squash Soup: Add 1-2 teaspoons of curry powder to the pot along with the onion and garlic. You can also add a can of coconut milk for extra creaminess and a hint of sweetness.
- Apple Butternut Squash Soup: Add an extra apple (or two!) to the soup for a sweeter, more pronounced apple flavor. You could also use apple cider instead of some of the vegetable broth.
- Ginger Butternut Squash Soup: Add a knob of fresh ginger, peeled and grated, to the pot along with the onion and garlic. Ginger adds a warm, spicy flavor that pairs beautifully with butternut squash.
- Maple Butternut Squash Soup: Drizzle a little maple syrup into the soup after blending for a touch of sweetness and a hint of maple flavor.
Serving Suggestions: Make It a Meal
Roasted Butternut Squash Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few serving suggestions:
- Grilled Cheese Sandwich: A classic pairing for soup. A grilled cheese sandwich made with sharp cheddar or Gruyere cheese is the perfect complement to the sweetness of the butternut squash.
- Salad: A simple green salad with a vinaigrette dressing is a light and refreshing counterpoint to the richness of the soup. Consider adding some roasted vegetables or toasted nuts to the salad for extra flavor and texture.
- Crusty Bread: A warm loaf of crusty bread is perfect for dipping into the soup.
- Roasted Vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes are all delicious accompaniments to butternut squash soup.
- Quiche: A slice of quiche is a hearty and satisfying addition to the meal. A quiche Lorraine or a vegetable quiche would both be excellent choices.
Make-Ahead & Storage Instructions
Good news! This Roasted Butternut Squash Soup can be made ahead of time and stored for later. Here’s how:
- Make-Ahead: You can roast the squash up to 2 days in advance. Store it in an airtight container in the refrigerator. You can also make the entire soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat it gently over medium heat before serving.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Roasted Butternut Squash Soup freezes beautifully. Let the soup cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw the soup overnight in the refrigerator before reheating. You may need to add a little extra broth when reheating, as the soup may thicken slightly during freezing.
A Note on Other Comforting Soups
While we’re on the topic of amazing soups, I have to tell you about some of my other favorites. For a classic, comforting experience, you absolutely have to try my CHICKEN DUMPLING SOUP. It’s pure, unadulterated comfort in a bowl. And if you’re looking for something incredibly creamy and satisfying, you can’t go wrong with CREAMY TORTELLINI SOUP – it’s a family favorite! Craving a little spice? My CAJUN CHICKEN SOUP will definitely hit the spot.
For those cooler evenings when you want something a bit lighter but still packed with flavor, consider my ROASTED TOMATO SOUP; the roasting process brings out the natural sweetness and tang in the tomatoes. And if you want a vegetarian option, my ROASTED CAULIFLOWER SOUP is another fantastic and creamy option! Lastly, I can’t forget to mention CREAMY POTATO SOUP, a timeless classic. All of these soups offer something unique and delicious, and I encourage you to explore them all!
Conclusion: Soup’s On!
So, there you have it – my ultimate guide to making the most incredible Roasted Butternut Squash Soup you’ve ever tasted. From roasting the squash to adding the perfect blend of spices, every step is designed to create a soup that is both comforting and sophisticated. I truly believe that anyone can make this soup, and I hope you’ll give it a try. Get ready to impress your family and friends with your newfound culinary skills. Happy cooking, and enjoy your delicious bowl of sunshine!
Why is roasting the butternut squash so important for this soup?
Roasting the squash brings out its natural sweetness and adds a depth of flavor that boiling or steaming simply can’t match, making it a game-changer for the soup’s overall taste.
What’s the secret to easily peeling a butternut squash?
Microwave the butternut squash for 2-3 minutes to soften the skin, which makes peeling much easier.
Can I make this butternut squash soup ahead of time?
Yes, you can roast the squash up to 2 days in advance or make the entire soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving. It also freezes well for up to 3 months.
What are some variations I can try with this butternut squash soup recipe?
The article suggests trying Spicy Butternut Squash Soup by adding red pepper flakes, Curried Butternut Squash Soup with curry powder and coconut milk, Apple Butternut Squash Soup by adding more apples, Ginger Butternut Squash Soup with fresh ginger, or Maple Butternut Squash Soup with a drizzle of maple syrup.
BEST Butternut Squash Soup EVER
Equipment
- Vegetable peeler
- Knife
- Cutting board
- Large bowl
- Baking Sheet
- Large pot or Dutch oven
- Spoon or spatula
- Blender or immersion blender
- Ladle
Ingredients
- 2-3 pound butternut squash, peeled, seeded, and cubed
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 4-5 cloves garlic, minced
- 4-6 cups vegetable broth
- 1 small apple Granny Smith or Honeycrisp
- 2 tablespoons fresh sage leaves, chopped or 1 teaspoon dried sage
- Salt to taste
- Black pepper to taste
- Optional Garnishes: Toasted pumpkin seeds
- Optional Garnishes: Swirl of cream
- Optional Garnishes: Drizzle of olive oil
- Optional Garnishes: Croutons
- Optional Garnishes: Chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash: Peel the squash using a vegetable peeler (microwave it for 2-3 minutes to soften the skin). Cut the squash in half, scoop out the seeds, and then cut the squash into 1-inch cubes.
- Toss the squash with olive oil, salt, and pepper: In a large bowl, toss the cubed squash with about 2 tablespoons of olive oil, salt, and pepper. Make sure the squash is evenly coated.
- Roast the squash: Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
- Sauté the onion and garlic: While the squash is roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the roasted squash, apple, and sage to the pot: Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Add the chopped apple and fresh sage leaves.
- Pour in the vegetable broth: Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the apple is tender.
- Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, be sure to vent it properly by removing the center piece of the lid and covering it with a towel to prevent splattering. If the soup is too thick, add more vegetable broth until you reach your desired consistency.
- Season to taste: Taste the soup and season with salt and pepper as needed. You can also add a pinch of nutmeg or a drizzle of maple syrup for extra sweetness, if desired.
- Serve and garnish: Ladle the soup into bowls and garnish with your favorite toppings such as toasted pumpkin seeds, a swirl of cream, a drizzle of olive oil, croutons, and chopped fresh parsley.
