Fall is in full swing, and there’s no better way to warm up on a chilly day than with a hearty bowl of roasted butternut squash soup. Butternut squash is a delicious and nutritious vegetable, and it makes a beautifully creamy and flavorful soup. Plus, it’s incredibly easy to make. Read on to learn how to prepare your own roasted butternut squash soup recipe in no time.
Roasted butternut squash soup is a great way to use up leftover squash, and it’s also a great dish to make ahead of time. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months. So if you’re looking for an easy, delicious, and healthy meal, give this roasted butternut squash soup recipe a try.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 4
How To Make Roasted Butternut Squash Soup
Roasting the butternut squash brings out its natural sweetness and gives the soup a rich flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side up on a baking sheet and roast for 45-60 minutes, or until the squash is tender and browned.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Equipment:
- Cutting board
- Knife
- Measuring cups and spoons
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle the squash with olive oil and season with salt and pepper.
4. Place the squash cut-side up on a baking sheet and roast for 45-60 minutes, or until the squash is tender and browned.
5. While the squash is roasting, heat the olive oil in a large pot or Dutch oven over medium heat.
6. Add the onion and cook until softened, about 5 minutes.
7. Add the garlic and cook for 1 minute more.
8. Add the vegetable broth and bring to a boil.
9. Add the roasted butternut squash and reduce heat to low.
10. Simmer for 15 minutes, or until the squash is very soft.
11. Use an immersion blender or regular blender to puree the soup until smooth.
12. Stir in the heavy cream, if desired.
13. Season with salt and pepper to taste.
14. Serve warm.
Tips or Possible Variation of Roasted Butternut Squash Soup Recipe:
To make a vegan roasted butternut squash soup, omit the heavy cream. You can also use vegetable broth instead of chicken broth. You can also replace chicken broth with vegetable broth for a vegetarian squash soup.
To make a spicy roasted butternut squash soup, add a pinch of cayenne pepper or a few drops of hot sauce to the soup. You can also add a dollop of sour cream or yogurt to the top of each bowl.
If you don’t have an immersion blender, you can puree the soup in a regular blender. Just be sure to let the soup cool slightly before blending, and cover the blender with a towel to prevent splatters.
Roasted butternut squash soup is a delicious and versatile dish that can be enjoyed all season long. It’s perfect for a quick and easy weeknight meal, or for a special occasion. So next time you’re looking for a warm and comforting meal, give this roasted butternut squash soup recipe a try.
You won’t be disappointed!
