Sweet, spice, and a touch of cream make this Roasted Butternut Squash Soup a great way to celebrate the change of seasons this fall. As the weather cools, you can fill your house with the warmth and smells of the season as you roast butternut squash and simmer away at root vegetables to make a delicious broth to bring all the flavors together.
How to Prepare Butternut Squash.
I usually do it this way. Wash the outside of the squash, then cut it in half. Use a spoon to scoop out the seeds. Then brush with olive oil and season. Place on a lined sheet pan flesh up, season, and cook at 375° for about an hour and a half. The exact cooking time will vary a bit depending on the size of the squash. Once the flesh is tender, remove from the oven and use a spoon to scoop the flesh away from the skin.
The alternative way to prepare a butternut squash is to first peel the squash. Then you can cut it in half, remove seeds, and cut into 1” cubes. Place the cubes on a lined sheet pan, season, and drizzle with olive oil. Roast the squash cubes in the oven at 375° for about 30 minutes or until they are fork tender. The actual preparation takes a bit longer, but the cook time is much quicker.
If you happen to find butternut squash already cleaned and cubed in the produce section, by all means go for it. There is no reason to not use that shortcut for this recipe. I don’t always find it when I am looking for it, and so I usually end up using the first method.
How to make a perfect Broth for the Roasted Butternut Squash Soup
Start with your magic three vegetables, carrots, celery, and a yellow onion. These vegetables need to be washed and peeled. You can rough chop everything. Then add the vegetables to a preheated pot with a drizzle of olive oil. Saute the vegetables with salt, pepper, and spices until everything is nicely coated with olive oil and the onions start to soften.
For this broth, I add dry sage, nutmeg, paprika, and chili powder. If you like a little spice stick with plane California red chili powder. If you like a lot of heat; try a pinch of cayenne. Don’t get carried away with the chili because it can easily overwhelm the delicate squash, but a little creates a nice counterpoint to the sweetness from the squash.
Next add half water and half vegetable or chicken stock to the pot. Bring the pot to a simmer, then turn the heat down, cover, and let cook for 30-40 minutes.
Blending the Soup makes it Perfectly Creamy
Once the broth and squash are cooked, you bring them together by blending. I love you using the immersion or wand blender and combining everything in the pot. However, my immersion blender recently broke and I haven’t replaced it. This time I put everything in the blender and hit the button. Once it was completely blended and free of chunks, I returned it to the pot. I put it on low heat and added a touch of cream to finish it off.
Roasted Butternut Squash Soup
- Soup Pot
- Sheet Pan
- 1 Butternut Squash Medium
- 2 Carrots
- 3 Celery Stalks
- 1 Yellow Onion Medium
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 Cup Heavy Cream
- 2 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dried Sage or 2 tsp fresh Sage
- 1 Tsp Dried Thyme or 2 tsp fresh Thyme
- 1/2 Tsp Chili Powder
- 1 Tsp Paprika
- 4 Cups Water
- 4 Cups Vegetable Broth you can use vegetable or chicken broth or stock
- Preheat the oven to 375°. Line a sheet pan with foil or parchment paper. Wash butternut squash and cut in half long ways. Use a spoon to remove the seeds. Lay on the sheet pan flesh side up. Drizzle very lightly with olive oil and use a brush to make sure it is fully coated. Season with a pinch of salt, pepper, nutmeg, and paprika. A pinch of each goes a long way, and the measured spices will be added to the broth. Place butternut squash in the oven and let cook for 1 hour or until the squash is completely tender. This could take up to 1 hour 30 minutes if your squash is really large or a little under-ripe.
- While the butternut squash halves are roasting, put a large soup pot on the stove and heat on medium. Peel and rough chop one medium onion. Peel and rough chop 2 carrots. Wash and chop 3 celery stalks be sure to remove the ends, but keep any leaves for extra flavor.
- Add 2 Tbsp olive oil to the pan and drop the roughly chopped vegetables in. Stir and let the vegetables get a good coating of oil. Add salt, pepper, nutmeg, paprika, chili powder, thyme, and sage to the vegetables and let them warm with the vegetables so they will release their full flavor.
- Once the onions have started to soften and become translucent, add the water and vegetable broth. Bring the pot to a simmer, turn the heat to low, cover, and let cook for 30-40 minutes.
- Once the butternut squash is cooked and completely tender, remove it from the oven and let it cool some so you can handle it. Once it has cooled a bit, use a spoon to scoop the roasted squash flesh away from the skin and add it to the soup pot.
- Once the squash is in the pot you can use an immersion blender to puree the soup. Be sure to blend it until it is perfectly smooth. Alternatively, you can put all of the ingredients into a blender and blend until it is very smooth and then return the soup to the pot.
- Finally, add 1/4 cup of heavy cream and stir until it is fully mixed.
- Served with a side of crostini or crackers for a delicious fall meal.
For more Healthy Fall Recipes