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There’s nothing quite like a warm bowl of pure comfort. This roasted butternut squash soup offers a rich, velvety texture that just hugs you from the inside out. The sweetness of the squash melds beautifully with the subtle apple notes. It’s truly a hug in a bowl.
I love making this during those crisp autumn evenings. It’s simple enough for a weeknight but impressive enough for guests. Plus, leftovers are a dream, tasting even better the next day as the flavors deepen. It’s a reliably delicious dish.
Why I Love This Recipe
Honestly, who has time for fussy cooking anymore? This roasted butternut squash soup is my weeknight savior.
- It’s amazingly simple. Roasting does most of the work!
- Incredible flavor, minimal effort. The sweet, savory combo is pure gold.
- Crowd-pleaser guaranteed. Even picky eaters often love this creamy goodness.
- Perfect make-ahead meal. Flavors get even better overnight.
Roasted Butternut Squash Soup Ingredients
The beauty of this Roasted Butternut Squash Soup lies in its simple, wholesome ingredients working together. We’re creating a naturally sweet and comforting base that tastes like autumn in a bowl. It’s amazing how just a few key players can create so much depth of flavor.
Core Ingredients:
- Butternut Squash: The star of the show! Roasting brings out its incredible sweetness and creates a smooth, creamy texture. This winter squash is packed with vitamins, too.
- Apple: A little bit of fruit adds a lovely subtle sweetness and a touch of brightness that perfectly balances the earthy squash. I love using Honeycrisp or Gala here.
- Yellow Onion: Onions are flavor builders. They soften and sweeten during roasting, adding a savory depth to the soup.
- Olive Oil: Just a drizzle helps the vegetables caramelize beautifully in the oven. It’s essential for that roasted goodness.
- Vegetable or Chicken Broth: This is the liquid foundation for our soup. It thins out the pureed vegetables and adds another layer of savory flavor.
- Sage: This herb has an earthy, slightly peppery taste that is just heavenly with squash. It truly sings in this autumn recipe.
- Nutmeg: A whisper of nutmeg adds warmth and complexity. A little goes a long way to enhance the other sweet spices.
- Heavy Cream or Coconut Milk: This is what makes our soup wonderfully creamy and decadent. It adds a luxurious finish.
Substitutions and Tips:
Don’t have sage? A little thyme or rosemary works well, too! For a vegan roasted butternut squash soup, swap the heavy cream for full-fat coconut milk. To keep things vegetarian, grab vegetable broth. If apples aren’t your favorite, a small sweet potato can be used instead. Remember, all exact quantities are in the recipe card below. To toast those pumpkin seeds, just toss them on a baking sheet in a 350°F oven for a few minutes until golden. Easy peasy!
How to Make Roasted Butternut Squash Soup
Let’s get this delicious autumn soup started. Preparing this roasted butternut squash soup is easier than you think. Follow these simple steps. We will create a truly comforting fall soup.
Prepare for Roasting
First things first. Preheat your oven to a nice 425°F. Grab a large baking sheet. Put your cubed butternut squash there. Add the chopped apple and onion too. Drizzle everything with good olive oil. Sprinkle on salt and pepper. Toss it all gently.
Roast the Vegetables and Apple
Spread the mixture in an even layer. This helps things cook uniformly. Roast for about 25 to 30 minutes. You want the squash fork-tender. Look for nice caramelization on the edges. This roasting step is key for deep flavor. It transforms simple veggies.
Simmer and Blend
Carefully transfer the roasted goodies. Put them into a big pot or Dutch oven. Pour in the broth next. Add your dried sage and nutmeg. Give it a stir. Bring the mixture to a boil. Then, lower the heat. Let it simmer for about 10 minutes. This melds the flavors nicely. Now for the magic. Use an immersion blender. Puree the soup until smooth. If you don’t have one, work in batches with a regular blender. Be careful; hot soup splatters. Return the pureed soup to the pot.
Finish and Serve
Stir in the heavy cream or coconut milk. Warm it through gently. Don’t let it boil after adding cream. Taste your soup. Add more salt or pepper if needed. This roasted butternut squash soup is ready. Ladle it into bowls. Garnish with toasted pumpkin seeds for crunch. Enjoy this creamy vegetable soup!
How to Store Roasted Butternut Squash Soup
This lovely roasted butternut squash soup is a great make-ahead option. Store it in an airtight container in the refrigerator. It should keep well for about 3 to 4 days. This seasonal soup tastes even better the next day. For longer storage, you can freeze it. Use freezer-safe containers or bags. It will last up to 3 months. Thaw it in the fridge overnight. Gently reheat on the stove or in the microwave. You might need a splash more broth.
Tips for Success
- Roast your vegetables until they are tender and slightly caramelized. This deepens the flavor.
- Don’t skip the nutmeg! It adds a wonderful warmth to the squash soup.
- For a smoother texture, blend in batches if using a standard blender.
- Taste and adjust seasoning *before* serving. It makes all the difference.
Kitchen Tools You’ll Need
- Large baking sheet: A sturdy sheet pan is a must for roasting.
- Large pot or Dutch oven: For simmering and blending the soup.
- Immersion blender: Easiest for smooth soup! A regular blender works too.
- Measuring cups and spoons: For accurate ingredient amounts.
- Knife and cutting board: Essential for prepping veggies and fruit.
Serving Suggestions
- Serve with crusty bread for dipping.
- A side salad adds freshness.
- Pair with a crisp white wine or apple cider.
- Garnish with a swirl of cream and extra sage leaves.
- A sprinkle of red pepper flakes adds a nice kick.
Frequently Asked Questions
Can I make this Roasted Butternut Squash Soup ahead of time?
Absolutely! This autumn soup is perfect for meal prep. You can roast the vegetables and even blend the soup a day in advance. Store it in the fridge. Reheat gently on the stovetop. This allows the flavors to deepen even more.
What can I use if I don’t have butternut squash?
No worries if butternut squash is out of season! Acorn squash or kabocha squash are great substitutes. They offer a similar sweet, earthy flavor profile. You might need to adjust the roasting time slightly for different squash types. This ensures your roasted butternut squash soup is always a success.
How can I make this soup richer or creamier?
For an extra decadent feel, add a little more cream! Heavy cream offers the richest finish. Coconut milk (full-fat) is a wonderful dairy-free option. A tablespoon of butter stirred in at the end also adds luxuriousness. This helps create that truly comforting vegetable soup texture.
Is this Roasted Butternut Squash Soup suitable for freezing?
Yes, this creamy soup freezes beautifully! Let it cool completely first. Then, transfer it to an airtight, freezer-safe container. It should keep well for up to three months. This makes having a ready-to-go bowl of roasted butternut squash soup incredibly convenient.
Print
Roasted Butternut Squash Soup
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful roasted butternut squash soup, perfect for a comforting meal.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large apple (like Honeycrisp or Gala), peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk
- Toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 425°F (220°C).
- On a large baking sheet, combine the cubed butternut squash, chopped apple, and chopped onion.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat everything evenly.
- Spread in a single layer and roast for 25-30 minutes, until the squash is tender and lightly caramelized.
- Transfer the roasted vegetable and apple mixture to a large pot or Dutch oven.
- Add the vegetable broth, dried sage, and ground nutmeg.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender to puree the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.
- Stir in the heavy cream or coconut milk and warm through gently over low heat, being careful not to let it boil.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with toasted pumpkin seeds.
Notes
- For a vegan option, use coconut milk instead of heavy cream and ensure your broth is vegetable broth.
- To toast pumpkin seeds, spread them in a single layer on a baking sheet and roast at 350°F (175°C) for 5-10 minutes, or until lightly golden and fragrant.
- Adjust spices to your preference. A pinch of cayenne pepper can add a subtle heat.
This soup was so delicious! Can I PC the leftovers?