Save This heartwarming, velvety Roasted Butternut Squash Soup is the ultimate comfort dish for chilly days. By roasting the squash and carrots until caramelized, we unlock a deep, natural sweetness that blends beautifully with aromatic garlic and onion for a truly soulful bowl of soup.
Save Whether you are looking for a light lunch or a sophisticated starter for a dinner party, this soup fits every occasion. Its vibrant golden color and rich aroma make it as pleasing to the eye as it is to the palate.
Ingredients
- Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped.
- Liquids: 4 cups vegetable broth (gluten-free, if needed); 2 tbsp olive oil.
- Seasonings: 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional).
- Garnish: 1/4 cup heavy cream or coconut cream (optional); Toasted pumpkin seeds (optional); Fresh thyme (optional).
Instructions
- 1. Preheat the Oven
- Preheat your oven to 400°F (200°C) to ensure it is hot enough to caramelize the vegetables.
- 2. Prepare the Roast
- Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a large baking sheet. Drizzle with olive oil and toss well to ensure every piece is coated.
- 3. Roast until Tender
- Roast in the oven for 30–35 minutes. Be sure to stir halfway through the cooking time. The vegetables should be tender and show caramelized edges.
- 4. Combine in Pot
- Transfer all the roasted vegetables into a large pot. Add the vegetable broth, salt, black pepper, nutmeg, and the optional cayenne pepper.
- 5. Simmer
- Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld together.
- 6. Blend
- Using an immersion blender directly in the pot, or working in batches with a countertop blender, blend the soup until it is completely smooth and velvety.
- 7. Finish and Season
- Adjust the seasoning to your preference. If you want extra richness, stir in the heavy cream or coconut cream at this stage.
- 8. Serve
- Serve the soup hot, garnished with a sprinkle of toasted pumpkin seeds and fresh thyme.
Zusatztipps für die Zubereitung
For the smoothest results, ensure your vegetables are very soft before removing them from the oven. If using a countertop blender, be careful when blending hot liquids—always leave a small vent for steam to escape to prevent pressure buildup.
Varianten und Anpassungen
To make this recipe entirely vegan, simply opt for coconut cream instead of heavy cream. For those who enjoy a hint of fruitiness, roasting a small apple along with the squash adds a wonderful layer of subtle sweetness that complements the nutmeg perfectly.
Serviervorschläge
This soup pairs exceptionally well with a side of crusty artisan bread or a sharp cheddar grilled cheese sandwich. For an elegant presentation, add a swirl of cream and a few toasted pumpkin seeds on top of each bowl just before serving.
Save Enjoy the cozy, warming embrace of this Roasted Butternut Squash Soup. It is a simple, healthy, and delicious way to celebrate the flavors of the season with your friends and family.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. This actually tastes better the next day as flavors have more time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to thin consistency.
- → How do I achieve the smoothest texture?
Roasting vegetables first is key—the natural sugars caramelize, creating smoother results when blended. Use an immersion blender directly in the pot for convenience, or work in batches using a countertop blender. For ultra-silky results, strain through a fine-mesh sieve after blending.
- → What can I use instead of heavy cream?
Full-fat coconut cream creates a luscious dairy-free alternative with subtle tropical notes. Greek yogurt adds tangy richness while maintaining creaminess. For a lighter version, simply omit cream altogether—the roasted vegetables provide plenty of body and depth.
- → Can I freeze this soup?
Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Leave space for expansion as liquids expand when frozen. Thaw overnight in refrigerator before reheating. Note that cream-based versions may separate slightly upon thawing—simply reheat while whisking to restore smooth texture.
- → How do I cut butternut squash safely?
Start with a stable cutting surface. Microwave whole squash for 2-3 minutes to slightly soften, making cutting easier. Use a sharp chef's knife to slice off the bottom, creating a flat base. Peel with a vegetable peeler, then scoop out seeds before cutting into cubes. Take your time and let the knife do the work.
- → What boosts the flavor?
Roasting until edges caramelize creates deep, sweet notes. Adding a tart apple alongside vegetables provides subtle brightness. Fresh thyme and toasted pumpkin seeds add aromatic finish. A splash of apple cider vinegar or lemon juice just before serving brightens all flavors beautifully.