master-cooks | Simple Roasted Butternut Squash Soup Recipe

This Simple Roasted Butternut Squash Soup is a comforting and flavorful dish perfect for the cooler months. Begin by selecting a ripe butternut squash, peeling and cutting it into cubes. Toss the cubes with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. This roasting process enhances the squash's natural sweetness and adds depth to the soup. While the squash roasts, sauté onions and garlic in a large pot until they become translucent and fragrant. Once the squash is ready, add it to the pot along with vegetable or chicken broth, bringing the mixture to a simmer. Allow the flavors to meld for about 20 minutes, ensuring the ingredients are well-integrated. After simmering, blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender. For a touch of creaminess, stir in coconut milk or heavy cream. Finish with a garnish of fresh herbs such as thyme or parsley, and serve the soup warm. This dish offers a delightful balance of savory and sweet flavors, making it a perfect starter or main course that's both nourishing and satisfying.

Gather the ingredients for roasted butternut squash soup

To prepare this recipe, gather butternut squash, an onion, garlic, fresh ginger, a Granny Smith apple, and a lime from the produce section. "You'll require either a large squash or two smaller ones if you plan to peel and cube it manually. I find that purchasing pre-cut squash is quite convenient, but it's essential to buy it shortly before making the soup, as it doesn't stay fresh for long," Hahn advises. Fresh herbs like chives and cilantro make a lovely garnish, so consider adding those to your shopping list if you wish.

You'll also need olive oil for sautéing and roasting, along with a variety of spices — salt, pepper, coriander, cumin, paprika, and smoked paprika. Finally, grab some broth and cream to blend everything together.

Step 1: Preheat the oven

Set the oven temperature to 400°F.

Step 2: Prepare the squash for roasting

In a large bowl, mix together the squash, 1 tablespoon of oil, ½ teaspoon of salt, and ? teaspoon of pepper.

Step 3: Bake the squash

Arrange the squash in a single layer on a baking sheet and roast for 30 minutes.

Step 4: Add the oil to a pot

Once the squash is nearly finished, pour the remaining oil into a soup pot.

Step 5: Add the aromatics

Incorporate the onion and garlic into the pot and sauté for 5 minutes over medium heat.

Step 6: Add the ginger and apple

Incorporate the ginger and apple. Sauté for one minute.

Step 7: Add more ingredients

Incorporate the roasted squash, the rest of the salt, coriander, cumin, paprika, smoked paprika, and broth.

Step 8: Cover and cook

Cover and simmer on medium-low heat for 20 minutes.

Step 9: Blend the soup

Puree the soup using an immersion blender or a countertop blender.

Step 10: Add the lime juice

Incorporate the lime juice. Return to the pot (if utilizing a stand blender).

Step 11: Add the cream

Incorporate the cream and let it simmer on low heat for 10 minutes.

Step 12: Serve the soup

Serve hot. Garnish with chopped chives and cilantro if you like.

How can I customize this roasted butternut squash soup?

The recipe calls for vegetable broth, which serves as a neutral (and vegetarian) foundation for the soup. However, you can replace it with chicken broth if you prefer a richer flavor. If you're on a low-sodium diet, most broths come in low-sodium versions, so choose that option and feel free to skip the additional salt in the recipe. "There are numerous salt-free seasonings that can be used instead of salt if necessary," Hahn notes. Generally, low-sodium choices allow the cook to manage the salt content in the final dish.

To make this recipe dairy-free and vegan, you can use unsweetened coconut milk in place of the cream. "There are several varieties available, but I recommend the full-fat version over the lite option," Hahn suggests. "Alternatively, you can choose to leave out the cream entirely," she adds. The pureed squash will still provide the soup with the necessary body.

Regarding spices, the blend we've used features smoked paprika for a hint of smokiness, but you can skip it if you wish. Another option is to forgo the coriander, cumin, and both types of paprika, and instead use thyme and rosemary. This will create a different yet equally delicious flavor profile.

What pairs well with roasted butternut squash soup?

As with all soups, starting with slices of crusty bread or a warm baguette for dipping is a great way to enhance your meal. To make it more filling, consider adding a protein source. Options like roasted or grilled chicken breast, shrimp, or a piece of seared fish can be served alongside the soup. A slice of quiche, such as spinach and feta or a savory mushroom variety, can also pair beautifully with the soup. The combination of a creamy quiche and butternut squash soup is both satisfying and harmonious.

For a lighter lunch option, a fresh green salad can provide a refreshing contrast to the rich, creamy soup. A simple garden salad with mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing works well. Additionally, a classic grilled cheese sandwich made with cheddar, Gruyère, or Swiss cheese is an excellent pairing. The warm, melty cheese combined with the soup's sweetness creates a comforting and delightful experience.

Simple Roasted Butternut Squash Soup Recipe