Roasted butternut squash soup is celebrated for its delightful combination of rich flavors and nutritional benefits. The roasting process intensifies the natural sweetness of the squash, creating a caramelized depth that elevates the soup’s taste profile. Nutritionally, butternut squash is a powerhouse of vitamins, particularly A and C, along with fiber and essential minerals. The velvety texture of the soup adds to its appeal, providing a comforting and satisfying experience. With its delicious taste and healthful attributes, roasted butternut squash soup stands out as a nourishing and flavorful culinary delight.
This recipe for roasted butternut squash soup is by far my favorite soup recipe for the cold fall and winter months. So easy and delicious, you will want to savor every last spoonful. Dairy-free.
Roasted Butternut Squash Soup Ingredients/Directions
6 servings
SKIP TO PRINTABLE VERSION OF RECIPE
Ingredients
- One 2–3-pound butternut squash, peeled, seeded & cut into 1-inch cubes.
- 2 Tbsp butter
- 1 medium onion, chopped.
- 5-6 cups chicken stock (vegetable stock for vegetarians)
- Pinch of nutmeg and cinnamon
- Salt and pepper to taste
Optional ingredients
- 2 Tbsp olive oil (if roasting butternut squash before adding to soup)
- 1 Granny Smith apple (medium to large) peeled and chopped.
- A dollop of sour cream
- Parsley or chopped chives for garnish.
Directions
OPTIONAL FIRST STEP: Lay the squash in a single layer on the bottom of a large baking pan (Line the pan first with foil for easy cleanup). Drizzle with olive oil, season with salt and pepper, and roast in a 400-degree oven until tender and lightly browned, about 30 minutes. (If pressed for time, this step can be eliminated – I like the added flavor you get from roasting)
Melt butter in a large pot. Add onion and cook until translucent, 6-8 minutes.
Add squash (roasted or not) – apple if desired – and stock (start with 5 cups, you can add more later if the soup is too thick).
Bring to a simmer and cook for 15-20 minutes. Squash (and apple if included in the recipe) should be tender. Remove squash and onion (and apple) with a slotted spoon and puree in a food processor or blender to desired smoothness.
Return the pureed mixture to the pot. Add additional stock if desired (often don’t need it). Stir in nutmeg, cinnamon, salt and pepper to taste.
Garnish with parsley or chives and serve with a dollop of sour cream if desired.
Roasted Butternut Squash Soup
Ingredients
- 1 2-3 lb. butternut squash, peeled, seeded & cut into 1-inch cubes.
- 2 Tbsp Olive oil
- 1 Granny Smith apple (medium to large) peeled and chopped (OPTIONAL)
- 2 Tbsp butter
- 1 medium onion, chopped
- 5-6 cups chicken stock (vegetable stock for vegetarians)
- Pinch of nutmeg and cinnamon
- Salt and pepper to taste
- parsley or chives for garnish
Instructions
- Lay the squash in a single layer on the bottom of a large baking pan (Line the pan first with foil for easy cleanup). Drizzle with olive oil, season with salt and pepper, and roast in a 400-degree oven until tender and lightly browned, about 30 minutes. (If pressed for time, this step can be eliminated – I like the added flavor you get from roasting)
- Melt butter in a large pot. Add onion and cook until translucent, 6-8 minutes.
- Add squash, apple if desired, and stock (start with 5 cups, you can add more later if the soup is too thick).
- Bring to a simmer and cook for 15-20 minutes. Squash (and apple if included in the recipe) should be tender. Remove squash and onion (and apple) with a slotted spoon and puree in a food processor or blender to desired smoothness.
- Return the pureed mixture to the pot. Add additional stock if desired (often don't need it). Stir in nutmeg, cinnamon, salt and pepper to taste.
- Garnish with parsley or chives and serve with a dollop of sour cream if desired.
History of Butternut Squash Soup
The history of soup made from this gourd is not precisely documented, but its roots are connected to the culinary traditions of North America. Butternut squash itself is native to the Americas and has been a staple in indigenous diets for centuries. The soup likely evolved as a way to utilize the sweet and nutty flavor of roasted butternut squash.
The popularity of this soup grew in the United States during the 20th century, particularly as interest in diverse and flavorful cuisines increased. The dish gained a reputation for its comforting and rich taste, making it a popular choice in both home kitchens and restaurants.
As culinary trends embraced a focus on seasonal and locally sourced ingredients, this soup became a celebrated fall and winter dish. Chefs and home cooks alike began experimenting with various spices, herbs, and garnishes to enhance the soup’s flavor profile.
Today, butternut squash soup is a versatile and beloved dish that evolved with the changing tastes and preferences of food enthusiasts. Its enduring popularityis often attributed to the delightful combination of the sweet, caramelized notes of roasted butternut squash and the creative adaptations that make it a timeless favorite.
FAQs
Here are questions commonly asked about this delicious soup.
How do you roast the squash for soup?
To roast butternut squash for soup, peel and cube the squash, toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven at 400°F (200°C) until tender and caramelized, usually around 30-40 minutes.
Can I make roasted butternut squash soup ahead of time?
Yes, roasted butternut squash soup is great for making ahead. Simply store it in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Can I customize the flavors?
Absolutely! Enhance the soup by adding spices like cinnamon, nutmeg, or cumin. You can also experiment with herbs like thyme or sage for extra depth of flavor.
Is roasted butternut squash soup healthy?
Yes, it is a healthy option. Butternut squash is rich in vitamins A and C, fiber, and essential minerals. However, it’s essential to be mindful of added ingredients like cream or excessive amounts of salt for a balanced and nutritious soup.
What are some creative toppings for this soup?
Consider topping your soup with roasted pumpkin seeds, a drizzle of balsamic reduction, a dollop of Greek yogurt, or a sprinkle of fresh herbs like parsley or chives for added texture and flavor.
Can I make butternut squash soup vegan?
Absolutely. Substitute dairy with plant-based alternatives like coconut milk or almond milk and use vegetable broth instead of chicken broth for a delicious vegan version of roasted butternut squash soup.