Cozy Roasted Butternut Squash Soup: A Warm Embrace for Any Meal
There’s nothing quite like curling up with a bowl of velvety-smooth roasted butternut squash soup on a chilly day. It’s not only easy to make but incredibly nourishing too, with each serving packing in vitamins, minerals, and that delightful autumn flavor that warms your heart. In less than an hour, you can have a comforting dish that the whole family will love.
Cozy Roasted Butternut Squash Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A velvety-smooth roasted butternut squash soup that’s easy to make and packed with nourishing ingredients, perfect for chilly days.
Ingredients
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅓ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared pan, drizzle each half with olive oil, rub it into the flesh, and sprinkle with salt and pepper.
- Turn the squash face down and roast until tender and cooked through, about 40 to 50 minutes.
- Once roasted, let the squash cool for about 10 minutes before handling.
- While cooling, warm 1 tablespoon of olive oil in a large soup pot over medium heat, add the chopped shallot and salt, cooking until softened and golden, about 3 to 4 minutes.
- Toss in the minced garlic and sauté for an additional minute.
- Transfer this mixture to your stand blender, scoop the tender squash flesh into the blender, leaving the skin behind.
- Add maple syrup, nutmeg, black pepper, and 3 cups of vegetable broth, then blend until creamy.
- If you prefer a thinner soup, add the remaining cup of broth. Adjust seasoning with butter or olive oil and additional salt and pepper as needed.
- Pour into bowls or return to the pot to warm over medium heat before serving.
Notes
Optionally, drizzle with extra olive oil, add sour cream, or top with toasted pumpkin seeds. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
The Heart of the Matter: Why You’ll Love This Recipe
Roasted butternut squash soup is a family-friendly meal that embodies the spirit of fall. As you roast the squash, its natural sweetness caramelizes, lending a rich, complex flavor to your soup. It’s the perfect way to utilize seasonal produce while creating a dish that feels as good as it tastes. Plus, it’s simple enough to whip up on a weeknight yet elegant enough for entertaining guests.
Simple Steps to Make Cozy Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅓ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Directions:
Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Place the butternut squash on the prepared pan, and drizzle each half with a light coating of olive oil (about ½ teaspoon). Rub the oil into the flesh and sprinkle with salt and pepper.
Turn the squash face down and roast it until tender and cooked through, about 40 to 50 minutes. Don’t fret if the skin or flesh gets a little brown; that’s where all the good flavor hides!
Once roasted, let the squash cool for about 10 minutes before handling.
While cooling, warm 1 tablespoon of olive oil in a large soup pot over medium heat until shimmering. Add the chopped shallot and 1 teaspoon of salt, cooking until softened and golden at the edges, about 3 to 4 minutes.
Toss in the minced garlic and sauté for an additional minute or until fragrant.
Now, transfer this mixture to your stand blender. Carefully scoop the tender squash flesh into the blender, leaving the skin behind.
Add in the maple syrup, nutmeg, and a few twists of freshly ground black pepper. Pour in 3 cups of vegetable broth, being mindful not to overfill. Blend until creamy and warmed through, stopping occasionally to release steam if necessary.
If you prefer a thinner soup, add in the remaining cup of broth. Taste and adjust seasoning with butter or olive oil and additional salt and pepper as needed.
If your soup is calling you from the blender, pour it right into bowls. If it needs warming, return it to the soup pot over medium heat until steamy, stirring often. A final dash of black pepper makes for a beautiful finish!
Serving Your Cozy Creation
This roasted butternut squash soup is delightful all on its own, but you can elevate it with a drizzle of extra olive oil, a spoonful of sour cream, or even toasted pumpkin seeds for some crunch. Serve it with warm crusty bread or alongside a simple salad for a complete meal that invites everyone to the table.
Storing Leftovers for Future Comfort
If you happen to have leftovers (though we doubt it!), simply allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Helpful Tips for the Perfect Soup
- When selecting your butternut squash, look for ones that feel heavy for their size, with a firm skin and no blemishes.
- If you’re short on time, you can opt for store-bought, pre-cut butternut squash to skip the prep work.
- For a spicy kick, add a pinch of cayenne pepper or toss in some sautéed peppers alongside the shallots.
Variations to Explore
Want to switch things up? Add in some sautéed carrots or apples during the cooking process for additional layers of flavor. You can also blend in a bit of coconut milk for a tropical twist or sprinkle some crumbled feta on top for a salty contrast.
FAQs
Q: Can I make this soup vegan?
Absolutely! Just use vegetable broth and omit the butter—or substitute it with a splash of olive oil.
Q: How long does the soup keep in the fridge?
The roasted butternut squash soup can be kept in the fridge for up to 3 days if stored in an airtight container.
Q: Can I use other types of squash for this recipe?
While butternut squash is ideal for its sweet flavor and creamy texture, you can try using acorn or pumpkin squash for a different twist!
Now, gather your ingredients and let’s make some cozy memories with this comforting soup. Enjoy every delicious spoonful!