Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
This soup starts by roasting butternut squash halves at 425°F until the flesh is soft enough to scoop out easily. The roasting caramelizes the natural sugars, enhancing the squash’s sweetness and depth. Peeled and cubed roasted flesh combines with sautéed onions, garlic, ginger, and optional cayenne pepper for a hint of heat.
The mixture is simmered with vegetable stock and a small amount of brown sugar or maple syrup, balancing savory and sweet notes. After cooking, the soup is pureed until smooth and creamy. The finished product has a velvety texture with gentle spice and rich squash flavor enhanced by garlic and ginger.
This soup can be garnished with a wide range of toppings such as sour cream, chives, toasted nuts or seeds, croutons, fresh herbs, cheese, or bacon, adding texture and complementary flavors. It makes a warming starter or light meal during cooler weather.
The recipe was adapted from Gourmet Made Simple by Gena Knox, offering a fresh approach to layered flavors using roasted squash and aromatics.
Ingredients
- 1 (3 lb.) butternut squash (or about 4-5 cups peeled and diced butternut squash cubes)
- 2 tablespoons olive oil divided
- ½ medium onion chopped
- 3 cloves garlic minced or pressed
- 1 teaspoon ginger or ¼ teaspoon ground ginger, grated fresh
- ⅛ teaspoon cayenne pepper (optional)
- 3-4 cups vegetable stock divided, or chicken broth
- 1 tablespoon brown sugar (or maple syrup)
- Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto
Instructions
- Preheat the oven to 425°F (220°C). Slice the squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender). Allow the squash to cool so that you can handle it. Peel off the skin and cut the squash into 2-inch cubes. Set aside.
- Next, in a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Saute the onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in the garlic, ginger, and cayenne pepper; cook for 1 more minute. Add 2 cups of the stock, the brown sugar (or maple syrup), and the squash. Bring the mixture to a boil. Cover, reduce the heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
- Puree the soup with an immersion blender, or puree in batches in a regular blender or food processor. Add the remaining stock slowly until the soup reaches the desired consistency.
- Season with salt and pepper to taste. Ladle into bowls and garnish with optional toppings.
Notes
- Roasting butternut squash develops natural sweetness and adds depth to the soup's flavor.
- Adding optional cayenne pepper imparts a gentle heat that complements the squash and ginger.
- This soup pairs well with toppings like sour cream, herbs, or toasted nuts for added texture and flavor variety.
- Adapted from Gourmet Made Simple, the recipe balances savory and sweet with fresh aromatics for a smooth, comforting soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 116kcal | 6% |
| Carbohydrates | 20.9g | 7% |
| Protein | 2.6g | 5% |
| Fat | 3.7g | 6% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 293mg | 12% |
| Fiber | 5.1g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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