Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
Roasted Butternut Squash Soup starts by roasting peeled and cubed butternut squash along with quartered onions at high heat to develop caramelization and sweetness. The roasted vegetables are then combined with sautéed garlic and fresh ginger for aromatic complexity. Adding chicken or vegetable stock creates the soup base, which is simmered before pureeing until smooth. Curry powder infuses the soup with subtle warmth and spice character.
The result is a velvety soup balancing the natural sweetness of the squash with savory and mildly spicy notes. The roasting step enhances flavor depth beyond a simple boiled vegetable soup.
This soup can be served with croutons for texture contrast and works well as a starter or light meal complement. It pairs nicely with rustic bread or a crisp salad.
Using vegetable stock makes this suitable for vegetarians, and substituting olive oil for butter can make it vegan. The soup stores well refrigerated for up to a week and freezes for about three months, maintaining its flavor and texture.
Ingredients
- 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
- 2 medium onion quartered
- 2 tablespoon olive oil
- kosher salt fresh ground black pepper
- black pepper fresh ground black pepper
- 2 tablespoon butter or olive oil, unsalted
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 6 cups chicken stock or vegetable stock
- 1 tablespoon curry powder
- croutons optional, for garnish
Instructions
- Pre-heat oven to 425°F.
- Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
- Bake for 45 minutes, tossing occasionally, until tender.
- Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
- Add the garlic and ginger and saute until fragrant, about 3 minutes.
- Stir in the roasted squash and onions.
- Add in 4 cups of the stock and simmer for 20 minutes.
- Puree mixture in blender, or food processor, until smooth (be careful, liquid is hot!).
- Clean out skillet and then pour pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
- Add 1 ½ teaspoons of Kosher salt and 1 teaspoon pepper.
- Add curry and mix. Cook until heated through, about 5 minutes.
- Garnish with homemade croutons.
Notes
- Peeling and cutting a whole butternut squash requires about 3 to 4 pounds (two to three squashes tops) for this recipe.
- Use vegetable stock instead of chicken stock to make this recipe vegetarian friendly.
- Using olive oil in place of butter allows this soup to be vegan.
- Fully cooked soup keeps in the refrigerator for up to one week and freezes well for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 356mg | 15% |
| Potassium | 1119mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 24235IU | 485% |
| Vitamin C | 51mg | 57% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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