Roasted Butternut Squash Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
1807 kcal
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Course
Soup
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Cuisine
American-Mediterranean Fusion
Roasted Butternut Squash Soup
Description
The Roasted Butternut Squash Soup starts by roasting cubed butternut squash alongside red onion and whole garlic cloves until tender and browned. The roasting process enhances the squash's natural sugars and softens the garlic, deepening the soup’s flavor base. Once roasted, the vegetables are pureed with a portion of vegetable broth until smooth.
Additional broth is combined with warming spices such as cinnamon, nutmeg, turmeric, and red pepper flakes, and stirred with tahini paste and honey to balance earthy and sweet notes. The tahini contributes a rich, creamy texture while maintaining a plant-based component. Finally, the soup is simmered gently to meld flavors.
This soup pairs well with crusty breads and can serve as an appetizer or a comforting main dish for four. The topping of lightly crushed hazelnuts introduces a textural contrast and nutty notes that complement the smooth soup.
Leftovers keep well refrigerated up to four days or frozen for three months when cooled properly. To preserve tahini and honey’s freshness, hold off adding them before freezing. Reheat gently to maintain the soup’s velvety consistency.
Ingredients
- 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes or chunks)
- 1 red onion (large, peeled and cut into 1-inch chunks)
- 6 cloves garlic (peeled)
- kosher salt
- black pepper
- extra virgin olive oil
- 4 to 5 cups vegetable broth low sodium, preferred
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon red pepper flakes (or Aleppo pepper)
- 6 tablespoons tahini (divided)
- 2 tablespoons honey
- 1/3 cup hazelnuts lightly crushed
Instructions
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Notes
- This recipe serves six as a starter or four as a main dish served with crusty bread.
- Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months; add tahini and honey after thawing to maintain flavor and texture.
- Roasting the garlic in foil with olive oil prevents it from burning and softens the flavor.
- Lightly crushing hazelnuts enhances their aroma and adds pleasant texture as a garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1807 kcal
% Daily Value*
| Calories | 180.7kcal | 9% |
| Carbohydrates | 26.8g | 9% |
| Protein | 4.3g | 9% |
| Fat | 8.2g | 13% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 208.4mg | 9% |
| Potassium | 560.4mg | 12% |
| Fiber | 3.9g | 16% |
| Sugar | 9.4g | 19% |
| Vitamin A | 13348.5IU | 267% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 95mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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