Roasted Butternut Squash Soup Recipe
User Reviews
5
Roasted Butternut Squash Soup Recipe
Description
In the Roasted Butternut Squash Soup Recipe, peeled and cubed butternut squash is combined with carrots, onion, and garlic, then roasted at 400°F until fork-tender and lightly caramelized at the edges. The roasted vegetables develop a natural sweetness and concentrated flavor, which forms the base of the soup.
After roasting, the vegetables are blended with chicken broth (or vegetable stock) and water to reach the desired consistency, creating a smooth, velvety texture. Butter is added for richness, and ground cinnamon and nutmeg provide warm, subtle spices that complement the sweetness of the squash.
This soup can be garnished with crispy bacon bits, toasted pepitas, a drizzle of maple syrup, and fresh parsley to add aroma, texture, and additional flavor layers. It can be served as a starter soup or light meal during colder seasons.
The recipe focuses on using simple ingredients roasted to enhance sweetness naturally and then pureed for a creamy soup without cream. Careful attention to roasting time and vegetable preparation ensures balanced flavors and texture.
Ingredients
- 1 large butternut squash (3 lbs), peeled, seeded, and cut into 1” cubes
- 2 carrot peeled and cut into 1-inch chunks, medium
- 1 yellow onion quartered and separated into smaller chunks, medium
- 4 garlic peeled and ends trimmed, cloves
- 4 Tbsp extra virgin olive oil
- 1 1/2 tsp salt plus more to taste, fine sea salt
- 1/2 tsp black pepper plus more to taste, freshly ground
- 4 cups chicken broth or vegetable stock
- 3 Tbsp butter unsalted
- 3 Tbsp maple syrup plus more to serve, real
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup water or added to desired consistency, filtered
Garnish:
- 6 oz bacon bits or 1/3 cup Toasted pepitas (pumpkin seeds, browned
- maple syrup added to taste, to drizzle
- parsley finely chopped, fresh
Instructions
- Preheat the oven to 400˚F with the rack in the center of the oven. Line a large, rimmed baking sheet with parchment paper or use a non-stick baking sheet.
- Chop all of your vegetables. See our tutorial for how to peel, seed, and chop butternut squash.
- Transfer squash to the baking sheet along with carrots, onion, and garlic, drizzle with oil, salt, and pepper, and toss to combine.
- Spread the squash evenly in a single layer and bake until squash and carrots are fork tender and golden at the edges, about 35-40 minutes, turning the veggies halfway.
- Transfer the roasted veggies to a blender in 2-3 batches (don’t go beyond the max fill line), adding some of the stock each time and water if it gets too thick, and blend until completely smooth.
- Pour the puree into a dutch oven or soup pot and set over medium heat. Add 1/2 cup water, cinnamon, and nutmeg and stir to combine. Bring to a uniform light boil, keeping it partially covered and stirring frequently as cream soups tend to spurt and squirt. Swirl in butter and maple syrup, season with salt and pepper to taste if needed then remove from heat.
- To serve, ladle into bowls, and garnish with a drizzle of maple syrup and bacon (or toasted pepitas), sprinkle of finely chopped parsley, and freshly cracked black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbs | 24g | |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 625mg | 26% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 12650IU | 253% |
| Vitamin C | 22mg | 24% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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