Simple Roasted Butternut Squash Soup: Cozy Comfort in a Bowl
Versatile variations and expert tips make this cozy bowl a year-round kitchen staple.
Simple Roasted Butternut Squash Soup
Embrace the warm, velvety comfort of a classic roasted butternut squash soup. This recipe transforms humble ingredients into a luscious, creamy soup, perfect for brisk autumn evenings, holiday gatherings, or as a wholesome lunch any time of year. By roasting the squash, onion, and garlic, you develop layers of deep, caramelized flavor. Whether you prefer your soup vegan, dairy-free, or luxuriously creamy, you’ll find easy adaptations and inspiring variations below.
Table of Contents
- Ingredients
- Step-by-Step Instructions
- Recipe Tips & Techniques
- Topping & Garnish Ideas
- Flavor Variations
- Nutrition Benefits
- Storing & Reheating
- Frequently Asked Questions (FAQs)
Ingredients
This recipe is delightfully straightforward. Here’s what you’ll need:
- Butternut squash: 2 pounds, peeled, seeded, and cut into cubes
- Onion: 1 medium, halved and sliced into wedges
- Garlic: 4 cloves, peeled
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Avocado oil (or other heat-safe oil): 2 tablespoons
- Chicken broth: 2 cups (use vegetable broth for a vegetarian/vegan version)
- Coconut milk (full-fat) or heavy cream: 1 (13.5 oz) can or 1 cup
- Optional toppings: Diced apple, crumbled cooked bacon, chopped herbs
Step-by-Step Instructions
Follow these clear instructions for guaranteed silky, roasted butternut squash soup every time.
- Preheat the oven: Set your oven to 425ºF (220ºC). Prepare a large, rimmed baking sheet.
- Arrange vegetables: Spread the squash cubes, onion wedges, and whole garlic cloves on the baking sheet. Sprinkle evenly with salt and pepper. Drizzle with avocado oil. Toss everything thoroughly—using your hands works best—to ensure even coating.
- Roast the vegetables: Place the sheet on a lower oven rack. Roast for 35 to 40 minutes, turning the vegetables with a spatula two or three times during cooking. The squash should be deeply golden and fork-tender, the onions starting to caramelize, and the garlic softened.
- Simmer the soup: Transfer the roasted vegetables to a medium or large soup pot. Add the chicken broth. Set over medium heat and bring to a gentle simmer for about 5 minutes to meld the flavors.
- Blend until smooth: Using an immersion blender, puree the mixture directly in the pot until silky-smooth. Alternatively, blend in batches in a countertop blender (careful with hot liquids!). Return all blended soup to the pot.
- Add creaminess: Stir in the coconut milk or heavy cream, blending well. Taste and adjust salt as needed.
- Serve: Ladle into bowls. Top with diced apple, crumbled bacon, or your favorite garnishes. Serve hot and enjoy the cozy flavors!
Recipe Tips & Techniques
- Peeling butternut squash? Use a sharp, heavy-duty vegetable peeler and a sturdy chef’s knife for safest results. If your squash is particularly tough, microwaving it for a minute or two will help soften the skin.
- Shortcut: Many groceries carry pre-cut butternut squash cubes, saving substantial prep time.
- Immersion blender vs. countertop blender: Both work well. Be cautious if using a blender—hot soup can create steam pressure; blend in batches and never fill the container over halfway.
- Cream alternatives: For a fully dairy-free soup, use coconut milk. For extra luxury, use heavy cream. You can even swirl in crème fraîche or plain Greek yogurt for tang.
- Broth: Adjust the quantity for your preferred consistency. Add a splash of extra broth if the soup is too thick after blending.
Table: Ingredient Substitutions
| Original Ingredient | Substitution |
|---|---|
| Chicken broth | Vegetable broth (for vegetarian/vegan) |
| Heavy cream | Coconut milk (for dairy-free/vegan) |
| Avocado oil | Olive oil, grapeseed oil, or canola oil |
| Bacon (topping) | Toasted pumpkin seeds or crispy shallots |
Topping & Garnish Ideas
Adding extra flavors and textures makes this soup even more special. Here are topping suggestions that perfectly complement roasted butternut squash:
- Diced tart apples – Provide freshness and subtle acidity
- Crispy cooked bacon – Adds a salty, savory crunch
- Fresh herbs – Chives, parsley, or cilantro
- Toasted pumpkin seeds (pepitas) – For nutty flavor and crunch
- Drizzle of extra coconut milk or cream – For a lovely swirl and creamy mouthfeel
- Crispy shallots – Offer a sweet, oniony crunch
- Sprinkle of chili flakes – For a gentle heat
Flavor Variations
This roasted butternut squash soup is endlessly versatile. Try one of these easy twists:
- Apple-Bacon Version:
Omit the garlic. Add one large, sliced tart apple to the roasting pan with the squash and onion. Rather than using coconut milk, add an extra cup (or more) of broth. At the end, stir in 1–2 tablespoons (to taste) of apple cider vinegar for brightness. - Indian-Spiced:
After blending, stir in ½ teaspoon garam masala (a warming Indian spice blend) and finish with a squeeze of fresh lime juice for zing. - Thai-Inspired:
Add 1–2 teaspoons Thai red curry paste before roasting, and finish with lime juice and chopped cilantro. Use coconut milk for creaminess. - Maple Touch:
Add 1–2 tablespoons pure maple syrup after blending for subtle sweetness; pairs well with bacon or nut toppings. - Heat Lovers:
Include smoked paprika or a pinch of cayenne before roasting.
Nutrition Benefits
- Butternut squash is high in vitamin A, vitamin C, potassium, and dietary fiber.
- Coconut milk adds heart-healthy fats, while keeping the recipe dairy-free.
- The soup is gluten-free and easily adapted for vegan, paleo, and Whole30 diets (just check your broth and toppings).
- Low in calories per serving, yet quite filling due to the fiber and natural starches.
What others are reading
Storing & Reheating
- Fridge: Store cooled soup in an airtight container for up to 5 days.
- Freezer: Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Gently reheat soup in a saucepan over medium heat, stirring occasionally. Do not let it boil vigorously after adding cream or coconut milk to avoid separation.
Frequently Asked Questions (FAQs)
Q: Can I use frozen butternut squash?
Yes, frozen butternut squash cubes work well and are a great time-saver—no need to peel. Roast them straight from frozen; they may need a few extra minutes in the oven.
Q: Can I make this soup ahead?
Absolutely. This soup reheats beautifully, making it an excellent choice for meal prep. The flavors often deepen after a day in the fridge.
Q: How can I make the soup vegan?
Simply substitute vegetable broth for chicken broth and use coconut milk instead of heavy cream. Top with crunchy seeds or fresh herbs instead of bacon.
Q: How do I get the smoothest texture?
For ultra-silky soup, use a high-speed blender in batches (never fill more than halfway with hot liquids). A good immersion blender will also give a pleasant, rustic smoothness.
Q: What proteins go well as a side for this soup?
Butternut squash soup pairs well with grilled chicken, roast turkey, or even a hearty ham sandwich. For vegetarian options, try chickpea salad or lentil patties on the side.
Serving Suggestions & Pairings
This soup shines as a starter for festive fall dinners or as a nourishing main course with crusty bread, a crisp apple salad, or grilled cheese sandwiches. Try pairing with:
- Warm, rustic bread or savory scones
- A salad with arugula, apples, pecans, and a light vinaigrette
- Cheese boards—especially with sharp cheddar or tangy goat cheese
- Roasted Brussels sprouts or other fall vegetables
Conclusion
This simple roasted butternut squash soup is proof that the best comfort food is often the easiest to prepare. With flexible ingredients, endless topping ideas, and creative flavor twists, it’s a recipe worth making again and again. Light enough for a healthy lunch, yet rich enough for a special holiday meal—enjoy your cozy bowl, and don’t forget to try the variations for new and delicious takes!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a37001693/instant-pot-butternut-squash-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32947322/butternut-squash-soup-with-bacon-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a103161/simple-roasted-butternut-squash-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a100116/butternut-squash-sausage-and-tortelloni-soup/
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