Roasted Butternut Squash Soup

Before You Get Started

Before you head into the kitchen, here are a few things to keep in mind:

• Choose a squash that feels heavy for its size with smooth skin. You can peel and cube it yourself, or purchase about 4-5 cups of peeled, diced squash from the produce section.
• Low-sodium stock works best so you can control the salt.
• Sweeten with brown sugar for depth, or swap in maple syrup for a seasonal touch.
• An immersion blender makes life easier, but a regular blender works too.
• Roast the squash ahead of time if you want to cut down on prep.

Step-by-Step: How to Make Roasted Butternut Squash Soup

Step 1: Roast the Squash

Cut the squash in half, scoop out the seeds, and place the halves cut-side down on a parchment-lined baking sheet. Rub a little olive oil over the skin, then roast at 425°F until the flesh is tender. Let it cool slightly so you can peel it and cut into chunks.

** Tip: Roasting makes the squash much easier to peel. Don’t stress about fighting with raw squash skin.

Step 2: Sauté the Onions, Ginger, and Garlic

In a big pot, heat the olive oil and sauté the onion until it’s just turning golden. Add garlic, ginger, and a pinch of cayenne if you like a little heat. This base gives your soup great depth of flavor.

Step 3: Simmer with Stock

Pour in a couple of cups of stock, toss in your roasted squash, and add a little brown sugar or a drizzle of maple syrup. Bring it to a simmer, cover, and let everything soften together for about 10-15 minutes.

** Tip: If you want a richer base, use chicken broth instead of vegetable stock.

Step 4: Blend Until Smooth

Once the squash is very tender, blend the soup until it’s smooth and creamy (without any cream!). Add more stock a little at a time until you get the consistency you like. Some folks prefer a thicker bowl of soup, while others like it a bit thinner for dunking bread.

** Tip: Always let hot soup cool slightly before blending in a traditional blender. Hold the lid down with a towel to avoid spills or steam.

Step 5: Taste and Garnish

Season with salt and pepper, then ladle into bowls. Dress it up with a dollop of sour cream, fresh herbs, croutons, grated cheese (Parmesan, Gruyere, feta, goat cheese, or sharp cheddar), toasted nuts or pumpkin seeds, or even crispy bacon.

Serving Suggestions

Pair a cozy bowl of roasted butternut squash soup with a skillet of cast iron cornbread, a basket of Aunt Bee’s 3-ingredient biscuits, a loaf of one-bowl pumpkin cranberry bread, homemade garlic bread, no-knead Dutch oven bread, a batch of easy orange cranberry muffins, or a kale apple salad with maple bacon.

The soup is also delicious as a first course before mustard pork tenderloin, roasted Dutch oven chicken, grilled beef tenderloin, or maple glazed turkey breast.

Variations and Customizations

This recipe is flexible, so make it your own:

• For a creamy soup, stir in heavy cream, half-and-half, or coconut milk at the end of the cooking time (just until warmed through).
• Make it vegan by using vegetable stock or vegetable broth instead of chicken broth.
• Add curry powder for a curried butternut squash soup.
• If you like a spicy soup, increase the amount of cayenne or garnish individual bowls with crushed red pepper flakes.
• Fresh herbs add nice depth to the soup. Try sage, thyme, rosemary, parsley, or chives.
• Warm spices like cinnamon and nutmeg are also a great addition.
• For a sweet-tart addition, add some peeled and diced Granny Smith apple to the pot when you add the roasted squash. Cook until the squash and apple are very tender before pureeing.
• Stir in cooked white beans before blending for added protein and creaminess.

Make-Ahead and Storage Tips

• Prep Ahead: Roast the squash up to 2 days in advance. Refrigerate until you’re ready to make the soup.
• How to Store: Keep the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks.
• Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for about 1 minute.

** Tip: Always cool soup completely before freezing so you don’t get icy crystals.

Frequently Asked Questions

• Why is my soup too thin? Simmer a little longer to reduce, or add a cornstarch slurry to thicken.
• Why is my soup too thick? Stir in extra stock, water, or a splash of cream until it loosens up.
• How do I make it smooth without a fancy blender? An immersion blender works well, or you can mash by hand (with a potato masher or something similar) for a more rustic texture.
• Do I need to peel the squash before roasting? No, roasting softens the skin so it peels off easily once cooked.
• Can I make this vegan? Yes, just use vegetable stock and choose dairy-free and meat-free garnishes.