Description
This Best Roasted Butternut Squash Soup recipe offers a creamy, comforting bowl of blended roasted squash, garlic, onions, and herbs simmered to perfection. Roasting the vegetables brings out a rich sweetness, complemented by fresh sage, thyme, and a touch of cream. Finished with homemade roasted squash seeds and croutons, this soup is perfect for chilly days or as a hearty starter.
Ingredients
Vegetables
- 1 whole butternut squash (3-4 lbs), halved and seeded
- 1 medium onion, peeled and quartered
- 1 head garlic, top sliced off
Seasonings & Herbs
- 2 tablespoons olive oil, divided
- 1 teaspoon fine sea salt, plus extra for seeds
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
Liquids
- 3 cups vegetable stock (can substitute chicken stock or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk for dairy-free)
Garnish
- Homemade roasted butternut squash seeds
- Homemade or store-bought croutons
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Cut the butternut squash in half and remove all seeds. Peel the onion and cut it into four large pieces. Top the head of garlic by slicing off the top to expose the cloves. Drizzle olive oil over all the vegetables and the exposed garlic, then season with salt, cracked black pepper, chopped sage, and thyme leaves. Wrap the garlic head tightly in foil and place all vegetables on the prepared baking sheet.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 45 minutes, or until the butternut squash is tender and can be easily pierced with a fork. This roasting process caramelizes the veggies and enhances their natural flavors.
- Cool and Prepare for Blending: Remove the baking sheet from the oven and allow the roasted vegetables to cool enough to handle safely. Remove the flesh from the butternut squash skin and squeeze out the softened garlic cloves from their skins.
- Blend Soup: Transfer the butternut squash flesh, roasted garlic, and onions into a large stockpot. Add the vegetable stock to the pot. Using an immersion blender, puree the mixture until smooth and creamy.
- Heat and Season: Heat the blended soup over low heat until warmed through. Stir in the heavy cream (or alternative), adjusting seasoning with additional salt or pepper if needed.
- Prepare Roasted Seeds: Rinse the reserved butternut squash seeds to remove pulp. Dry them thoroughly on a towel. Toss seeds with 1 tablespoon olive oil and season with salt. Spread seeds evenly on a baking sheet.
- Roast Seeds: Roast the seeds in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through. Seeds will pop as they roast; this is normal.
- Serve: Ladle the warm soup into bowls and garnish with roasted squash seeds and your choice of croutons for added texture and flavor.
Notes
- The soup can be made dairy-free by substituting heavy cream with cashew cream or coconut milk.
- You can use vegetable, chicken stock, or even water depending on your dietary preference.
- Roasting the garlic in foil prevents it from burning and enhances its sweetness.
- Be sure to roast the butternut squash seeds properly to add a crunchy, flavorful garnish.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
