Introduction
Discover the comforting flavors of butternut squash soup, a delicious dish perfect for any season. This creamy, nutritious soup is made with fresh vegetables and aromatic herbs, making it not only tasty but also a healthy choice. Serve it as an appetizer or a light meal, and enjoy the warmth it brings to your table.
Detailed Ingredients with measures
1 large butternut squash, cut in half lengthwise
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
¼ teaspoon ground black pepper
½ onion, chopped
2 large carrots, chopped
3 ribs celery, chopped
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 cloves garlic, minced
4 cups low-sodium chicken broth, divided
Prep Time
Preparation time for this recipe is approximately 15 minutes, ensuring you can enjoy a wholesome soup in no time.
Cook Time, Total Time, Yield
Cook time takes about 45 minutes to an hour, depending on how long you roast the squash. The total time to prepare this delicious butternut squash soup is about 1 hour and 15 minutes. This recipe yields approximately 4-6 servings, perfect for sharing with family and friends.
Delight in the rich, savory taste of this butternut squash soup, and feel free to experiment with additional toppings or sides to complement your meal!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: Prepare the Butternut Squash
Drizzle 1 tablespoon of olive oil over the butternut squash halves, and sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the squash cut-side down on the prepared baking sheet and roast for 35-45 minutes, until the edges are browned and the squash is fork-tender. Set aside to cool.
Step 3: Remove Seeds and Scoop Out Squash
Once the squash has cooled, scoop out the seeds and discard them. Then, scoop out the cooked squash from the peel and set it aside.
Step 4: Cook the Vegetables
In a Dutch oven over medium heat, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, celery, thyme, rosemary, and the remaining ½ teaspoon of salt. Cook for 6-7 minutes until the vegetables are softened.
Step 5: Add Garlic
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 6: Combine Squash and Broth
Add the cooked butternut squash to the pot. Pour in 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
Step 7: Blend the Soup
Use an immersion blender to purée the mixture until smooth. Alternatively, transfer the mixture to a blender in batches to purée, then return it to the pot. Taste and adjust seasoning with additional salt and pepper if needed.
Step 8: Serve the Soup
Serve the soup garnished with additional herbs and a drizzle of olive oil on top.
Notes
Storage
The soup can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing
This soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw before reheating.
Herb Variations
Feel free to customize the herbs used in this recipe. Sage or parsley can also lend a delightful flavor to the soup.
Texture Preferences
For a chunkier soup, reserve some of the sautéed vegetables before blending and stir them back in after puréeing.
Cook techniques
Roasting Butternut Squash
Drizzle olive oil, and season with salt and pepper before placing cut-side down on a baking sheet. Roast at 425°F until browned and fork-tender.
Scooping and Preparing the Squash
After roasting, allow the butternut squash to cool. Scoop out the seeds and peel, then spoon out the cooked flesh for use in soups or purees.
Sautéing Aromatic Vegetables
In a Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery with herbs, sautéing until softened, which enhances their flavors.
Incorporating Garlic
Add minced garlic after the vegetables have started to soften, cooking for a brief period to release its aroma and flavor without burning.
Simmering the Soup
Combine the roasted squash, chicken broth, and the sautéed vegetables in a pot. Bring to a boil, then reduce heat to simmer, allowing flavors to meld.
Puréeing for Smooth Texture
Use an immersion blender or transfer the mixture to a blender to create a smooth consistency, ensuring a velvety soup without chunks.
Seasoning to Taste
After blending, taste the soup and adjust seasoning with additional salt and pepper as necessary for optimal flavor balance.
FAQ
Can I use another type of squash instead of butternut squash?
Yes, you can substitute with other winter squashes like acorn squash or pumpkin, though the flavor and texture may differ slightly.
Is there a vegan version of this soup?
Absolutely! You can replace chicken broth with vegetable broth and omit the use of animal products.
Can I prepare this soup in advance?
Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
How can I thicken the soup if it’s too thin?
You can simmer the soup longer to reduce it, or add a bit of cornstarch mixed with water to achieve a thicker consistency.
What toppings can be added to the soup before serving?
Consider garnishing with fresh herbs, a drizzle of olive oil, croutons, or even a dollop of sour cream for added flavor and texture.
Conclusion
This roasted butternut squash soup is a delicious and comforting dish that highlights the rich flavors of fall. The roasting method enhances the sweetness of the butternut squash, while the aromatic herbs and vegetables create a warm, inviting soup. Enjoy it as a satisfying starter or a light main dish, perfect for chilly days.
More recipes suggestions and combination
Butternut Squash and Apple Soup
Combine the butternut squash with diced apples during cooking for a touch of sweetness and a hint of tartness.
Curried Butternut Squash Soup
Add curry powder and a splash of coconut milk to the base recipe for a warm and spicy flavor twist.
Butternut Squash and Kale Salad
Roast the butternut squash and mix it with sautéed kale, quinoa, and a lemon-tahini dressing for a healthy salad option.
Butternut Squash and Black Bean Tacos
Use the roasted and mashed butternut squash as a filling for tacos, adding black beans, avocado, and fresh cilantro for a hearty meal.
Stuffed Butternut Squash
Fill the roasted squash halves with a mixture of cooked quinoa, cranberries, nuts, and spices for a nutritious main dish.
Butternut Squash Risotto
Incorporate roasted butternut squash into a creamy risotto for a rich, comforting dish that pairs well with parmesan cheese.
