Easy Roasted Butternut Squash

When the air turns crisp, there is nothing more inviting than a bowl of Easy Roasted Butternut Squash Soup. This velvety, comforting soup is the ultimate solution for cozy chilly nights, offering a naturally sweet profile that is beautifully balanced by warming autumnal spices. It is simple to prepare yet feels incredibly luxurious on the palate.

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The secret to this soup's deep flavor lies in the roasting process. By caramelizing the butternut squash in the oven, you unlock a depth of sweetness that perfectly complements the savory base of sautéed carrots, celery, and onions. It is a hearty American classic that brings warmth to any dinner table.

Ingredients

• Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped; 1 stalk celery, chopped.
• Oils & Dairy: 2 tbsp olive oil; 2 tbsp unsalted butter (optional).
• Liquids: 4 cups vegetable broth (low sodium preferred).
• Spices & Seasonings: 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp ground black pepper; 1 tsp kosher salt.
• Garnishes: 1/4 cup heavy cream or coconut milk; toasted pumpkin seeds; fresh thyme leaves.

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Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, until tender and caramelized at the edges.

Step 3

While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.

Step 4

Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.

Step 5

Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).

Step 6

Taste and adjust seasoning as needed.

Step 7

Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

Zusatztipps für die Zubereitung

For the smoothest results, ensure the roasted squash is fully tender before blending. If using a countertop blender, remember to blend in small batches and leave the lid slightly ajar (covered with a towel) to allow steam to escape safely. For extra richness, don't skip the unsalted butter when sautéing the aromatics.

Varianten und Anpassungen

To make this soup entirely vegan, use olive oil exclusively and substitute the heavy cream with coconut milk. For those who enjoy a bit of heat, a pinch of cayenne pepper added with the nutmeg provides a delightful spicy kick that balances the squash's natural sweetness.

Serviervorschläge

This soup is best served steaming hot. A drizzle of heavy cream or coconut milk adds a beautiful visual swirl, while toasted pumpkin seeds provide a much-needed crunch. Serve it alongside a thick slice of crusty bread for a complete, hearty meal that satisfies the soul.

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This Easy Roasted Butternut Squash Soup is more than just a meal; it is a seasonal celebration in a bowl. With its simple ingredients and minimal effort, it is certain to become a staple in your autumn recipe rotation. Enjoy the warmth and sweetness of every spoonful!

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Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes beautifully for up to 3 months. Allow it to cool completely, then store in airtight containers. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of broth if needed to restore consistency.

→ What's the best way to serve butternut squash soup?

Serve piping hot in warmed bowls, topped with a swirl of heavy cream or coconut milk, toasted pumpkin seeds for crunch, and fresh thyme leaves. Crusty bread, focaccia, or crackers make excellent accompaniments for dipping.

→ How do I know when the squash is properly roasted?

The squash is ready when tender when pierced with a fork and showing golden-brown caramelized edges, typically after 25-30 minutes at 400°F. This roasting step concentrates the natural sugars and deepens the soup's flavor significantly.

→ Can I make this soup without an immersion blender?

Absolutely. Carefully transfer the cooled soup in batches to a countertop blender, blending until smooth. Return each batch to the pot to keep warm. Always allow hot liquids to cool slightly before blending and remove the blender cap to let steam escape.

→ What can I substitute for butternut squash?

Other winter squash varieties like acorn, kabocha, or delicata work well following the same method. Sweet potatoes also create a delicious, slightly sweeter variation. Adjust roasting times based on the vegetable's density.

→ How long does this soup keep in the refrigerator?

Stored properly in an airtight container, this soup keeps for 4-5 days in the refrigerator. The flavors actually develop and improve after a day. Reheat gently over medium-low heat, stirring occasionally and thinning with broth if needed.