My perfect roasted butternut squash soup is the ultimate autumn comfort dish. Butternut squash is packed with vitamin and nutrients that can help boost your immune system during the fall season. Fall is the perfect time to indulge in warm, comforting bowls of goodness and this soup is definitely a game-changer. Plus it’s a great way to enjoy the flavors of the season without having to spend hours in the kitchen.
This delicious soup is easy to make with just a few ingredients and I hope it will become a staple of your fall kitchen. Though it may seem humble when we garnish it with the roasted squash skin, seeds, and a touch of sour cream it becomes a show stopped that you would be happy to serve any guest.
You can customize the soup with other garnished if you like. You can add more spices to it – a hint of chili pepper or cayenne, a little yellow curry powder – make it your own! And if you like you can sub out the chicken stock for vegetable stock and use a milk substitute for an amazing vegan take on this five star soup.
See the YouTube video here.
Roasted Butternut Squash Soup
Equipment
- Blender, food processor, or immersion blender
- 2 Sheet pans
- vegetable peeler
- large pot
Ingredients
- 1 butternut squash approximately 1 1/4 pound
- 3 small carrots
- 2 small sweet onions or 1 large
- 2 stalks celery
- 6-8 whole garlic cloves
- 4 cups chicken or vegetable stock plus more if you need to thin the soup
- 1 1/2 cups half & half
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- salt and pepper to taste
- 3 tbsp olive oil
Instructions
- Preheat your oven to 415 Fahrenheit with the fan on if you have a fan assisted oven, otherwise preheat to 450.
- Scrub the skin of the squash really well and also scrub the carrots well.
- Peel the squash and reserve the peel to roast for garnish.
- Cut the top and bottom off the squash and cut it in half.
- Scoop out the seeds and reserve them as well.
- Cut the squash, carrots, celery, and onions into piece roughly the same size.
- Place all the prepared vegetables along with the garlic cloves on a baking sheet and toss with olive oil, salt, pepper, cinnamon, and cumin.
- Remove the seeds from the inner flesh of the squash and rinse them well then pat them dry.
- Place the seeds and skin on another baking sheet and toss with olive oil, salt, pepper, and a little cumin.
- Place both baking sheets in the oven. Check on the seeds and skins after about 10 minutes, stir them and if any of the skins are browned and crispy remove them – remove the rest when they are brown and crisp – probably no more than 15 minutes max.
- Roast the vegetables until they are tender and have some nice brown and charred spots – 25-35 minutes.
- Add some stock to the blender along with some of the roasted vegetables and puree until smooth. Do this in batches and after each batch is done add it to a large pot.
- You can also place everything in a large pot and puree it with an immersion blender.
- Add the half & half and more stock if you want to make the soup a little thinner. Taste and adjust the seasoning as you like.
- Heat the soup and serve it garnished with some sour cream thinned with a little half & half and the roasted seeds and skins.
