Butternut squash soup straight from your oven: a step-by-step guide for winter comfort
What To Know
- Roasting the butternut squash in the oven before making the soup adds a depth of flavor that you won’t get from boiling or steaming it.
- If you’re looking for a delicious and easy way to warm up on a chilly day, give this roasted butternut squash soup a try.
- Brown 1 pound of Italian sausage in a skillet and add it to the soup along with the onion and garlic.
Butternut squash soup is a comforting and flavorful fall favorite. Roasting the butternut squash in the oven before making the soup adds a depth of flavor that you won’t get from boiling or steaming it. If you’re looking for a delicious and easy way to warm up on a chilly day, give this roasted butternut squash soup a try.
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream (optional)
- Nutmeg and cinnamon to taste
Instructions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the butternut squash in half lengthwise and remove the seeds.
3. Brush the squash with olive oil and season with salt and pepper.
4. Place the squash cut-side up on a baking sheet and roast in the preheated oven for 45-60 minutes, or until tender.
5. Once the squash is roasted, remove it from the oven and let it cool slightly.
6. Scoop the flesh of the squash into a large pot or Dutch oven.
7. Add the onion and garlic to the pot and cook over medium heat until softened.
8. Add the chicken broth and milk to the pot and bring to a boil.
9. Reduce heat to low and simmer for 15 minutes.
10. Puree the soup using an immersion blender or a regular blender.
11. Stir in the heavy cream, if desired, and season with nutmeg and cinnamon to taste.
12. Serve hot and enjoy!
Tips
- For a richer flavor, roast the butternut squash with the skin on. Just be sure to scrub the squash thoroughly before roasting.
- If you don’t have an immersion blender, you can puree the soup in a regular blender. Just be sure to let the soup cool slightly before blending.
- Add a dollop of sour cream or yogurt to each bowl of soup for an extra touch of richness.
- Top the soup with toasted pumpkin seeds or croutons for a crunchy garnish.
Variations
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.
- Creamy Butternut Squash Soup: Add an extra 1/2 cup of heavy cream to the soup for a richer, creamier texture.
- Vegan Butternut Squash Soup: Use vegetable broth instead of chicken broth and omit the heavy cream.
- Roasted Butternut Squash Soup with Apples: Add 1 chopped apple to the soup along with the onion and garlic.
- Roasted Butternut Squash Soup with Sausage: Brown 1 pound of Italian sausage in a skillet and add it to the soup along with the onion and garlic.
Serving Suggestions
- Butternut squash soup is a delicious and versatile dish that can be served as an appetizer, main course, or side dish.
- Serve the soup with a side of crusty bread or crackers for dipping.
- Top the soup with a dollop of sour cream or yogurt, toasted pumpkin seeds, or croutons.
- Pair the soup with a glass of white wine or apple cider for a complete meal.
Health Benefits
Butternut squash is a nutrient-rich vegetable that is packed with vitamins, minerals, and antioxidants. Butternut squash soup is a great way to get your daily dose of these essential nutrients.
- Vitamin A: Butternut squash is a good source of vitamin A, which is important for vision, immune function, and cell growth.
- Vitamin C: Butternut squash is also a good source of vitamin C, which is important for immune function, skin health, and wound healing.
- Fiber: Butternut squash is a good source of fiber, which is important for digestive health, weight management, and blood sugar control.
- Potassium: Butternut squash is a good source of potassium, which is important for blood pressure control, muscle function, and nerve function.
- Antioxidants: Butternut squash is a good source of antioxidants, which help protect the body from damage caused by free radicals.
Takeaways
Roasting butternut squash in the oven before making the soup adds a depth of flavor that you won’t get from boiling or steaming it. This roasted butternut squash soup is a delicious and easy way to warm up on a chilly day. So next time you’re looking for a comforting and flavorful meal, give this recipe a try.
Questions You May Have
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup over medium heat before serving.
Q: Can I freeze this soup?
A: Yes, this soup can be frozen for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.
Q: What can I do if my soup is too thick?
A: If your soup is too thick, you can add more chicken broth or milk until it reaches the desired consistency.
Q: What can I do if my soup is too thin?
A: If your soup is too thin, you can add more roasted butternut squash or simmer the soup over low heat until it thickens.
Q: What are some other ways to serve this soup?
A: This soup can be served with a variety of toppings, such as sour cream, yogurt, toasted pumpkin seeds, or croutons. You can also pair the soup with a side of crusty bread or crackers for dipping.
