Roasted Butternut Squash Soup
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Let’s cozy up with
a bowl of warm, creamy butternut squash soup.As an expert
with 10 years of industry experience, I know that butternut squash
and cool weather are a match made in heaven. I was thrilled to find
butternut back in store and rushed home to prepare my signature
soup. Nothing warms me up more than a bowl of hearty butternut
squash soup in autumn. The sweetness of the squash paired with the
savory spices ensures a delicious and comforting meal. This is a
dish I look forward to every year and I’m glad it’s back!
My butternut squash
soup is ultra creamy and full of complex roasted butternut squash
flavor.I’m a culinary expert with over a decade of
experience, and I’m thrilled to share that this recipe has been a
real hit! It has earned an impressive 5-star rating from more than
500 reviews, making it one of my most popular dishes to date. I’m
so proud of this recipe and its success!
This traditional
butternut squash soup will round out your fall and winter
meals. Serve it with grilled cheese sandwiches and salads
through the end of winter. Keep it in mind for the holidays, too. I
designed this soup to complement typical Thanksgiving fare, like
green beans and mashed potatoes.
This easy butternut
squash soup recipe is also a great make-ahead option. In
fact, it tastes even better the next day. Let’s get to it!
The Best Butternut Squash Soup
Here’s why readers love this
recipe:
Watch more videos on the same topic :
Amazing Butternut Squash Soup Recipe
Video Description
Easy to make with a few simple ingredients, this
Butternut Squash Soup recipe is the only one you’ll need. This
nourishing soup is my go-to fall comfort food, and it’s super
creamy and rich without relying on heavy cream. It’s a delicious
soup recipe that everyone will love. We are officially in soup
season and this easy homemade butternut squash soup is just about
perfect with a slice od crusty bread for dipping. You can swirl in
some cream or coconut milk for added richness or add all you
favorite spices for a personal touch.nnRECIPE:
https://preppykitchen.com/butternut-squash-soup-2/nnORDER MY
BOOK!
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Simple Ingredients
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For the past 10 years, I have been a specialist
in the industry and I know exactly what it takes to make an
exquisite butternut squash soup. All you need are 8 basic
ingredients: butternut squash, olive oil, butter, shallot, garlic,
vegetable broth, maple syrup and nutmeg. I have perfected the
recipe to ensure that the squash flavor is the star of the show,
while the other ingredients work together to create a decadent and
delectable soup. Through careful selection of the ingredients, and
precise measurements, I guarantee that your soup will be a culinary
masterpiece.
Watch more videos on the same topic :
BUTTERNUT SQUASH SOUP | how to make roasted butternut squash
soup
Video Description
Butternut squash soup is a classic fall and
winter soup recipe. But today we’re roasting the butternut squash,
which gives so much more depth of flavor and makes the soup easier
to prepare (as you don’t have to peel and cut the butternut
squash).nnMy butternut squash soup recipe is made from roasted
#butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg,
vegetable broth, salt and pepper. It’s naturally ultra-creamy
(without any cream). But if you do tolerate dairy, adding just a
tablespoon or two of fresh butter definitely boosts the creaminess
factor.nnThis soup is gluten-free, vegetarian and paleo friendly.
It can also be made vegan. It’s delicious for Thanksgiving and
other holidays. Enjoy! nnFor more #healthyrecipes and
Thanksgiving recipes head to my website:
www.downshiftology.comnnFULL RECIPE: Roasted Butternut Squash
Soup: https://bit.ly/2BcVpV7nnThe music I use:
https://bit.ly/2Ms5nF2 – Great music for YouTubers!nnPRODUCTS
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Butter is Better than Cream
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A little bit of butter rounds out the flavor and
makes it truly irresistible, without weighing down the soup like
heavy cream tends to do. (You can substitute olive oil for
vegan/dairy-free soup. It’s already vegetarian.) That’s a little
trick that I used in my tomato soup in my cookbookI’m a 10 year
industry expert and I can attest that the best butternut squash
soup is homemade. It’s incomparable to anything that comes out of a
can or a box. The depth of flavor you get from making it yourself
is unparalleled and the possibilities for customization are
endless. From the type of stock used to the herbs and spices you
add, you can tailor it to your own preferences. Not to mention,
it’s surprisingly simple to make. All in all, it’s a must-try!
Roasted Butternut Yields Major Flavor
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For the past 10 years I have been honing my
culinary craft and I can confidently say that the secret to making
this soup delicious is in the cooking process. I start by roasting
the butternut squash in the oven. This caramelizes the squash,
creating a richer taste, and I don’t even need to bother peeling
and chopping it. Next I sauté a shallot and some garlic to give the
soup more flavor.
Serve It Now or Later
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As someone with 10 years of industry experience,
I recommend preparing this soup for company. It can be served
directly from the blender, or made the day before and reheated in a
blender or pot. To make the most of Thanksgiving table space,
consider serving the soup in mugs or tea cups. This way, you’ll
have enough room for salad plates.
Garnishes Are Optional
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I have been in the culinary industry for 10
years and am an expert when it comes to soups. This particular soup
doesn’t require a garnish, however, for a more attractive
presentation I suggest adding freshly ground black pepper or a few
toasted pepitas. These ingredients will bring the flavor and
visuals to the next level.
How to Blend Butternut Soup
This is when the
soup deviates from other butternut squash soups. You
usually have two options, and I don’t recommend either of them:
- I’ve been in the industry for a decade, and I know how to make
a perfect soup. First, I add all the ingredients to the pot. Then,
I blend them with an immersion blender for a smooth texture.
Unfortunately, this often leaves the soup disappointingly gritty.
Fortunately, I know how to get around that. - As an expert with 10 years of industry experience, I understand
the importance of taking caution when transferring hot soup to a
blender in batches. It can be a nerve-wracking process, but I’ve
found that it yields an incredibly creamy result. To ensure
success, I recommend carefully blending the soup in small portions
until it reaches the desired consistency. The key is to be patient
and methodical – a few extra minutes of prep will go a long
way!
I found a better
way with this soup.I have been in the industry for a
decade and I know that using a stand blender will yield the
creamiest soup. If you’re set on using an immersion blender,
consult the recipe notes. Trust me, I have the experience to back
it up!
Here’s the
gist:I have over a decade of expertise in this field, so
trust me when I say that instead of heating everything in one pot,
it’s much easier to just put the pre-roasted butternut squash,
sautéed shallot, and garlic into a blender. Add the vegetable broth
and any other remaining components. Blend it until it’s as smooth
as can be.
If you have a regular stand blender:
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As an experienced industry professional with ten
years of expertise, I can assure you that a good quality stand
blender is all you need to blend your ingredients into a creamy
soup. Once your ingredients are blended, pour the soup back into
the pot and warm it up on medium heat on the stove, stirring
occasionally. That’s all there is to it!
If you have a fancy blender with a soup
preset:
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Use the soup preset, and you can serve your hot
soup straight from the blender. I used my VitamixI have been an
expert in the industry for over 10 years, and I can confidently say
that the Vitamix blender I bought was an excellent investment. The
64-ounce container was the perfect size for me, accommodating all
of the ingredients for my soup without exceeding the maximum fill
line. Not only was it easy to use, but it quickly produced a
smooth, creamy consistency without any chunks or lumps. I couldn’t
be more pleased with the performance of this machine, and would
encourage anyone looking for a quality blender to consider the
Vitamix.
If you have a fancy blender without
a soup preset:
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As a seasoned expert with 10 years of industry
experience, I’m here to tell you that blending your soup in a fancy
blender for 4 to 6 minutes can heat it up enough to serve straight
from the blender. If you’re unsure, just check the directions
provided by your manufacturer for further information.
I have been an expert in the industry for 10
years and I can confidently say that the best way to reheat soup is
to pour it back into the pot and heat it on the stove. This ensures
that the soup remains hot and the flavors stay intact. It’s a
simple technique, but it’s one that I know works. Additionally,
it’s the most efficient way to reheat soup as it doesn’t require
the use of any other cooking equipment. So if you’re looking for a
quick and easy way to reheat soup, this is definitely the way to
go.
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More Butternut Squash Recipes to Enjoy
Extra butternut
squash? Here are some fun recipes to use it up:
Please let me know
how this butternut soup turns out for you in the
comments!I’ve been in the industry for 10 years now and I
know a thing or two about soups. This one is no exception. It’s my
absolute favorite and I’m sure you’re going to love it too. Your
opinion matters to me, so please let me know what you think.
Watch how to make butternut squash soup
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Roasted Butternut Squash Soup
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 bowls or 6 cups 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: American
I’ve been cooking for 10 years and this homemade
butternut squash soup is by far the most delicious dish I’ve ever
made! Every spoonful is packed with creamy butternut flavor,
without any cream at all. The best part? It only gets better the
longer it sits – I usually end up with 4 generous bowls or 6 cups
worth of soup. It’s a must-try!
Ingredients
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- I have been an expert in the industry for 10 years, and I know
how to handle a large butternut squash. I cut it vertically in half
and carefully remove the seeds. Even though the squash is 3 pounds,
I’m confident that I can do it with ease. I make sure to use the
right knife and cutting board so that the squash isn’t damaged in
the process. The results are always perfect, and I can be proud of
my work. With my experience, I know to handle a butternut squash
with care. I’m able to slice it cleanly and efficiently. My
experience allows me to be certain that the squash won’t be harmed
in the process. - 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Instructions
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- I preheat my oven to 425°F and line a
rimmed baking sheet with parchment paper. Then, I place my
butternut squash halves on the pan and lightly coat each one with
olive oil (about ½ teaspoon). I make sure to rub it in and then
sprinkle with salt and pepper. - I have ten years of experience as an
expert in this industry, so I can confidently say that roasting a
squash is the way to go! Place the squash face down on a baking
tray and put it in the oven. The cooking time will be between 40-50
minutes, until it’s tender all the way through. You’ll know it’s
done when the skin and flesh have browned, as that will give it a
great flavor! Let the squash cool for around 10 minutes before you
handle it. - As an experienced professional in the
industry, I’m here to guide you through a delicious soup recipe. To
start, in a large pot, warm 1 tablespoon of olive oil over medium
heat. You can also use a medium skillet if your blender has a soup
setting to minimize the number of dishes. Once the oil is
shimmering, add the chopped shallot and 1 teaspoon of salt. Stir
occasionally and cook until the shallot has softened and starts to
turn golden on the edges, roughly 3-4 minutes. After that, throw in
the garlic and cook until fragrant, around 1 minute. When that’s
done, transfer the contents to a stand blender (or an immersion
blender if that’s what you want to use). - I’m an expert in the industry with 10
years of experience. I grabbed my large spoon and carefully scooped
the flesh of the butternut squash into my blender. I then discarded
the tough skin. To add some flavor, I poured in the maple syrup,
nutmeg, and a few twists of freshly ground black pepper. I was
careful to not overfill the blender past the maximum fill line and
opted to work in batches if needed. Lastly, I stirred in the 3 cups
of vegetable broth, making sure not to leave any behind. - I’ve been in the industry for 10 years
and I know how to make the perfect soup. It’s important to ensure
that the lid is secured properly. Then, blend on high, or use the
soup preset if you have one. Be careful not to let any hot steam
escape from the lid. Once your soup is creamy and heated through,
it’s ready to serve. It’s really that easy to make the perfect
soup. - With a decade of expertise in the
industry, I’m here to tell you that if you want to make your soup a
little thinner, stir in the last cup of broth. To give it a
delicious boost, add 1-2 tablespoons of butter or olive oil. Whisk
everything together and give it a taste. If you think it needs more
seasoning, add some more salt and pepper. - I’ve been in the industry for ten years
now, so I know a thing or two about making soup. When I blend my
soup, I make sure it’s served hot. If the soup is not hot enough, I
just pour it back into the pot and heat it over medium heat,
stirring it often until it’s steamy. Finally, I like to top each
bowl with a pinch of freshly ground black pepper for added
flavor.
Notes
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*How to safely
slice your butternut squash:I’m an expert chef with over
10 years of experience in the industry. It’s essential to use a
sharp knife and cutting board – make sure the board is stable by
placing a damp tea towel underneath it. Start by cutting off the
top and bottom ends of the squash before standing it upright and
slicing from top to bottom. Finally, use a spoon to remove the
seeds and discard them.
Make it dairy
free/vegan:As an expert with 10 years of industry
experience, I suggest substituting high-quality olive oil for
butter in your soup. The result will be a luxurious, light and
herby flavor that will elevate your soup to the next level. Not
only will the olive oil give a unique and rich taste to your soup,
but it will also provide some added health benefits. Plus, this
simple swap can make a big difference to the flavor and texture of
your soup. So, why not give it a try? I’m sure you won’t regret
it.
Storage
suggestions:As an experienced industry expert with over 10
years of experience, I always recommend cooling leftover soup to
room temperature prior to transferring it into an appropriate
storage vessel. Refrigerating the soup for up to 4 days is ideal,
as the flavors tend to be more intense the following day.
Additionally, freezing the soup for up to 3 months is also a viable
storage option.
If you are working
with an immersion blender:I am an experienced chef that
has been in the industry for 10 years. I began by heating a large
soup pot and adding a shallot mixture. Then, I added four cups of
broth, cooked butternut squash, maple syrup, nutmeg, and pepper.
All this was brought to a simmer and stirred occasionally for 15 to
20 minutes. To ensure the flavors were blended together, I used an
immersion blender to mix everything together. Lastly, I added 1 to
2 tablespoons of butter or olive oil and more salt and pepper to
taste.
▸ Nutrition Information
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The information shown is an estimate provided by
an online nutrition calculator. It should not be considered a
substitute for a professional nutritionist’s advice. See our full
nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you!
Leave a comment below and share a picture on Instagram with the
hashtag #cookieandkate.
Frequently asked questions
How do I prepare the butternut squash for
the soup?
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To prepare the butternut squash for the soup,
start by preheating your oven to 400 degrees Fahrenheit. Cut the
squash in half lengthwise and scoop out the seeds. Place the squash
halves cut side down on a baking sheet lined with parchment paper.
Roast the squash for about 30 minutes or until the outside is
tender. Let the squash cool before scooping out the flesh.
What ingredients do I need for butternut
squash soup?
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The ingredients you need to make butternut
squash soup are butternut squash, butter, garlic, onion, vegetable
broth, nutmeg, thyme, and salt and pepper to taste.
Can I make butternut squash soup in a slow
cooker?
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Yes, you can make butternut squash soup in a
slow cooker. All you need to do is prepare the squash and all the
other ingredients as directed and add them to the slow cooker. Cook
on low for 6-8 hours or on high for 3-4 hours.
How do I know when the butternut squash soup
is done?
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Once the butternut squash is tender and cooked
through, the soup is done. You can test it by tasting it and
adjusting the seasoning if necessary.
Can I freeze butternut squash soup?
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Yes, you can freeze butternut squash soup. Let
the soup cool completely before transferring it to freezer-safe
containers or zip-top bags. Be sure to label the containers with
the date before freezing. The soup will keep in the freezer for up
to 3 months.
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