It’s that time of year again! It’s finally fall, which means it’s unofficially soup season. As the temperature begins to cool down, warm up with this yummy Roasted Butternut Squash Soup!
I know a lot of people dub fall pumpkin season, but butternut squash takes the cake for me. When it is roasted, it brings out a beautiful nutty flavor that just makes me feel at home. The best part about this recipe is that it’s super easy, yet tastes like I spent all day making it.
There are a few ways that you could approach making butternut squash soup. The part that takes the longest is roasting the squash. Of course, this can be done a day in advance if you have extra time on your hands. However, if you aren’t in the mood to wait for the squash to roast, you could always throw everything into a slow cooker and blend later.
How to prepare the squash
I love the extra flavor of roasted squash, so I start off by drizzling it with a little olive oil and sprinkling it with salt and pepper. Herbs and aromatics make a huge difference in flavor, so don’t forget to take advantage of them. I love using thyme and sometimes even a touch of sage. When I prepare the squash, I simply cut off the stem and root ends, slice it in half, and scoop out the seeds. This way is just easiest for me, but if you prefer to dice it up first feel free to.
After roasting the squash for about 45 minutes or until the inside is soft, scoop out the inside with a spoon and you are ready to make the soup!
There’s a reason why Roasted Butternut Squash Soup is an Autumn hit. It embodies so many delicious fall flavors. This is one of my favorite seasonal comfort foods!
Roasted Butternut Squash Soup
Ingredients
Roasted Squash
- 3 medium Butternut Squash cut in half
- 2 tbsp Olive oil
- 1 tsp salt
- 1 tsp pepper
- 6 sprigs thyme
Soup
- 2 tsp olive oil
- 1 shallot rough chopped
- 3 cloves garlic minced
- 1 tbsp ginger chopped
- 2 cups Vegetable broth or water
- 3 cups Heavy cream
- 2 tbsp maple syrup
- 1 tsp fresh grated nutmeg
- 1 tsp cinnamon
- 2 tsp salt
- 2 tsp pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Cut the top and bottom root of the squash, then cut in half and scoop out the seeds
- Drizzle with olive oil and season with salt and pepper
- Place on a baking sheet and roast for 45 minutes or until soft and tender
- Once soft, scoop out the orange flesh and set aside
- In a dutch pot, heat olive oil and saute shallots, garlic and ginger until fragrant
- Add the roasted squash, vegetable broth and heavy cream
- Season with salt and pepper, nutmeg and cinnamon
- Simmer for 30 minutes
- Transfer to a blender and blend until smooth
- Enjoy!
