Roasted Butternut Squash Soup
Have you ever tried a Roasted Butternut Squash Soup? It’s become my favorite way to prepare butternut soup! Add a little savory granola for the crunch, and you’ve got a healthy, quick and super satisfying meal.
Ingredients
To prepare this roasted butternut soup you need just a few ingredients
- Butternut Squash: The star ingredient of this soup. Opt for a medium-sized, ripe squash for the best flavor and texture.
- Garlic and Shallot: These aromatics add depth to the soup. Roast them along with the butternut for a warm, savory undertone. If needed, swap the shallot with a yellow onion.
- Vegetable Broth: For the base, use a homemade broth or one from the supermarker free from additives and flavor enhancers. Adjust the amount based on your preferred soup consistency, whether you like it thick and creamy or more soupy.
- Espelette Pepper: Adds a gentle touch of spice to balance the natural sweetness of the squash. You can replace it with a pinch of cayenne pepper.
- Olive Oil: Used for roasting the butternut in the oven, enhancing its flavor and caramelizing the edges.
Roasted Butternut Squash Soup: Step-by-Step
This oven-roasted butternut soup is so quick and easy to make, it’s ideal for a weeknight dinner when you want something comforting without spending hours on it!
- Prepare the butternut: Peel the squash and cut into cubes. The smaller the pieces, the faster they will roast.
- Roast in the oven: Layer the butternut cubes on a baking sheet with the garlic cloves (unpeeled) and the halved shallot. Drizzle with olive oil, then season generously with salt, pepper and a pinch of Espelette pepper. Bake at 200°C for around 35 minutes, until the butternut is golden and tender.
- Blending the soup: Once the butternut is well roasted, remove the skin from the garlic cloves and place in a blender with the hot vegetable stock. Blend until smooth and creamy. If necessary, adjust the consistency by adding a little stock.
- Adjust seasoning: Taste and adjust salt, pepper and chilli to taste.
How to vary the recipe: 3 quick ideas
- Coconut milk and ginger: Add grated fresh ginger and replace some of the stock with coconut milk for a more exotic, slightly spicy soup.
- Curry: For a spicy twist, add a spoonful of curry powder when cooking the butternut. The curry blends perfectly with the sweetness of the squash.
- Chestnuts: Mix a few roasted chestnuts with butternut for a denser texture and a comforting autumnal taste.
Topping ideas to spice up your soup
- Salted granola: Ideal for this soup recipe! You can find my recipe for salted granola here.
- Feta or crumbled goat’s cheese: I love adding it just before serving to counterbalance the sweetness of the butternut.
- Crispy bacon: For a more gourmet version, add grilled bacon as in my recipe for Creamy Celeriac Soup (with crispy bacon).
- Pumpkin seed oil: A classic, add a drizzle of pumpkin seed oil and a few pumpkin seeds.
FAQ : Roasted Butternut Squash Soup
Yes, this butternut soup can be refrigerated for 3 to 4 days. Reheat over low heat or in the microwave before serving.
Absolutely! Once cooled, you can freeze a butternut soup in individual portions for a quick meal to enjoy later. The soup will keep for around 2-3 months in the freezer. Remember to reheat it thoroughly over a low heat and adjust the consistency with a little stock if necessary.
No, you don’t have to. You can also cook the butternut cubes in the stock in a saucepan for 20 minutes. However, roasting really adds a new dimension to this soup.
I recommend investing in a high-powered blender if, like me, you love soup recipes. It’s essential to obtain an ultra-smooth, creamy texture. Unlike an immersion blender, the blender guarantees a more homogeneous result, perfect for a really creamy soup.
The skin of the butternut squash can be hard to remove. One trick is to put it in the microwave for 2-3 minutes, or in the oven while you’re preheating it, to soften the skin before peeling. Otherwise, a good peeler or sharp knife will do the trick.
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Recipe card
Roasted Butternut Squash Soup
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Ingredients
- 1 butternut squash medium, peeled and cut in cubes
- 3 garlic cloves skin on
- 1 shallot peeled and cut in two
- 2 tablespoons olive oil
- 1 pinch Piment d'Espelette or cayenne pepper
- 2-3 cups vegetable broth (500-750 ml) adjust according to desired consistency
- Salt and pepper
Decoration
- Fresh parsley
- Savory granola (optional)
Instructions
- Preheat oven to 390 °F (200°C).
- Peel and cut the butternut into 1 inches (3 cm) cubes. Place in a salad bowl and drizzle with olive oil. Season with salt, pepper and a pinch of Espelette pepper. Mix well to coat the cubes.
- Add the garlic cloves and shallot cut in two.
- Place on a baking tray lined with parchement paper and bake for around 35 minutes, until the butternut is fork tender.
- Meanwhile, heat the vegetable broth in a small pot. The amount of vegetable broth will depend on the desired consistency of the soup (thicker or thinner).
- Once the vegetables are roasted, remove the skin from the garlic cloves and place in a blender with the butternut squash, roasted shallot and half of the vegetable broth.
- Blend until smooth. Gradually add more vegetable broth until desired consistency is reached.
- Taste and adjust seasoning with salt, pepper and Espelette pepper (or cayenne pepper) if necessary.
- Pour the soup into bowls, then sprinkle with savory granola and parsley. Serve immediately.
