Roasted Butternut Squash Soup
This super-easy roasted butternut squash soup is the ultimate fall comfort food with spices and maple syrup / honey. Vegan recipe also included.
Equipment
Ingredients
- 1 no. Butternut Squash (weighing around 3 lbs)
- 5 tbsp Olive Oil (divided - 1 part for the butternut squash rub, 4 parts for sautéeing)
- ½ tsp Salt (adjust to taste)
- ¼ tsp Black Pepper (adjust to taste)
- 1 no. Yellow Onion, chopped (refer to notes)
- 2 nos. Garlic Cloves, minced
- 4 cups Chicken or Vegetable Broth
- ½ tsp Ground Cinnamon
- ⅛ tsp Ground Nutmeg (optional)
- 2 tbsp Maple Syrup or Honey
- ¼ cup Heavy Cream or Coconut Milk
To garnish (optional)
- Pepita / Toasted Pumpkin seeds / sunflower seeds / nuts
- A drizzle of olive oil
- Black Pepper
Instructions
- Preheat oven to 425F.
- Cut the butternut squash lengthwise into halves. Discard the seeds. Rub olive oil, salt and black pepper over the flesh of the butternut squash.
- Place the butternut squash halves, cut side down, on a sheet pan lined with parchment sheet. Roast in oven for 45 minutes.
- Meanwhile, set the heat to medium high on the stove, and heat the remaining olive oil in a large pot. Add onion and sauté till it turns translucent.
- Add garlic. Stir and sauté till the onion just starts turning light brown.
- Now, add broth and leave to boil. After it boils, switch the stove off. This will serve as our soup base.
- Once the butternut squash is roasted, remove from oven and leave to cool till safe to touch.
- Scoop out the flesh of butternut squash and discard the shell / skin. Add the roasted flesh to the pot with the soup base.
- Add ground cinnamon, nutmeg and maple syrup. If using honey, do not add it at this step. Add honey towards the end of the cooking.
- Blend till smooth using an immersion blender. Alternately, divide it into batches and blend using a stand blender. Be extremely cautious if the ingredients are still hot, they can splash onto you when blending.
- Keep the blended soup back onto the stove. Continue to heat on medium high till bubbles start to appear on the surface.
- Switch the stove off. Add heavy cream or coconut milk. Mix well. If using honey, you can add it to the soup now.
- Taste and add salt and/or pepper, if required.
- Serve warm, with or without garnishes.
Notes
- Onion: Yellow onion is recommended, but if not available, you can use any variety of onion.
- Make it vegan: Use vegetable broth, maple syrup and coconut milk instead of chicken broth, honey and heavy cream respectively.
- Make it dairy-free: Use coconut milk instead of heavy cream.
- Storage suggestions: Cool the soup at room temperature, transfer to a storage container and refrigerate for 4 days.
- Freezing instructions: Skip adding cream / coconut milk. After the soup has cooled, transfer to freezer-safe containers or packets, and freeze for up to 3 months. Before serving, defrost the soup. Reheat and add cream / coconut milk.
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