Summer was good to us. Although we only planted one butternut squash plant, we ended up with over 15 pounds of butternut squash! What a treat.
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Every year, I try to improve my favorite butternut squash dish: Roasted Butternut Squash Soup. This yearβs version is so far my favorite and thatβs why Iβve decided to share it with you. Itβs probably also the easiest and the one with the least ingredients.
π¨π»βπ³ Why it works
Instead of traditionally peeling the butternut squash and sautΓ©ing the chopped pieces in oil, this time we simply cut the squash in half lengthwise, remove the seeds, and roast it in the oven.
Roasting the butternut squash brings out the flavors by lightly caramelizing it. The added salt, pepper, and olive oil will do the rest. And hereβs the coolest thing: After youβve roasted your butternut squash and let it cool off, simply scoop out the soft flesh with a spoon and chop. No peeling, no waste, easy clean up.
π§Ύ Less ingredients
Go ahead, try some of this scooped out squash. Right?! Itβs already nearly perfect. So letβs make a soup out of it.
π² Cooking
Start by sautΓ©ing some chopped sweet onion in olive oil for a couple minutes over medium heat.
Once your pan starts smelling wonderful, add garlic for one minute, stirring frequently.
Add the chopped butternut squash, pour in most of the chicken broth, and stir in 1 tablespoon butter.
π§ The balancing act
This is the part where your soup will either turn out good or turn out heavenly. Sometimes youβre in the zone and just feel how much salt to add, when to stop adding freshly grated nutmeg, and how much butter can be too much. And sometimes you donβt...but youβll get another chance to perfect it at the end.
π₯£ Blend the soup
First, we have to blend the soup. Either use a blender (work in batches if necessary) or I personally like an immersion blender used right in the soup pot. It might not always turn out as smooth as with a blender, but I don't mind some chunks in my soup at all.
π₯ Tasting
Once youβre happy with the consistency of your soup (add remaining broth if itβs too thick), pour it back in the pot and taste. Add salt and pepper as needed and at least ΒΌ teaspoon freshly grated nutmeg. Taste it again. I usually find that it wouldnβt hurt to add another tablespoon of butter. Hey, itβs called butternut squash for a reason!
Youβll know when you find the balance. Itβs when you say βOh my God, Iβve never had such a delicious soup!β
Because itβs a fall soup, garnish with sage before serving. Enjoy.
β Butternut squash facts
- Butternut squash is interchangeable with the pumpkin in Australia, causing them to call it the butternut pumpkin.
- When planting butternut squash, it is important to have a large area for cultivation, as the seeds can send out vines up to 15 feet long.
- Although it may not taste good, the skin of the squash is edible! The seeds are edible, as well, and are best roasted.
- Eating butternut squash can improve lung health and studies have shown a decreased incidence of lung cancer.
- This vegetable is often used as one of the first foods for babies, since itβs tolerated by children because of the taste.
- Butternut squash may be high in carbohydrates, but studies have shown that since not all starches are the same, this vegetable brings a lot of key nutrients.
- It grows on a vine and when the vegetable turns to a deep orange, it becomes sweeter, richer, and more ripe.
- Butternut squash are often regarded as a winter squash, but are never grown in the winter. They are picked in the fall.
- This particular variety of squash was developed at the Waltham Experiment Station in Massachusetts.
- Consuming a small cup of butternut squash can provide an ample amount of vitamin A, which is important for eye health and immune functions.
Looking for more great fall recipes?
- Potato and Leek Soup
- Gougeres Gruyere
- Baked Cranberry Brie Bites with Sage
- No-Knead Bread
- Thanksgiving Stuffing with Fruit
- ChnΓΆpfli β The Swiss Mac and Cheese
- Mini Apple-Pear Pies
- Worldβs Best Apple Pie
- Pumpkin Cheesecake
Did you make this Roasted Butternut Squash Soup recipe? Let us know in the comments below!
π Recipe
Roasted Butternut Squash Soup
Ingredients
- 2 pounds butternut squash, cut in half and de-seeded
- 2 cups chicken stock
- 1 tablespoon extra virgin olive oil
- 1 cup chopped sweet onion
- 2 cloves garlic, chopped
- ΒΌ teaspoon nutmeg, grated
- 1 (or 2) tablespoons butter
- Salt and pepper
- Sage for garnish
Instructions
- Cut butternut squash in half (lengthwise) and scoop out the seeds.
- Rub ΒΌ tablespoon olive oil on flesh and add salt and pepper.
- Bake (face down) at 425β for about 50 minutes or until flesh is soft.
- SautΓ© onion over medium heat in remaining olive oil until soft, about 3 minutes.
- Add garlic and 1 teaspoon of salt, stir frequently for about a minute.
- Add squash, about 1-Β½ cups chicken stock, nutmeg, 1 tablespoon butter, and season with freshly ground pepper and salt.
- Cook for about 10 minutes, so everything will blend together.
- Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
- Taste and season to perfection (in my case, I added another tablespoon butter).
- Garnish with sage and serve.
Notes
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Marji
Very easy and much lighter without the cream as most butternut squash recipes require. It was very tasty and even made enough for freezer.
maplewoodroad
So glad you enjoyed it! Thank you! π