Cold winter months practically demand we eat some warming and nourishing winter soups. This recipe for roasted butternut squash soup is the perfect cure for the winter blues, with plenty of tasty and warming flavors to get you through until spring.
For this recipe, make sure that you make my Roasted Butternut Squash.
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Butternut Squash Soup
Soups aren’t just a quick lunch out of a can; done right, they can be wonderfully nourishing and delicious. By using some butternut squash and roasting it perfectly, you can make a blended winter soup that isn’t just good for you but leaves you feeling full and doesn’t even need bread with it to be a meal! Definitely make sure that you roast your own butternut squash for this recipe, as the added flavor cannot be beaten.
Butternut Squash Soup Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Roasted butternut squash
• Chicken stock
• Salt & freshly ground black pepper
How To Make Butternut Squash Soup
• Melt the butter in a large pot and cook the onion, celery, carrots, and potatoes for 5 minutes, or until lightly browned
• Pour in enough of the chicken stock to cover the vegetables
• Cube the roasted butternut squash and add to the soup
• Bring to a boil, reduce the heat to low, cover the pot and simmer for 40 minutes, or until all the vegetables are tender
• Transfer the soup to a blender and blend until smooth
• Return the soup to pot and mix in any of the remaining stock necessary to get your desired consistency
• Season with salt & pepper and then serve
Why Roast Your Butternut Squash?
This recipe involves using some butternut squash, which, like all squashes, be prepared in all kinds of different ways.
Some people might be tempted to skip a step and simply boil the butternut squash in the soup itself, cooking it a bit longer and then blending it when soft,
Please, don’t rob yourself of the delicious roast-y flavor that comes from roasting butternut squash yourself!
Roasting doesn’t just cook the squash; it also gently caramelizes the natural sugars within the vegetable, toasting, and flavoring every piece so that it tastes way better than it could possibly ever have been if you just boiled it.
Plus, roasting your butternut squash allows you to cook the squash while you are preparing all of your other ingredients, making for a way faster soup and less time in the kitchen.
What To Garnish This Soup With
Most people don’t really think about garnishes when planning their soup recipes; after all, outside of restaurants, when do you ever actually see any kind of garnish on soup?
However, garnishes aren’t just for looking pretty – they also contribute plenty of color contrast and maybe even some textural contrast as well that can help improve the soup overall.
A common garnish might be some parsley, but you can always get even more interesting.
For example, why not save the leaves that grow on the tops of the bunch of celery that you used for this recipe? Most people throw them away, but they are actually a super tasty and crunchy garnish that gives a great contrast to anything you put them on.
Another great little garnish is a very small amount of cream dribbled onto the top of your soup in the bowl, or even some creme fraiche. It not only adds some pretty white coloring to the top of the soup, but the little bits of creamy intensity add some much-needed heterogeneity to every other bite.
Looking for more delicious Soup recipes? Try these out:
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Roasted Butternut Squash Soup
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Karlynn Johnston
- 2 tablespoons butter
- 1 small small onion chopped
- 1 stalk celery chopped
- 1 large carrot chopped
- 2 large potatoes cubed
- 1 roasted butternut squash cubed
- 4 cups chicken stock
- salt and freshly ground black pepper to taste
- Melt the butter in a large soup pot, and cook the onion, celery, carrot and potatoes for 5 minutes, or until lightly browned.
- Add in the chicken stock.
- Add the squash to the soup and stir in.
- Bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Season with the salt and pepper to taste.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.