Discover the Ultimate Butternut Squash Soup Recipe
The Secret to Perfect Butternut Squash Soup
There’s something magical about a warm bowl of Butternut Squash Soup on a chilly fall day. The rich, earthy tones paired with the natural sweetness of roasted butternut squash, carrots, and aromatic herbs create a symphony of flavors that feels like a warm hug in every spoonful. With just a few simple ingredients and minimal prep, you can whip up this velvety goodness that not only satisfies the taste buds but also warms the soul.
Why You’ll Love This Butternut Squash Soup
– It’s incredibly easy to make—perfect for busy weeknights.
– The roasting process enhances the flavors, making it taste gourmet.
– Packed with nutrients, it’s a healthy comfort food option.
– Versatile enough to serve as an appetizer or main dish.
– A vibrant, colorful dish that brightens up any table setting.
Preparation Phase & Tools to Use
To ensure your soup is as delicious as possible, having the right tools can make all the difference.
– Baking Sheet: Ideal for roasting vegetables evenly and achieving that perfect caramelization.
– Knife and Cutting Board: Essential for prepping your veggies with ease and safety.
– Immersion Blender: Makes blending directly in the pot simple and mess-free.
– Large Pot: Perfect for simmering your soup to develop flavors without spilling over.
Preparation Tips
For the best results with your Butternut Squash Soup, consider these tips: always roast your vegetables until they’re fork-tender for maximum flavor; feel free to adjust seasoning according to your taste preferences; and if you like a bit of heat, add a pinch of red pepper flakes during blending for an exciting twist.
Ingredients for this Butternut Squash Soup
– 2½ pounds butternut squash (about 1 medium-sized, peeled, seeded, and cut into chunks)
– ½ pound carrots (cut into small bite-size pieces)
– 1 large onion (quartered)
– 2 cloves garlic (crushed with the peel on)
– 5 sprigs thyme (only the leaves)
– 5 leaves sage
– 2 tablespoons extra virgin olive oil
– 1 teaspoon salt (or more to taste)
– ⅛ teaspoon black pepper
– 2 cups vegetable broth (or more if the soup is too thick)
– 1 teaspoon ginger (peeled and grated)
– 1 squeeze lime juice
Butternut Squash Soup
As the leaves start to change and the air gets a bit crisper, there’s nothing quite like a warm bowl of butternut squash soup to embrace the cozy vibes of fall. This recipe is not only easy to make, but it also brings together the rich, earthy flavors of roasted butternut squash, carrots, and aromatic herbs. Let’s dive into how to create this velvety goodness!
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This will ensure that when we roast our veggies, they caramelize beautifully, bringing out their natural sweetness.
Step 2: Prepare the Veggies
Next up, it’s time to prepare your vegetables! Peel, seed, and chop your butternut squash into bite-sized chunks. You’ll need about 2½ pounds of this delightful veggie. Then, take half a pound of carrots and cut them into small pieces. Quarter one large onion and crush two cloves of garlic with the peel still on. You’ll also want to gather five sprigs of fresh thyme (just the leaves) and five sage leaves for that herbal aroma.
Step 3: Season and Roast
On a baking sheet, toss all your prepared vegetables together – butternut squash, carrots, onion, garlic, thyme leaves, and sage. Drizzle everything with two tablespoons of extra virgin olive oil, then sprinkle one teaspoon of salt and an eighth teaspoon of black pepper over the top. Give it all a good toss until everything is evenly coated. Then arrange the veggies in a single layer on the baking sheet and pop them in the oven for about 30 minutes or until they’re fork-tender.
Step 4: Blend It Up
Once your veggies are perfectly roasted and fragrant, it’s time to blend! Discard the garlic peel (it’ll be soft and sticky). In either an immersion blender or a standing blender (if using a standing blender, let it cool slightly), combine all those roasted beauties with two cups of vegetable broth and one teaspoon of grated ginger for that zingy flavor.
Step 5: Simmer for Perfection
Transfer your blended soup back to a large pot and bring it to a gentle simmer over medium heat. Allow it to cook for about five minutes or until you reach your desired consistency. If you find it too thick for your liking, don’t hesitate to add more vegetable broth!
Step 6: Season to Taste
Before serving up your soup, take a moment to taste it! Adjust the seasoning with more salt or spices as needed. This step is crucial – you want every spoonful bursting with flavor.
Step 7: Serve and Garnish
When ready to serve, ladle your creamy butternut squash soup into bowls. A squeeze of lime juice adds brightness; feel free to top with toasted nuts or a swirl of coconut milk for extra creaminess!
Notes
This butternut squash soup is incredibly versatile! If you’re looking to switch things up or accommodate different dietary preferences, feel free to substitute other root vegetables like sweet potatoes or parsnips for added depth of flavor. You can even stir in some cooked lentils or chickpeas for an extra protein boost! To elevate the flavor profile even further, consider adding a pinch of nutmeg or a dash of curry powder while blending.
Watch Out for These Mistakes While Cooking
– Forgetting to preheat the oven can lead to uneven roasting.
– Using cold ingredients when blending can affect texture.
– Overcooking garlic can make it bitter; add it at the right time!
– Not adjusting seasoning at the end can leave your soup flat.
– Skipping the simmer step may result in less flavorful soup.
Storage Instructions
If you have leftovers (which I doubt will happen because it’s so delicious!), store them in an airtight container in the fridge for up to three days. When reheating on the stove over low heat or in the microwave, stir well before serving. You can also freeze this soup for up to three months; just ensure it’s cooled completely before transferring it into freezer-safe containers!
Estimated Nutrition
– Calories: 219 kcal
– Protein: 4 g
– Fat: 7 g
– Carbs: 40 g
– Fiber: 8 g
Frequently Asked Questions
How can I make this soup spicier?
If you’re looking for some heat in your butternut squash soup, consider adding diced jalapeños while roasting or incorporating red pepper flakes during blending.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash is just as nutritious as fresh. Since it’s already cut up, you can skip peeling and chopping – just adjust cooking time if needed.
Is there a way to make this vegan?
Great news! This recipe is already vegan-friendly since we use vegetable broth instead of chicken broth and avoid any animal-derived ingredients.
Can I add cream if I want it richer?
Certainly! If you’re not avoiding dairy products entirely, feel free to stir in some heavy cream after blending for an even creamier texture.
Conclusion
There you have it – a simple yet delightful recipe for homemade butternut squash soup that will warm both your heart and belly this fall season! Give this recipe a try and let me know how yours turns out; I can’t wait to hear about your cozy kitchen adventures!
Butternut Squash Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Prepare your vegetables: Peel, seed, and chop the butternut squash into bite-sized chunks. Cut the carrots into small pieces, quarter the onion, and crush the garlic cloves with the peel on. Gather thyme leaves and sage leaves.
- On a baking sheet, toss the prepared vegetables with olive oil, salt, and black pepper. Arrange in a single layer and roast for about 30 minutes or until fork-tender.
- Blend the roasted vegetables with vegetable broth and grated ginger until smooth.
- Transfer the blended soup back to a large pot and simmer over medium heat for about five minutes. Add more vegetable broth if too thick.
- Taste and adjust seasoning with more salt or spices as needed.
- Ladle the soup into bowls and garnish with a squeeze of lime juice and optional toppings.
