Hi everyone! If you’re hosting Thanksgiving this weekend, you have to try my roasted butternut squash soup. This soup is warm, cozy, and perfect for a fall day. I love how the flavors mix together to create a yummy bowl of comfort.
Method
Preheat the Oven
I start by preheating my oven to 425°F. This step is important because it sets the perfect temperature for roasting. By doing this, I ensure that the vegetables will cook evenly and become wonderfully tender, which is the key to a delicious soup.
Roasting the Vegetables
Next, I prepare the vegetables by placing the diced butternut squash, potato, onions, and garlic into a large bowl. I add ½ teaspoon of cinnamon, ½ teaspoon of all spice, 1 teaspoon of salt, and ½ teaspoon of pepper to the mix. To add flavor and a bit of sweetness, I drizzle 1 tablespoon of melted butter, 2 tablespoons of honey, and 2 tablespoons of olive oil over the vegetables. I then toss everything together until each piece is nicely coated with the spices and oils. Once mixed, I spread the vegetable medley evenly on a baking sheet in one layer and roast it in the preheated oven for 15 to 18 minutes, or until the squash is fork-tender.
Cooking the Soup
After roasting, I transfer the warm vegetables into a large pot and add the diced apple along with 900ml of chicken stock. I bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This simmering process is essential as it allows the flavors from the roasted vegetables and apple to meld beautifully with the spices and chicken stock, creating a rich and flavorful base for the soup.
Blending and Finishing Touches
Once the vegetables have simmered and the flavors have blended together, I use an immersion blender to purée the mixture directly in the pot until it becomes smooth and creamy. If I don’t have an immersion blender, I carefully transfer the soup in batches to a regular blender, always being cautious with the hot liquid. After the soup is fully blended, I stir in 1 cup of whipping cream and gently heat it through without bringing it back to a full boil. This final step adds a luxurious creaminess to the soup, making it even more comforting and delicious.
Necessary Tools
- Oven
- Baking sheet
- Large bowl
- Pot
- Immersion blender (or a regular blender)
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoon
Roasted Butternut Squash Soup
Difficulty: Easy6
servings20
minutes40
minutes1
hourIngredients
1 butternut squash, peeled and diced (seeds removed)
1 apple, peeled, cored, and diced
1 potato, peeled and diced
2 onions, diced
3 garlic cloves, peeled
½ tsp cinnamon
½ tsp all spice
1 tsp salt
½ tsp pepper
1 tbsp melted butter
2 tbsp honey
2 tbsp olive oil
900ml chicken stock
1 cup whipping cream
Directions
- Preheat the Oven: First, I preheat my oven to 425°F. This makes sure that when I roast the vegetables, they cook evenly and get that nice, tender texture.
- Roasting the Vegetables: In a large bowl, I add the diced butternut squash, potato, onions, and garlic. I then sprinkle in the cinnamon, all spice, salt, and pepper. To make everything extra tasty, I drizzle in 1 tablespoon of melted butter, 2 tablespoons of honey, and 2 tablespoons of olive oil. I mix everything well so that every piece is coated with the spices and oils. Next, I spread the mixture onto a baking sheet in one layer and place it in the oven. I roast the vegetables for 15 to 18 minutes, or until the squash is fork-tender.
- Cooking the Soup: Once the vegetables are roasted, I transfer them to a large pot and add the diced apple along with 900ml of chicken stock. I bring this mixture to a boil and then let it simmer for about 20 minutes. This simmering step helps all the flavors blend together and makes the soup even more delicious.
- Blending and Finishing Touches: After simmering, I use an immersion blender to purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, a regular blender works fine just be careful with the hot soup! Finally, I stir in 1 cup of whipping cream and heat the soup through. This makes the soup extra rich and velvety.
Notes
- When preparing this soup, make sure to cut the vegetables into similar sizes so they cook evenly. While roasting, keep an eye on the vegetables to prevent them from burning. Also, when blending, let the soup cool slightly to avoid any accidents with the hot liquid.
Serving Suggestions
I love serving this soup in a big bowl with a slice of crusty bread on the side. Sometimes I top it with a little extra cream or a few roasted pumpkin seeds for an extra crunch. It’s perfect for a cozy meal on a cool day!
Fun Fact
Did you know that butternut squash is sometimes called “winter squash” because it is grown in the summer but enjoyed during the cooler months? It’s not only tasty but also packed with vitamins!
Conclusion
I hope you enjoy making and eating this roasted butternut squash soup as much as I do. It’s a perfect dish for Thanksgiving and fall gatherings, full of warm flavors and healthy ingredients. Happy cooking, and enjoy every spoonful of this cozy treat
