Treat yourself this soup season to roasted butternut squash soup. Garlic is roasted alongside the butternut squash, so the garlic flavor becomes sweeter and more mild. Warm spices, such as cinnamon and nutmeg, make this soup extra cozy and delicious. Serving with crusty bread is optional, but highly recommended for dipping!
INGREDIENTS
- butternut squash – The main star of the show! You should peel the skin and remove the seeds before cutting it into large chunks.
- onion – cut into large chunks and roasted with the butternut squash
- a whole head of garlic – roasting the garlic makes the garlic flavor less intense but still adds a noticeable, mild garlic flavor
- chicken stock – You can substitute vegetable stock to make this recipe vegetarian
- extra virgin olive oil – helps the vegetables roast in the oven
- butter – just a couple of tablespoons adds extra flavor and creaminess
- seasonings – salt, black pepper, ground ginger, nutmeg, cinnamon
- garnishes – sour cream, croutons, roasted pepitas, chopped fresh parsley or drizzle parsley oil
HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP
STEP 1: ROAST SQUASH, ONION, AND GARLIC
In a large mixing bowl, combine butternut squash, onion, 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, cinnamon, and ginger. Transfer to the prepared baking tray.
Cut ¼ inch off the garlic head to expose the inner garlic cloves. Drizzle olive oil and sprinkle salt and black pepper on top. Place on the prepared baking tray.
Bake for 40 to 45 minutes, flipping the butternut squash halfway through. Butternut squash should be fork tender when done.
Remove roasted garlic cloves from the skin.
STEP 2: SIMMER SOUP
In a large soup pot, add stock, butternut squash, onion and garlic. Bring to a boil then reduce heat to low and simmer soup, covered, for 15 minutes. Turn heat off and let soup cool down for 5 minutes.
STEP 3: BLEND UNTIL SMOOTH
Transfer soup to a blender. Add nutmeg and butter. Blend until smooth and creamy. Taste to adjust seasoning.
STEP 4: GARNISH AND SERVE
Ladle soup into bowls. Dollop a tablespoon of sour cream per bowl and top with roasted pepitas, croutons, and parsley oil.
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash peeled, seeds removed, cut into large chunks
- 1 tablespoon extra virgin olive oil plus more as needed
- 2 tablespoons butter unsalted
- 4 cups vegetable stock or chicken stock
- 1 yellow onion peeled and cut into large chunks
- 1 head of garlic
- ⅛ teaspoon ground nutmeg
- 1 teaspoon salt plus more as needed
- ¼ teaspoon black pepper plus more as needed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoons sour cream
- croutons for garnish
- roasted pepitas optional for garnish
- 2 tablespoons chopped parsley or parsley oil optional for garnish
Instructions
- Preheat the oven to 425℉. Line a baking tray with aluminum foil or parchment paper.
- In a large mixing bowl, combine butternut squash, onion, 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, cinnamon, and ginger. Transfer to the prepared baking tray. Cut ¼ inch off garlic head to expose inner garlic cloves. Drizzle olive oil and sprinkle salt and black pepper on top. Place on the prepared baking tray.
- Bake for 40 to 45 minutes, flipping the butternut squash halfway through. Butternut squash should be fork tender when done. Remove roasted garlic cloves from the skin.
- In a large soup pot, add stock, butternut squash, onion and garlic. Bring to a boil then reduce heat to low and simmer soup, covered, for 15 minutes. Turn heat off and let soup cool down for 5 minutes.
- Transfer soup to a blender. Add nutmeg and butter. Blend until smooth and creamy. Taste to adjust seasoning.
- Ladle soup into bowls. Dollop a tablespoon of sour cream per bowl and top with roasted pepitas, croutons, and parsley or parsley oil.
