How to make Butternut Squash Soup? (Roasted)

• Food: Butternut Squash Soup
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Let’s curl up with a bowl of butternut squash soup, which is warm and delicious. Butternut squash and chilly weather go together like they were born to be together—and they were.

I was overjoyed to see butternut back in stock, and I went home to cook my favorite soup.

My butternut squash soup is rich and creamy, with a nuanced flavor of roasted butternut squash. This dish has received a 5-star rating from over 500 reviews, making it a huge hit with readers!

This classic butternut squash soup will complement your autumn and winter dinners. Throughout the winter, serve it with grilled cheese sandwiches and salads.

It’s also worth remembering for the holidays. This soup was created to go with traditional Thanksgiving meals like green beans and mashed potatoes.

This butternut squash soup recipe is especially fantastic for making ahead. In fact, the next day, it tastes even better. Let’s get started!

Butternut Squash Soup at its Finest

The following are some of the reasons why readers adore this recipe:

Ingredients that are easy to find

• I kept the ingredient list basic to let the squash flavor shine through, but the end dish is quite flavorful. To prepare this delectable soup, you’ll only need eight ingredients: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup, and nutmeg.

Butter is superior to cream.

• A small amount of butter adds depth to the flavor and makes it absolutely enticing, without adding weight to the soup like heavy cream does. (To make a vegan/dairy-free soup, use olive oil instead of butter.) It’s already meatless.) That’s a tiny trick I utilized in my cookbook’s tomato soup as well. It’s the greatest butternut squash soup I’ve ever had, and far superior to any canned or packaged alternative.

Roasted Butternut Produces a Strong Flavor

• The cooking procedure, which begins with roasting the butternut squash to bring out its caramelized finest, provides the majority of the flavor in this soup. Bonus! This eliminates the need to peel and cut the squash. After the squash has come out of the oven, begin sautéing the shallot and garlic.

Now or later, serve it

• If you’re serving this soup to guests, you can serve it straight from the blender. You can also make it ahead of time and reheat it in a blender or a pot on the stove. Because space on the Thanksgiving table is typically limited, serve this soup in matching mugs or tea cups to make room for the salad plates.

Garnishes Aren’t Required

• Although this soup does not require a garnish, a pinch of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) can be added for added visual appeal.

How to Make Butternut Soup in a Blender

When the soup deviates from other butternut squash soups, it is at this point. You usually have two choices, none of which I recommend:

1. Add the remaining ingredients to the saucepan and try to combine it with an immersion blender, but this will almost always result in a gritty soup.
2. Transfer hot soup to a blender in batches, which is always a little arduous but results in creamier results.

With this soup, I came up with a better solution. We’re going to use a stand blender because it makes a creamier soup (if you insist on using an immersion blender, read the recipe notes).

Simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender instead of reheating all of the ingredients in the pot.

Then add the vegetable broth and the rest of the ingredients. Blend until the mixture is extremely creamy.

If you have a conventional stand blender, do the following:

Any stand-alone blender will suffice! Pour the soup back into the soup pot once the ingredients have been mixed into creamy oblivion. Warm it up on the burner, stirring occasionally, over medium heat. That is all there is to it.

If you have a high-end blender with a soup setting, do the following:

You can serve your hot soup right from the blender if you use the soup setting. It worked perfectly with my Vitamix (affiliate link/provided by Vitamix). I was able to fit all of the components for this soup into the 64-ounce container without exceeding the maximum fill line.

If you have a high-end blender that doesn’t have a soup setting:

(By fancy, I mean anything like a Vitamix, Blendtec, KitchenAid, or something like that.) Often, mixing your soup for 4 to 6 minutes is enough to warm it up enough to serve straight from the blender. For more information, refer to the manufacturer’s instructions.

Alternatively, you can return the mixture to your soup pot and reheat it on the burner. That will undoubtedly work.

Soup with Butternut Squash

This butternut squash soup cooked from scratch is the finest I’ve ever had! This dish is ultra-creamy (yet dairy-free) and bursting with butternut flavor.

The next day, the leftover soup tastes even better. This recipe makes enough soup for 4 bowls or 6 cups.

INGREDIENTS

• 1 large butternut squash (about 3 pounds), cut in half vertically and seeds removed
• 1 tablespoon extra virgin olive oil, plus a little more for drizzling
• 12 cup shallots, chopped (about 1 large shallot bulb)
• 1 teaspoon kosher salt
• 4 crushed or minced garlic cloves
• 1 teaspoon maple nectar
• 1/8 teaspoon nutmeg powder
• black pepper, freshly ground, to taste
• 3–4 cups vegetable broth (24–32 ounces), as needed
• 1–2 tbsp butter, depending on personal preference

Instructions For Butternut Squash Soup

1. Preheat the oven to 425 degrees Fahrenheit and parchment paper a rimmed baking sheet. Place the butternut squash halves on the pan and sprinkle with just enough olive oil to lightly cover the insides (approximately 12 tsp each half). Season the inside of the squash with salt and pepper after rubbing the oil on it.
2. Turn the squash face down and roast for 40 to 50 minutes, or until tender and totally cooked through (don’t worry if the skin or flesh browns—it’ll add flavor). Set the squash aside for 10 minutes or until it’s cold enough to handle.
3. Meanwhile, heat 1 tablespoon olive oil in a large soup pot over medium heat until it shimmers (if your blender has a soup preset, use a medium skillet to minimize dishes.) 1 teaspoon salt and the chopped shallot Cook, stirring frequently, for 3 to 4 minutes, or until the shallot has softened and is beginning to turn brown on the edges. Cook, stirring regularly, until the garlic is aromatic, about 1 minute. Fill your stand blender halfway with the ingredients (see notes on how to use an immersion blender instead).
4. Scoop the butternut squash flesh into your blender with a big spoon. Remove the rough skin and throw it away. In a blender, combine the maple syrup, nutmeg, and a couple of twists of freshly ground black pepper. Fill the container with 3 cups vegetable broth, being cautious not to go over the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. Close the cover tightly. Blend on high (or use the soup preset if one is provided), taking care not to let hot steam escape through the lid. Once the soup is very creamy and warmed through, remove it from the heat.
6. Stir in the remaining cup of broth if you want your soup to be a little thinner. To taste, add 1 to 2 tablespoons butter or olive oil and mix well. If required, season with extra salt and pepper.
7. Pour the soup into serving cups while it is still hot from the blending process. If not, return the soup to the pot and warm it over medium heat, stirring frequently, until it’s lovely and steaming. I like to add a little extra black pepper to each bowl.

NOTES

• HOW TO SLICE BUTTERNUT SQUASH SAFELY: A sharp chef’s knife and a non-slip cutting board are required (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Cut the squash’s tip-top and very bottom ends off with the knife. Place the squash on its thickest flat side as the basis and stand it upright. To divide it in half, carefully slice it from top to bottom (keeping your fingers out of the way of the blade). Finally, scrape out the seeds with a large spoon and discard them.
• TO MAKE IT DAIRY-FREE/VEGAN, FOLLOW THESE INSTRUCTIONS: Replace the butter with high-quality olive oil. It will give your soup a rich, herbal flavor.
• STORAGE SUGGESTIONS: Allow leftover soup to cool to room temperature before transferring it to a good storage container and storing it in the refrigerator for up to 4 days (leftovers are even tastier the next day!). This soup can also be frozen for up to 3 months.
• IN THE EVENT THAT YOU ARE USING AN IMMERSION BLENDER: In a large soup pot, cook the shallot combination. Then add the cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg, and a few grinds of freshly ground black pepper to taste. Bring the mixture to a low simmer and cook for 15 to 20 minutes, stirring regularly, to allow the flavors to mingle. Blend the soup entirely with an immersion blender, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. If required, season with extra salt and pepper.