Something about Butternut Squash Soup just screams fall. Maybe it’s because it’s gourd season and who doesn’t love making all those gourds into delicious, creamy soups? The answer is no one. Soups are just the quintessential autumn meal and I’m here to bring you this Roasted Butternut Squash Soup. It’s rich, creamy, and hearty and easy to put together. The nutty roasted butternut squash transforms into the creamiest, lightly sweet and savory soup. Now, let’s get started with the recipe, shall we?
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Ingredients:
- 2-3 pound butternut squash, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic
- 1 large white onion, diced
- 1 cup carrots, chopped
- 3 cups water + 1 teaspoon salt
- 2 cups water, additional
- 1 cup apple cider
- 2 tablespoons maple syrup
- sprinkle of ground cinnamon
- 1/2 cup heavy cream
- salt, to taste
- ground black pepper, to taste
Directions:
When you’re making a roasted butternut squash soup you have to start by roasting your butternut squash. That just makes sense. Preheat your oven to 350F and prepare your squash. A full squash can be a little intimidating to prepare so first break it down into smaller pieces. Cut the squash in half lengthwise. Then cut each half into half so you have four pieces. Clean the seeds out of the squash with a spoon, making sure to scrape it smooth. Then you just need to roast! The great thing about this is there is no need to peel because after roasting the skin will just peel right off. Place the squash face down on a parchment paper lined baking sheet and roast for 45-50 minutes or until a knife can easily pierce through it.
Look at that, you have a roasted butternut squash on your hands and that’s essentially the bulk of the soup. Once it’s roasted wait until it’s cool to peel off the skin. It comes off super easily and to help it along just run a spoon between the skin and flesh of the squash to help it just come away cleanly. Once everything is peeled just give it a rough chop and set it aside.
Now to start off the soup. Chop your one large onion (or two small) and carrots. In a large pot heat up the olive oil on medium heat and then add in the carrots and onions. Sprinkle with some salt and pepper and then allow to cook down until onions are translucent and carrots are slightly soft, about 5-10 minutes.
Now that the onions and carrots are softened add in the roasted squash and top with 3 cups of water. Let the water come to a simmer and cover the pot. Let it cook on medium-low heat for 30 minutes.
Now that the vegetables are totally cooked, turn off the heat, and you can go ahead and blend with an immersion blender until everything is smooth and blended completely. Top this off with an additional 2-3 cups of water.
Bring it back to a low heat and now it’s time to add in all the flavor on top of that delicious roasted butternut squash. Add in the apple cider, maple syrup, heavy cream, and cinnamon. Lastly season, heavily, with salt and pepper to your taste. If you want a little more sweetness you can add a touch of maple syrup. Give it one last stir and you are done!
Your Roasted Butternut Squash Soup is done and it looks and tastes absolutely delicious!
Roasted Butternut Squash Soup
Ingredients
- 2-3 pound butternut squash, quartered
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 large white onion, diced
- 1 cup carrots, chopped
- 3 cups water + 1 teaspoon salt
- 2 cups water, additional
- 1 cup apple cider
- 2 tablespoons maple syrup
- sprinkle of ground cinnamon
- ½ cup heavy cream
- salt, to taste
- ground black pepper, to taste
Instructions
- Preheat oven to 350°F.
- Cut butternut squash in half (separating top from bottom half). Then cut each of those in half lengthwise. Scoop out and clean seeds from squash.
- Lay squash face down on parchment paper lined baking sheet. Place in oven and roast for 45-50 minutes or until knife can easily go through squash.
- Once squash is roasted allow it to cool to room temperature. Meanwhile chop the onions and carrots. In large pan heat olive oil on medium and then add in carrots, onion, and minced garlic. Sprinkle with salt and pepper and allow them to cook down until onions translucent, about 5-10 minutes.
- While onions and carrot cook down, peel the squash. The skin should peel away very easily and to help it along use a spoon between skin and flesh to peel. Once peeled roughly chop the squash. Add to the large soup pot on top of the carrots and onion.
- Top the vegetables with 3 cups water and bring it to a simmer. Cover with lid and let it cook away on medium-low heat for 30 minutes.
- Once everything is cooked down completely, turn off the heat, and then blend with an immersion blender or regular blender until completely smooth. Top with 2 more cups water and bring it back to a low heat.
- Mix water in completely and then add in apple cider, maple syrup, heavy cream, and cinnamon. Season, heavily, with salt and pepper. Make sure to taste and add salt or pepper until it is to your liking. If you want a little more sweetness add a bit of maple syrup.
- Serve it up immediately with a drizzle of heavy cream and some roasted pumpkin seeds.
- Enjoy!
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