Warm Up with Autumn’s Finest: Roasted Butternut Squash Soup

As the leaves turn golden and the air grows crisp, I find myself drawn to the kitchen, eager to create something that embodies the essence of autumn. This Roasted Butternut Squash Soup is my go-to recipe when I want to embrace the cozy flavors of fall. It’s a velvety smooth concoction that warms you from the inside out, perfect for those chilly autumn evenings when you need a comforting hug in a bowl.

The Rich History of Squash in Cuisine

Before we dive into the recipe, let’s take a moment to appreciate the rich history of squash in human cuisine. Squash, including butternut, is one of the oldest known crops, with archaeological evidence dating back over 10,000 years in Mexico. Native Americans were cultivating squash long before European colonization, often growing it alongside corn and beans in a sustainable agricultural system known as the “Three Sisters.”

Butternut squash, with its sweet, nutty flavor and smooth texture, has become a favorite in modern cuisine. Its versatility makes it perfect for soups, roasts, and even desserts. By roasting it for our soup, we’re bringing out its natural sweetness and adding a depth of flavor that makes this dish truly special.

Ingredients

For this comforting Roasted Butternut Squash Soup, you’ll need:

  • 1 large butternut squash (about 3 lbs or 1.4 kg), peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 4 cups (960ml) vegetable or chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) heavy cream (optional)
  • Pumpkin seeds and fresh sage leaves for garnish

Step-by-Step Instructions

  1. Preheat the Oven: I always start by preheating the oven to 400°F (200°C). This high heat will help caramelize the vegetables, intensifying their flavors.
  2. Prepare the Vegetables: I peel and cube the butternut squash, chop the onion and carrots, and mince the garlic. The key here is to try to keep the vegetable pieces roughly the same size so they cook evenly.
  3. Season and Roast: In a large bowl, I toss the butternut squash, onion, and carrots with olive oil, a generous pinch of salt, and a few grinds of black pepper. Then, I spread them out on a large baking sheet. It’s important not to overcrowd the pan – if necessary, use two sheets to ensure the vegetables have room to roast rather than steam.
  4. Roast the Vegetables: I slide the baking sheet(s) into the preheated oven and roast for 25-30 minutes. I usually check and give them a stir halfway through. They’re done when they’re tender and lightly caramelized around the edges. This roasting process is crucial – it brings out the natural sweetness of the vegetables and adds a wonderful depth of flavor to our soup.
  5. Start the Soup: Once the vegetables are roasted, I transfer them to a large pot. I add the minced garlic, broth, cinnamon, and nutmeg. The warm spices complement the sweetness of the squash beautifully, creating a true taste of autumn.
  6. Simmer: I bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together and ensures that all the vegetables are completely tender.
  7. Blend: Now comes the transformation from chunky vegetables to silky soup. I use an immersion blender to puree the soup until it’s smooth and velvety. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be sure to vent the lid to allow steam to escape and avoid hot soup explosions!
  8. Final Touches: If I’m feeling indulgent, I stir in the heavy cream at this point. It adds a luxurious richness to the soup, but it’s completely optional if you prefer to keep the soup vegan or lower in calories. I taste and adjust the seasoning, adding more salt and pepper if needed.
  9. Serve: I ladle the hot soup into bowls. For a beautiful presentation and added texture, I garnish each bowl with a sprinkle of pumpkin seeds and a few fresh sage leaves.

Tips for Perfect Butternut Squash Soup

  • Choosing a Squash: Look for a butternut squash that feels heavy for its size and has a matte, rather than glossy, skin.
  • Prep Ahead: You can roast the vegetables a day ahead and refrigerate them until you’re ready to make the soup.
  • Spice it Up: Feel free to experiment with different spices. A pinch of curry powder or a dash of cayenne can add an interesting twist.
  • Make it Creamy: If you want a creamy soup without the dairy, try adding a can of coconut milk instead of the heavy cream.
  • Garnish Creatively: In addition to pumpkin seeds and sage, try croutons, a swirl of cream, or a sprinkle of crispy bacon for varied textures and flavors.

Nutrition Information

Per Serving (recipe serves 6):

  • Calories: 180
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 5mg
  • Sodium: 480mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 3g

Time Estimates

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour

A Bowl of Autumn Comfort

This Roasted Butternut Squash Soup is more than just a meal; it’s a celebration of autumn’s bounty. The golden hue of the soup mirrors the changing leaves outside, while its warmth and rich flavor provide comfort as the days grow shorter and cooler.

What I love most about this soup is its ability to transform simple ingredients into something truly special. The roasting process brings out the natural sweetness of the butternut squash and carrots, while the onions add a savory depth. The addition of cinnamon and nutmeg elevates the flavors, creating a complex taste profile that’s quintessentially autumn.

As you prepare this soup, your kitchen will fill with the most enticing aromas – the sweet scent of roasting vegetables, the warm spices, the fresh herbs. It’s an olfactory journey through the best that fall has to offer.

This soup is incredibly versatile. It’s elegant enough to start a dinner party, yet comforting enough for a cozy night in. It pairs beautifully with a crusty bread for dipping, or you can serve it as a starter before a main course of roasted poultry or a hearty salad.

Moreover, this soup is not just delicious; it’s nutritious too. Butternut squash is packed with vitamins A and C, as well as fiber. It’s a feel-good meal that nourishes both body and soul.

As you sit down to enjoy your bowl of Roasted Butternut Squash Soup, take a moment to appreciate the symphony of flavors and the comforting warmth it provides. Let it transport you to a picturesque autumn scene – perhaps a cozy cabin surrounded by trees ablaze with fall colors, or a peaceful walk through crunching leaves in a park.

This soup is more than just sustenance; it’s a sensory experience that connects us to the rhythm of the seasons. It reminds us to slow down, to savor the fleeting beauty of autumn, and to find joy in the simple pleasure of a warm, homemade meal.

So, whether you’re cooking for yourself, your family, or a gathering of friends, know that you’re creating more than just food. You’re crafting an experience, a memory, a moment of comfort in the midst of our busy lives. As the days grow shorter and the air grows crisper, let this Roasted Butternut Squash Soup be your delicious companion through the autumn season.

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