Creamy Roasted Butternut Squash Soup with Toasted Pepitas
Looking for the perfect squash soup recipe? This creamy roasted butternut squash soup is easy, healthy, and packed with flavor! Your new autumn favorite. Get the recipe! ... Health-Forward
Recipe Introduction
Ever get that craving for something warm and comforting? me too. honestly, sometimes all i want is a big bowl of goodness.
That's where this squash soup recipe comes in. this is the creamy squash soup recipe you've been searching for!
Quick Hook
This isn’t just any soup. I am talking about rich, velvety, The Best Butternut Squash Soup . Think autumnal spices meets creamy perfection. It's pure bliss.
Brief Overview
Butternut squash soup, in its many forms, is a real classic. rooted in autumnal traditions across the globe. it's proper fall soups with butternut squash .
This version is dead easy to make, taking about an hour from start to finish. you'll get about 6 servings, perfect for a family dinner or batch cooking.
Main Benefits
One of the best things? it's packed with vitamins and fiber. so it’s a healthy squash soup ! perfect for a chilly sunday afternoon.
Trust me, this will become a new family favourite. it's what makes this butternut squash soup roasted so special is the flavour.
Roasting the squash brings out a sweetness you just can't get any other way.
Ready to get started? Let's get to it! First up, the ingredients. It starts with Butternut Squash Vegetarian.
Creamy Roasted Butternut Squash Soup with Toasted Pepitas Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Squash Soup Recipe: Let's Talk Ingredients & Gear!
So, you wanna make the best butternut squash soup? i totally get it. it’s the creamy squash soup recipe of dreams.
You know, one of those autumn soup recipes that just warms you from the inside out. the key? quality ingredients and a few helpful bits of kit.
Let's dive in!
Main Ingredients: The Stars of the Show
Okay, for this healthy squash soup , you'll need:
- Butternut Squash: 1 large (about 2 lbs / 900g ). Go for one that feels heavy for its size. A good one will be a deep, even tan color.
- Olive Oil: 2 tablespoons , plus a drizzle.
- Yellow Onion: 1 medium , chopped (approx. 1 cup / 150g ).
- Garlic: 2 cloves , minced. Fresh is best!
- Vegetable Broth (or Chicken Broth): 4 cups (950ml) . Seriously, good broth makes a difference.
- Ground Cinnamon: ½ teaspoon .
- Ground Nutmeg: ¼ teaspoon .
- Salt and Pepper: To taste. Don't be shy.
- Heavy Cream (or Coconut Cream): ½ cup (120ml) . I’ve used both. The coconut cream makes it a fab vegan butternut squash soup !
- Pepitas (Pumpkin Seeds): ¼ cup (30g) . Get the raw ones!
If you're aiming for a roasted vegetable soup recipe , make sure your squash is on point. seriously, i once tried to use a squash that looked a bit pale.
It was watery and sad. don't be like me!
Seasoning Notes: Making It Sing
Spices make everything better. Cinnamon and nutmeg are classic for a reason. They bring a warm, cozy vibe. For a kick, add a pinch of cayenne!
If you don’t have nutmeg, try mace. Or, use a tiny bit more cinnamon. Experiment! Don’t be scared.
Equipment Needed: Keep It Simple
You don't need fancy gear for this easy squash soup recipe .
- Large Baking Sheet.
- Large Pot or Dutch Oven.
- Immersion Blender (or regular blender). Blending hot soup can be dangerous. Be super careful. Use oven mitts!
Honestly, i’ve made this butternut squash soup roasted using just a baking sheet and a big saucepan. an immersion blender is so handy, but if you don't have one, a regular blender works just fine.
Just do it in batches to avoid explosions!
Alright, let's dive into this creamy squash soup recipe . I'm genuinely excited to share it. Seriously, it's like autumn in a bowl.
Cracking the Code: Prep Steps for Epic Squash Soup
First, mise en place , darlings. Essential. Chop that 2 lbs squash. Peel, seed, cube. Dice that onion finely . Mince 2 cloves garlic.
Time-saving tip? Buy pre-cut squash. Honestly, no shame.
Safety first! Watch those fingers chopping. Sharp knives are safer than dull ones. Remember that!
The Main Event: Squash Soup, Step-by-Step
Okay, here we go!
Preheat your oven to 400° F ( 200° C) .
Toss the squash with 1 tablespoon olive oil. Season with salt and pepper. Spread on a baking sheet.
Roast for 30- 40 minutes . Until it's tender and slightly caramelized. Think "fork tender".
While the squash roasts, sauté 1 cup chopped onion in the pot in the remaining 1 tablespoon olive oil. cook for 5 minutes , until soft.
Add 2 cloves minced garlic and cook for another minute.
Add the roasted squash, 4 cups (950ml) broth, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg to the pot. Simmer for 15 minutes . This is where the magic happens!
Blend it all up! Immersion blender or regular blender. Be careful with the hot liquid, and work in batches if needed!
Stir in ½ cup (120ml) cream or coconut cream. Season to taste. This will ensure that healthy squash soup is exactly what your tastebuds have been craving!
Toast ¼ cup (30g) pepitas (pumpkin seeds) in a dry skillet for 3- 5 minutes . They’re ready when golden. Garnish your The Best Butternut Squash Soup .
Pro Tips for Soup Domination
Roasting is everything . Don't even think about skipping it. It deepens the flavour SO much.
Don't over-blend. Nobody wants glue! Short bursts are key.
Common mistake? Forgetting to season. Taste as you go, my friend. Taste as you go!
Make-ahead option? Absolutely. The soup keeps well in the fridge for 3 days . I do not reccomend longer.
Honestly, this creamy squash soup recipe is so versatile. you can change it up by adding diced apples, or use a little bit of cayenne pepper.
I sometimes stir in a spoon full of pesto too! it makes for the perfect autumn soup recipes and it's really easy.
I hope you enjoy this recipe and share it with your friends! I know I will be making more of this butternut squash soup roasted this fall season!
Recipe Notes
Right then, let's get down to the nitty-gritty of this squash soup recipe , shall we? honestly, this is where you can really make it your own.
It's not just about following a recipe, it's about making it your easy squash soup recipe . i find, these little tweaks make all the difference.
Serving Up Some Goodness
Think about how you want to present your creamy squash soup recipe . a swirl of cream? absolutely. a sprinkle of fresh parsley? go for it.
Fancy croutons? why not! if you're feeling extra posh, a drizzle of truffle oil. i once served it in mini pumpkins for a halloween party.
It was a right laugh.
As for sides, crusty bread is always a winner. A simple side salad cuts through the richness nicely. Want a tipple? A glass of crisp white wine is a classic.
Storage Sorted
Got leftovers? ace! this healthy squash soup keeps well. let it cool completely, then pop it in the fridge in an airtight container.
It'll be good for about 3-4 days. freezing works too. just portion it out and freeze for up to 3 months.
When reheating, give it a good stir and make sure it’s piping hot.
Mix It Up A Bit
Fancy a change? you can make a vegan butternut squash soup simply by using coconut cream instead of heavy cream.
For a butternut squash soup vegetarian version you must ensure that the stock used is also vegetarian. a pinch of cayenne pepper can give it a kick.
Or try swapping out some of the butternut squash for apple. trust me, it's delish! for fall soups with butternut squash , pumpkin or acorn squash work brilliantly in this recipe as well.
Nutrition Stuff (the Easy Bit)
Basically, this soup is good for you. it's packed with vitamins and fiber. think of it as sunshine in a bowl.
It’s low in fat and high in nutrients. win-win. if you're counting calories, it's around 220 per serving, but don't quote me on that.
So there you have it! with my personal touches to this butternut squash soup roasted , you've nailed it! don't be afraid to experiment and, most importantly, have fun.
Get in that kitchen and cook up a storm!
Frequently Asked Questions
Can I make this squash soup recipe ahead of time?
Absolutely! In fact, the flavors often meld together even more beautifully if you make the squash soup a day or two in advance. Just store it in an airtight container in the fridge. It's perfect for a bit of batch cooking, like something Delia Smith would be proud of!
How do I store leftover squash soup and how long will it last?
Leftover squash soup should be stored in an airtight container in the refrigerator. It will typically last for 3-4 days. You can also freeze the soup for longer storage (up to 2-3 months). Make sure to leave some headspace in the container as liquids expand when frozen.
I don't have butternut squash; can I use another type of squash in this squash soup recipe?
You certainly can! Acorn squash, pumpkin, or even Hubbard squash would work well as substitutes for butternut squash in this soup recipe. Each will impart a slightly different flavor profile, so experiment and see what you prefer. Think of it as your own "Great British Bake Off" squash challenge!
Is there a vegan option for this squash soup recipe?
Yes, making this soup vegan is easy! Simply substitute the heavy cream with coconut cream for a similar richness and velvety texture. Also, ensure you're using vegetable broth instead of chicken broth. It's a delicious and creamy vegan alternative that even a meat-eater like Jamie Oliver would approve of.
How can I make my squash soup even more flavorful?
Roasting the squash is key for a richer flavor, so don't skip that step! You can also experiment with adding other spices like a pinch of cayenne for heat or a touch of ginger for warmth. Using homemade stock will also elevate the flavour!
The soup is too thick/thin. How do I adjust the consistency of my squash soup?
If the soup is too thick, simply add more broth until you reach your desired consistency. If it's too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate, or add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a minute or two until thickened.
