Butternut squash season is in full swing. So what better time to make a fall-themed recipe that features this fun gourd? Grab a big old spoon and scoop yourself some of this roasted butternut squash soup.
A while back I bought a whole batch of Williams Sonoma e-cookbooks. One of their series is the 365 recipe series where they have one recipe for every day of the year related to the general book topic. In their Soup of the Day book of the 365 series, the October 22nd recipe caught my attention.
It was a pretty basic squash soup recipe. It seemed like a good starting point. But I wanted a little bit more than what their recipe showed.
So, I souped up this recipe and added a little more complexity to the dish. More herbs, more flavor. And some notes on garnishing the soup to really bring it to its full potential.
Making a Pureed Soup
Start off by roasting the squash alongside some other aromatics like garlic and onion. Then saute a bunch of herbs and spices in butter. The aromas wafting through your house will be mouthwatering.
Combine everything from the roasting pan with the sauteed herbs and spices. Then pour in some stock and bring it to a boil. Let everything simmer together for a bit. We want everything to be fully cooked so that it will blend up easier in the next step.
When everything has had time to cook together, it is time to puree.
For the smoothest soup possible, I recommend using a very powerful blender. Though I admittedly own 3 different blenders, I used the Vitamix to tackle this soup. In my experience, most stick blenders will not have enough power to make a super smooth soup. Also, make sure to blend your soup in batches so that you don’t overload the blender and create a mess.
Top and Serve Butternut Squash Soup
Though this soup is delicious all on its own, you can take it to the next level with some toppings.
After serving the soup into individual bowls, drizzle a little brown butter sage sauce or heavy whipping cream over the top. Or do like I did and add both into the same bowl.
Then add some shaved parmesan and toasted walnuts to the top of the soup. And if you’d like, gently place a few small sage leaves or sprigs of thyme on top for a fresh look.
To serve alongside your tasty soup, try making a simple grilled cheese sandwich with a sourdough loaf and some sharp cheddar cheese. Or serve it with some homemade rolls.
How did yours turn out?
I’d love to hear when you try out this roasted butternut squash soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.
Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.
Silky Roasted Butternut Squash SoupCourse: SoupsDifficulty: Intermediate
This silky smooth roasted butternut squash soup features one of fall’s favorite gourds and a lot of herbs and spices to taste the season in a bowl
1 butternut squash (2.5 to 3 lbs)
1 large carrot
1 small white onion
8 cloves garlic
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 stalks celery
1 spring fresh rosemary (1 teaspoon minced)
3 sage leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon minced ginger
4 tablespoons salted butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 to 4 cups vegetable (or chicken) stock
For garnish: heavy whipping cream, brown butter sage sauce, toasted walnuts, shaved parmesan
- Preheat the oven to 400°F (205°C)
- Peel and cube the squash into 1/2-inch pieces, chop the carrot into 1-inch sections, chop the onion to 1/2-inch pieces, and peel the garlic
- Spread the squash, carrot, onion, and garlic onto a parchment-lined baking sheet, drizzle it with olive oil, sprinkle with salt and pepper, and put it in the center rack of the oven
- Roast for about 30 minutes until the squash is fork-tender
- While the squash is roasting, chop the celery, rosemary, sage, thyme, and ginger
- When the squash has finished roasting, melt the butter in a large pot over medium heat
- Add the celery, rosemary, sage, thyme, ginger, cloves, and nutmeg to the butter and saute for 3 to 5 minutes until the celery begins to soften
- Add the roasted squash, carrot, onion, and garlic to the pot along with the vegetable stock
- Turn the heat to medium-high, bringing the pot to a boil, then turn the heat down to medium and let it simmer for 10 minutes
- Blend the soup in batches in a blender on high power until completely smooth
- Return the blended soup to the pot over medium heat until it begins to simmer, stirring occasionally
- Serve the soup in bowls and garnish as desired
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