A delicious, smooth, simple butternut squash soup that’s creamy without adding cream. While the ingredients are simple, the flavor is enhanced with the addition of warm spices. Perfect on a cold winter day. If you want some crunch, serve with roasted squash seeds.
I’ve had people claiming they don’t like squash who have converted after trying this recipe. Not only is it delicious, it's vegetarian with just a hint of spice to make it interesting.
This is a smooth creamy soup, yet it has no cream. The spices in this soup warm you up while the spices wake you up at the same time.
A little butter takes it over the top. You have to live a little, am I right?
Simply cut the squash in half lengthwise, rub the sides that are cut with some olive oil, and place them skin side up on a lined baking sheet or casserole dish.
SINCE YOU'RE GOING TO ROAST THE SQUASH, WHY NOT ROAST THE SEEDS?
Roasting the squash seeds is totally optional here. Why throw them away when you can make a tasty snack or garnish?
All you have to do is seed the squash, which you’re doing anyways, put the seeds in a bowl of water, and separate the seeds from any stringy flesh.
Then transfer the seeds onto some paper towels and dry them thoroughly. Put them in a bowl and mix with a tiny amount of oil and some spices. Roast them on a separate baking sheet with the squash but take them out after about 15 - 20 minutes.
After roasting the squash, remove from the oven and let them cool while you saute the onions and garlic. Once those are sauteed, transfer them into a blender, then scoop out the squash and add into the blender as well. Add most of the vegetable broth to get the blender going. If you want to blend quicker, add only half the squash into the blender with half of the broth and blend, then repeat with the other half and remaining broth.
In the same pot, add remaining butter and add the spices. Stir until fragrant then pour in the contents from the blender. Stir in the brown sugar.
MORE DELICIOUS SOUPS
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ROASTED BUTTERNUT SQUASH SOUP
PRINT PIN SAVEEquipment Used
Ingredients
- 1 butternut squash about 3 pounds, sliced lengthwise
- 1 tablespoon olive or neutral oil
- 4 tablespoons butter divided
- 1 sweet onion chopped
- 4 garlic cloves chopped
- 8 sage leaves*
- 4 cups low-sodium vegetable broth I use Trader Joes
- Kosher salt to taste -I start with 1 teaspoon
- ¼ teaspoon nutmeg
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper or to taste* * See Notes
- ⅛ teaspoon cayenne optional
- 2 - 4 tablespoons brown sugar
FOR ROASTED SQUASH SEEDS:
- Seeds from a large butternut squash
- 1 teaspoon neutral oil I use avocado oil
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne
- Pinch of kosher salt
- Pinch of Pepper
Instructions
- Preheat the oven to 425°.
IF ROASTING SEEDS:
- Scoop out the seeds with a spoon and place in a bowl. Add some water and separate the seeds from any stringy flesh. Transfer into a small pot of salted water. Bring to a boil and boil for 10 minutes. Drain.
- Dry the seeds thoroughly with paper towels and place in a small bowl. Add a tiny drizzle of a neutral oil. Add a pinch of kosher salt, pepper to your taste, and any optional add-ins if you like.
- Transfer onto a parchment lined baking sheet. Roast along with the squash but remove after 15 - 20 minutes until golden. You may hear them start to pop.
ROAST SQUASH:
- Line a baking sheet with parchment. Rub the inside of the squash with oil and place them on the baking sheet cut side down.
- Roast for 50 to 60 minutes until it’s fork-tender and completely cooked through. Depending on the size, it may take about 10 minutes longer. Set aside to cool. You’ll notice charred marks on the skin and then some blistering, That’s fine.
TO MAKE SOUP:
- Meanwhile, in a stock pot over medium heat, add 2 tablespoons of the butter and onions. Saute until soft and translucent, about 5 minutes. Add garlic and sage leaves, see notes, and saute a minute or two. Remove from heat and transfer into a blender.
- Scoop out all of the flesh from the squash into the blender. Add about half of the vegetable broth or more into the blender. We need some liquid to get it going. Blend until smooth.
- Add the remaining 2 tablespoons butter in the pot over medium high heat. Once it starts melting, add the nutmeg, turmeric, salt, pepper, and cayenne.
- Once the spices are fragrant, carefully pour soup back into pot. You can do this off heat and be careful because the soup can splatter. Add remaining broth into blender and gently swirl to "wash" it out then add into pot.
- Stir in the brown sugar. Start with 2 tablespoons and add more if you like. I use all 4 tablespoons. Taste and add salt to your taste.
- Serve topped with the toasted squash seeds or save them as a snack. The seeds will soften in the soup the longer it sits. Garnish then eat or just leave the seeds on the side as a snack.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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