Silky Roasted Butternut Squash Soup

Roasting the squash before it goes into the pot is the one step that makes this soup taste deeper than a boiled version. The edges caramelize, the flesh turns sweet, and the onion and garlic roast alongside it.

The finished soup is smooth without any cream. A swirl of yogurt or coconut milk and some toasted seeds make it look generous, but it is perfectly good on its own with a slice of bread.

Silky Roasted Butternut Squash Soup

Roasting the squash before it goes into the pot is the one step that makes this soup taste deeper than a boiled version. The edges caramelize, the flesh turns sweet, and the onion and garlic roast alongside it.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 large (about 3 lb / 1.4 kg) organic butternut squash peeled, seeded and cut into 1-inch cubes
• 1 large onion cut into wedges
• 4 cloves garlic unpeeled
• 2 carrots cut into chunks
• 3 tbsp olive oil
• 1 1/2 tsp fine sea salt divided
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg or cinnamon
• 4 cups vegetable broth
• 1–2 cups water to thin
• 1 tsp apple cider vinegar or lemon juice
• plain yogurt or coconut milk for serving
• toasted pumpkin seeds for serving

Method

 

1. Heat the oven to 425°F (220°C). Toss the squash, onion, garlic and carrots with the olive oil, 1 teaspoon of salt, the cumin and nutmeg on a large sheet pan (use two if crowded).
2. Roast for 35–40 minutes, stirring once, until the squash is tender and browned at the edges.
3. Squeeze the garlic out of its skins. Transfer all the vegetables to a large pot, add the broth, and bring to a simmer over medium heat. Cook for 10 minutes.
4. Blend until very smooth, using an immersion blender in the pot or a countertop blender in batches (fill it no more than halfway and vent the lid).
5. Return to the heat and add water until the soup is as thick as you like. Stir in the vinegar and season with the remaining salt to taste.
6. Serve with a swirl of yogurt or coconut milk and a scatter of pumpkin seeds.

Notes

• Cut the squash into even pieces so they roast at the same rate.
• Blending hot soup builds pressure; hold the blender lid down with a folded towel.

Peeling a butternut squash

Trim both ends, cut the squash where the neck meets the bulb, and stand each piece on a flat end. Run a sharp vegetable peeler or knife down the sides to remove the skin, then halve the bulb and scoop out the seeds. If the squash is very hard, microwave it whole for 2–3 minutes to soften the skin slightly.

Seasonal timing

Butternut squash is harvested in early fall but keeps for weeks or even months in a cool, dry spot, so this soup works all winter. Pick a squash with a long, thick neck, which has more flesh and fewer seeds, and a matte, beige skin without green streaks or soft spots. Save the seeds if you like: rinse them, dry them well, toss with a little oil and salt, and roast at 325°F (160°C) for 15–20 minutes for a crunchy garnish.

Variations and swaps

• Use pumpkin, kabocha or red kuri squash.
• Add 1 teaspoon of curry powder with the cumin for a warmer flavor.
• Swap carrots for a peeled apple or pear for extra sweetness.

Storage

Refrigerate for up to 5 days or freeze in portions for up to 3 months. Freeze before adding any yogurt or coconut milk garnish.

Questions readers ask

Is the soup vegan?

Yes, as long as you use vegetable broth and garnish with coconut milk instead of yogurt.

Can I skip roasting?

You can simmer raw cubes in the broth for about 20 minutes, but the soup will taste milder.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.