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Silky Roasted Butternut Squash Soup

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.