Description
Hearty roasted butternut squash soup blends seasonal comfort with rich, creamy flavors. Warm spices and silky texture invite you to savor each spoonful of this nourishing Mediterranean-inspired classic.
Ingredients
Scale
- 1 butternut squash (3–4 lbs/1.4–1.8 kg), halved and seeds removed
- 3 cups (710 ml) vegetable stock (or substitute with chicken stock or water)
- ½ cup (120 ml) heavy cream (or use cashew cream or coconut milk for a dairy-free option)
- 1 medium onion, peeled and quartered
- 1 head garlic, top cut off
- 2 tbsps (30 ml) olive oil
- 1 tsp fine sea salt
- ½ tsp cracked black pepper
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- Reserved seeds from butternut squash
- 1 tbsp (15 ml) olive oil
- Salt, to taste
- Homemade croutons, for topping
Instructions
- Preparation: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for efficient roasting.
- Vegetable Arrangement: Halve butternut squash, quarter onion, and split garlic head. Distribute on baking sheet, generously drizzling olive oil over each ingredient. Season with sage, thyme, sea salt, and black pepper. Completely encase garlic in aluminum foil to prevent charring.
- Roasting Process: Bake vegetables for 45 minutes until squash becomes tender and edges caramelize. Test doneness by piercing squash with a fork, looking for golden-brown edges.
- Vegetable Processing: Cool roasted vegetables briefly, then scoop squash flesh from skin. Transfer squash flesh, roasted garlic, caramelized onions, and vegetable stock into a large stockpot.
- Soup Creation: Use immersion blender to puree mixture until achieving a smooth, silky texture. Gently warm soup over low heat, stirring periodically to prevent sticking. Incorporate heavy cream to enhance flavor complexity.
- Seasoning Refinement: Adjust taste with additional salt and pepper as desired.
- Seed Preparation: Rinse squash seeds in colander, removing pulp completely. Pat dry with kitchen towel. Toss seeds with olive oil and salt, spreading evenly on baking sheet.
- Seed Roasting: Bake seeds at 350°F (176°C) for 15-20 minutes, stirring midway to ensure uniform browning. Expect slight popping during roasting.
- Serving: Ladle soup into warm bowls, garnishing with roasted squash seeds and crispy croutons for added texture and visual appeal.
Notes
- Roast Vegetables Strategically: Ensure even caramelization by drizzling generous olive oil and spacing vegetables on the baking sheet for optimal roasting results.
- Protect Delicate Garlic: Wrap garlic head entirely in aluminum foil to prevent burning while allowing gentle roasting and flavor development.
- Achieve Silky Texture: Use an immersion blender for smooth, uniform consistency, eliminating any lumps or uneven blending during soup preparation.
- Customize Flavor Profile: Taste and adjust seasonings gradually, understanding that salt and pepper can dramatically transform the soup’s final taste experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 215
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg