Savory Roasted Butternut Squash Soup: A Culinary Hug in a Bowl

Butternut squash soup is a classic for a reason: it’s comforting, creamy, and bursting with autumnal flavor. But this isn’t just any butternut squash soup recipe. We’re taking it to the next level with roasting, savory herbs, and a touch of spice for a truly unforgettable culinary experience. Get ready to wrap yourself in a bowl of warmth and deliciousness! This recipe will guide you through every step, ensuring even novice cooks can create a restaurant-quality soup at home.

## Why Roast the Butternut Squash?

Roasting the butternut squash is the key to unlocking its full potential. The high heat caramelizes the natural sugars, intensifying its sweetness and adding a delightful nutty depth. Roasting also softens the squash, making it incredibly easy to blend into a velvety smooth soup. Trust us, this step is worth it!

## The Secret to Savory Flavor

While butternut squash is naturally sweet, we’re balancing it out with a medley of savory herbs and spices. Think earthy sage, aromatic thyme, and a pinch of warming nutmeg. These additions create a complex flavor profile that will keep you coming back for more. We’ll also incorporate aromatics like onion, garlic, and celery, which form the foundation of a flavorful soup base.

## Ingredients You’ll Need

* **Butternut Squash:** 2 medium (about 3-4 pounds total), peeled, seeded, and cubed
* **Olive Oil:** ¼ cup, plus more for drizzling
* **Yellow Onion:** 1 large, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Fresh Sage:** 1 tablespoon, chopped
* **Fresh Thyme:** 1 teaspoon, chopped
* **Vegetable Broth:** 6 cups (or chicken broth, if preferred)
* **Nutmeg:** ¼ teaspoon, freshly grated
* **Salt and Black Pepper:** To taste
* **Optional Garnishes:** Toasted pumpkin seeds, croutons, a swirl of cream, fresh herbs

## Equipment You’ll Need

* **Baking Sheet:** For roasting the squash
* **Large Pot or Dutch Oven:** For cooking the soup
* **Immersion Blender:** Or regular blender (use caution when blending hot liquids!)
* **Knife and Cutting Board:** For prepping the vegetables

## Step-by-Step Instructions

### 1. Prepare the Butternut Squash

* **Preheat your oven to 400°F (200°C).** While the oven is heating, let’s prep the squash.
* **Peel the squash:** This can be the most challenging part! Use a sharp vegetable peeler or a sturdy knife to remove the tough outer skin. Be careful to keep your fingers out of the way.
* **Cut the squash in half:** Once peeled, cut the squash in half lengthwise from stem to base.
* **Remove the seeds:** Scoop out the seeds and stringy pulp using a spoon. You can save the seeds to roast later for a crunchy snack!
* **Cube the squash:** Cut the squash into 1-inch cubes. Aim for relatively uniform size to ensure even roasting.

### 2. Roast the Butternut Squash

* **Toss with olive oil and seasonings:** In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Make sure all the pieces are evenly coated.
* **Arrange on a baking sheet:** Spread the squash in a single layer on a baking sheet. Avoid overcrowding, as this will steam the squash instead of roasting it. If necessary, use two baking sheets.
* **Roast until tender and caramelized:** Roast for 25-35 minutes, or until the squash is fork-tender and slightly caramelized around the edges. Flip the squash halfway through for even cooking. The edges should have some nice browning – that’s where the flavor is!

### 3. Sauté the Aromatics

* **Heat olive oil in a large pot:** While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
* **Sauté the onion and celery:** Add the chopped onion and celery and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. These will create a delicious base of flavor for the soup.
* **Add the garlic and herbs:** Add the minced garlic, sage, and thyme and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

### 4. Simmer the Soup

* **Add the roasted butternut squash:** Once the squash is roasted, add it to the pot with the sautéed aromatics.
* **Pour in the vegetable broth:** Pour in the vegetable broth (or chicken broth). Make sure the broth covers the squash; add more if needed. The amount of broth will affect the final thickness of the soup.
* **Season with nutmeg, salt, and pepper:** Add the freshly grated nutmeg, salt, and pepper. Adjust the seasonings to your liking.
* **Bring to a simmer:** Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the squash is very tender and the flavors have melded together. Simmering allows the flavors to fully develop.

### 5. Blend the Soup

* **Blend until smooth:** Use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. **Important:** When blending hot liquids, make sure to vent the blender lid to prevent pressure buildup.
* **Taste and adjust seasonings:** Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or nutmeg.

### 6. Serve and Garnish

* **Ladle into bowls:** Ladle the soup into bowls and garnish as desired.
* **Garnish ideas:** Toasted pumpkin seeds, croutons, a swirl of cream (coconut cream for a vegan option), a sprinkle of fresh herbs (sage, thyme, or parsley), a drizzle of olive oil, a pinch of red pepper flakes for a touch of heat. The garnish options are endless – get creative!

## Tips for the Best Butternut Squash Soup

* **Choose a ripe butternut squash:** Look for a squash that is heavy for its size and has a deep orange color. Avoid squash with soft spots or blemishes.
* **Don’t skip the roasting:** Roasting is crucial for developing the best flavor. The caramelized sugars add a depth and sweetness that you won’t get from boiling or steaming the squash.
* **Use fresh herbs:** Fresh sage and thyme make a big difference in the flavor of the soup. If you don’t have fresh herbs, you can use dried, but use half the amount.
* **Adjust the seasonings to your liking:** Taste the soup as you go and adjust the seasonings as needed. Don’t be afraid to experiment with different herbs and spices.
* **Control the thickness:** If you prefer a thinner soup, add more broth. If you prefer a thicker soup, simmer it uncovered for a longer period to allow some of the liquid to evaporate.
* **Make it vegan:** This recipe is easily made vegan by using vegetable broth and garnishing with coconut cream instead of dairy cream.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** Butternut squash soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Variations and Additions

* **Apple Butternut Squash Soup:** Add a peeled and chopped apple to the pot along with the butternut squash for a touch of sweetness and tartness.
* **Curried Butternut Squash Soup:** Add 1-2 teaspoons of curry powder to the pot along with the garlic and herbs for a warm and spicy flavor.
* **Ginger Butternut Squash Soup:** Add a knob of grated fresh ginger to the pot along with the garlic and herbs for a zesty and warming flavor.
* **Spicy Butternut Squash Soup:** Add a pinch of red pepper flakes or a diced jalapeno pepper to the pot along with the garlic and herbs for a touch of heat.
* **Coconut Butternut Squash Soup:** Replace some of the vegetable broth with coconut milk for a creamy and slightly sweet soup with a hint of coconut flavor.
* **Add protein:** Stir in cooked lentils, chickpeas, or shredded chicken for a heartier soup.

## Serving Suggestions

Butternut squash soup is a versatile dish that can be served as a starter, a light lunch, or a comforting dinner. Here are a few serving suggestions:

* **Serve with crusty bread:** For dipping and soaking up the delicious soup.
* **Pair with a grilled cheese sandwich:** A classic combination for a cozy meal.
* **Serve with a side salad:** For a light and healthy lunch.
* **Top with a dollop of sour cream or yogurt:** For extra creaminess and tang.
* **Serve as part of a holiday meal:** Butternut squash soup is a perfect addition to Thanksgiving or Christmas dinner.

## Nutritional Information (Approximate, per serving)

* Calories: 200-250
* Fat: 10-15g
* Saturated Fat: 2-3g
* Cholesterol: 0mg
* Sodium: 300-400mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Sugar: 10-15g
* Protein: 3-5g

*Please note that nutritional information can vary depending on the specific ingredients used and serving sizes.*

## Conclusion

This savory roasted butternut squash soup is more than just a recipe; it’s an experience. The combination of sweet and savory flavors, the creamy texture, and the comforting warmth make it the perfect dish for a chilly autumn evening. With its simple steps and readily available ingredients, anyone can make this restaurant-quality soup at home. So, grab a butternut squash, gather your herbs and spices, and get ready to create a culinary masterpiece that will delight your taste buds and warm your soul. Enjoy!

This recipe is a great starting point, so feel free to experiment with different variations and additions to create your own signature butternut squash soup. Happy cooking!