Indulge in the delectable Roasted Butternut Squash Soup, a symphony of flavors that will warm your soul on a chilly day. This creamy and velvety soup is elevated by the addition of crispy croutons, providing a delightful textural contrast. Our recipe guide also includes a vegan variation, ensuring everyone can savor this culinary delight. Furthermore, we'll guide you through making homemade chicken stock, an essential ingredient that adds richness and depth to the soup. And to elevate your soup-making skills, we've included a section on roasting butternut squash, a fundamental technique that unlocks the vegetable's natural sweetness. Embark on this culinary journey and create a bowl of soup that will tantalize your taste buds and leave you craving more.
Here are our top 9 tried and tested recipes!
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
ROASTED BUTTERNUT SQUASH SOUP
Steps:
- Preheat oven to 425°F (220°C).
- Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
- Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
- Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
- Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
- Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
- Season with salt and pepper to taste and garnish with optional toppings.
Nutrition Facts : ServingSize 1 cup, Calories 116 kcal, Carbohydrate 20.9 g, Protein 2.6 g, Fat 3.7 g, SaturatedFat 0.5 g, Sodium 293 mg, Fiber 5.1 g, Sugar 2 g
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
VEGAN SQUASH SOUP WITH NAAN CROUTONS
This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! -Audrey Fell, Nashville, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 249 calories, Fat 14g fat (9g saturated fat), Cholesterol 1mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.
ROASTED BUTTERNUT SQUASH AND SAFFRON SOUP WITH TOASTED ALMOND CROUTONS
Steps:
- Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.;
- Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.;
- Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.;
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS
The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
- Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp - you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
- Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
- For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
- To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
Nutrition Facts : Calories 231 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROASTED BUTTERNUT SQUASH SOUP
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Provided by James Martin
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
- Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
- Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium
ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS
A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.
Provided by LeeDelaino
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
- Place cut side down on baking sheet.
- Bake for 30-40 minutes or until flesh of squash is fully softened.
- On a low heat, saute onion in butter and oil until soft and browning.
- Add garlic and saute until fragrant and soft.
- Remove roasted squash from skin and put into soup pot.
- Add stock and bring soup to a boil.
- Reduce heat to a simmer and add seasoning and herbs.
- Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
- While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
- Serve with chopped green onion and/or croutons.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash with soft spots or blemishes.
- Roast the squash properly: Roasting the squash brings out its natural sweetness and flavor. Be sure to roast the squash until it is tender and slightly caramelized.
- Use a good quality broth: The broth is the base of the soup, so it is important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but using a good quality broth will make a big difference in the flavor of the soup.
- Season the soup to taste: Be sure to season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for a bit of tang.
- Make the croutons ahead of time: The croutons can be made ahead of time and stored in an airtight container. This will save you time when you are ready to serve the soup.
Conclusion:
Roasted Butternut Squash Soup with Crispy Croutons is a delicious and easy-to-make soup that is perfect for a cold night. The soup is creamy and flavorful, with a hint of sweetness from the roasted squash. The crispy croutons add a nice crunch and texture to the soup. This soup is sure to be a hit with your family and friends.
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