A Brief History of Butternut Squash Soup
Butternut squash soup traces its roots to Indigenous cooking traditions, where native squashes were roasted and simmered into nourishing stews. The modern creamy version gained popularity in the 20th century as squash became a widely cultivated autumn crop. Known for its sweet, nutty flavor, butternut squash pairs beautifully with warming spices, making it a staple in fall and winter kitchens around the world. Today, it’s loved not only for its comforting taste but also for its nutritional benefits, packed with vitamins A and C.
Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This roasted butternut squash soup is rich, velvety, and naturally sweet—perfect for cozy fall evenings, holiday dinners, or a healthy weeknight meal. Roasting the squash deepens its flavor, while a touch of garlic, onion, and herbs makes the soup wonderfully savory. It’s a recipe that feels both comforting and nourishing, ideal for serving with crusty bread or topping with crispy croutons. Light yet satisfying, this soup is a seasonal favorite that never disappoints.
Ingredients
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1 large butternut squash, peeled, seeded, and cubed
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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3 cloves garlic, minced
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4 cups vegetable broth
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1 tsp salt
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½ tsp black pepper
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½ tsp ground nutmeg (optional)
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½ cup coconut milk or heavy cream
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Fresh parsley or sage for garnish
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Croutons for serving
Instructions
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Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
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In a large pot, heat remaining olive oil and sauté onion, carrots, and garlic until softened.
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Add roasted squash, vegetable broth, and nutmeg. Bring to a simmer for 10 minutes.
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Use an immersion blender to puree until smooth. Stir in coconut milk or cream.
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Adjust seasoning and serve hot, topped with croutons and fresh herbs.
Notes
Add a pinch of cayenne for heat.
Use chicken broth for a non-vegetarian version.
Store without croutons to keep them crispy
FAQs About Roasted Butternut Squash Soup
1. Can I make butternut squash soup ahead of time?
Absolutely! It stores beautifully in the fridge for several days. Just reheat gently on the stove and add extra broth if it thickens too much.
2. Do I have to roast the squash first?
Roasting brings out the squash’s natural sweetness and depth of flavor. While you can simmer raw squash directly in the broth, the roasted version is far more flavorful.
3. How can I make it more filling?
Add cooked quinoa, lentils, or even shredded chicken for extra protein. Topping with pumpkin seeds, croutons, or crispy chickpeas also adds texture and heartiness.
