Roasted Butternut Squash Soup

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butternut squash soup

What’s Up, Hungry People!

Winter is just around the corner, and you know what that means – it’s time to savor the last days of fall with a delightful picnic!

Picture this: colorful trees, a cozy blanket, and a steaming thermos of homemade butternut squash soup. To complete my autumn picnic menu, I also whipped up some mini crab cakes, a scrumptious paella, and irresistible pumpkin spice cinnamon rolls for dessert.

picnic ideas

Now, let’s dive into the star of the show: the Roasted Butternut Squash Soup!

ingredients for butternut squash soup

Here’s What You Need

  • Butternut squash: The main ingredient, roasted for a sweet and creamy base.
  • Green apple: Adds a subtle tartness and freshness to balance the sweetness of the squash.
  • Onion: Provides savory depth and flavor to the soup.
  • Garlic: Enhances the overall taste with its aromatic and savory notes.
  • Cinnamon: Adds warmth and a hint of sweetness to complement the butternut squash.
  • Nutmeg: Imparts a warm, earthy flavor that pairs well with the squash.
  • Yellow curry: Adds a gentle spiciness and complexity to the soup.
  • Cayenne pepper: Provides a subtle kick of heat and adds depth to the flavors.
  • Sage: Contributes an earthy and slightly peppery note to the soup.
  • Butter: Adds richness and depth of flavor to the caramelized onions and apples.
  • Chicken or vegetable broth: Provides a savory and flavorful base for the soup.
  • Heavy whipping cream: Adds creaminess and richness to achieve the desired texture.
  • Pecans: Chopped pecans, used as a topping to add crunch and nuttiness to the soup.

Let’s Cook!

I have to admit, butternut squash on its own isn’t my go-to ingredient. However, I firmly believe that there are no flavors I don’t like—just tastes I haven’t acquired yet!

So, for this recipe, I decided to blend the butternut squash with a medley of flavors that I absolutely adore: apple, garlic, onions, and curry. The result? A sensational and mouthwatering soup that even the skeptics will fall in love with.

sliced butternut squash

Roasting the Squash

To begin, let’s prepare our star ingredient—the butternut squash. Grab a knife and halve the squash lengthwise. Trim the tip and bottom, and place the halves on an aluminum-lined baking sheet.

Now, pop them in the oven and let them roast, cut side up, for approximately an hour, or until the flesh becomes tender and easily pierced with a fork.

sauting onions

Caramelizing the Goodness

While the squash is slowly roasting away, let’s work on building the flavor base of our soup. Grab a large soup pan, melt some butter, and sauté the onion and apple until they begin to caramelize and turn a lovely golden brown. The aroma will fill your kitchen and make your taste buds tingle with anticipation!

roasted squash

Unveiling the Creamy Goodness

Once the roasted squash is ready, carefully remove it from the oven. Use tongs or a spoon to scoop out the seeds, and then gently scrape the flesh away from the skin with short, smooth motions. We don’t want to tear that delicate skin!

squash in the pot

Now, take those beautiful chunks of roasted butternut squash and add them to the pan with the caramelized onion and apple. Give it a good stir to break up the squash further, and then pour in the chicken broth along with a tantalizing blend of spices.

soup with spices

Simmering and Softening

Allow the soup to simmer for approximately 15 minutes, giving the flavors time to meld together and the vegetables and apples to soften. Give it an occasional stir to ensure nothing sticks to the bottom of the pan.

Trust me, you don’t want any of that goodness going to waste!

blending soup in batches

Smooth and Creamy Finish

If you’re the lucky owner of an immersion blender (unfortunately, I’m not… wink wink birthday presents, anyone?), simply blend the soup directly in the pan until it reaches the desired consistency.

However, if you, like me, don’t have one, don’t fret!

Carefully transfer the soup in small batches to a blender. Just remember to remove the blender’s lid to release any hot air and prevent any soup-related explosions! (And if you’re using a Magic Bullet, like I had to, take extra care when blending in small batches, using hot pads and keeping your face far away when opening. Safety first, folks!)

simmering soup

Once your soup is beautifully blended, it’s time to add the final touch: a luscious swirl of heavy cream. Stir it in until the soup reaches the perfect smoothness. Personally, I like mine to be creamy and satisfying, sticking to my spoon with each delightful scoop. And let me tell you, this soup hits the mark!

Tips for Making Butternut Squash Soup

  • Roasting the butternut squash: Roasting the squash brings out its natural sweetness and adds depth of flavor to the soup. Make sure to roast until it’s fork-tender and beginning to brown for optimal taste.
  • Blending the soup: If you don’t have an immersion blender, be cautious when transferring hot soup to a conventional blender. Blend in small batches, remove the blender lid’s center cap to release hot air, and hold the lid down firmly with a towel to prevent any accidents.
  • Adjusting the consistency: If you prefer a thicker soup, reduce the amount of broth or simmer the soup longer to evaporate some of the liquid. For a thinner consistency, add more broth or cream until it reaches your desired thickness.
  • Taste and adjust the seasonings: Always taste the soup before serving and adjust the seasonings according to your preference. You can add a pinch more cinnamon, nutmeg, or curry to enhance the flavors to your liking.
  • Garnish with creativity: Besides chopped pecans, consider garnishing your soup with a drizzle of cream, a sprinkle of fresh herbs like parsley or chives, or a dash of paprika for an added visual appeal and flavor contrast.
  • Storage and reheating: This soup is perfect for leftovers! Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally, to maintain its creamy consistency.
  • Pairing suggestions: Serve the roasted butternut squash soup with a slice of crusty bread or a warm grilled cheese sandwich for a satisfying meal. It also pairs well with a simple green salad for a lighter option.
  • Troubleshooting: Too thin? If your soup turns out thinner than desired, you can thicken it by simmering it uncovered for a few more minutes to evaporate excess liquid. You can also mix a small amount of cornstarch with cold water and add it to the simmering soup while stirring until desired thickness is reached.
  • Troubleshooting: Too thick? If your soup ends up too thick, you can thin it out by adding a little more broth or cream. Adjust gradually and stir well until you achieve the desired consistency.
serving of butternut squash soup

That’s it, my hungry friends! A soul-warming bowl of roasted butternut squash soup that’s bursting with autumn flavors. Take a seat, wrap yourself in a cozy blanket, and savor the taste of fall in every spoonful. Until next time, stay warm and keep those taste buds happy! Enjoy!

butterbut-squash-soup-recipe

Roasted Butternut Squash Soup

The Starving Chef
A velvety and flavorful blend of roasted butternut squash, apple, spices, and cream, perfect for warming up on chilly days.
No ratings yet
Prep Time 1 hour
Cook Time 30 minutes
Squash Roasting Time 1 hour
Total Time 1 hour 30 minutes
Course Fall, Soup
Cuisine Curry, Fall Foods, Soup
Servings 4

Ingredients
  

  • 3 cups butternut squash 1 whole squash or cubed
  • 1 cup green apple chopped
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon yellow curry
  • 1 tablespoon cayenne pepper
  • 1 tablespoon sage
  • 4 tablespoons butter
  • 2 cups chicken or vegetable broth
  • ½ cup heavy whipping cream
  • pecans chopped for topping

Instructions
 

  • Preheat the oven to 425°F. Slice the squash in half lengthwise and place it on an aluminum-lined baking sheet. Bake for 45 minutes to 1 hour, or until the squash can be easily pierced with a fork and is beginning to brown.
  • In a large soup pan over medium heat, add the butter, onions, and apples. Sauté them in the butter until the onions and apples are beginning to caramelize and brown, which takes about 30 minutes. Stir occasionally.
  • Take the squash out of the oven and use a spoon or tongs to remove the seeds. Gently scrape along the skin to separate the squash from the skin in chunks. Add the squash to the soup pan with the onions and apples.
  • Stir the now softened squash into the onions and apples. Add the broth, cinnamon, nutmeg, yellow curry, cayenne pepper, and sage to the soup pan. Bring the soup to a simmer.
  • Carefully transfer the soup from the soup pan to a blender (or use an immersion blender) in small batches and blend until smooth. Repeat until all of the soup has been blended.
  • Add the now pureed squash back into the soup pan. Pour in the heavy whipping cream and reduce the heat to low. Stir well and add more cream until the soup reaches the desired consistency.
  • Serve the soup with a chunk of seasonal bread and sprinkle some chopped pecans on top for added texture and flavor. Enjoy your delicious Roasted Butternut Squash Soup!
Keyword butternut squash, curry, soup
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