Recipes › Butternut Squash (Pumpkin) › Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Deeply sweet and silky, this soup starts with squash roasted until caramelized before being blended with ginger, warm spices, and a touch of coconut milk. Roasting rather than boiling the squash makes an enormous difference. This is autumn in a bowl.
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Ingredients
- 1 large butternut squash, halved lengthwise, seeds removed
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 cups vegetable broth
- ½ cup coconut milk, cannedHeavy cream works too
- 1 inch fresh ginger, peeled
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp maple syrup (optional)
Contains: milk, nuts.
Method
- Preheat oven to 400°F. Place squash halves cut-side up on a baking sheet. Add onion quarters and garlic cloves. Drizzle everything with olive oil and season with salt. Roast for 45 minutes until squash is very tender and caramelized.About 50 min
- Let cool slightly. Scoop squash flesh into a blender. Squeeze roasted garlic from skins. Add roasted onion, ginger, cinnamon, nutmeg, and vegetable broth. Blend until completely smooth.About 5 min
- Transfer to a pot, stir in coconut milk, and warm over medium heat. Add maple syrup if desired. Taste and adjust salt. Serve with a drizzle of coconut milk and toasted pumpkin seeds.About 5 min
Tips
- Roasting the onion and garlic with the squash builds a deeper base flavour than sautéing.
- Add the broth gradually until you get your preferred thickness.
- A tablespoon of apple cider vinegar at the end brightens the whole soup.
Ring the changes
- Add Thai red curry paste and lime for a Southeast Asian take.
- Stir in roasted red pepper for a sweet-smoky variation.
Keeping it
Keeps for 5 days in the fridge or freezes for 3 months. Reheat over medium-low heat.
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