Description
This Roasted Butternut Squash Soup is the ultimate bowl of comfort for chilly fall and winter nights. Butternut squash is roasted until fork-tender, with caramelized edges that bring out its natural sweetness, then scooped into a large Dutch oven to simmer with a creamy, flavorful broth. Fresh sage, nutmeg, curry powder, black pepper, and a hint of cayenne bring warmth to each spoonful, making this soup as cozy and satisfying as your favorite wool sweater.
Ingredients
Scale
- 3 lb butternut squash
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)*
- 2 tbsp fresh sage leaves (about 12-15)
- 2 cups vegetable broth or chicken broth
- 1 cup half & half (or coconut milk for a dairy-free option)
- 1 tsp kosher salt
- 3/4 tsp curry powder
- 1/4 tsp ground nutmeg
- 1/4 tsp cracked black pepper
- 1/8 tsp cayenne pepper (optional)
- Optional toppings:
- Sauteed ground chorizo
- Green onions, caramelized onions, or crispy fried onions
- Herbs: Crispy fried sage, thyme, parsley, or chives
- Sour cream, Greek yogurt, or cashew cream
- A drizzle of oil: Olive oil, garlic-infused olive oil, chili oil, truffle oil, or herb oil
Instructions
- Prepare the Squash: Preheat oven to 425° Fahrenheit (220° Celcius) and line a baking sheet with parchment paper. Slice off the top and about 1/2 inch from the bottom of the butternut squash. Halve the squash lengthwise and scoop out the seeds with a spoon, discarding them. Place the squash on the baking sheet, flesh side up, and brush with 1 tablespoon of olive oil.
- Roast the Squash: Roast for 45–75 minutes, depending on the size of your squash (or if using one large vs. two smaller squashes), until fork-tender with caramelized edges and brown toasted spots on top. Remove from the oven and set aside to cool slightly.
- Sauté Aromatics: While the squash continues cooling, heat a large Dutch oven or soup pot over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sage leaves. Sauté for about 1 minute until fragrant, stirring to avoid burning.
- Combine Ingredients: Once the squash is cool enough to handle, use a spoon to scoop out the flesh, discarding the skin. Add the squash to the pot with the garlic and sage. Pour in the broth and half & half (or coconut milk), stirring to combine.
- Season the Soup: Add the kosher salt, curry powder, nutmeg, black pepper, and cayenne pepper (if using). Stir to incorporate the spices evenly. Allow the mixture to come to a gentle simmer, cooking for about 10 minutes to let the flavors meld. Use a wooden spoon or spatula to help break down any large chunks of squash as it cooks. At this point the squash should be relatively broken down, but still very chunky and brothy.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a traditional blender, work in batches, and fill the blender no more than halfway to avoid hot splashes. Blend until smooth, then return the soup to the pot.
- Adjust Consistency: Place the blended soup back on the stove over medium heat. Allow to simmer until it has reached your desired level of thickness. If it becomes too thick, add more broth a little at a time. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
* May substitute garlic cloves and olive oil for garlic-infused olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 9 g
- Sodium: 895 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 20 mg