Warm it up on the stove over medium heat, stirring occasionally. I was so happy to find butternut in stock again, and came home to make my favorite soup. It must have been smaller because it only made two bowls. Roasted Butternut Squash Soup By Molly O'Neill. Roast for 15 minutes or until medium-brown on all sides. Roasted butternut squash soup always hits the spot, and l love how versatile it is. Taste and blend in more salt and pepper, if necessary. Just be sure to use enough squash. That’s a little trick that I used in my tomato soup in my cookbook, too. https://feelgoodfoodie.net/recipe/homemade-roasted-butternut-squash-soup I’ve made it 3 times now and it’s always SO good. Rave reviews from the family. Thank you for sharing, Michelle! Jump to the Roasted Butternut Squash Soup Recipe or watch our quick recipe video showing you how we make it. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. And I’m going to tell you how to cheat and make this soup FAST, too! Our general interest e-newsletter keeps you up to date on a wide variety of health topics. Thank you for a keeper of a recipe! Definitely needs spicing up. Thinking about you. 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. Let’s get to it! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Adjust the seasoning with salt and pepper. Thank you for your review, KTheo. This is a … We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Percent Daily Values are based on a 2,000 calorie diet. I top it with roasted pumpkin seeds and drizzle EVOO. I added onion to the shallot while browning and fresh jalapeño for some spice. Holy smokes – its even better! Nutrient information is not available for all ingredients. Somewhere in the past week I got the idea to buy a butternut squash! I used immersion blender and my soup was very very creamy! Thank you for your review. I pondered what it’s future would be, started my search for a recipe, one that fit in with what I’m eating these days and yours came up! A lot of people don’t like to use squash because of the level of difficulty cutting them! Hi! Roasted Butternut Squash Soup is a great option if you are currently on Whole30 and are looking for something tasty and easy to make. Want to make this for a friend with a dairy allergy. I brought my stock to a boil and I added about a tsp of cinnamon (didn't have cinnamon sticks) nutmeg (for fun) and cumin (didn't have roasted coriander). Additional Time: 5 minutes. Thank you!. This soup is to die for! That didn’t matter for us since we had a bunch of crusty bread to dip but something to keep in mind. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Easy and delicious! I made it tonight for dinner and had it with fresh sourdough bread made by my husband.. Yummy! Delicious!! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Maybe it was the homegrown organic squash I used or the homemade goose broth but this was AMAZING. Written by. Love this recipe, make it all the time. Next time I think I'll opt for the more health conscious plain low-fat yogurt. Thank you for your review, Janet. Great to hear, John! Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. I loved this soup. Melt the … Silky, creamy, sweet and savory, roasting the squash makes it super flavory! This will go into my winter rotation this year. If you try it, let me know. Thank you for taking the time to review. Recipe yields about 4 bowls or 6 cups of soup. Add comma separated list of ingredients to exclude from recipe. So comforting & yummy & easy to make!! There’s a reason I love fall. No waste!) Also needed more salt. Thank you for sharing it! This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. … This turned out so creamy and delicious it didn’t need anything extra. I used cinnamon instead of nutmeg. I know there are dozens of versions of roasted butternut squash soup … Yes, they can vary a lot. I like garlic and figured I could always add a little garlic powder if needed. Serve it with grilled cheese sandwiches and salads through the end of winter. Yield: 6 servings. Butternut squash needs to roast for 1 hour – 1 hour 15 minutes in a 425ºF oven to be soft enough for the soup. I used fresh herbs, but you can substitute with dry herbs. 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.) Great as a main or a side. Thank you for taking the time to review. I make it without the butter and it is still delicious! … I agree with others that sometimes butternut squash soups are too sweet. Sprinkle with salt, … It is so easy and delicious – love that I can use my immersion blender. I just made this and it’s amazing! I have never left a review on a recipe before, but I am that impressed. Print Recipe Pin Recipe. I’m glad you loved it! If you have the time and crave an incredible caramelised flavour, go with roasting. I will have to say that I would not have used 4 cloves of garlic for this recipe because the garlic over powered and was too much. Add roasted squash and potatoes and pour over chicken stock. The best part of roasting a whole squash is saving time peeling and chopping. (By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) I prefer my Vitamix for this one, but I believe others have used an immersion blender and not minded the results. I roast the butternut quash, yellow onions, and a whole head of garlic. Cookie and Kate is a registered trademark of Cookie and Kate LLC. I made it the day before. 2 cups raw winter squash (butternut, hubbard, acorn), 1 (32 ounce) carton Progresso® chicken broth, ½ teaspoon ground toasted coriander (Optional), ½ cup half-and-half, if desired* (Optional), ½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat. Roast until knife tender, 50 minutes to 1 hour. However, instead of relying on the heavy cream for richness and flavor, this recipe uses it as an optional garnish. If you try this recipe and love it, I would love if you came back and gate it a good rating. And it’s always terrific! I love the combination. It’s a super wholesome and irresistibly delicious soup to enjoy on a chilly autumn day. I’m always looking for different Soups so saw this because I do love your recipes The soup was great tasting I just have an issue with quantity, I made the 3x and followed your recipe. Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Just enjoyed a bowl! I also upped the maple syrup to 1tbsp vs. 1 tsp. Season with salt and pepper. If you’re going for pre-peeled and cubed squash, you’ll want to use around 2-2.5 pounds. There is nothing that makes me feel more warm and cozy than a bowl of this soup. Stop once your soup is ultra creamy and warmed through. I added fresh sage, thyme, and rosemary which gave it good punch! Your comments make my day. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Happy fall! Made it great for us. The only thing I will say is that the amount of soup you end up with 100% depends on the size of the squash you use. And of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup. I didn’t have shallot so I substituted 1.5 leeks. It’s really good if you don’t want it spiced. Your feedback is so important to me, and I hope you love this soup as much as I do. Place a tea towel over your cutting board to keep the squash from sliding while you slice it. The recipe calls for a 3 lb squash, I didn’t see that and so I just grabbed a normal looking squash. In October I joined “Noom” to lose 20 pounds (9 to go now) and start eating clean food. That’s great to hear, Pac! I’m sorry you didn’t love this recipe, Laurie. ! See our, Please let me know how it turned out for you! So glad I decided to give this simple recipe a whirl. It’s my absolute favorite. However, you may also cube the butternut squash … Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Thank you! In fact, it tastes even better the next day. The next time I will double the batch. 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. Divinely delish! My blender didn’t have a soup setting so I used the smoothie setting. Lastly, use a large spoon to scoop out the seeds and discard them. Thank you for sharing, Jen! I’m sorry you didn’t love this one, Ella. You will find full instructions and measurements in the recipe card at the bottom of the post. I drizzled a little olive oil over all and roasted for about 30 minutes at 400. Place the squash pieces cut-side up on the baking sheet. Roasting the butternut squash until caramelized and tender is totally key here. Thanks for the recipe! posted in entree, fall, soup // 237 Comments » This is by far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup! In lieu of maple syrup, I also used 1 tsp. I love the complexity of flavor that roasting the squash added and my Ninja blender creamed it nicely. 2 ½ pounds butternut or acorn squash, or sugar pumpkin 2 tablespoons unsalted butter 1 ½ cups diced onion (3 medium onions) It changes both the flavor and color of the soup depending on which brand I use. It was creamy and delish without it. I know some like thin watery Soups but your liquid quantities were way off, luckily I didn’t ruin mine but adding an extra litre would have made it like water!! Should I use lard or coconut milk to replace the final step with butter? I blended everything in a blendtec soup setting, until creamy added cinnamon and nutmeg. Ingredients. I also love freezing this since purees seem to freeze really well. Discard the tough skin. … Sauteing then roasting the squash gives it a fabulous flavor - I almost didn't add the 1/2 & 1/2 and I didn't need to add any salt and pepper during step 2. My husband couldn’t believe this didn’t have any cream. I am glad I made so much of it! Some butternut squash soup recipes can be overly-sweet or too thick and creamy. This was amazing. Let me know if you have any questions! The roasted squash caramelizes giving the soup that extra depth of flavor. When it's cold outside, there's nothing better than a comforting bowl of soup. Next time I will take a pic and post on Instagram. Hi Kate, I just became a huge fan of squash and now I am trying to learn to cook it in every way possible. Diana Rattray. I hope this helps! Love it! My husband agreed. The butternut squash is roasted along with the other vegetables on one baking sheet, making this one of the easiest and most delicious soups ever! Start with one of those handy packages of pre-cut butternut squash. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone! Superb! Thanks!❤️. Yield: 6 servings. I have a pretty simple retro blender and it worked fine. Then I put it in my small blender in batches and then back into the saucepan to heat. You’re welcome, Kathryn! Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. Hi! They wouldn't give me the recipe and I've been wanting to try and make it on my own. This traditional butternut squash soup will round out your fall and winter meals. Just made this and it turned out AMAZING! Used chicken broth and cinamon instead of nutmeg and it was so good! I did not add butter or oil at the end. Fantastic! Simmer for several minutes. One note, I did use the immersion blender method and it did not come out gritty at all. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. When squash begins to brown, place pan in oven. I used 1/4 tsp of nutmeg vs. 1/8 and I added 1/4 cup of half and half. So easy and the flavor is amazing. THANKS! I’ve never used a whole butternut squash before. PS. I prefer my butternut squash soup much more sweeting as I was turned onto the soup eating Panera Bread’s version. Loved it! How is your dog Cookie? Baking the squash halves was a duh moment. Licked the bowl clean! *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. Products and services. Return the soup to the pan and reheat gently. So simple and easy to make. Sauteed 1 large diced onion in … Sounds delicious, Lynda! I’m glad you loved it. That means you don’t have to peel and chop the squash. Spiced lentil & butternut squash soup. Anyone try this without the nutmeg and maple syrup? I’ve made the vegan version dozens of times using onion instead of shallots and prepared organic butternut squash from Costco. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on … My husband does not even like butternut squash and he loved it. I often make a double batch, one for eating, and one batch for this soup. I add a bit more celery carrot and onion and rather than add a stick of cinnamon I add a dash at the end. It’s garlic soup! As written and photographed, this butternut squash soup is vegan and let me tell you, it’s incredibly delicious that way, and we truly believe that everyone, even the meat-eaters at the table will love it. We’ll be having this again regularly fall and winter. Even my husband liked it and he doesn’t like butternut squash. Roasted Butternut Squash Soup, is one option of course, but there’s so much more you can do with it. Thank you for taking the time to review. Loved it! I used an immersion blender and it’s very nice and creamy. Recipe created by Michael Chiarello for Progresso. Everyone I serve this to loves it….and so healthy! Made this today with some of our squash & shallots–adding a sweet apple–and it was amazing garnished with crumbled bacon and a spoonful of sour cream. Grab a bowl and get cozy! You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results. Chop the carrots, celery and onions in big chunks and add to the pan. EASY! Silky Roasted Butternut Squash Soup with Apples & Sage. Thanks to this, he said you did it! The squash never really browned in the oven even though I left it in there twice as long and it's not as thick as the recipe says but it is phenomenally delicious. Thanks for sharing! Butternut squash soup is a classic fall and winter soup recipe. Squash recipe i 've tried and it did not add the maple syrup to 1tbsp vs. 1 tsp or. The flavor texture you ’ re planning to make our squash soup is like a hug in large. Them to the pan as well spicy roasted chickpeas for extra flavor contrast, with. Should not be subscribed to our email newsletter delivers new recipes and will sending. Beef is a registered trademark of Cookie and Kate », follow us the color ranges from yellow brown. 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