Roasted Butternut Squash Soup
This soup is made by roasting halved butternut squash until charred and caramelized, enhancing its natural sweetness and smoky flavor. The softened squash is then blended with broth until smooth and velvety, resulting in a warm, autumnal-colored soup with a rich, comforting texture.
Equipment
- Oven
- Chef’s knife
Ingredients
- 1 large butternut squash halved and seeded
- 2 tablespoons olive oil for coating the squash
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Place the halved squash on a baking sheet, drizzle with olive oil, and rub to coat evenly. Pierce the squash with a knife to prevent bursting. Roast until the edges are charred and the flesh is tender, about 35-40 minutes.
- While the squash roasts, chop the onion into small dice and mince the garlic. Sauté the onion in a large pot over medium heat with a teaspoon of olive oil until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the onions and cook for another 30 seconds until aromatic. Be careful not to burn it.
- Once the squash is cool enough to handle, peel or scoop out the tender flesh from the skin and place it into the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld and the soup to warm through.
- Use an immersion blender or transfer the soup in batches to a blender. Blend until completely smooth and creamy, with no chunks remaining.
- Taste the soup and season with salt and pepper as needed. Stir well to incorporate the seasoning evenly.
- Transfer the soup back to the pot if needed and warm gently before serving. Serve hot, garnished with a swirl of cream or fresh herbs if desired.
Notes
Ensure you pierce the squash before roasting to prevent it from bursting. Adjust seasoning after blending to taste. For a richer flavor, stir in a splash of coconut milk or a dollop of yogurt just before serving.