Oh Butternut Squash Soup, how I long for thee! The leaves change, the supermarkets start carrying you in mass quantities, the holiday season is approaching (the shopping, eeep!). It is a soup that just embodies this time of year when the seasons change. Everyone loves a good butternut squash soup, or so I think so. I have not met a person who will not at least give it a taste.
For me, butternut squash soup is one of those recipes that seems to change every year. Like stuffing, it just comes naturally to make for me, so every year it seems to vary a little depending on what is on hand. Sometimes I make it a little more pumpkin spice-y (mmmm pumpkin spice latte season), sometimes I want a little more zing of ginger, and sometimes I want neither and make a rich and comforting soup. The pros to this process? Every year the recipe gets a little bit better because it builds upon itself. How about you? Do you follow a recipe to a tee or do you follow your inner butternut squash soup thermometer and veer off the page a bit?
This year we are focusing on making a soup that is a little lighter, but still one that has all of the qualities above so we are still satisfied. A little pumpkin spice-y, a little ginger zing, and a little of that creaminess we are all looking for in a butternut squash soup. And of course easy, definitely easy. This recipe comes together in jiff. Like all of our roasting recipes, the main time factor here is roasting time. If you can wait for that, you are ready to go. The real constraint there will be the size of your cubes. If you cut them up smaller then they will roast up quicker, larger, then it will take longer. If you bought them pre cut (I know some of you will opt for that option, I do when I’m in a hurry) then you can still cut them smaller if you want to speed things up.
One of the best things about this soup version is the roasting. Roasting butternut squash soup is perhaps one of the best ways to make the soup! I like to roast the squash with the onion and a little garlic, then throw it (well not literally), ahem, then place it all in the food processor and give it a quick puree before continuing on with the recipe. I find this works better than an immersion blender or a blender for me, but you are free to use either of those if that is all you have on hand. I just like the speed and texture produced with the food processor.
With a blender watch out for the heat, you’ll have to take the plug out and use the ole towel over the top method. You will also have to add some stock to help liquefy. With the immersion blender you will be adding everything to the pot and whirring it around until it is a smooth smooth consistency. In a food processor, you get to just toss everything in, maybe in a batch or two, and you are done. I just happen to think it is easier. And now, back to my roasting tangent.
The roasting is key, it really develops the flavor profile that is lacking in a lot of soups I’ve had out to eat (ok fine, or made by others) – and I always have to order it, or sneak a taste from those who do.
Just recently I observed my mother-in-law pass up her entire bowl of soup. She took one, maybe two, tastes and then promptly put her spoon down and said she preferred her own recipe to the one she ordered. So, I know I am facing an uphill battle with some of you butternut squash soup connoisseurs out there, but fear not, I am both open to your feedback and welcome your critiques.
How do you roast your squash?
- Do you peel it, seed it, cube it, then roast it. Or do you cut it in half, seed it, roast it, then scoop it out? Or is there another option that I am not thinking of right now? I know there are a couple of schools of thought on what is the correct way of preparing a squash for roasting.
- I recommended that you peel with a sturdy peeler, remove the seeds, and cube the squash. I know full well that those who feel passionately about roasting a squash an alternate way will do so without my permission (hah!). So, please, share your methods with us!
How can I make this a meal?
- Serve it with a quick side salad to make a meal out of it, or some whole grain crusty bread if you need some more carbs.
- I could also see a great option of having a side sandwich with it to add finish it off.
- Or you could do what I did – have seconds if you need a little more!
Some final thoughts. This soup is naturally vegan. It still gives you that creamy texture and delicious butternut feeling you are used to. If you are looking for a richer version you can certainly substitute real cream for the dairy-free based milk.
Be sure to let us know what you thought in the comments!
Roasted Butternut Squash Soup
- 1 3 pound butternut squash peeled, seeded and cubed
- 1 sweet onion medium, peeled and roughly chopped
- 3 garlic cloves peeled
- 1 teaspoon ginger dried
- ½ teaspoon nutmeg
- 4 cups vegetable stock low sodium
- 1 teaspoon salt
- Fresh ground pepper
- 1/2 cup dairy-free milk
- Toasted pumpkin/sunflower seeds optional
- Preheat oven to 375 degrees F.
- Grease an oven safe dish and place the butternut squash, onion, and garlic in it. Roast for approximately 45 minutes or until the squash is fork tender. Timing will depend a great deal on how large your squash pieces are, smaller pieces will take less time, larger will take longer. Cool for 5 minutes.
- In a food processor, process in batches the mixture and add to a pot. Add a small amount of stock to the mixture to make processing easier and to cool the mixture.
- To the pot add ginger, nutmeg, and the remaining stock. Heat through.
- Once up to temperature salt and pepper to taste. Turn to low and add your milk.
- Serve immediately, with or without the optional seeds.
- When roasting the butternut squash I always peel it first with a sturdy peeler. You may have an alternate method, everyone seems to have their own. Feel free to adapt the recipe for your own.