Roasted Butternut Squash Soup Family Restaurant Quality
Roasted Butternut Squash Soup Family Restaurant Quality
Creamy smooth butternut squash soup with hints of cinnamon and nutmeg makes a delicious comforting bowl of soup!
We love soup in a sourdough bread bowl and usually keep it the same, but also like to make grilled cheese sandwiches or even rolls. Either of these compliments this earthy butternut squash soup perfectly!
Roasted Pumpkin Soup
Can we talk about the color of butternut squash soup? I think it’s so gorgeous. It’s the perfect combination of yellow and orange. It’s like a fall recipe mascot. Butternut squash soup is one of my all-time favorite dishes to make and eat. It’s healthy and hearty with the most delicious flavor.
Butternut squash soup is basically comforting in a bowl. It’s a little sweet and a little savory, and the ingredients in this recipe come together nicely to make pumpkin soup creamy and delicious. This is one of our favorite soups to make.
We love this soup with a little chopped cilantro and sour cream. It’s really like falling a little in your mouth. We can tell you right now that this is the best butternut squash soup you’ve ever made. The flavors are incredible and it’s so easy to put together.
How to Roast Butternut Squash
Don’t be implied by roasted squash. It’s super easy and almost effortless.
Prepare. Place your squash on a parchment-lined baking sheet. Preheat oven to 400 degrees.
bake. After the oven is preheated, roast the squash for 1 hour. Turn every 15 minutes to cook on all sides. That’s it! You just roasted a squash.
The Best Butternut Squash Soup
After roasting the squash, you will follow a few easy steps to make the recipe.
Prepare. After roasting, be sure to peel the squash to remove all the seeds. Then cut it into cubes. Now it’s ready to make soup with other ingredients.
simmer. In a large pot, melt butter. Cook carrots, potatoes, garlic, cinnamon, nutmeg, and diced roasted squash for 5 minutes. Pour in chicken stock to cover vegetables. Bring the mixture to a boil. Simmer for 40 minutes or until all vegetables are tender.
Mix + serve. Transfer soup mixture to a blender and blend until smooth. Return the soup to the pot. Add more chicken stock until desired consistency is reached. Season with salt and pepper and serve hot!
Tips, Changes + Stored Information
How to tell if a pumpkin is ripe: You should not easily pierce your nails through the skin of a pumpkin. The skin of the pumpkin should be full and rich in color, and the stem of the pumpkin should be firm and dry.
using pre-cut squash It should be fine, just make sure to coat the squash chunks with oil and seasoning. Bake at 400 degrees for 30 minutes, tossing them ½ time to make sure they don’t burn on one side.
To use an immersion blender: If you want to mix the soup while it’s still in the crock pot, then you can totally use an immersion blender instead of messing up the blender.
Make healthy: Make sure the chicken stock/broth is low sodium, you can omit the sour cream.
Make this in the Instant Pot: Put everything in the pot (except the sour cream) and cook on high pressure for 8 minutes. Then let the pressure release naturally, then use an immersion blender to blend until smooth.
Do this in a crock pot: Place all ingredients (except sour cream) in a saucepan and cook on low for 6-8 hours or until squash is tender. Then use an immersion blender to blend until smooth.
- In both cases, add the sour cream just before serving.
To thicken this soup:
- Add the cornstarch slurry (1 TB cold water into a separate bowl, stir in 1 telson cornstarch. Once smooth, stir it into the soup. Repeat until desired thickness)
- Let it simmer on the stove uncovered for 10-20 minutes
- add more sour cream or greek yogurt
Variety:
- Add coconut milk: Many recipes use coconut milk or cream to make it sweeter or thicker. This is a substitute for sour cream.
- Join Apple: Some people like to add apples because it adds some tartness to this sweet and savory soup.
freeze This soup will last up to 3 months in an airtight container or freezer-safe bag. Let it cool completely before placing it in a container.
For more vegetable soups, check out:
Course Soup
American food
Prep time 1 hour
Cook Time 50 minutes
Total time 1 hour 50 minutes
Serving Size 4
Calories 171 kcal
by Lil’ Luna
- 2 TB butter
- 1 medium carrot chopped
- 1 diced potato
- 1 teaspoon minced garlic
- 1/4 teaspoon cinnamon
- a pinch of nutmeg
- 1 medium butternut squash, peeled, seeded and diced
- 32 ounces chicken broth
- sour cream for garnish
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Roast squash at 400 degrees for 1 hour, 15 minutes per turn.
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Melt butter in a large pot and cook carrots, potatoes, garlic, cinnamon, nutmeg, and squash for 5 minutes, or until lightly browned. Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, bring to a simmer, cover, and cook for 40 minutes, or until all vegetables are tender.
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Transfer to a blender and blend until smooth. Return to pot and add any remaining stock to your desired consistency. Season with salt and pepper. Serve hot.
Tried and real finds:
- Difficulty: easy
- How much to feed: 4 servings
- Any changes: no onion, no celery, added minced garlic, cinnamon and nutmeg.
- Any suggestion for next time: keep our changes
Adapted from Allrecipes.com