This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It’s creamy (without cream), rich and totally delicious!
Butternut squash makes such a quality soup. There are a few different ways you can make it, but today I’m going to show you what I deem to be the BEST way 😋. Follow me…
Roasted Butternut Squash
The absolute key to this soup being so delicious is roasting the butternut squash. When you roast the butternut squash low and slow, it releases the natural sugars, that in turn caramelize. It completely transforms the flavour. I don’t know if you’ve ever made soup by boiling butternut squash or even sweet potato, but the flavour of this soup in comparison is next level.
In with the squash, we’re going to add some whole cloves of garlic. Roasted garlic compliments the flavour of the squash so beautifully. When you roast garlic it goes gorgeously sweet and nutty. No need to peel the garlic, just whack it straight inside the squash (I mean c’mom, how neatly do they fit in those dents!?).
Alrighty, when it comes to roasting butternut squash, I promise you it couldn’t be easier.
How to Roast Butternut Squash Whole (quick summary)
- Cut off the very end of the butternut squash.
- Slice horizontally and scoop out the seeds.
- Make a crosshatch pattern, slicing as deep as you can without going right through.
- Brush with olive oil, honey, cayenne pepper, salt and rosemary, then add a clove of garlic to each one. Roast in the oven until soft and caramelized.
Roasted Butternut Squash Soup
Once you’ve roasted the butternut squash, it’s pretty straightforward from there. Whilst they’re roasting you’ll start frying your onions low and slow in butter. The butter will offer an extra creaminess to the soup, without having to use cream.
90% of the time I make this soup I’ll use chicken stock, as I feel it offers slightly more richness than veg stock. But veg stock does work as a great sub.
How to make Roasted Butternut Squash Soup (quick summary)
- Allow the roasted butternut squash to cool.
- Scoop out the flesh and squeeze out the garlic.
- Meanwhile fry the onions in butter until caramelized.
- Add butternut squash/garlic into the pot, pour in stock and blitz with a hand blender.
Butternut Squash Soup FAQ
What if I don’t have a hand blender?
If you don’t have a hand blender, you can use a regular blender. Just check the temperature limits of the blender and make sure you blitz with the small top opening off (place a tea towel over it). This will ensure the steam doesn’t burst/crack the blender.
Can I make this soup in advance?
Absolutely! In fact, the flavours are likely to develop as it rests so it’ll be extra tasty. Just allow it to cool, then store it in an airtight container in the fridge for a few days or in the freezer for a few months. Reheat on the hob.
How many will this soup feed?
It’ll give you 4 hearty bowls for dinner, or 6 as a starter/side.
Serving Butternut Squash Soup
As you’ll see in the video/photo below, I served this with a grilled cheese. More specifically a cheddar, gouda and apple grilled cheese. This is completely optional though. Alternatively you can’t go wrong with just chunks of buttered bread!
Butternut Squash Soup Toppings
Two absolute game changers to add to this soup are crispy pancetta and toasted pine nuts. I HIGHLY recommend using both. I also use a dash of fresh parsley for a pop of colour and a touch of flavour.
Alrighty, let’s tuck into this homemade butternut squash soup recipe shall we?!
How to make Roasted Butternut Squash Soup (Full Recipe & Video)
Roasted Butternut Squash Soup
- Large Baking Tray
- Large Pot & Wooden Spoon
- Hand Blender
- Chopping Board & Sharp Knife
- Small Pot & Brush (for butternut squash glaze)
Ingredients (check list):
- 2x 2lb/1kg Whole Butternut Squashes
- 2.5 cups / 600ml Chicken Stock, or as needed (can sub veg stock)
- 1 large White Onion, roughly diced
- 4 cloves of Garlic (skins left on)
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 tbsp finely diced Fresh Rosemary
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Salt, plus more to taste
- Black Pepper, to taste
- Toasted Pine Nuts
- Crispy Pancetta
- Fresh Parsley
- Slice off the very end of the squashes and carefully slice them in half lengthways. Gut out the seeds, then slice a crosshatch pattern in each one (don't slice all the way through, this is just to allow the flavour to seep in). Place on a large baking tray.
- In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper and 1/4 tsp salt. Brush the squashes, then pop a clove of garlic in each of the dips.
- Place in the oven at 190C/375F for 45-60mins, or until very soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork-tender butternut squash. Pull the tray out 1 or 2 times to baste them in the juice that collects in the dips.
- Meanwhile, in a large pot begin frying the onion in 2 tbsp butter over low-medium heat until soft, golden and caramelized. Again, low and slow is best.
- Scoop out the flesh from the squashes and place into the pot, then squeeze the garlic out of the skins and add that in too. Pour in stock and blitz with a hand blender until smooth. If you want it thinner then just gradually add in more stock. If you go overboard just simmer to thicken. Season generously (to taste) with salt and pepper.
- Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.
Quick 1 min demo!
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