Brush the cut surfaces of the squash with 1 tablespoon (15 mL) olive oil. Sprinkle evenly with ¼ teaspoon (1.5 g) salt and ⅛ teaspoon (0.3 g) black pepper. Turn the squash halves cut-side down on the prepared baking sheet. Make sure both halves sit flat and have enough room to roast evenly.
Recipe at a Glance
Place the baking sheet on the middle oven rack and roast at 425°F (220°C) for approximately 45 to 50 minutes. The squash is ready when a knife slides easily through the thickest part without resistance and the flesh is completely tender. Some browning around the edges is normal and adds flavor.
Why This Recipe Works
- Remove the baking sheet from the oven and allow the squash to cool for approximately 10 minutes, or until safe to handle. Turn the halves over and use a spoon to scoop the soft orange flesh away from the skin. Discard the skin and set the roasted flesh aside. The squash should look soft and mash easily with a spoon.
Equipment Needed
- Place a 5- to 6-quart (4.7- to 5.7-L) soup pot over medium heat and add the remaining 1 tablespoon (15 mL) olive oil. Add the diced onion and cook for approximately 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant but not browned.
Ingredients List
- Add the roasted squash flesh, 3 cups (710 mL) vegetable broth, ½ teaspoon (3 g) salt, ¼ teaspoon (0.6 g) black pepper, and ⅛ teaspoon (0.25 g) nutmeg to the pot. Stir thoroughly, breaking larger pieces of squash apart. Bring the mixture to a gentle simmer over medium heat. It should look thick, with small pieces of squash distributed throughout the broth.
Ingredient Notes and Substitutions
Reduce the heat to medium-low and simmer gently for approximately 14 minutes, stirring occasionally. Remove the pot from the heat and allow the bubbling to stop. Place an immersion blender below the surface and blend carefully until completely smooth, keeping the blade submerged to prevent splashing. The soup should have an even orange color with no visible chunks.
Step-by-Step Instructions
Stir ½ cup (120 mL) heavy cream into the blended soup until fully combined. If needed, return the pot to low heat for 1 to 2 minutes, stirring gently until the soup is heated through without boiling. The finished soup should be creamy, smooth, and thick enough to lightly coat a spoon. Ladle into bowls and serve warm.
Storage, Freezing, and Make-Ahead Instructions
Refrigerator: Allow the finished soup to cool slightly, then transfer it to shallow, airtight containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 3 to 4 days. The soup may become thicker in the refrigerator, but that's completely normal. Stir it well when reheating.
Freezer: For longer storage, let the soup cool safely, portion it into freezer-safe containers, and leave approximately ½ inch (1.3 cm) of space at the top for expansion. Freeze at 0°F (-18°C) for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Soup containing cream may separate slightly after freezing, but gentle heating and blending can help restore a smoother texture.
Make-Ahead and Reheating: You can roast the butternut squash up to 2 days ahead and refrigerate the cooked flesh in an airtight container. When you're ready, prepare the soup base and continue with the remaining instructions. To reheat finished soup, place it in a saucepan over medium-low heat for approximately 5 to 10 minutes, stirring frequently, until it reaches 165°F (74°C). You can also microwave individual portions in a microwave-safe bowl in 1-minute intervals, stirring between intervals until heated through.
FAQ
Can I make roasted butternut squash soup without heavy cream?
Yes! You can replace the heavy cream with the same amount of canned, unsweetened full-fat coconut milk for a dairy-free alternative. You can also omit the cream entirely for a lighter soup that still has a naturally smooth texture.
Do I need to peel butternut squash before roasting it for soup?
No, you don't need to peel the squash before roasting. Once it's fully cooked and cool enough to handle, the tender flesh is easy to scoop away from the skin with a spoon.
Why is my butternut squash soup too thick?
Butternut squash naturally contains starch and fiber, which help thicken the soup when blended. Simply stir in additional warm vegetable broth, a tablespoon (15 mL) at a time, until you reach your preferred consistency.
Can I freeze roasted butternut squash soup?
Yes, this soup can be frozen in airtight, freezer-safe containers for 2 to 3 months for best quality. For the smoothest texture, you can also freeze the soup before adding cream and stir the cream in after thawing and reheating.
What goes well with roasted butternut squash soup?
This creamy soup pairs nicely with crusty bread, grilled cheese sandwiches, garlic bread, or a simple green salad. For a more filling meal, serve it alongside a turkey sandwich or roasted chicken.
