Butternut Squash Soup

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This Butternut Squash Soup recipe is very easy to make, heart-warming and classic fall soup. The texture of the soup is very silky, creamy and loaded with a deep flavors of roasted squash. I’d always love to make soups for our dinner during winters and one of the family favorites is Butternut Squash Soup.

The butternut squash is infused with aromatic herbs and spices and then roasted, which gives this soup some unexpected deep flavors. Roasting butternut squash, onion caramelizes and adds some intense natural sweetness it has. Adding the vegetable broth gives an extra added flavor and nutrients of other vegetables as well. This soup is naturally creamy and silky, but adding some heavy whipping cream gives richness to the dish. You can half the squash, coat with salt, pepper, cumin powder and roast. But I’d choose to chop the butternut squash into cubes as the roasting process becomes quicker. 

 

What you’ll need to make Butternut Squash Soup

How to make Butternut Squash Soup with step by step photos & instructions

1. Preheat the oven to 350 degrees F. Take a baking sheet and line it with parchment paper. Peel the skin and chop the butternut squash into cubes. Chop onion, red bell pepper as well.

2. Add the chopped squash, onion, red bell pepper and garlic to a mixing bowl. Toss them with salt, pepper and oil.

3. Spread the veggies on the baking sheet and roast the veggies until they are soft and tender.

4. Transfer the veggies into a blender jar, add one cup vegetable broth and blend into smooth puree.

5. Heat a saucepan and add the pureed mixture into the saucepan. Add the spice powders – ground cumin, ground coriander.

6. Now add a teaspoon of butter to the puree. Let it cook for a couple of minutes until the soup thickens.

7. Optional: Add 2 tablespoons of heavy cream and give a quick blend until it’s combined well. 

8. Garnish with fresh herbs like thyme or oregano or cilantro, dash of heavy cream and something crunchy like fried onions, roasted chickpeas or roasted pumpkin seeds. Serve hot!

Notes

  • Dice the squash into cubes to make the roasting process quicker.
  • Avoid using Heavy cream to make this recipe vegan.
  • You can pan roast the veggies instead of oven roasting.
  • Adjust the thickness of the soup by adding more or less vegetable broth.
  • You can substitute vegetable broth with water.
  • Store the soup in a freezer safe container for a week.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Butternut Squash Soup

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Ingredients
  • 2 cups Butternut Squash, peeled & chopped
  • 1 cup Onion
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • 1 tsp Butter
  • 1 cup Vegetable Broth
  • ½ tsp Black Pepper
  • ¼ tsp Salt
  • 2 tsp Olive oil
  • ¼ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • 2 tsp Heavy Cream (optional)
Directions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Line a baking sheet with parchment paper.
Step 3
Chop the butternut squash, onion, red bell pepper into cubes of equal sizes.
Step 4
Add the squash, onion, bell pepper, garlic into a mixing bowl. Toss them with black oil, pepper and salt.
Step 5
Spread them on the baking sheet evenly and roast the veggies until they are soft and tender.
Step 6
Transfer the veggies into a blender jar, add one cup vegetable broth and blend into smooth puree.
Step 7
Heat a saucepan and add the pureed mixture into the saucepan. Add the spice powders – cumin and coriander powders.
Step 8
Add a teaspoon of butter and let it cook until soup thickens.
Step 9
Optional: Add 2 tablespoons of heavy cream and give a quick blend until it’s combined well.
Step 10
Garnish with fresh herbs, dash of heavy cream, fried onions and roasted chickpeas.

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