Roasted Butternut Squash Soup
This soup relies on the natural sweetness of oven-roasted squash. By roasting rather than boiling, you concentrate the sugars and build depth before the broth even touches the pan.
Watch the squash color
The secret is deep browning on the underside of the squash. Don't pull it from the oven until the skin begins to pull away from the edges.
- large rimmed baking sheet
- heavy-bottomed soup pot or Dutch oven
- immersion blender or high-speed stand blender
What goes in.
- 1 (3 lb)butternut squash, halved lengthwise and seeded
- 2 tbspolive oil
- 1 largeyellow onion, diced
- 2 clovesgarlic, smashed
- 4 cupsvegetable or chicken stock
- 1 tspkosher salt, plus more to taste
- 1/2 tspfreshly cracked black pepper
- 1/4 tspfreshly grated nutmeg
Caramelization over boiling
Roasting the squash cut-side down creates a dark, flavorful crust that boiling can never achieve. This provides the foundation for the soup's texture and weight.
The method.
Roast the squash
Preheat your oven to 400°F (200°C). Rub the cut sides of the squash with a little oil, place cut-side down on the baking sheet, and roast for 45 to 50 minutes until the flesh is soft enough to scoop.
Prepare the base
While the squash cools slightly, heat olive oil in the pot over medium heat. Add the onion and sauté until it turns translucent and starts to look amber at the edges, about 8 minutes. Add garlic and cook for another minute.
Combine
Scoop the softened squash flesh into the pot. Add the stock, salt, pepper, and nutmeg. Bring to a low simmer for 10 minutes to allow the flavors to marry.
Blend
Use an immersion blender directly in the pot to purée until completely smooth. If using a stand blender, work in batches and remove the center cap of the lid to allow steam to escape.
Other turns to take.
Curried Squash
Add 1 tablespoon of red curry paste to the onions before adding the squash to introduce heat and warmth.
Apple Infusion
Add one peeled, chopped Granny Smith apple to the pot with the onions for a sharper, fruitier finish.
When it doesn't go to plan.
Always check the squash tenderness with a paring knife; it should slide through the thickest part without resistance.
If the soup is too thick, add more stock or water until you reach your desired consistency.
Strain the soup through a fine-mesh sieve after blending if you prefer an ultra-velvety, restaurant-style texture.
The ones that keep coming up.
Do I need to peel the squash first?
No. When you roast the squash, the flesh scoops easily away from the skin, saving you the effort of peeling raw, hard squash.
Can I use frozen squash?
You can, but you will miss the deep flavor gained from roasting. If you use frozen, sauté it in the pot to get some color on it before adding the stock.