Roasted Butternut Squash Soup
One of my favourite homemade soup recipes (next to our Carrot Ginger Soup recipe) is this Roasted Butternut Squash Soup. Squashes go on sale around September here in Toronto and to me, it’s a sign that Fall is pretty much here. To be honest, I’m not really sure why I love this soup so much. It’s possible that it’s a simple recipe that doesn’t require that many complex ingredients yet it remains so flavourful.
Why this recipe is so unique
It uses natural ingredients as sweeteners with a little kick 😉
What makes this Roasted Butternut Squash Soup recipe so unique is that by roasting the butternut squash first (seasoned with salt and pepper), it imparts a much deeper flavour into the soup as it really brings out the natural sugars in the squash. We also added an onion, carrot, and an apple to the soup which helps sweeten the soup without any added processed sugar. We also added a dash of curry powder for a little kick which brings the soup up a notch 😉
It’s not overly rich (no cream added)
Also, this soup isn’t super rich. Growing up in an Asian household, we are used to soups that aren’t overly rich but more ‘watery’ in nature if that makes sense. As a result, we aren’t as fond of “western” soups as they tend to be much more rich and hearty because it often incorporates a lot of heavy cream. Luckily, this recipe tastes just as good in our opinion without the the cream. However, you can still add it if you prefer that velvety rich texture.
How to Make Roasted Butternut Squash Soup
- Roast the butternut squash until fork tender – Cut the butternut squash in half and coat it with extra virgin olive oil, and season generously with salt and freshly ground back pepper. Bake in the oven (skin side up) at 400F for 30-40 mins until you can easily pierce the skin of the squash with a fork.
- Cook carrot, onion, apple in chicken broth under fork tender – In a large dutch oven or soup pot, add in 1/4 cup of unsalted butter and cook down your carrot, onion, and apple until they appear a bit translucent. Add in the chicken broth and bring to a boil until your apple and carrots are fork tender.
- Blend/Puree everything – If you have a Vitamix blender, you can easily add everything directly into the blender and puree until smooth. You may have to do this in batches to prevent the blender from overflowing. Alternatively, you can use a handheld immersion blender and puree this directly in the pot.
4. Season to taste – If you are blending the soup in a blender, add the soup back into the pot once it is pureed and season to taste accordingly with salt and freshly ground black pepper. For a point of reference, we added 1/2 tbsp of salt to start and adjusted accordingly. Add the 1/2 tsp of curry powder (or more) to reach your desired spice level. It’s now ready to serve!
Check out these other Fall recipes you may love
If you tried this recipe and enjoyed it, please leave us a comment below and tag us on Instagram @cookingwithteamj so we can see! If you liked this recipe, you may also enjoy these other fall recipes as well:
- Easy Apple Crisp with Oats
- Mini Pumpkin Pie (Tarts)
- The Best Cinnamon Roll Recipe – Just like Cinnabon!
Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash
- 2 tbsp extra virgin olive oil
- 1/4 cup unsalted butter
- 1 small onion, cut into quarters
- 1 medium carrot, peeled and cut into small pieces
- 1 apple, peeled and cut into quarters
- 1/2 tsp curry powder
- 4 cups of chicken broth
- salt and freshly ground black pepper to taste (we used ~1/2 tbsp to kosher salt)
Instructions
- 1. Preheat oven to 400F. Cut the butternut squash in half (lengthwise) and coat generously with extra virgin olive oil (~2 tbsp). Then, season generously with salt and pepper. Flip the squash flesh side down and bake/roast for 30-40 minutes until you can easily pierce the skin of the squash with a fork. Remove from the oven and once cooled, peel off and discard the skin of the squash using your hand or scrape it off with a spoon.
- 2. While the squash is roasting, you can prepare your other ingredients by peeling and cutting the onion, carrot, and apple. You don’t have to worry about finely dicing these ingredients as they will just be blended together anyways. However, it is recommended that you cut them into relatively small pieces (quarters) just so that they can cook evenly.
- 3. In a large dutch oven or soup pot over medium-high heat, add in your butter. Once the butter is melted, add in your carrot, onion, and apple. Cook until they lose their opaque color and appears a bit translucent (roughly 5 mins) and add in your roasted butternut squash. Add in your chicken broth and bring to a boil until your carrots and apple are fork tender (cooking time will depend on how large you cut the carrots and apple earlier).
- 4. Once the carrot and apple is tender, turn off the heat and transfer the soup in batches to a blender and puree until smooth. If you are using an immersion/hand blender, you can do this directly in the soup pot.
- 5. Transfer the soup back into the pot from the blender and cook on medium-low. Add in the curry powder and season with salt and pepper to taste. As a baseline, we’d recommend starting off with ½ tbsp of salt. Serve hot!
