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    Roasted Butternut Squash Soup

    clock-icon80 minutes
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    Pixicook editorial team

    A rich and creamy soup made with roasted butternut squash, apples, and shallots, enhanced with maple syrup and a touch of nutmeg.

    Ingredients for Roasted Butternut Squash Soup

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Butternut Squash, Peeled, seeded, and cut into 1.5-inch chunks

    0 lb

    Substitute chevron-down

    Golden Delicious Apples, Peeled, cored, and chopped

    0 lb

    Substitute chevron-down

    Shallots, Peeled and quartered

    each

    Substitute chevron-down

    Vegetable Oil

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Low-Sodium Chicken Broth

    cups

    Substitute chevron-down

    Maple Syrup

    tablespoons

    Substitute chevron-down

    Cider Vinegar

    teaspoons

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    How to Make Roasted Butternut Squash Soup

    1. Preheat Oven

    Preheat your oven to 450 degrees Fahrenheit.

    2. Prepare Vegetables

    In a large bowl, combine the butternut squash chunks, chopped apples, and quartered shallots. Drizzle with vegetable oil, and season with salt and black pepper. Toss until well coated.

    3. Roast Vegetables

    Spread the vegetable mixture in a single layer on a large roasting pan. Roast for about 45 minutes, stirring occasionally, until golden brown and softened.

    4. Deglaze Pan

    Remove the pan from the oven and pour in half a cup of chicken broth. Scrape up all the browned bits from the bottom of the pan using a wooden spoon. Return the pan to the oven for another 5 minutes.

    5. Blend Soup

    Transfer the roasted vegetable mixture to a blender along with the remaining chicken broth. Puree in batches until smooth and creamy. Pour the pureed soup into a large saucepan.

    6. Season and Simmer

    Stir in the maple syrup, cider vinegar, ground nutmeg, and heavy cream. Place the saucepan over medium-low heat and bring to a gentle simmer. Adjust the consistency with water if needed.

    7. Serve

    Serve the roasted butternut squash soup hot. It can be refrigerated in an airtight container for up to 3 days.

    Variations

    Curried Pumpkin Soup

    Substitute pumpkin for squash and add curry elements with coconut milk for vegan option.

    Moroccan-Inspired Carrot Soup

    Swap in carrots, add Moroccan spices, and garnish with cilantro and yogurt.

    Spicy Squash and Corn Chowder

    Include corn, jalapeño or chipotle, and potatoes for a sweet and spicy chowder.

    Asian Pear and Kabocha Soup

    Use kabocha squash and Asian pears, ginger, lemongrass, and a splash of coconut milk or sesame oil.

    Roasted Root Vegetable Soup

    Use a mix of root vegetables and either apples or pears.

    Pitfalls and tips

    Caramelization is Key

    Ensure that both the butternut squash and apples are well-caramelized during roasting, using a high heat and spacing the pieces on the baking sheet. A hint of brown sugar or maple syrup can enhance caramelization.

    Aromatics Matter

    Sauté leeks or onions slowly in oil or butter until they caramelize, forming the flavor foundation of the soup.

    Season Well

    Generously salt the butternut squash and adjust seasoning with black pepper for a full-flavored soup.

    Stock Quality

    Use high-quality, low-sodium stock as the soup's base to control seasoning and enhance taste.

    Garnish Thoughtfully

    Use garnishes like toasted pumpkin seeds, olive oil, or fresh herbs to add texture and flavor contrasts.


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