SoupRoasted Butternut Squash Soup
Boiled squash makes a thin, watery soup. Roasting it first browns the edges and concentrates the sweetness, and that one step is the difference between a soup that tastes like squash and one that tastes like hot orange water. After that it is a simple pot: soften an onion, add the roasted squash and broth, simmer briefly, and blend until silky.
- for the soup
- 1 large (about 3 lb) butternut squash, peeled, seeded and cubed
- 2 tbsp olive oil, divided
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or canned coconut milk
- ¼ tsp ground nutmeg (optional)
- 1 tsp salt, plus black pepper to taste
makes about 6 bowls. It is a good starter for a holiday table and it reheats well.
- Heat the oven to 425°F (220°C). Toss the squash with 1 tbsp of the olive oil, salt and pepper on a sheet pan in a single layer.
- Roast 25–30 minutes, stirring once, until the edges are browned and the cubes are tender when pierced.
- While the squash roasts, warm the remaining olive oil in a large pot over medium heat. Cook the onion 5–6 minutes until soft, then add the garlic for 30 seconds.
- Add the roasted squash and the broth. Bring to a simmer and cook 10 minutes so the flavors meld.
- Blend until completely smooth with an immersion blender, or in batches in a regular blender with the lid vented and a towel over it, since hot liquid expands.
- Stir in the cream and nutmeg, then taste and adjust the salt and pepper. Thin with a splash of broth if it is thicker than you like.
No fresh squash? Use frozen cubed butternut squash. Roast it straight from frozen and expect a little more water, so add 5 minutes.
Dairy-free? Canned coconut milk gives the same silky body. Olive oil already keeps the rest of the pot dairy-free.
No nutmeg? A pinch of cinnamon or smoked paprika works, or leave it plain and let the squash lead.
Want it with a kick? Add a pinch of cayenne or a spoonful of curry powder when you cook the onion.
Keeps 4 days refrigerated in a sealed container. Freezes well without the cream: freeze the blended soup, thaw overnight in the fridge, reheat gently and stir in the cream at the end.
Apple squash soup Roast a peeled, cubed apple with the squash for a sweeter, slightly tart soup.
Curried squash Cook 1 tbsp curry powder with the onion and finish with coconut milk.
Toppings Toasted pepitas, a swirl of cream or crispy sage turn a simple bowl into a showpiece.
Kantan tip — do not skip browning the squash. Pale roasted cubes make a pale, bland soup, so give the sheet pan the full time and a hot oven.