How to Make the Best ROASTED BUTTERNUT SQUASH SOUP in Your City
Your City: This cozy, rich Roasted Butternut Squash Soup brings out the natural sweetness of the squash, deepened by roasting, and is rounded out with warm spices and creamy texture.
What Most People Don’t Know About Making BUTTERNUT SQUASH SOUP
- Roast first for deeper flavor: Roasting the squash (and aromatics) caramelizes natural sugars and builds a richer, nuttier, more complex flavor base than simply boiling.
- Use warm liquids & season at the end: Adding broth and cream after roasting preserves the flavor, while adjusting seasoning at the end ensures balanced taste without over-salting.
- Blending technique matters: For a silky texture, use an immersion blender or countertop blender. For a lightly rustic texture, a hand masher or food mill works too.
Ingredients
- 1 medium butternut squash (about 2½ lb), halved and seeds scooped out
- 1 medium yellow onion, quartered
- 1 medium carrot, peeled and chopped (or 1 apple, cored and quartered)
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp ground cinnamon (adds cozy warmth)
- 1½ tsp Bald Buck Seasoning, or to taste
- 4 cups vegetable or chicken broth (plus extra if you want thinner consistency)
- ¼ cup heavy cream (optional but highly recommended for creamy texture)
- 1 tbsp lemon juice or apple cider vinegar
- Fresh parsley, or a swirl of cream, for garnish
Instructions
- Preheat & Roast: Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment or foil. Place the squash halves cut-side down, and arrange onion and carrot (or apple) around them. Wrap garlic cloves in foil and place on the sheet as well.
- Season & Oil: Drizzle vegetables with olive oil, then season evenly with dried thyme, ground cinnamon, and Bald Buck Seasoning.
- Roast: Roast for 35–40 minutes, until the squash is soft and vegetables are caramelized. Let the squash cool slightly, then scoop out the flesh, and peel garlic.
- Combine Base: In a large pot, combine the roasted squash flesh, onion, carrot (or apple), peeled garlic, and broth. Bring to a gentle simmer over medium heat.
- Add Cream (Optional): Stir in heavy cream if using, for a luxuriously smooth texture.
- Blend: Use an immersion blender (or transfer in batches to a countertop blender) to purée until smooth. If soup is too thick, add more broth to reach your desired consistency.
- Brighten & Season: Stir in lemon juice or apple cider vinegar. Taste and adjust seasoning, add more Bald Buck Seasoning, if needed.
- Serve: Ladle into bowls and garnish with fresh parsley or a swirl of cream. Serve warm. Leftovers reheat well; add a splash of broth if it thickens too much.
