Fall has officially arrived and with it a treasure of colorful vegetables that are just waiting to be roasted, pickled, and transformed in cozy soup, hearty pasta, colorful salad, or tasty side dishes. And butternut squash is the fall vegetables I was longing to have back in my kitchen. Butternut squash makes a perfect fall soup as it is realize the natural sweetness of this vegetable which pairs perfectly with allspice, for a bowl that taste like fall. There is no better way to start soup season than having.a traditional butternut squash soup.
This delicious soup was exactly what I needed to celebrate the start of the fall. Warm and cozy. Velvety and Spicy. A hug in a bowl, that is perfect as a starter for a weekly dinner when you need something comforting.
WHY YOU WILL LOVE THE ROASTED BUTTERNUT SQUASH SOUP
– This easy butternut squash soup recipe is the ideal recipe for Fall.
– This creamy butternut squash soup is relatively easy to make and it is great for a weeknight dinner.
– It is a vegetarian soup recipe that it can easily be customized depending on your preference.
WHY YOU WILL LOVE THE ROASTED BUTTERNUT SQUASH SOUP
– This easy butternut squash soup recipe is the ideal recipe for Fall.
– This creamy butternut squash soup is relatively easy to make and it is great for a weeknight dinner.
– It is a vegetarian soup recipe that it can easily be customized depending on your preference.
ROASTED BUTTERNUT SQUASH SOUP RECIPE INGREDIENTS & SUBSTITUTIONS
To make this recipe you will need only 8 simple ingredients.
Butternut Squash: in this recipe this vegetable (which technically is a fruit, given the presence of seeds) is roasted, as it releases a natural caramelized flavor that makes the soup rich and tasty without adding too many spices.
EVOO: being Italian, good quality extra virgin olive oil can never miss in my recipes. It adds flavors and a velvety texture.
Creme Fraiche: this is to add extra creaminess, later we will discuss variations and substitution. You can also sub it with a dollop of sour cream or heavy cream.
Broth: I used vegetable broth, usually organic, in cubes. I recommend you Kallo, as I have been using this brand for years and I found it give a nice flavor to any dish, without overpowering the main ingredients of the recipes.
Shallots: I always prefer to use shallots, when available. I found they are easier to digest and they release a more delicate flavor.
Allspice: a great mix to use in the Fall and winter, a little goes a long way to provide a hint of spiciness.
Parsley and Roasted Pumpkin Seeds: sprinkled at the end it is great to complement this soup and give it a nice touch. You can alternatively sub the parsley with sage leave, to give it a more deep flavor.
HOW TO MAKE BUTTERNUT SQUASH SOUP
The preparation of this soup requires 2 phases: the first one is roasting the squash, the second is to cook it for additional 20 minutes with spices, broth and shallots followed by blending and plating it.
HOW TO ROAST THE BUTTERNUT SQUASH
Roasting squash is less intimidating than it seems. Follow these steps and you will master it in no time. Start by cutting the squash into 2 halves. As a tip, in order to safely divide the butternut squash, place a cloth under your chopping board and remove the top and bottom tips of the veggie so that it is flat and you can handle it better, preventing it to slide.
With the help of a spoon or a spoon baller, remove the seeds, until the cavity is entirely clean.
Put some salt over all the pulp. With a brush, put some extra virgin olive oil on the surface of the pulp. Cover a sheet pan with parchment paper and place the butteernut squash halves upside down.
Bake in the oven for 45-50 minutes at 250 C°. The veggie is ready when you can easily pierce it with a toothpick.
How To Cook Butternut Squash Soup
Let the butternut squash to cool down until you can handle it. With a sharp knife, you can easily remove the skin or alternatively, you can easily scoop the pulp into a bowl. In a deep cast-iron skillet, heat some EVOO and when is shimmering add the shallots and cook them until they are translucent. Add the roasted butternut squash, the allspice, and the veggie broth. Cook until the flavors are blended for around 20-25 minutes.
ROASTED BUTTERNUT SQUASH SOUP VARIATIONS, AND SUBSTITUTIONS
This soup is vegetarian and gluten-free.
If you want to make this soup vegan, you can remove the cream and add half more tablespoon of EVOO, which will contribute to making it velvety. You can also use avocado oil or coconut oil instead of extra-virgin olive oil.
I used shallots, but you can sub it with yellow onions. Roasted garlic makes also a great addition.
Add a few bits of crispy bacon to make this fall soup a meat lover favorite.
Looking for more soup recipes? Check out my Green Detox Soup.
ROASTED BUTTERNUT SQUASH SOUP SERVING SUGGESTIONS
The roasted butternut squash soup is a Fall quintessential recipe, you can serve it on several occasions and it will always be a crowd-pleaser. My recommendations are to serve the butternut squash soup as:
– a starter for a weeknight dinner, followed by a meat course such as a succulent Veal Piccata or a lighter salad such as Gorgonzola, Pear and Chicken Salad.
– this recipe is great also for the Thanksgiving table, you can serve it as a starter. For this occasion is a totally no-fuss starter that you can make ahead and warm it up just before sitting at the table.
– as the main course, for those days you really want to stay lighter. Accompany it with Rosemary Focaccia Bread, followed by the Italian Little Green Salad.
HOW TO STORE ROASTED BUTTERNUT SQUASH SOUP
This soup is a great make-ahead option as you can freeze it for 2 months in an airtight container. Leftover soup stays good for 3-4 days in the refrigerator. You can warm it up in the microwave, or on low heat on the stovetop. If you freeze it, thaw it before at room temperature.
Ingredients
- 3 pound butternut squash
- 1 cube Vegetable stock
- ½ tsp allspice
- ½ cup shallots chopped
- 2 tbsp olive oil extra virgin
- 2 tbsp cream creme fraiche
- 4 tsp parsley finely chopped
- ⅓ cup pumpkin seeds roasted
Instructions
How To Roast the Butternut Squash
- Start by cutting into 2 half the butternut squash. With the help of a scooper, remove the seeds, until the cavity is entirely clean.
- Put some salt over all the pulp. With a brush, put some extra virgin olive oil on the surface of the pulp.
- Place the butternut squash upside down in a baking pan, that you previously covered with wet and squeezed baking paper.
- Bake in the oven for 45-50 minutes at 250 C°. The veggie is ready when you can easily pierce it with a fork.
How To Make the Pumpkin Soup
- Let the butternut squash to cool down until you can handle it. With a sharp knife you can easily remove the skin or alternatively, you can easily scoop the pulp.
- In a deep cast-iron skillet, heat some EVOO and when is shimmering add the shallots and cook them until they are translucent.
- Add the roasted butternut squash, the allspice and the broth.
- Cook until the flavours are blended for around 20-25 minutes.
- When the soup has cool down, blend it adding 2 tbsp of cream.
- Plate the soup and sprinkle on top some parsley and the pumpkin seeds.
Notes
- In order to cut the butternut squash, place a damp cloth under your chopping board and remove the top and bottom tips of the veggie so that it is flat and you can handle it better, preventing it to slide.
- You can sub the allspice with nutmeg, cinnamon or a blend of both.
- You can sub the shallots with onions.
- If you want to make the soup more hearty, serve it with Rosemary Focaccia Bread.
Nutrition
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