With its sweet, creamy, dark-orange flesh, and smooth, easy-to-peel skin, Butternut Squash is one of the best and most versatile of all the fall squashes. It can be cooked in several ways, but it is delicious when roasted! Try this Roasted Butternut Squash Soup recipe, and you’ll know I’m not kidding! Flavored with delicate spices like orange, garlic and coriander, it has a mild to medium aroma that is so typical of roasted soups. I modified the original recipe (photo by Kate Sears at Woman’s Day magazine) that called for Pears, and substituted them with Carrots and Tomatoes instead. This makes it more filling, and savory. But if you like the faint sweetness in your soups, go right ahead and use Pears in the recipe. I also added some chopped Rosemary for a distinct flavor, but you can use dried sage too, if you like.
Adding some heavy cream imparts the rich flavor and consistency needed for a hearty Vegetable soup, and the fragrant blend of spices and onion cooked in butter makes this Butternut Squash Soup a perfect fare for fall or Holiday entertaining. Serve it with some garlic cheese sticks, and you’ll love every bit of your meal!
Roasted Butternut Squash Soup
Serves 4-5 adults
2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, diced
2 tsp garlic – minced
1/2 tsp coriander powder (optional)
1 tsp orange juice
1/2 tsp kosher salt
2 pounds roasted butternut squash – peeled & flesh removed
2 oz. tomato puree
2 medium carrots – boiled and mashed
Freshly ground black pepper
3 cups vegetable stock or water
1 tbsp plain yogurt or heavy cream per serving for garnish
1 tbsp fresh rosemary – chopped finely
** you can use dried Sage instead of Rosemary if you prefer
handful of toasted pumpkin seeds – for garnish (optional)
You can get Roasted Butternut squash these days from your supermarket, but if you can’t find it, or prefer to do it yourself, just get peeled chunks of squash and roast them yourself at home, as outlined below.
Roasting Butternut Squash
Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.
Put about 2 tbsp melted butter in the pan. Toss in the peeled squash chunks and season with a sprinkling of salt. Toss to coat and spread into an even layer. Roast for about 25 to 30 minutes, tossing once or twice, until squash is tender.
Making the Soup
Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and saute for 2 minutes and then cover and let sweat until translucent, about 3 min. Add the minced garlic till it turns light brown and looks roasted.
Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Stir in the tomatoes and their juices, season with a few grinds of pepper, and cook for 2 min. Then add the orange juice and coriander powder. Cover and simmer for another 10 minutes.
Peel the roasted squash and add the flesh to the pot; also add the mashed carrot flesh and the chopped rosemary, then add the vegetable broth or water, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min.
Now turn off the flame and allow the soup to cool slightly. Take a blender and purée the soup in small batches, or use a hand blender to form a smooth mixture.
Taste and add more salt and pepper if needed. Return the soup to the pot and stir occasionally over low heat until hot.
When ready to serve, garnish each serving with a spoonful of yogurt or a drizzle of cream fraiche and a sprinkling of the toasted pumpkin seeds.
This is a lovely recipe for a creamy, savory soup that has Fall written all over it! The carrots, tomatoes & cream give it a darker orange color as well as a smoother texture and the rosemary or sage only adds to the flavor. Serve it in small dessert bowls with a piece or two of garlic cheese toast. Or you can make it fancier by serving it in small glasses, garnished with a sprig of mint and your guests will love it on your Thanksgiving table.