Key Ingredients in Roasted Butternut Squash Soup

BUTTERNUT SQUASH

Butternut squash is one of my favorite vegetables for soups and curries. It’s a little sweet, but not like sweet potato. It has a beautiful color, and falls apart when cooked, creating perfectly creamy texture.

Did I mention is super healthy?

Everyone knows that carrots are good for your eyes. But did you know that butternut squash is also full of healthy beta-carotene, which is not only great for your sight, but it’s a powerful antioxidant. Beautiful, delicious and healthy. yay!

Roasted butternut squash is truly magical ingredient – it’s not only soup, but you can use it to make cake, cookies, curries or even add it to hummus.

Check out how to make butternut squash puree and how to use it.

VEGGIES

Potatoes are responsible for making the soup super creamy.

Carrots, which will be roasted together with butternut squash, will boost the sweetness.

ONION

You can use regular yellow onion, like I did. Red onion will also work beautifully in this recipe.

GARLIC

Yes, I know it is a lot of garlic, but it will be roasted, which fantastically transforms its taste. Roasted garlic becomes creamy and delicate, almost sweet.

If you never tried roasted garlic before, I suggest you roast some more. You can add it to this vegan mayo or to the vegan cream cheese.

SPICES

Roasted butternut squash is the basic aroma, but it’s the spices that make this soup so special.

GINGER – fantastic spice for all autumn and winter soups, It gives a little character to sweet veggies.

TURMERIC -super spice with anti-inflammatory and antioxidant properties. Improves color of the soup.

CINNAMON – cinnamon and squash (or pumpkin) is a classic combination. It nicely rounds up the warm and sweet flavors.

SMOKED PAPRIKA – it won’t be very noticeable, but it adds a hint of smoked umami flavor.

CHILLI PEPPER – add only a pinch or up to half tea spoon, depending how spicy you like your food.

Why roast butternut squash for soup?

Roasting is a fantastic, almost magical process that changes taste and texture of veggies like pumpkins, beets, carrots or sweet potatoes. Butternuts squash is no different.

When roasted, butternut squash becomes sweeter, more delicate and its taste is rich and deep. It is easier to make perfectly creamy soup.

Creamy, delicate and delicious Roasted Butternut Squash Soup with garlic, ginger and sweet carrot.

Roasted Butternut Squash Soup

Recipe by VegnFitCourse: SoupsDifficulty: Easy

Servings

6-8

servings

Prep time

50

minutes

Cook time

20

minutes

Total time

1

hour 

10

minutes

Creamy, delicate Roasted Butternut Squash Soup is simple, but full of flavors. Smoky aroma of roasted vegetables is boosted with warming spices like cinnamon, ginger and turmeric. Very smooth and elegant.

Ingredients

• MAIN

• 1 butternut squash

• 3 medium carrot

• 2 medium potatoes

• 5 cloves of garlic

• 1 + 1 tbsp cooking oil (sunflower, colza, grapeseed)

• SPICES AND HERBS

• 2 ¹/₂ cm / 1 inch fresh ginger

• 1 tsp cinnamon

• 1 tsp garam masala (optional – if you like a little exotic flavor)

• 1 tsp turmeric

• ¹/₂ tsp smoked paprika

• ¹/₄ tsp hot chili pepper powdered

• ¹/₄ tsp nutmeg (optional)

• salt and pepper

• WET INGREDIENTS

• water or vegetable broth*

• 2-3 tbsp fresh lemon juice (optional)

Directions

• Wash butternut squash. Cut it in half lengthwise, take out the seeds.
  Peel vegetables. DO NOT peel garlic cloves.
• Brush the inside of butternut squash and carrots with oil. Sprinkle some salt. Place them on a large baking tray together with garlic cloves.
• Roast squash, carrot and garlic in 180°C / 350°F for 45-55 minutes*
• Wait for the butternut squash to cool down a little and scoop the pulp using spoon. Cut carrot in smaller pieces. Peel roasted garlic.
• Finely chop onion and ginger. Dice potatoes.
• Heat the oil up in a large soup pan. Fry onion for 3 minutes until translucent with 1 tsp salt.
• Add ginger and spices. Let the spices warm up for a minute or two. Add potatoes and stew covered for 5 minutes. Add a bit of water if necessary. Stir frequently so they do not stick to the bottom of your pan.
• Add roasted vegetables to the pot and pour water or vegetable broth – just enough to cover everything. Cook for around 15 minutes until potatoes are soft.
• Blend with immersion blender. Adjust seasoning with lemon juice, salt and pepper.

Notes

• * You can roast vegetables one day before you cook the soup.
• **I didn’t write how much water or broth you need as it will depend on the size of your squash. The liquid should just cover all the vegetables in the pot.

ROASTED BUTTERNUT SQUASH SOUP – SERVING SUGGESTION

Like all creamy soups roasted butternut squash soup likes the company of something crunchy like roasted pumpkin seeds or croutons.

It looks and tastes great with vegan cream or pumpkin seed oil.

Love hearty soups? Try also:

Creamy Beet Soup With A Sweet Twist

Creamy Carrot Ginger Soup

How to make hearty Roasted Butternut Squash Soup

ROAST BUTTERNUT SQUASH

Here’s detailed description how to roast butternut squash and how to make a beautiful puree, but the basic steps are following.

1. Clean and cut butternut squash in two lengthwise.
2. Brush a little olive oil on the cut surface and sprinkle some salt.
3. Place butternut squash on a baking tray and bake in the oven in 180°C / 350°F for 45-55 minutes.
4. If you use the squash right after roasting scoop the pulp with spoon. If you do it next day, it’s easier to peel the skin off using knife and cut the pulp.

Together with squash you will be roasting peeled carrots and NOT peeled garlic.

PEEL AND CHOP VEGETABLES

Chop onion and potatoes however you want. Everything will be blended anyway. The finer the potatoes the shorter cooking time.

When it comes to ginger you can chop it finely or grate it.

FRY ONIONS

Heat the oil up in the soup pan and fry onion until soft and translucent. This usually take 2-3 minutes.

WARM THE SPICES UP

Now my favorite part.. add ginger and all powdered spices and wait for this amazing smell to fill the kitchen. Spices, when heated up, release their beautiful aromas, that’s a well known trick in Indian cuisine. Stir everything well and be careful not to burn the spices. Add a table spoon of water if needed.

ADD REMAINING INGREDIENTS

Add the potatoes and stir well, so they are covered with spices. Cover the pot and stew for 5 minutes.

Add roasted butternut squash, carrot and peeled garlic. Add enough water (or broth) just to cover all vegetables. Cook in a covered pot for around 15 minutes. Make sure the potatoes are soft enough.

ADJUST SEASONING

I usually adjust seasoning during blending. Somehow I feel that blended soup tastes a little different than unblended, so I prefer to add salt, pepper and lemon juice almost in the end.

How to blend?

If you have a standing blender you can pour the soup in and blend it in two batches. This is a very effective way and the soup becomes creamy fast. Remember to wait for the soup to cool down before placing it in the blender.

I usually use immersion blender, because it’s quicker and less cleaning. Lazy me.. You may need to blend it a little longer this way.

What about leftovers?

Keep roasted butternut squash soup in the fridge for up to 3 days. It will thicken the next day.

Roasted butternut squash soup freezes very well. Store it in the freezer in a plastic airtight container no longer than 3 months.

Let me know if you liked this Roasted Butternut Squash Soup recipe! Please share it on Pinterest and Yummly!

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