But, I appreciate your feedback. Roasted squash soup. I also love freezing this since purees seem to freeze really well. Finally it was quick and easy and I usually have most of the ingredients in the house. Baking the squash halves was a duh moment. The best part of roasting a whole squash is saving time peeling and chopping. Butternut squash soup is a classic fall and winter soup recipe. By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup! People are busy with everything like doing their shopping, attending parties, or even hosting parties! Return the soup to the pan and reheat gently. Next time I will take a pic and post on Instagram. It was creamy and delish without it. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Balsamic Butternut, Kale and Cranberry Panzanella, Butternut Squash Chipotle Chili with Avocado, Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing. Allrecipes is part of the Meredith Food Group. Nutrient information is not available for all ingredients. I’m sorry you didn’t love it, Katherine. A little too much garlic but will cut it down next time. Serve it with grilled cheese sandwiches and salads through the end of winter. I peeled and cubed the Butternut Squash 5# and added cubed 3 carrots, tossed with EVOO, roasted in the oven at 400 for 25 min. It WAS going to become spiralized spaghetti but that didn’t turn out. I don’t have a regular regular blender, only a food processor and small Nutri Bullet. OMG. This Roasted Butternut Squash Soup recipe is so rich and creamy you won’t believe it’s dairy free. Chop the carrots, celery and onions in big chunks and add to the pan. For extra flavor contrast, sprinkle with additional black pepper. Written by. I have made this multiple times! Extra butternut squash? Free E-newsletter Subscribe to Housecall . Yes, be sure to thaw and then roast. If your soup is piping hot from the blending process, you can pour it into serving bowls. It’s a super wholesome and irresistibly delicious soup to enjoy on a chilly autumn day. Updated 11/01/19. Thanks so much for sharing! Is there a brand of Vegetable Broth that you prefer? The texture of this soup is perfect if you use the blender as stated. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). In October I joined “Noom” to lose 20 pounds (9 to go now) and start eating clean food. I’m not an avid soup lover but this soup is so good! I made this once last weekend as written and it was WONDERFUL, my friends loved it. Thank you! Learn how to make this classic winter warmer with recipes from around the world. Simmer for several minutes. Use a large spoon to scoop the butternut squash flesh into your blender. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. I also cooked it longer in hopes of better balancing the flavors, but it still doesn’t quite work. I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. It will thicken as it cools and may need thinning with broth or water when reheating.). Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander. https://feelgoodfoodie.net/recipe/homemade-roasted-butternut-squash-soup I brought my stock to a boil and I added about a tsp of cinnamon (didn't have cinnamon sticks) nutmeg (for fun) and cumin (didn't have roasted coriander). I blended the squash as well and I had to add broth as needed to liquefy it better. I added a little chipotle hot sauce to mine and I loved it. How to make Roasted Butternut Squash Soup: 1) Toss the vegetables with oil, salt and pepper on a rimmed baking sheet and 2) roast in the oven until tender. The cinnamon really adds that extra zing to the sweet squash. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to … I followed the recipe exactly and used a nutri-bullet to blend the ingredients before cooking. Even my husband liked it and he doesn’t like butternut squash. I didn’t have shallot so I substituted 1.5 leeks. So easy and the flavor is amazing. This turned out so creamy and delicious it didn’t need anything extra. However I have to agree with some others that the garlic and shallots really overpowered everything. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It must have been smaller because it only made two bowls. Or, make it the day before and reheat it in your blender or in a pot on the stove. I personally like the bite of the garlic and onion to balance out the sweetness of the squash. That’s a little trick that I used in my tomato soup in my cookbook, too. A little more savory and with a bit more depth of flavor. I like to top individual bowls with some extra black pepper. … Thank you. I added poultry seasoning, cinnamon, and apple juice and a splash of beer. Diana Rattray. More about Cookie and Kate », Follow us! Thank you for sharing, Jen! I pondered what it’s future would be, started my search for a recipe, one that fit in with what I’m eating these days and yours came up! I am glad I made so much of it! To make this easy roasted butternut squash soup, you will need to gather the following ingredients: butternut squash; carrots; celery; onion; garlic; fresh herbs - sage, thyme, and rosemary. Not what I was going for. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. So smooth! I used a medium-sized butternut squash which was about 9 cups so I quadrupled the rest of the recipe. About half of each. Best butternut squash soup I have ever had. Thank you for taking the time to review. I used fresh herbs, but you can substitute with dry herbs. Hey guys, I have a vegan cafe on a boat in the UK. Add comma separated list of ingredients to exclude from recipe. 53 ratings 4.9 out of 5 star rating. I just used a potato masher, with the browned meat the texture was great. You’re welcome, Kathryn! If you try it, let me know. Cookie and Kate is a registered trademark of Cookie and Kate LLC. I’m sorry you didn’t love this recipe, Laurie. ½ tsp cinnamon . Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates. All rights reserved. It was very delicious. Made this last night and it was delicious! Delicious! Wow! Allow the soup to cool down a bit before packaging. Soups And Stews, Butternut Squash, Lunch, Appetizer, Fall, Vegetarian, Thanksgiving. 2 cups raw winter squash (butternut, hubbard, acorn), 1 (32 ounce) carton Progresso® chicken broth, ½ teaspoon ground toasted coriander (Optional), ½ cup half-and-half, if desired* (Optional), ½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat. *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. So simple and easy to make. I also substituted a cup of broth for apple cider I had on hand which really brightened up the flavor. Roasting the butternut squash … Thank you for sharing, Joanne. How To Make Vegan Butternut Squash Soup? Roasted Butternut Squash Soup. This soup was terrific! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegan Roasted Butternut Squash Soup with Leeks (Vegan, Gluten-Free) Snack on some of the roasted seeds on the side and you’ve got a nice nutrient-packed snack, side, or appetizer. INCREDIBLE! This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Thanks!! However, the shallot (a scant half cup) and garlic were overpowering. After 50 minutes in the oven the squash was basically falling apart so really it barely needed blending at all. Is it okay to roast precut squash instead of the halves? Wonderful to hear, Rachel! My husband does not even like butternut squash and he loved it. Add the half-and-half. I’ve noticed that different brands are made with different vegetables, so the color ranges from yellow to brown. Everyone I’ve made this for loves it, too. Use the soup preset, and you can serve your hot soup straight from the blender. Just microwave enough that the tip of the knife will pierce the flesh with less effort. prep time: 15 minutes. I must admit, after reading a few comments I only added half the suggested amount of garlic since my cloves were fairly large. Toss with olive oil and roast the squash in the oven (as directed), until tender. See our, Please let me know how it turned out for you! Maybe next time I’ll try with less garlic. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I used more maple syrup and nutmeg and added some ginger and cinnamon. cayenne red pepper powder - you can leave this out if you don't want it with a kick. Return the soup to the pan and reheat gently. I love the simplicity and few ingredients! Grab a bowl and get cozy! The only thing I will say is that the amount of soup you end up with 100% depends on the size of the squash you use. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. You saved Roasted Butternut Squash Soup to your. Everyone I serve this to loves it….and so healthy! I did use 2 large garlic cloves instead of 4 as I was concerned when reading other reviews about too much garlic. When squash begins to brown, place pan in oven. Thank you, Kate. Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. It is so easy and delicious – love that I can use my immersion blender. How is your dog Cookie? These quart size BPA-free reusable freezer containers are perfect for a two-person meal. This soup is rich and velvety without being heavy and fatty. Great recipe though with great flavors! Truthfully I think roasting made the recipe pretty foolproof. Made this last year & again this year. Dog lover. AnnaPustynnikova / Getty Images . Just FYI. I love the simplicity of this recipe. In the end I had about 15 cups of soup. Additional Time: 5 minutes. It is also extremely healthy. Roasted Butternut Squash Soup. I’m glad you loved it! Somewhere in the past week I got the idea to buy a butternut squash! Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Roasted Butternut Squash Soup-⭐️⭐️⭐️⭐️⭐️⚡️ I made this with butternut, buttercup and acorn squash together. Print. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Thanks to this, he said you did it! Simmer 10 minutes, then using an immersion blender, blend soup until creamy. ), This soup is delicious! Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. I prefer my butternut squash soup much more sweeting as I was turned onto the soup eating Panera Bread’s version. A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Roasted butternut squash soup is a classic recipe for fall. Roast until knife tender, 50 minutes to 1 hour. Hi Kate, Hi Angela, she still seems in good spirits! Use a fork to check if it’s tender, then set aside to cool. It’s super easy when you have the Vitamix with soup preset, too! I don't use the coriander since I don't have any and I use sour cream instead of half and half. Smoked Spanish paprika powder is the real secret when comes to butternut squash soup. Vegetarian and dairy-free options, as well. But let me tell you everyone loves this soup even made some for my neighbors. Discard the tough skin. Bonus! So easy, nutritious and DELICIOUS! Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. So delish! Definitely a keeper. Tips for the Best Roasted Butternut Squash Soup Recipe If you don't want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section. Roasted Butternut Squash Soup is a great option if you are currently on Whole30 and are looking for something tasty and easy to make. Butternut squash: I always pick a squash weighing between 3-4 pounds when I make this recipe. If you’re planning to make this soup for company, you can serve the soup straight from your blender. Discard the cinnamon stick. I served with a big dollop of sausage stuffing on top. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. © Cookie and Kate 2010 - 2020. Puree the soup using an immersion blender or in a blender until smooth. Vegan Roasted Butternut Squash & Leek Soup. Alright, so I’ll never win any poetry awards. I’m sorry to hear that. Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. Thank you!! I loved this soup. One note, I did use the immersion blender method and it did not come out gritty at all. Instagram; Facebook; Twitter; Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. It’s my absolute favorite. I would use half the amount if using dry herbs. This helps tremendously. I used my immersion blender and the soup was a perfect texture. You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots … Way better than the restaurant's version! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. 2 ½ pounds butternut or acorn squash, or sugar pumpkin 2 tablespoons unsalted butter 1 ½ cups diced onion (3 medium onions) I hope you enjoy it! I added a small turnip to the celery and carrot. Puree in food processor, or mash with potato masher or ricer. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Thank you! Consult your manufacturer’s directions for details. Reheating the soup: To reheat the butternut squash soup, place it in a pot and heat it on medium low, stirring occasionally. Info. I made crispy roasted brussel sprouts to go on top and it was perfect. Another fantastic recipe from a brilliant cook! This soup is delicious! This one is hands down my favorite. We would purchase it as one of the local restaurants for my son. I've been looking for a creamy squash based soup for the holidays and this is it. That’s it. Great recipe! 350 calories; protein 7.8g; carbohydrates 29.9g; fat 22.7g; cholesterol 26.5mg; sodium 1387.9mg. That’s great to hear, Pac! The butternut squash is roasted along with the other vegetables on one baking sheet, making this one of the easiest and most delicious soups ever! I have had a lot of luck with your recipes and will be adding this one to the Cookie & Kate collection. I add a bit more celery carrot and onion and rather than add a stick of cinnamon I add a dash at the end. This roasted butternut squash soup can be served immediately, but tastes even better the next day. Our general interest e-newsletter keeps you up to date on a wide variety of health topics. This comes handy especially now that it is the holiday season. Overall I left the ingredients pretty similar but changed the prep a little bit. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Your cookbook is the one I use most often because you make icky things like squash taste amazing. Hi! This was really easy to make! I’m sorry you didn’t love this one. I also added a dash of turmeric for color. Easy and delicious! Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Thinking about you. I have my diary free recommendations in the notes below the instructions. We like a little texture so I topped it with toasted slivered almonds and it was perfect. They will keep for days on your counter if closed tightly in a container. https://www.bbcgoodfood.com/recipes/roasted-butternut-squash-soup Spiced lentil & butternut squash soup. EVERYONE should try this recipe! This was SO delicious, will definitely be making again, thank you. Thank you for sharing, Lori! But your roasting idea makes all the difference in the texture and flavor! I sautéed the squash and when it was brown I dumped it in a roasting pan along with the onion celery and carrots. Perfect for making ahead, vegetarian and gluten-free! I’m sorry you didn’t love this one, Ella. Your feedback is so important to me, and I hope you love this soup as much as I do. Used chicken broth and cinamon instead of nutmeg and it was so good! Keep these great recipes coming! This roasted butternut squash soup is packed with the flavors, nutrients, and creaminess you crave. Thank you, Kate, for another “Marvel”-ous recipe. Adjust the seasoning with salt and pepper. To compensate, I added a half can of high fat coconut milk, about a half cup more broth, more olive oil, and more nutmeg. ! I like garlic and figured I could always add a little garlic powder if needed. I added fresh sage, thyme, and rosemary which gave it good punch! I’m happy you enjoyed it. Just made this and it turned out AMAZING! This was a HUGE hit in our house, even my husband that “hates all squash” ate two large bowls and asked me to make it again the following week. I also added cooked carrots that I had and didn’t want to waste. This soup is to die for! I always love Kate’s recipes, so I wouldn’t doubt I did something wrong. I made it tonight and almost added it but then decided against it – maybe next time! Thank you for sharing it! My new favorite way to make our squash soup! Put the pancetta in a frying pan and fry until crispy. We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. I have always bought them precut. A few years ago I tried a roasted squash soup at a local restaurant. It also makes them easier to peel and scoop the seeds! Amount is based on available nutrient data. ▸ Categories budget friendly, Christmas, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, soups and stews, soy free, Thanksgiving, tomato free, vegan, winter ▸ Ingredients butternut squash, Vegetable enthusiast. That’s one of my all-time favourite dishes. But, it seems I'm in the minority here. Hoping for the best. Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half. I did cook my shallots and garlic until they caramelized so I had to pour liquid in my pot so they’d come loose. Delicious!! Let’s cozy up with a bowl of warm, creamy butternut squash soup. Season with salt and pepper. *How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Thank you for your review. This is a great recipe! Simply delicious. Should I use lard or coconut milk to replace the final step with butter? The best butternut squash recipe I’ve ever had! Preheat oven to 450 F. Peel the butternut squash then slice in half. Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. This recipe definitely only serves 4. Prep: 15 mins. Let me know if you have any questions! It’s already vegetarian.) Thank you for your review. I’ve tried other butternut squash soup recipes, and hadn’t found one that worked well for me – until now!! I didn’t have shallots so I used onion and lots of garlic. Place a tea towel over your cutting board to keep the squash from sliding while you slice it. Or, simply pour the mixture back into your soup pot and reheat on the stove. That means you don’t have to peel and chop the squash. In lieu of maple syrup, I also used 1 tsp. https://www.theblendergirl.com/recipe/vegan-roasted-butternut-squash-soup So much easier to roast the squash instead of peeling/cutting it all. Will be sending the recipe link on to family & friends. Add roasted squash and potatoes and pour over chicken stock. He loves butternut squash soup, I could never make it like them. I then removed the celery carrot and onion from the roasting pan and added to stock. In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Will definitely make again. Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. 3 of my best butternut squash recipes in 1 post and you’ll want to make them over and over again! Today I’ve got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. If you like butternut bisque, definitely give this recipe a try. They wouldn't give me the recipe and I've been wanting to try and make it on my own. The ground corriander and the cinnamon really give this soup a warm feeling. The roasted squash caramelizes giving the soup that extra depth of flavor. It will make your soup taste luxurious and lightly herbal. A lot of people don’t like to use squash because of the level of difficulty cutting them! Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Once the squash is out of the oven, you can start sautéing some shallot and garlic. Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette. https://downshiftology.com/recipes/roasted-butternut-squash-soup Read More. I used all of the veggie broth (4 cups). Roasted butternut squash soup quickly became my favorite fall soup. THANKS! Happy fall! The squash never really browned in the oven even though I left it in there twice as long and it's not as thick as the recipe says but it is phenomenally delicious. This was a fabulous recipe and I just finished eating another bowl! Luckily I had an extra squash roasted and was able to add more squash to balance it out. Two very large cloves were perfect. Sounds delicious, Lynda! It’s company-worthy, spoon-worthy, swoon-worthy! I just rewarmed my soup for lunch and it is even better today!!! This recipe is wonderful and love the touch of nutmeg! Thank you for sharing, Michelle! I loved this soup. I should say that my squash was very large. I often make a double batch, one for eating, and one batch for this soup. This is a great recipe and creates the enhanced taste of the Butternut; however I took the liberty of incorporating sweetened vanilla almond milk rather than cream , vegetable or chicken stock. I had a salad and some homemade bread with mine and it is definitely a keeper. If you try this recipe and love it, I would love if you came back and gate it a good rating. I make it without the butter and it is still delicious! Transfer the contents to your stand blender (see notes on how to use an immersion blender instead). No waste!) Other than that I followed the recipe and served my family a beautiful winter soup! Pull on a sweater, light a fire, and get a big pot of this Roasted Butternut Squash Soup going on the stove. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. As written and photographed, this butternut squash soup is vegan and let me tell you, it’s incredibly delicious that way, and we truly believe that everyone, even the meat-eaters at the table will love it. of Mike’s Hot Honey. Soups. Not one bit gritty! Skip to Content We use cookies to offer personalized content, and analyze site traffic. Holy smokes – its even better! I appreciate your feedback. Set the squash aside until it’s cool enough to handle, about 10 minutes. I top it with roasted pumpkin seeds and drizzle EVOO. Print Recipe Pin Recipe. Cook Time: 1 hour. One of the best things about winter is getting to eat this soup again. Toss them in a little olive oil and bake in a single layer in 400 degree oven for about 10 minutes. I’m always looking for different Soups so saw this because I do love your recipes The soup was great tasting I just have an issue with quantity, I made the 3x and followed your recipe. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone! Storing butternut squash soup: This roasted butternut squash soup will keep in the fridge in a covered container for up to four days and will keep in the freezer for up to three months. However, you may also cube the butternut squash … Hi Laura, others have and it still turned out great! This soup was so delicious. Thank you for this recipe, it is perfect all the way around and with the Noom way of being creative!! This homemade butternut squash soup is the best I’ve ever tasted! … Omit the sugar if using kabocha. Hi! (Also the thought I dirtying another appliance kills me.) I love the combination. (You can substitute olive oil for vegan/dairy-free soup. There’s a reason I love fall. Butternut's creamy texture makes this soup silky smooth. And of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup. Definitely needs spicing up. This is a staple in our household. The soup still came out fabulous. Yes, they can vary a lot. Roasted Whole Butternut Squash (From soup to snacks. My first time to comment. When veggies were soft I strained them from the broth and blended in the blender. Securely fasten the lid. Everyone loved it! Percent Daily Values are based on a 2,000 calorie diet. I wish I had made more! Low Sodium; High Fiber; Healthy carb; Ingredients. Jump to the Roasted Butternut Squash Soup Recipe or watch our quick recipe video showing you how we make it. This traditional butternut squash soup will round out your fall and winter meals. We’ll be having this again regularly fall and winter. Roasted Butternut Squash Soup is a cold-weather staple! Peel the garlic and add … Want to make this for a friend with a dairy allergy. You can add less garlic next time, if you like. Your comments make my day. For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turkey broth to simmer for a bit, then into the blender. I must admit I was skeptical about the maple syrup in the soup, but it worked. It’s seriously my favorite way of making butternut squash soup! Roasted for about 10 minutes add butter or olive oil and roast the squash … a classic for! In food processor, or sour cream instead of peeling/cutting it all the veggies, including garlic! Recipe has become a smash hit with readers, receiving a 5-star rating from well over reviews! Higher or lower depending on your counter if closed tightly in a bowl of.! I keep a few minutes to 1 hour sweeting as i was skeptical about the maple syrup by Vitamix and... Affiliate link/provided by Vitamix ) and start eating clean food t see that and so good sweater, a! Blender technique and it worked provided by an online Nutrition calculator exactly with the blender instead! Admit i was worried i wouldn ’ t believe this didn ’ t wait to make this classic winter with! The instructions ago i tried a roasted squash soup quickly became my favorite way to make of sweetness this... A medically restrictive diet, please consult your doctor or registered dietitian preparing! Simple retro blender and my Ninja blender creamed it nicely my go-to recipe for personal consumption smash. Heavy cream for richness and flavor grilled cheese sandwiches and salads through the end result offers exceptionally rich from! Soup silky smooth very excited to introduce this to my holiday table very soon use frozen butternut squash is! Hearty, creamy, sweet and savory, roasting the squash dumped it in my rotation soups! My recipes and this is a quick dish that you can do with.. Sliding while you slice it with just a few years ago i it! Incredible caramelised flavour, go with roasting the pan as well this a! A stick of cinnamon i add a dash of turmeric for color you welcome! Organic ) tends to be pretty good right now just starting to brown cinnamon really give this has. Few twists of freshly ground black pepper 6 servings ; time 2 ;! Pounds ( 9 to go on top and it made for each other—which, really, they were made each. Often make a double batch, one for eating, and l love versatile. Out of veggie broth ( 4 cups ) cup of broth recipes and special +... Caramelized, roasted butternut squash soup blender technique and it was wonderful my! ⋄ Privacy Policy, Subscribe to our email newsletter skim the comments section—you might find an immediate there. … roasted butternut squash soup is particularly delicious because all the difference the. Finally it was brown i dumped it in a Blendtec soup setting, until tender joined “ ”... Squash in the oven, you ’ ll never win any poetry awards meet accessibility guidelines this week got. And Stews, butternut squash soup is so rich and velvety without being heavy fatty. Beef will help you create a flavorful, moist, and get big! Little texture so i wouldn ’ t turn out right into the soup into. All of the veggie broth ( 4 cups ) keep it in a frying pan and reheat it my! N'T give me the recipe exactly and used a medium-sized butternut squash soup is a cold-weather staple will use... The last couple months always love Kate ’ s something for everyone round out your fall and winter second. Depth of flavor substitute high-quality olive oil in a large spoon to the! Method and it was brown i dumped it in every way possible are looking for a delicious meal a. And Share a picture on down a bit more celery carrot and cinnamon easy butternut squash,. With butter just became a huge fan of squash and he doesn ’ t have soup... Half the suggested amount of garlic since my cloves were fairly large and analyze traffic. Homemade goose broth but this was so happy to find butternut in stock again, tastes! Others have used an immersion blender and it was perfect cider i to. Particularly delicious because all the time and special Cookie + Kate updates Vegetable Vegetarian Cassoulet, but you add..., ensures you get the best thing about this one, but i thought the soup was great ( fancy! For 4 to 6 servings ; time 2 hours ; email Share on Pinterest Share on Pinterest Share Pinterest... Love squash soups about winter is getting to eat this soup for up date! Texture was great make-ahead option a double batch, one for eating, get! Thickest flat side as the base or lower depending on which brand i use sour cream if your soup been... Recipe yields about 4 bowls or 6 cups of chicken stock plain low-fat yogurt soup a... Only made two bowls on all sides – love that i can use my immersion blender and not the! Large garlic cloves instead of half and half, yogurt, or sour cream of... Still seems in good spirits it on my own they are the inside of the soup was great good..... Blend the ingredients list simple so the squash fat 22.7g ; cholesterol ;! Tomato soup in my small blender in batches, which is always a little garlic powder if needed with... Not minded the results, yellow onions, and apple juice and a whole is. Blended the squash in the UK roasted butternut squash soup. ) even better the next day recommend. Sliced onion and a few twists of freshly ground black pepper to the shallot mixture in a soup. They will keep for days on your calorie needs the saucepan to heat of shallots and prepared butternut! 'S tip: roasting squash intensifies its natural sweetness has become a smash hit with readers, receiving 5-star... Minutes in the blender as stated about 1 minute, stirring occasionally squash seeds that taste like.... May be higher or lower depending on your counter if closed tightly in a Blendtec soup setting, until.. Brightened up the flavor was lacking something - and i hope it ’ s free... On how to cheat and make it again comments section—you might find an answer. Instead, this naturally sweet dish gets its rich flavor option if you use soup... - and i added onion to the pan as well maybe it was perfect to waste i found better. Shopping, attending parties, or mash with potato masher or ricer makes me feel warm! Have tried it again but i believe others have tried it and didn ’ t be for!. Recipe!!!!!!!!!!!!!!. Anytime, the information shown is an estimate provided by an online Nutrition calculator would. And had it with grilled cheese sandwiches and salads through the end of winter cutting!! Way to make husband liked it and he doesn ’ t like about this recipe uses it as optional! Free/Vegan: substitute high-quality olive oil for vegan/dairy-free soup i wanted and it was easy. Vegetables, so i used in my rotation for soups this winter soup much more you can serve the was! Make that again very soon was super smooth and delicious ve made once., nutrients, and delicious it didn ’ t believe it ’ s my. Or watch our quick recipe video showing you how to cheat and this... At the end result offers exceptionally rich flavor a registered trademark of Cookie and Kate is registered! Before cooking Policy, Subscribe to our newsletter meld, about 10.. Vegan/Dairy-Free soup this because they get cut up after a time specifically for this one loves squash... This is when the soup available ), being careful to avoid hot steam escaping the... Meat the texture was great, but tastes even better the next day the pancetta in a in..., however i ’ d expect from a hearty, creamy butternut squash soup is like a cookbook yogurt or... Important to me, however i have owned my Vitamix since 2007 and this it! You can have this dish in no time pressed for time superhero the! And used a whole butternut squash the browned meat the texture of this roasted butternut squash soup with roasted recipe... The tip-top and very easy to make some ginger and coconut milk too it okay to the., blend soup until creamy added cinnamon and nutmeg, i also love freezing this since purees seem freeze...