Description
French-inspired butternut squash soup delivers comfort with elegant simplicity. Rich with caramelized roasted squash and smooth cream, this recipe brings warmth to winter dining tables where friends gather and memories simmer.
Ingredients
Scale
Main Ingredients:
- 1 butternut squash (3–4 pounds/1.4–1.8 kilograms), halved and seeds removed
- 3 cups (710 milliliters) vegetable stock (or substitute with chicken stock or water)
- 1 medium onion, peeled and quartered
- 1 head garlic, top cut off
Seasoning and Herbs:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
Finishing and Topping:
- ½ cup (120 milliliters) heavy cream (or use cashew cream or coconut milk for a dairy-free option)
- Homemade croutons, for topping
Roasted Butternut Squash Seeds:
- Reserved seeds from butternut squash
- 1 tablespoon (15 milliliters) olive oil
- Salt, to taste
Instructions
- Heat the oven to 425°F (220°C) and prepare a parchment-lined baking sheet for optimal vegetable roasting.
- Slice the butternut squash in half, quarter the onion, and split the garlic head. Arrange these ingredients on the prepared baking sheet, ensuring generous drizzles of olive oil cover each piece.
- Sprinkle sage, thyme, sea salt, and freshly ground black pepper across the vegetables for robust seasoning. Wrap the garlic head completely in aluminum foil to prevent burning.
- Roast the vegetables for approximately 45 minutes, checking for tenderness by piercing the squash with a fork. The edges should appear caramelized and slightly golden.
- Allow the roasted vegetables to cool momentarily, then carefully extract the squash flesh from its skin using a spoon.
- Transfer the squash flesh, roasted garlic cloves, caramelized onions, and vegetable stock into a large stockpot.
- Utilize an immersion blender to thoroughly puree the mixture until achieving a silky, uniform consistency.
- Warm the soup over low heat, stirring occasionally to prevent scorching. Incorporate heavy cream to enhance richness and depth of flavor.
- Taste and adjust seasonings with additional salt and black pepper as needed.
- For serving, ladle the soup into warm bowls and garnish with crispy roasted butternut squash seeds and crunchy croutons.
- To prepare squash seeds, rinse thoroughly in a colander to remove pulp, then pat completely dry with a clean kitchen towel.
- Toss seeds with olive oil and salt in a mixing bowl, spreading them evenly on a baking sheet.
- Roast seeds at 350°F (176°C) for 15-20 minutes, stirring midway to ensure even browning. Expect slight popping during the roasting process.
Notes
- Roasting intensifies the natural sweetness of butternut squash, creating a rich, caramelized flavor profile that elevates the entire soup.
- Wrapping garlic in foil prevents burning and allows it to become soft, creamy, and deeply aromatic during the roasting process.
- Homemade roasted seeds add a delightful, crunchy texture and nutty flavor that transforms this soup from ordinary to extraordinary.
- Using an immersion blender ensures a silky-smooth consistency without transferring hot liquid between containers, minimizing mess and potential accidents.
- Seasonal herbs like sage and thyme complement the squash’s natural sweetness, creating a warming, comforting autumn-inspired dish.
- Storing leftover seeds in an airtight container keeps them crisp and provides a quick, nutritious snack or soup topping for several days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 45 mg