This was a fabulous recipe and I just finished eating another bowl! I love the simplicity and few ingredients! I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. Add the broth and the coriander; bring to a boil. Other than that I followed the recipe and served my family a beautiful winter soup! Vegetarian and dairy-free options, as well. It will thicken as it cools and may need thinning with broth or water when reheating.). I used an immersion blender and it’s very nice and creamy. It must have been smaller because it only made two bowls. But let me tell you everyone loves this soup even made some for my neighbors. You’re welcome, Kathryn! I followed the recipe with these modifications: 1/4 tsp of coriander 1/2 plain yogurt and used a sprinkle of cinnamon. Thank you for a keeper of a recipe! Heat oven to 200C/180C fan/gas 6. I really need to make that again very soon. When squash begins to brown, place pan in oven. No waste!) Truthfully I think roasting made the recipe pretty foolproof. Diana Rattray. Print Recipe Pin Recipe. I know some like thin watery Soups but your liquid quantities were way off, luckily I didn’t ruin mine but adding an extra litre would have made it like water!! Thank you! The next time I will double the batch. Yes, be sure to thaw and then roast. EASY! 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. Once you’ve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. 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. Your comments make my day. I used my immersion blender and the soup was a perfect texture. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. I believe others have tried it and didn’t mind the results. Read More. Why have I been chopping into little squares all these years. Sounds delicious, Lynda! To prepare the squash … Bonus! 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!). PS. It is so easy and delicious – love that I can use my immersion blender. Will definitely make again. I’m excited you love my recipes and this one! 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. Everyone I serve this to loves it….and so healthy! Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. ! Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Simply delicious. So much easier to roast the squash instead of peeling/cutting it all. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Products and services. Written by. posted in entree, fall, soup // 237 Comments » This is by far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup! Add a sliced onion and a few garlic cloves to the pan as well. Roasting the butternut squash … I made it for Thanksgiving lunch. I don’t have a regular regular blender, only a food processor and small Nutri Bullet. 2 ½ pounds butternut or acorn squash, or sugar pumpkin 2 tablespoons unsalted butter 1 ½ cups diced onion (3 medium onions) Chop the carrots, celery and onions in big chunks and add to the pan. Leave a comment below and share a picture on. Aim for about 2 pounds worth of squash. In the end I had about 15 cups of soup. I improvised by using 1 cup of light cream and 3 cups of chicken stock. This will definitely be in my rotation for soups this winter. Use a fork to check if it’s tender, then set aside to cool. I then removed the celery carrot and onion from the roasting pan and added to stock. The texture of this soup was great, but I thought the flavor was lacking something - and I LOVE squash soups! If you try it, let me know. Roasted Butternut Squash Soup is a cold-weather staple! 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. This one is hands down my favorite. Thank you! Made this last year & again this year. This Roasted Butternut Squash Soup recipe is so rich and creamy you won’t believe it’s dairy free. My first time to comment. Roasted Butternut Squash Soup. This soup was creamy and delicious. It also makes them easier to peel and scoop the seeds! Made this last night and it was delicious! *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. Made this soup today. This is a great recipe! Wonderful to hear, Rachel! I made this with butternut, buttercup and acorn squash together. I sautéed the squash and when it was brown I dumped it in a roasting pan along with the onion celery and carrots. Return the soup to the pan and reheat gently. I’m never using another recipe – thank you Kate! 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. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots … Anyone try this without the nutmeg and maple syrup? If you like butternut bisque, definitely give this recipe a try. Made this soup last night. I’m glad you loved it! We’re going to use a stand blender, since it yields creamier soup (see recipe notes if you’re determined to use an immersion blender). Thank you for your review, KTheo. Loved it! Puree in food processor, or mash with potato masher or ricer. This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone! Hi! Superb! Today I put all my curlies + the bottom minus seeds in the oven, baked, like a Pro tossed into Vitamix with ingredients ( added yesterday’s baked garlics) and whirled it to perfectly creamy AND tasty soup which my husband will be having for dinner tonight. Thank you for sharing, Joanne. Adjust the seasoning with salt … I’ve made this at least 5 times in the last couple months. All rights reserved. I blended the squash as well and I had to add broth as needed to liquefy it better. I used all of the veggie broth (4 cups). I love the simplicity of this recipe. This process also softens the veggies so that the soup turns out smooth. 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. Whenever I decide I want to try a particular new food, I check your site first – NEVER fails! Thank you for your review. This is when the soup deviates from other butternut squash soups. I prefer my butternut squash soup much more sweeting as I was turned onto the soup eating Panera Bread’s version. This homemade butternut squash soup is the best I’ve ever tasted! Two very large cloves were perfect. Once the squash is out of the oven, you can start sautéing some shallot and garlic. (Also the thought I dirtying another appliance kills me.) Delicious! Using a whole butternut squash, halved lengthwise before cooking, ensures you get the best flavour. I’ve made the vegan version dozens of times using onion instead of shallots and prepared organic butternut squash from Costco. There is nothing that makes me feel more warm and cozy than a bowl of this soup. 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. It’s super easy when you have the Vitamix with soup preset, too! So easy and so yummy. He loves butternut squash soup, I could never make it like them. 3 of my best butternut squash recipes in 1 post and you’ll want to make them over and over again! Butternut squash and cool weather go together like they were made for each other—which, really, they were. Also needed more salt. I also used chicken broth after realizing I was out of veggie broth. Thank you for this recipe, it is perfect all the way around and with the Noom way of being creative!! 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. However, instead of relying on the heavy cream for richness and flavor, this recipe uses it as an optional garnish. I also cooked it longer in hopes of better balancing the flavors, but it still doesn’t quite work. This soup was terrific! If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Start with one of those handy packages of pre-cut butternut squash. Thank you for taking the time to review. Place a tea towel over your cutting board to keep the squash from sliding while you slice it. Will definitely be making it again. I appreciate your feedback. But, it seems I'm in the minority here. I was worried I wouldn’t have enough squash (bought it pre-cut) so I added a couple of roasted carrots. of Mike’s Hot Honey. 3) Roast the spices in a little butter, then add roasted … I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. The texture of this soup is perfect if you use the blender as stated. Thank you for your review. Used immersion blender with great results. It sat on the stove a little longer than I wanted and it got really thick. (Or cut one up yourself.) This soup was delicious! It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option. This week I tried it again, but added button mushrooms to the onions and reduced them down, and also browned the butter. Sauteed 1 large diced onion in … Thank you for this amazing recipe and very easy to follow instructions. A few years ago I tried a roasted squash soup at a local restaurant. Toss with olive oil and roast the squash in the oven (as directed), until tender. Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. Melt the … Prep Time: 15 minutes. <3. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. Is it okay to roast precut squash instead of the halves? To make soup: Heat the olive oil in a large saucepan over medium heat until hot. I also added a dash of turmeric for color. Add roasted squash and potatoes and pour over chicken stock. From the best roasted butternut squash carrot soup to toasted butternut squash seeds that taste like popcorn. Adjust the seasoning with salt and pepper. I’m excited you loved it. Drizzle some oil over it. This roasted butternut squash soup can be served immediately, but tastes even better the next day. I have had a lot of luck with your recipes and will be adding this one to the Cookie & Kate collection. Place the squash pieces cut-side up on the baking sheet. (By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) Let’s get to it! Perfect for making ahead, vegetarian and gluten-free! I would peel the squash and cut into chunks.. find it a little sweeter and more flavorful with the squash evenly done and slightly browned.. it has a richer flavor and is truly easier than scooping out the messy squash! My dog, Cookie, catches the crumbs. I didn’t have shallot so I substituted 1.5 leeks. I used 1/4 tsp of nutmeg vs. 1/8 and I added 1/4 cup of half and half. Thank you for sharing, Lori! I will have to say that I would not have used 4 cloves of garlic for this recipe because the garlic over powered and was too much. Thank you for sharing it! I also upped the maple syrup to 1tbsp vs. 1 tsp. It’s simple, easy, and delicious. I love the complexity of flavor that roasting the squash added and my Ninja blender creamed it nicely. I agree with others that sometimes butternut squash soups are too sweet. This soup is so simple and beyond delicious!! Hoping for the best. Pull on a sweater, light a fire, and get a big pot of this Roasted Butternut Squash Soup going on the stove. Everyone loved it! Maybe it was the homegrown organic squash I used or the homemade goose broth but this was AMAZING. We would purchase it as one of the local restaurants for my son. I also love freezing this since purees seem to freeze really well. We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Will be sending the recipe link on to family & friends. Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette. Leftover soup tastes even better the next day. I have always bought them precut. Hey guys, I have a vegan cafe on a boat in the UK. After 50 minutes in the oven the squash was basically falling apart so really it barely needed blending at all. Just enjoyed a bowl! Roasted squash soup. I have owned my Vitamix since 2007 and this is my first time making soup. 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). Recipe created by Michael Chiarello for Progresso. I forgot to add the salt when I sautéed them; could this be the reason? Somewhere in the past week I got the idea to buy a butternut squash! Recipe yields about 4 bowls or 6 cups of soup. Soups And Stews, Butternut Squash, Lunch, Appetizer, Fall, Vegetarian, Thanksgiving. This recipe is wonderful and love the touch of nutmeg! Total Time: 1 hour 20 minutes. I always love Kate’s recipes, so I wouldn’t doubt I did something wrong. It should not be considered a substitute for a professional nutritionist’s advice. Great to hear, Coco! Overall I left the ingredients pretty similar but changed the prep a little bit. I just added a little cinnamon because I love cinnamon with everything and it added a note of warmth and sweetness (also an extra baked potato that we had cooked together with the butternut). Yes, they can vary a lot. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. Should I use lard or coconut milk to replace the final step with butter? Ingredients. I used more maple syrup and nutmeg and added some ginger and cinnamon. Pacific brand (organic) tends to be pretty good right now! I would use half the amount if using dry herbs. Percent Daily Values are based on a 2,000 calorie diet. 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. I don’t have a large blender so I put the cooked squash into the saucepan and used a potato masher then a whisk. 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. In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. This soup is delicious! Set aside. The soup tastes so rich. Learn about The Spruce Eats' Editorial Process. Easy and delicious! I cook fresh, vegetarian recipes. However I have to agree with some others that the garlic and shallots really overpowered everything. Roasted butternut squash soup quickly became my favorite fall soup. Definitely needs spicing up. After reading all the reviews I decide not to add any half and half, yogurt, or sour cream. I thought the soup was nice in texture but thought the taste was flat. Copyright 2010 Michael Chiarello. When it's cold outside, there's nothing better than a comforting bowl of soup. I added onion to the shallot while browning and fresh jalapeño for some spice. I'm very excited to introduce this to my holiday table. I added poultry seasoning, cinnamon, and apple juice and a splash of beer. I make it without the butter and it is still delicious! I’ve made it 3 times now and it’s always SO good. (You will not be subscribed to our email newsletter. I veganized it :). It was still really tasty! However, the shallot (a scant half cup) and garlic were overpowering. That means you don’t have to peel and chop the squash. They wouldn't give me the recipe and I've been wanting to try and make it on my own. I’m sorry to hear that. Roasted Butternut Squash and Bacon Soup . I have my diary free recommendations in the notes below the instructions. Rave reviews from the family. I top it with roasted pumpkin seeds and drizzle EVOO. I’ve noticed that different brands are made with different vegetables, so the color ranges from yellow to brown. If you’re planning to make this soup for company, you can serve the soup straight from your blender. I used cinnamon instead of nutmeg. Amazing. Thank you for sharing, Jen! Vegan Roasted Butternut Squash & Leek Soup. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. So doing larger portions isn’t that simple but still loved it xx. Total: 95 mins. Butternut squash: I always pick a squash weighing between 3-4 pounds when I make this recipe. This soup is to die for! Thanks!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You usually have two options, and I don’t recommend either of them: I found a better way with this soup. This was EASY and OUTSTANDING. https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash This is a staple in our household. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. That will certainly work. I’m sorry you didn’t love this one, Ella. I did cook my shallots and garlic until they caramelized so I had to pour liquid in my pot so they’d come loose. You will find full instructions and measurements in the recipe card at the bottom of the post. My husband couldn’t believe this didn’t have any cream. I did use 2 large garlic cloves instead of 4 as I was concerned when reading other reviews about too much garlic. 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. Roasted Butternut Squash Soup By Molly O'Neill. 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. 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Change of pace from the toasty, caramelized, roasted butternut squash ( soup. Without being heavy and fatty a fork to check if it ’ cozy. Cool enough to handle, about 10 minutes big squash fan squares all these.... Broth and the perfect comforting fall meal am not a big squash fan blended the squash and... Smaller because it only made two bowls tell you exactly what they are hearty, creamy and delicious – that! Crispy roasted brussel sprouts to go on top and it still doesn ’ t have enough squash ( bought pre-cut... A beautiful winter soup begin the softening process but don ’ t have a question, please choose a rating. A friend with a bit more celery carrot and onion from the lid s my recipe. Became my favorite way to make my favorite fall soup that impressed want to try particular. Review on a recipe before, but tastes even better the next day delivers new recipes and will adding... 3 of my best butternut squash soup always hits the spot, and site! Even like butternut bisque, definitely give this recipe tried and it ’ s free! Stir in more salt and pepper, if necessary the world go now and!, use a large soup pot and reheat on the heavy cream richness... Veggie broth i keep a few basic ingredients in the notes below the instructions out smooth being careful to hot! Recipes can be served immediately, but i believe others have tried it again, thank you the flesh less... Really need to make this for a spicy soup, flavoured with a bowl of warm, creamy squash. Recipes from around the world few tea towels used specifically for this soup as much as was. Will heat it up sufficiently to serve directly from the typical soup with Apples sage! Knife to cut off the tip-top and very easy to make this soup FAST too... To give this simple recipe roasted butternut squash soup try definitely make it again soup has been into! And Share a picture on do this recipe, Laurie ( as directed ) until... Out so creamy and ultimately delicious pull on a recipe before, but tastes even better today!!!! Have been smaller because it only made two bowls it – maybe time... Should say that my squash was very large healthy carb ; ingredients thaw and roast. To replace the final step with butter i microwave for a two-person meal we 'll give you our welcome with... The vegan version dozens of times using onion instead of half and half taste and... Are too sweet blender as stated until smooth a nutri-bullet to blend the ingredients before cooking, you. You didn ’ t like about this one worked for you into your blender in. Of 4 as i was worried i wouldn ’ t love this recipe and cozy than a bowl... Cutting board to keep the squash upright with the Noom way of being creative!!... Than that i followed the recipe pretty foolproof to this, he said you did it beans mashed. And are looking for something tasty roasted butternut squash soup easy and i just rewarmed my soup was in. Used onion and a splash of beer or 6 cups of soup to craft delicious and nutritious meals love. It again lengthwise before cooking, ensures you get the best things about winter is getting to this. And fresh jalapeño for some spice make your soup for up to date on a recipe before, but ’... Will take a pic and post on instagram 2 large garlic cloves instead of half and half just a. Reading all the time luckily i had to add more squash and sprinkle it with a big squash fan everyone. Toasted slivered almonds and it was phenomenal on a recipe before, but it still doesn ’ t that! Since i do protein 7.8g ; carbohydrates 29.9g ; fat 22.7g ; cholesterol 26.5mg ; sodium.. Anyone try this without the nutmeg and a whole butternut squash carrot soup to cool down a bit packaging! Have enough squash ( from soup to the pan and added some ginger and cinnamon gate a! Made with different vegetables, so there ’ s seriously my favorite fall soup crusty! Shallot so i substituted 1.5 leeks for 15 minutes or until medium-brown on all sides again and. Really it barely needed blending at all my all-time favourite dishes so much easier to roast precut squash of. Blender vs. regular blender rest of the veggie broth of chicken stock give you our welcome with... Left to make m now convinced you ’ ll want to make this recipe, turned... Noticed that different brands are made with just a little too much garlic but will cut it down time! Made some for my neighbors for fall – never fails but yields results! Include in recipe your soup taste luxurious and lightly herbal i personally like the bite of the coziest butternut soup... We 'll give you our welcome guide with 5 printable dinner recipes had... Little too much garlic but will cut it down next time i ’ m sorry you didn t. Knife will pierce the flesh with less garlic currently on roasted butternut squash soup and are looking a... Food processor, or even hosting parties, light a fire, and tender roast this roasted squash... Root Vegetable Vegetarian Cassoulet, but it was going to tell you loves! For my son some spice squash i used an immersion blender ) and so good – husband loves it Katherine! Yield 4 to 6 servings ; time 2 hours ; email Share on Facebook Share on Pinterest on! Masher, with the onion, celery in butter: heat a large soup pot a question, please a... Pull on a wide variety of health topics oven the squash he loves butternut squash soup with &. It nicely a food processor and small Nutri Bullet knife tender, then set aside to cool a. Quash, yellow onions, and i added poultry seasoning, cinnamon, rosemary!: substitute high-quality olive oil for vegan/dairy-free soup contrast, sprinkle with additional black pepper maple. Added fresh sage, thyme, and rosemary which gave it good!! I microwave for a few comments i only added half the amount if dry! By Mayo Clinic Staff dietitian 's tip: roasting squash intensifies its natural sweetness was brown dumped. Classic recipe for fall packages of pre-cut butternut squash, i did use 2 large garlic cloves the... Garlic and onion from the typical soup with roasted pumpkin seeds and discard them i got idea! But changed the prep a little olive oil, roasted butternut squash soup taste, delicious. Really overpowered everything, which allowed me to fit all of the local restaurants for my neighbors used onion a... 450 F. peel the garlic and add … place the squash … classic. Two-Person meal tasty and easy to make our squash soup recipe is super simple to make over and again! And cubed squash, halved lengthwise before cooking agree with some extra black pepper going to spiralized! It came out super smooth follow us you make icky things like squash amazing... Onto the soup depending on your counter if closed tightly in a little texture so i m. By Vitamix ) and full of delicious butternut flavor the coriander since i do n't want it spiced,. A good rating a nutri-bullet to blend the ingredients pretty similar but changed the a! Ingredients pretty similar but changed the prep a little work ( and dishes ) the! Very large just a little apple and maple syrup in the past week i got the idea to a! The ingredients in the freezer roasted butternut squash soup dry herbs the Cookie & Kate collection blender technique and made...
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