Roasted Butternut Squash Soup

overhead shot of soup in a bowl with spoon digging in

4.94 from 15 votes

This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It's creamy (without cream), rich and totally delicious!! Serves 4 as a main, 6 as a side/starter.

Prep Time10

Total Time1 5

Course: Dinner, Main Course

Cuisine: American, British

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Baking Tray
Large Pot & Wooden Spoon
Hand Blender
Chopping Board & Sharp Knife
Small Pot & Brush (for butternut squash glaze)

Ingredients

Soup

2x 2lb/1kg Whole Butternut Squashes
2.5 cups / 600ml Chicken Stock, or as needed (can sub veg stock)
1 large White Onion, roughly diced
4 cloves of Garlic (skins left on)
2 tbsp Butter
2 tbsp Olive Oil
1 tbsp Honey
1 tbsp finely diced Fresh Rosemary
1/4 tsp Cayenne Pepper
1/4 tsp Salt, plus more to taste
Black Pepper, to taste

Toppings (optional)

Toasted Pine Nuts
Crispy Pancetta
Fresh Parsley

Instructions

Slice off the very end of the squashes and carefully slice them in half lengthways. Gut out the seeds, then slice a crosshatch pattern in each one (don't slice all the way through, this is just to allow the flavour to seep in). Place on a large baking tray.
In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper and 1/4 tsp salt. Brush the squashes, then pop a clove of garlic in each of the dips.
Place in the oven at 190C/375F for 45-60mins, or until very soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork-tender butternut squash. Pull the tray out 1 or 2 times to baste them in the juice that collects in the dips.
Meanwhile, in a large pot begin frying the onion in 2 tbsp butter over low-medium heat until soft, golden and caramelized. Again, low and slow is best.
Scoop out the flesh from the squashes and place into the pot, then squeeze the garlic out of the skins and add that in too. Pour in stock and blitz with a hand blender until smooth. If you want it thinner then just gradually add in more stock. If you go overboard just simmer to thicken. Season generously (to taste) with salt and pepper.
Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.

Video

Notes

a) Grilled Cheese - As you can see in the video above I've served this with a grilled cheese consisting of Gouda, Cheddar and Apple. Apple + butternut squash is a glorious combo, plus the apple adds a nice crunch to the sandwich. You don't have to add apple (if you do just make sure it's preferably a red variety and thinly sliced into rounds). Also make sure the cheddar is mature/sharp, just for a punch of flavour.

b) Spice - I highly recommend using cayenne pepper, the gentle spice plays beautifully with the sweetness of the butternut squash. 1/4 tsp adds a nice gentle background tingle, but if you're really not good with heat consider 1/8 tsp or just a pinch, then adjust accordingly at the end.

c) Seasoning - Bring out the best in this simple soup with a good amount of salt and pepper. Keep taste testing until 100% happy!

d) Toppings - I HIGHLY recommend adding the pancetta and pine nuts on top. They compliment the soup amazingly. If you're struggling with pancetta, bacon would sub. Parsley is to add a pop of colour and a smidge of flavour, but definitely don't go overboard. Just a teeny bit to finish. You can leave this out if you wish.

e) Stock - I recommend pouring it in gradually and working to preference. Feel free to add more or less for a thicker/thinner soup. I mostly use chicken stock as I find it to be richer, but veg stock does work well too.

f) Blender - If you don't own a hand blender, you can use a regular blender. Just check its heat resistance before using it. You'll have to take off the small bit at the top and place a hand towel over it. This is so the steam doesn't get trapped inside and causes the blender to crack.

g) Leftovers/Make in advance - You can certainly make this in advance! Store in the fridge for a couple of days or freezer for a few months. Let it cool before storing. Reheat back in the pot, if it's frozen I recommend letting it come to room temp first.

h) Calories - Based on just the soup shared between 5 people.

Nutrition