Description
This creamy and flavorful Butternut Squash Soup is a comforting fall favorite that combines the natural sweetness of roasted squash, apples, and carrots with warming spices. Roasted to perfection and simmered on the stovetop, then pureed until smooth, it makes a satisfying and wholesome meal perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium yellow onion
- 3 cloves garlic
- 2 medium carrots
- 1 honey crisp apple
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon ground pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne
- 3 cups vegetable broth
- 1 tablespoon brown sugar
Optional Garnishes
- Pumpkin seeds
- Chopped parsley
- Microgreens
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash, which will bring out its natural sweetness and deepen its flavor.
- Prepare and roast the squash: Remove the end of the butternut squash, peel off the skin, and chop the flesh into 1-inch pieces. Toss the pieces with 1 tablespoon of olive oil and 1 teaspoon of sea salt. Spread evenly on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes until tender and caramelized.
- Prep other vegetables and apple: While the squash roasts, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the honey crisp apple. This ensures everything is ready to go for the stovetop cooking stage.
- Heat oil in pot: Add the remaining 1 tablespoon of olive oil to a large pot and heat over medium-high heat on the stovetop, preparing to sauté the aromatics and vegetables.
- Sauté onions: Add the sliced onions to the hot oil and sauté for about 5 minutes until they become translucent and fragrant, stirring occasionally to prevent sticking.
- Add garlic, carrots, and apple: Stir in the minced garlic and cook for 30 seconds until aromatic. Then add the chopped carrots and apple, sautéing for 3 minutes while stirring occasionally to lightly soften and combine flavors.
- Add spices: Sprinkle in all the spices—cumin, paprika, cinnamon, ground pepper, turmeric, ginger, nutmeg, cayenne—and stir well to coat the vegetables evenly. Allow the spices to toast for about 30 seconds to enhance their aroma.
- Deglaze and add liquids: Pour a small amount of vegetable broth into the pot to deglaze and loosen any browned bits from the bottom, adding extra flavor. Add the remainder of the vegetable broth and the roasted butternut squash pieces to the pot.
- Simmer the soup: Bring the soup to a low boil, then reduce heat to a gentle simmer. Let it cook uncovered for 10 minutes, stirring occasionally to meld the flavors and soften everything further.
- Blend until smooth: Use an immersion blender directly in the pot or carefully transfer the soup to a high-speed blender. Blend until the mixture is completely smooth and creamy, with no chunks remaining.
- Garnish and serve: Ladle the smooth soup into bowls and garnish with your choice of optional pumpkin seeds, chopped parsley, or microgreens for texture and freshness. Serve warm and enjoy!
Notes
- To peel butternut squash easily, use a sharp vegetable peeler and consider microwaving the squash for 1-2 minutes to soften the skin slightly before peeling.
- If you prefer a spicier soup, increase the cayenne pepper to taste.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegan version, ensure your vegetable broth is free from animal products.
- Adjust the amount of brown sugar depending on your preferred sweetness level.
