Allow the soup to cool down a bit before packaging. Taste and stir in more salt and pepper, if necessary. total time: 55 minutes. So easy, nutritious and DELICIOUS! AnnaPustynnikova / Getty Images . I froze most of it and saved a small portion for my husband and I. I added the 1/2 and 1/2 to our portion and served for supper. However, instead of relying on the heavy cream for richness and flavor, this recipe uses it as an optional garnish. 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. Happy fall! ), This soup is delicious! Other than that I followed the recipe and served my family a beautiful winter soup! It is so easy and delicious – love that I can use my immersion blender. I often make a double batch, one for eating, and one batch for this soup. So easy and so yummy. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Made this last year & again this year. Let me know if you have any questions! Next time I think I'll opt for the more health conscious plain low-fat yogurt. I would use half the amount if using dry herbs. Our free email newsletter delivers new recipes and special Cookie + Kate updates! They wouldn't give me the recipe and I've been wanting to try and make it on my own. I had to stop myself from eating it all with a spoon so I’d actually have anything left to make soup with! This one is hands down my favorite. Cook Time: 1 hour. The ground corriander and the cinnamon really give this soup a warm feeling. Roast for 15 minutes or until medium-brown on all sides. I personally like the bite of the garlic and onion to balance out the sweetness of the squash. If I make this again, I will probably use 2 cinnamon sticks, more squash and add some brown sugar. Is there a brand of Vegetable Broth that you prefer? Our general interest e-newsletter keeps you up to date on a wide variety of health topics. I can’t wait to make this again. Roasted Butternut Squash Soup, is one option of course, but there’s so much more you can do with it. You saved Roasted Butternut Squash Soup to your. Stand the squash upright with the thickest flat side as the base. Want to make this for a friend with a dairy allergy. Sounds delicious, Lynda! Serve it with grilled cheese sandwiches and salads through the end of winter. ½ tsp cinnamon . My new favorite way to make our squash soup! But, I appreciate your feedback. It must have been smaller because it only made two bowls. Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. So delish! I have never left a review on a recipe before, but I am that impressed. Divinely delish! So easy and the flavor is amazing. Baking the squash halves was a duh moment. Regardless, there’s no rhyme or reason why you shouldn’t make this simple squash soup. For those who don't have pumpkin seeds on hand it is very easy to toast the butternut squash seeds and use those in place of pumpkin seeds. Diana Rattray. I added a little chipotle hot sauce to mine and I loved it. I’m sorry you didn’t love this one, Ella. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Prep: 15 mins. If your soup is piping hot from the blending process, you can pour it into serving bowls. Butternut's creamy texture makes this soup silky smooth. Yum-O. 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. Thank you for sharing, Joanne. Allrecipes is part of the Meredith Food Group. Already planning on making more to out in the freezer. Your comments make my day. In lieu of maple syrup, I also used 1 tsp. I just made this and it’s amazing! 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. I made this once last weekend as written and it was WONDERFUL, my friends loved it. ! It’s really good if you don’t want it spiced. I’m sorry you didn’t love this recipe, Laurie. Thank you for this recipe, it is perfect all the way around and with the Noom way of being creative!! 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. Thank you for sharing, Lori! This soup is to die for! The next time I will double the batch. Thanks so much for sharing! Added a tbs of honey instead of maple syrup and ginger instead of nutmeg, it turned out sooooo well. Products and services. I should say that my squash was very large. Grab a bowl and get cozy! Turned out just fine. Thank you, Kate. I’ve noticed that different brands are made with different vegetables, so the color ranges from yellow to brown. That’s it. You’ll only need eight basic  ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Hoping for the best. It’s my absolute favorite. I appreciate it. Place a tea towel over your cutting board to keep the squash from sliding while you slice it. Two very large cloves were perfect. Thinking about you. That means you don’t have to peel and chop the squash. To prepare the squash … Omit the sugar if using kabocha. This soup was creamy and delicious. I have a pretty simple retro blender and it worked fine. Thank you! 2 ½ pounds butternut or acorn squash, or sugar pumpkin 2 tablespoons unsalted butter 1 ½ cups diced onion (3 medium onions) If you try it, let me know. I drizzled a little olive oil over all and roasted for about 30 minutes at 400. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line. Regarding safety for slicing squash, I microwave for a few minutes to just begin the softening process but don’t cook it. It will make your soup taste luxurious and lightly herbal. Your daily values may be higher or lower depending on your calorie needs. Rave reviews from the family. I shall be making it often! I made crispy roasted brussel sprouts to go on top and it was perfect. 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. Vegan Roasted Butternut Squash & Leek Soup. Make it dairy free/vegan: Substitute high-quality olive oil for the butter. Roasted Butternut Squash Soup. Sauteing then roasting the squash gives it a fabulous flavor - I almost didn't add the 1/2 & 1/2 and I didn't need to add any salt and pepper during step 2. I’m glad this one worked for you and you loved it, Teresa! Great recipe! I’m excited you love my recipes and this one! Not one bit gritty! Your soup has been uploaded into my saved recipe doc. This turned out so creamy and delicious it didn’t need anything extra. Set aside. We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Keep it in mind for the holidays, too. This soup is so simple and beyond delicious!! Made this soup last night. However I have to agree with some others that the garlic and shallots really overpowered everything. One note, I did use the immersion blender method and it did not come out gritty at all. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. In October I joined “Noom” to lose 20 pounds (9 to go now) and start eating clean food. Use a large spoon to scoop the butternut squash flesh into your blender. Recipe created by Michael Chiarello for Progresso. Roasted butternut squash soup quickly became my favorite fall soup. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Number of servings Serves 4. Drizzle some oil over it. Total Time: 1 hour 20 minutes. I veganized it :). Nutrient information is not available for all ingredients. Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. I’m glad you were able to enjoy it! 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. This yummy soup has a perfect velvety texture you’d expect from a hearty, creamy soup. 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. I could have put even more broth in. cook time: 40 minutes. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This recipe is awesome! Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. … (It's all free.). 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. This came out SO delicious. I appreciate your feedback. © Cookie and Kate 2010 - 2020. Next time I will take a pic and post on Instagram. It changes both the flavor and color of the soup depending on which brand I use. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. AND if I were to do this recipe again…which I will..delicious.. (You can substitute olive oil for vegan/dairy-free soup. I added fresh sage, thyme, and rosemary which gave it good punch! Can I use frozen butternut squash for this recipe? Once the squash is out of the oven, you can start sautéing some shallot and garlic. Toss with olive oil and roast the squash in the oven (as directed), until tender. I used my immersion blender and the soup was a perfect texture. This is a great recipe! Return the soup to the pan and reheat gently. It’s company-worthy, spoon-worthy, swoon-worthy! When veggies were soft I strained them from the broth and blended in the blender. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone! Aim for about 2 pounds worth of squash. Roasted butternut squash soup always hits the spot, and l love how versatile it is. I love the combination. Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Heat, stirring occasionally it did not come out gritty at all,! 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