After 50 minutes in the oven the squash was basically falling apart so really it barely needed blending at all. Products and services. Use a large spoon to scoop the butternut squash flesh into your blender. ▸ Categories budget friendly, Christmas, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, soups and stews, soy free, Thanksgiving, tomato free, vegan, winter ▸ Ingredients butternut squash, Vegetable enthusiast. Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. This soup is rich and velvety without being heavy and fatty. *How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! I made it for Thanksgiving lunch. Additional Time: 5 minutes. (By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) I used fresh herbs, but you can substitute with dry herbs. I shall be making it often! Soups And Stews, Butternut Squash, Lunch, Appetizer, Fall, Vegetarian, Thanksgiving. Thanks!! PS. Nutrient information is not available for all ingredients. This easy butternut squash soup recipe is also a great make-ahead option. If you don’t care for a spicy soup, omit the cayenne pepper. It will thicken as it cools and may need thinning with broth or water when reheating.). Did anyone try this with a immersion blender vs. regular blender? I should say that my squash was very large. Yum-O. 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. Omit the sugar if using kabocha. Just FYI. So simple and easy to make. If you like butternut bisque, definitely give this recipe a try. I hope this helps! Was there something specific you didn’t like about this one? … Taste and stir in more salt and pepper, if necessary. 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 simple, easy, and delicious. Using a whole butternut squash, halved lengthwise before cooking, ensures you get the best flavour. About half of each. Garnished with some crumbled bacon. I blended the squash as well and I had to add broth as needed to liquefy it better. Roasted Butternut Squash Soup, is one option of course, but there’s so much more you can do with it. Roasted Butternut Squash Soup is a cold-weather staple! Will definitely be making it again. Place a tea towel over your cutting board to keep the squash from sliding while you slice it. It WAS going to become spiralized spaghetti but that didn’t turn out. It tastes perfect now to me, however I’m sure the sweet version won’t be for everyone. Amount is based on available nutrient data. 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. Yes, they can vary a lot. Stand the squash upright with the thickest flat side as the base. Thanks for sharing! If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. Your comments make my day. Full disclosure: I didn’t have any vegetable stock in the house so I substituted what I did have: chicken bone broth with ginger and apple cider. Set the squash aside until it’s cool enough to handle, about 10 minutes. Thank you for sharing, Lori! I’m sorry you didn’t love this one, Ella. I drizzled a little olive oil over all and roasted for about 30 minutes at 400. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). I also substituted a cup of broth for apple cider I had on hand which really brightened up the flavor. This roasted butternut squash soup can be served immediately, but tastes even better the next day. 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! 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. Fantastic! But let me tell you everyone loves this soup even made some for my neighbors. This is when the soup deviates from other butternut squash soups. I have owned my Vitamix since 2007 and this is my first time making soup. If so, should it be thawed first? Thank you for your review, Elissa! If your soup is piping hot from the blending process, you can pour it into serving bowls. I added onion to the shallot while browning and fresh jalapeño for some spice. I appreciate your review. I make it without the butter and it is still delicious! Your daily values may be higher or lower depending on your calorie needs. Your cookbook is the one I use most often because you make icky things like squash taste amazing. Even with an immersion blender, the soup was super smooth. I made it the day before. Already planning on making more to out in the freezer. Spiced lentil & butternut squash soup. This soup was creamy and delicious. I loved this soup. But, I appreciate your feedback. However, you may also cube the butternut squash … Cook a big batch of this … Hi Rochelle, I’m glad you were able to make it fit what you liked. This soup is fabulous! Thank you for a keeper of a recipe! … A lot of people don’t like to use squash because of the level of difficulty cutting them! Definitely needs spicing up. But, it seems I'm in the minority here. 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. Turned out just fine. A little too much garlic but will cut it down next time. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Another soup option is my Root Vegetable Vegetarian Cassoulet, but there’s also my Roasted Sausage with Brussels Sprouts and Butternut Squash. Toss them in a little olive oil and bake in a single layer in 400 degree oven for about 10 minutes. Ingredients. I would use half the amount if using dry herbs. Great one to have on hand for hosting. Jump to the Roasted Butternut Squash Soup Recipe or watch our quick recipe video showing you how we make it. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. A perfect Fall soup! No waste!) When squash begins to brown, place pan in oven. Holy smokes – its even better! Yield: 6 servings. The ground corriander and the cinnamon really give this soup a warm feeling. I used an immersion blender and it’s very nice and creamy. Thank you for sharing, Jen! Love it! Saves a step. That means you don’t have to peel and chop the squash. I blended everything in a blendtec soup setting, until creamy added cinnamon and nutmeg. In fact, it tastes even better the next day. 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. Let me know what you think! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Return the soup to the pan and reheat gently. Made this soup today. Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. It freezes fantastically and makes a great meal prep or make-ahead dish for Thanksgiving. I could have put even more broth in. I also added cooked carrots that I had and didn’t want to waste. I added ground venison Italian sausage with some red and yellow bell pepper finely minced for a one dish meal. It is also extremely healthy. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. I added a little chipotle hot sauce to mine and I loved it. I’m now convinced you’re actually a superhero with the power to craft delicious and nutritious meals. It is so easy and delicious – love that I can use my immersion blender. Spooning into my second cup this moment, it is SOOO GOOOOD. Not one bit gritty! AnnaPustynnikova / Getty Images . This one is hands down my favorite. They will keep for days on your counter if closed tightly in a container. AND if I were to do this recipe again…which I will..delicious.. Your soup has been uploaded into my saved recipe doc. The texture of this soup was great, but I thought the flavor was lacking something - and I LOVE squash soups! Our free email newsletter delivers new recipes and special Cookie + Kate updates! This recipe is awesome! I just became a huge fan of squash and now I am trying to learn to cook it in every way possible. Sorry to hear it didn’t yield the expected quantity. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line. A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Thank you! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Roasting the butternut squash until caramelized and tender is totally key here. I followed the recipe exactly with the exception of the butter at the end. Sauteed 1 large diced onion in … I will be the first to admit I am not a big squash fan. Easy and delicious! Hi! 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. I’m never using another recipe – thank you Kate! Turn the squash face down and roast until it is tender and completely cooked through, about 40 to … 3) Roast the spices in a little butter, then add roasted … Everyone I serve this to loves it….and so healthy! It also makes them easier to peel and scoop the seeds! My husband does not even like butternut squash and he loved it. I just rewarmed my soup for lunch and it is even better today!!! cook time: 40 minutes. Thank you for your review. ! I also added a dash of turmeric for color. Thanks to this, he said you did it! Perfect for making ahead, vegetarian and gluten-free! ROASTED BUTTERNUT SQUASH SOUP. My dog, Cookie, catches the crumbs. 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). You’re welcome, Kathryn! Maybe next time I’ll try with less garlic. If you try it, let me know. Roasted Butternut Squash Soup With Roasted Garlic Recipe Card. That’s a little trick that I used in my tomato soup in my cookbook, too. 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!). I top it with roasted pumpkin seeds and drizzle EVOO. I’m sorry you didn’t love this one. If you try this recipe and love it, I would love if you came back and gate it a good rating. More about Cookie and Kate », Follow us! The texture of this soup is perfect if you use the blender as stated. I did not add the pumpkin seeds or bread crumbs either. Love this recipe, make it all the time. prep time: 15 minutes. Remove from oven and let cool slightly. So easy, nutritious and DELICIOUS! How To Make Vegan Butternut Squash Soup? The butternut squash is roasted along with the other vegetables on one baking sheet, making this one of the easiest and most delicious soups ever! But your roasting idea makes all the difference in the texture and flavor! I don't use the coriander since I don't have any and I use sour cream instead of half and half. I’m sorry you didn’t love it, Katherine. Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Other than that I followed the recipe and served my family a beautiful winter soup! This turned out so creamy and delicious it didn’t need anything extra. 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. This came out SO delicious. Or, make it the day before and reheat it in your blender or in a pot on the stove. I wish I had made more! Toss with olive oil and roast the squash in the oven (as directed), until tender. Amazing, full of flavour! (Or cut one up yourself.) Sent it to my friends and told them “two thumbs way up” for this recipe :-). It was still really tasty! Season with salt and pepper. Add comma separated list of ingredients to include in recipe. One of the best things about winter is getting to eat this soup again. When it's cold outside, there's nothing better than a comforting bowl of soup. As written and photographed, this butternut squash soup is vegan and let me tell you, it’s incredibly delicious that way, and we truly believe that everyone, even the meat-eaters at the table will love it. (You can substitute olive oil for vegan/dairy-free soup. It was creamy and delish without it. https://downshiftology.com/recipes/roasted-butternut-squash-soup Keep these great recipes coming! I made this tonight with the immersion blender technique and it came out super smooth and delicious. I’ve never used a whole butternut squash before. Chop the carrots, celery and onions in big chunks and add to the pan. I peeled and cubed the Butternut Squash 5# and added cubed 3 carrots, tossed with EVOO, roasted in the oven at 400 for 25 min. https://www.theblendergirl.com/recipe/vegan-roasted-butternut-squash-soup Then I put it in my small blender in batches and then back into the saucepan to heat. Next time I will take a pic and post on Instagram. Use the soup preset, and you can serve your hot soup straight from the blender. Why have I been chopping into little squares all these years. Thank you. It will make your soup taste luxurious and lightly herbal. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). You saved Roasted Butternut Squash Soup to your. Wonderful to hear, Rachel! Roasted Butternut Squash Soup. That’s one of my all-time favourite dishes. I did not add butter or oil at the end. You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results. I cook fresh, vegetarian recipes. I served with a big dollop of sausage stuffing on top. ½ tsp cinnamon . Everyone loved it! Thank you for your review. My new favorite way to make our squash soup! I've been looking for a creamy squash based soup for the holidays and this is it. The soup tastes so rich. I loved it but it was too garlicky for my family. The next time I will double the batch. Yield: 6 servings. This will go into my winter rotation this year. Make it dairy free/vegan: Substitute high-quality olive oil for the butter. Aim for about 2 pounds worth of squash. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. Pull on a sweater, light a fire, and get a big pot of this Roasted Butternut Squash Soup going on the stove. Add the broth and the coriander; bring to a boil. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option. Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. Thank you for your review, Janet. Vegan Roasted Butternut Squash & Leek Soup. Overall I left the ingredients pretty similar but changed the prep a little bit. Loved the Buttah! I’ve made this at least 5 times in the last couple months. Written by. Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. Use more salt if you like saltier seeds. I love that it doesn’t call for cream and is super simple to make. I always love Kate’s recipes, so I wouldn’t doubt I did something wrong. Regarding safety for slicing squash, I microwave for a few minutes to just begin the softening process but don’t cook it. There is nothing that makes me feel more warm and cozy than a bowl of this soup. I’m sorry you didn’t love it, Linda. I’ve made the vegan version dozens of times using onion instead of shallots and prepared organic butternut squash from Costco. Hi Laura, others have and it still turned out great! Some butternut squash soup recipes can be overly-sweet or too thick and creamy. Used immersion blender with great results. I’m happy you enjoyed it. I sautéed the squash and when it was brown I dumped it in a roasting pan along with the onion celery and carrots. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. (Also the thought I dirtying another appliance kills me.) I was worried I wouldn’t have enough squash (bought it pre-cut) so I added a couple of roasted carrots. Baking the squash halves was a duh moment. Very good recipe .. will definitely make it again. I’m glad this one worked for you and you loved it, Teresa! I appreciate your feedback. Updated 11/01/19. Serve it with grilled cheese sandwiches and salads through the end of winter. To compensate, I added a half can of high fat coconut milk, about a half cup more broth, more olive oil, and more nutmeg. Prep: 15 mins. Luckily I had an extra squash roasted and was able to add more squash to balance it out. I love the simplicity of this recipe. 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