This Roasted Butternut squash soup is the epitome of fall, with its warm, vibrant spices and the richness of roasted butternut squash. Questions like “When is butternut squash ripe?” pop up every autumn. The answer? When you can make this delicious soup! The best butternut squash soup would be on the cafe menu on the first day of fall. I used to make this vegan butternut squash soup at least once or twice a week, serving it to eager patrons. Combining the roasted butternut squash with apple and other ingredients made it one of my best-selling soups.
I’ve crafted a vegan version using olive oil, ensuring it remains dairy-free. This healthy butternut squash soup only includes fruits, vegetables, and olive oil, resulting in a nutrient-dense and pure dish. The natural sweetness of the carrots and apples, combined with fresh sage, lends a fragrant flavor that’s hard to resist.
Roasted Butternut Squash Soup Ingredients:
- Butternut Squash: This sweet and nutty squash serves as the star ingredient, lending its vibrant color and creamy texture to the soup.
- Carrot, Celery, and Onion: These aromatic vegetables contribute a depth of flavor and a savory base to the soup.
- Garlic: Minced garlic adds a delightful hint of pungency, enhancing the overall taste.
- Apple: Adding apple chunks provides a natural sweetness that balances the savory notes and adds a touch of complexity.
- Olive Oil: Olive oil brings richness and a hint of fruity flavor.
- Spices: A blend of warming spices, including cinnamon and ginger, adds depth and warmth. A pinch of chili flakes provides a subtle kick, while salt and black pepper enhance the seasoning.
- Sage Leaves: Fresh sage leaves infuse the soup with earthy, herbal notes.
- Broth or Water: Chicken or vegetable broth, or simply water, serves as the liquid base that brings all the ingredients together into a harmonious soup.
These ingredients work together to create a comforting and flavorful roasted butternut squash soup that’s perfect for autumn or any time of the year. Enjoy!
How to Prepare Butternut Squash:
Many have a common query: “How do you make butternut squash soup?” First, you need to prepare the squash. Using a sharp knife, slice off the top and bottom, then peel away the skin. If it’s fresh, the skin should peel easily. Otherwise, a quick stint in the microwave after poking some holes should do the trick.
Why Roast the Butternut Squash?
Roasting is key for this recipe. It ensures you get a low-calorie butternut squash soup with that deep, roasted flavor. Caramelizing the vegetables in the oven amplifies their flavors, elevating the entire dish.
Enhancing the Flavor With an Apple
Adding an apple to this soup is a game-changer. The mix of sweetness and tartness brings out the best in the butternut squash soup, especially when using sour apples.
Easy Vegetable Stock
For the base, I use water to create an easy vegetable stock. By sautéing the onion, celery, and apples with spices, then adding water and boiling, a simple yet flavorful stock is formed, making the soup even more delightful.
How to Serve the Soup
Once you’re ready, pour it into bowls and garnish with parsley and toasted pumpkin seeds. Playing with butternut squash soup toppings can elevate the experience. Options like croutons, caramelized shallots, cream, nuts, or even bacon are yours.
For those who love vegan soups, don’t miss out on trying broccoli soup, dairy-free cream of mushroom, and carrot coconut soup. Each spoonful of this butternut squash soup is a testament to the allure of simple, wholesome ingredients.
If you’ve tried this recipe or made any changes, comment below. Enjoy your meal!