Welcome to a cozy bowl of autumn with our Hearty Harvest Butternut Squash Soup. This recipe brings together the rich, nutty flavors of roasted butternut squash and a hint of warming spices. Perfect for chilly days, it’s a surefire way to embrace the flavors of fall.
The star of this dish is the butternut squash, which, when roasted, develops a sweet, nutty flavor that forms the base of the soup. The onion and garlic add depth and a savory aroma, essential for building layers of flavor. Using olive oil helps the squash caramelize during roasting. The chicken or vegetable broth lends a savory liquid foundation, while heavy cream adds a touch of richness. Seasonings like salt, black pepper, and a hint of ground nutmeg tie everything together, making each spoonful a warm embrace.
This soup is delightful on its own, but you can elevate it by serving with a side of crusty bread or a fresh side salad. For a touch of elegance, garnish with a dollop of sour cream or a sprinkle of toasted pumpkin seeds. A drizzle of balsamic reduction can add a sweet tang that pairs perfectly with the soup's creamy base.
First, preheat your oven to 400°F. While the oven is warming up, grab your peeled and cubed butternut squash. Toss them in a bowl with a couple of tablespoons of olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Spread the seasoned squash on a baking sheet in a single layer to ensure even roasting. Pop the tray into the oven and let the squash roast for about 25 to 30 minutes, or until they're tender and slightly caramelized.
While the squash roasts, dice a medium onion and mince two cloves of garlic. In a large pot over medium heat, sauté the onion and garlic in a drizzle of olive oil until they're soft and translucent, which should take about 5 minutes. Once the squash is ready, add it to the pot along with 4 cups of broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This helps all the flavors meld together beautifully.
After simmering, it's time to puree the soup. If you have an immersion blender, go ahead and blend it right in the pot until the soup is smooth and creamy. If you're using a countertop blender, you might need to do this in batches to avoid overfilling. Return the pureed soup to the pot and stir in 1 cup of heavy cream and a quarter teaspoon of ground nutmeg. Give it a taste and adjust the seasoning with more salt and pepper if needed.
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