As the leaves turn and the air gets crisp, there's nothing quite like a bowl of Silky Butternut Squash Soup to warm you up. This soup is all about the creamy texture and rich flavors that make it a fall favorite. It's an effortless blend of roasted squash, aromatic spices, and a touch of creaminess that brings everything together.
Butternut squash is the star of the show, offering a naturally sweet and nutty flavor once roasted. The roasting process enhances its depth, making it the perfect base for our soup. Unsalted butter adds a rich, creamy texture that blends beautifully with the squash. Onion and garlic lend a savory depth, providing a flavorful foundation for the soup. Chicken broth helps to thin out the soup to your desired consistency while adding a bit of savory umami. Heavy cream gives the soup its silky finish, with a touch of ground nutmeg for a warm, aromatic spice. Salt and pepper bring out all these flavors, making the soup well-rounded. Finally, a bit of olive oil helps roast the squash to perfection.
This soup pairs beautifully with a crusty piece of sourdough bread or a simple mixed greens salad. For a bit of extra flair, garnish with a sprinkle of fresh herbs like thyme or parsley, or even a dollop of crème fraîche for added creaminess.
Start by preheating your oven to 400°F (200°C). While that's warming up, toss your cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and a good crack of black pepper. Spread these lovely cubes on a baking sheet in a single layer. You want them to roast, not steam, so give them some space. Pop them in the oven for about 25 minutes until they're fork-tender and slightly caramelized around the edges.
While the squash is roasting, grab a large pot and melt the butter over medium heat. Once it's melted, add your chopped onion and minced garlic. Sauté them until the onion is translucent and the garlic is fragrant, which should take about 5 minutes. Stir occasionally to prevent any burning.
Once the squash is done, add it to the pot with the onions and garlic. Pour in the chicken broth, and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. This helps meld all the flavors together.
Take your immersion blender and puree the soup right in the pot until it's silky smooth. If you don't have an immersion blender, feel free to use a regular blender, but be careful with hot liquids. Once blended, stir in the heavy cream and a pinch of ground nutmeg. Give it a taste, and season with additional salt and pepper if needed. Let it heat through for another few minutes, then you're ready to serve.
Share