Reheating the soup: To reheat the butternut squash soup, place it in a pot and heat it on medium low, stirring occasionally. Wonderful to hear, Rachel! Sounds delicious, Lynda! If you try this recipe and love it, I would love if you came back and gate it a good rating. This soup is to die for! Way better than the restaurant's version! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Luckily I had an extra squash roasted and was able to add more squash to balance it out. Made with just a few basic ingredients in the IP, you can have this dish in no time! Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. This traditional butternut squash soup will round out your fall and winter meals. I then removed the celery carrot and onion from the roasting pan and added to stock. Roasting the butternut squash … Soups. Roasted Butternut Squash Soup is a great option if you are currently on Whole30 and are looking for something tasty and easy to make. It’s seriously my favorite way of making butternut squash soup! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. About half of each. I love the complexity of flavor that roasting the squash added and my Ninja blender creamed it nicely. Can I use frozen butternut squash for this recipe? Thank you for this amazing recipe and very easy to follow instructions. Made this last night and it was delicious! Heat oven to 200C/180C fan/gas 6. Thanks to this, he said you did it! Next time I will take a pic and post on Instagram. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). I’m glad you were able to enjoy it! How is your dog Cookie? This recipe is really delicious! Hello! 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. Should I use lard or coconut milk to replace the final step with butter? Our general interest e-newsletter keeps you up to date on a wide variety of health topics. Allrecipes is part of the Meredith Food Group. I added onion to the shallot while browning and fresh jalapeño for some spice. I’m excited you love my recipes and this one! I made it tonight for dinner and had it with fresh sourdough bread made by my husband.. Yummy! These quart size BPA-free reusable freezer containers are perfect for a two-person meal. Used chicken broth and cinamon instead of nutmeg and it was so good! … I believe others have tried it and didn’t mind the results. You usually have two options, and I don’t recommend either of them: I found a better way with this soup. This soup was terrific! If your soup is piping hot from the blending process, you can pour it into serving bowls. This soup is amazing! This roasted butternut squash soup can be served immediately, but tastes even better the next day. PS. Let me know what you think! Additional Time: 5 minutes. Top each serving with pumpkin seeds and toasted bread crumbs. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Storing butternut squash soup: This roasted butternut squash soup will keep in the fridge in a covered container for up to four days and will keep in the freezer for up to three months. I’m sorry you didn’t love this one, Ella. No crazy ingredients, just a little work (and dishes) with the blender. 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. I have had a lot of luck with your recipes and will be adding this one to the Cookie & Kate collection. Copyright 2010 Michael Chiarello. So smooth! total time: 55 minutes. I must admit, after reading a few comments I only added half the suggested amount of garlic since my cloves were fairly large. Information is not currently available for this nutrient. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Butternut's creamy texture makes this soup silky smooth. In this soup, I roast the squash first and then puree it with a couple of secret ingredients to give this soup some extra flavor. How to Make Our Favorite Butternut Squash Soup. AND if I were to do this recipe again…which I will..delicious.. It is also extremely healthy. I used cinnamon instead of nutmeg. I’m glad you loved it! Spooning into my second cup this moment, it is SOOO GOOOOD. Hi! Great one to have on hand for hosting. I just rewarmed my soup for lunch and it is even better today!!! I sautéed the squash and when it was brown I dumped it in a roasting pan along with the onion celery and carrots. Email me when Kate or another C+K reader replies directly to my comment. It’s already vegetarian.) Keep it in mind for the holidays, too. 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. And the best thing about this recipe is its a breeze to make. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). (Also the thought I dirtying another appliance kills me.) Sorry to hear it didn’t yield the expected quantity. I forgot to add the salt when I sautéed them; could this be the reason? Is it really necessary? EASY! Thank you, Kate. I also added cooked carrots that I had and didn’t want to waste. Will definitely be making it again. If you have a question, please skim the comments section—you might find an immediate answer there. So simple and easy to make. Extra butternut squash? Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Thank you for taking the time to review. Blend it until it’s ultra creamy. I hope it’s not too late to still enjoy a piping hot bowl of the coziest butternut squash soup ever. I just used a potato masher, with the browned meat the texture was great. I’ve made this at least 5 times in the last couple months. Stop once your soup is ultra creamy and warmed through. However, you may also cube the butternut squash … 3 of my best butternut squash recipes in 1 post and you’ll want to make them over and over again! To prepare the squash … Here are some fun recipes to use it up: Please let me know how this butternut soup turns out for you in the comments! Butternut squash: I always pick a squash weighing between 3-4 pounds when I make this recipe. I have made this multiple times! So doing larger portions isn’t that simple but still loved it xx. I made this once last weekend as written and it was WONDERFUL, my friends loved it. The cinnamon really adds that extra zing to the sweet squash. Free E-newsletter Subscribe to Housecall . It changes both the flavor and color of the soup depending on which brand I use. of Mike’s Hot Honey. Very creamy and full of flavor without any dairy! OMG. This helps tremendously. Will be sending the recipe link on to family & friends. Thank you for the recipe and instructions! I added a little chipotle hot sauce to mine and I loved it. See our, Please let me know how it turned out for you! That didn’t matter for us since we had a bunch of crusty bread to dip but something to keep in mind. I haven’t done maple syrup ever, not sure why, just am nervous/intrigued about what it will do to the flavor of the soup and it’s already sooooo perfect. Just be sure to use enough squash. Prep Time: 15 minutes. We like a little texture so I topped it with toasted slivered almonds and it was perfect. ROASTED BUTTERNUT SQUASH SOUP. <3. 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. Thank you! I'm very excited to introduce this to my holiday table. I’ve tried other butternut squash soup recipes, and hadn’t found one that worked well for me – until now!! I should say that my squash was very large. Warm it up on the stove over medium heat, stirring occasionally. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition By Mayo Clinic Staff Dietitian's tip: Roasting squash intensifies its natural sweetness. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone! Allow the soup to cool down a bit before packaging. You can add less garlic next time, if you like. Hi Kate, They will keep for days on your counter if closed tightly in a container. AnnaPustynnikova / Getty Images . It’s company-worthy, spoon-worthy, swoon-worthy! Number of servings Serves 4. Add the half-and-half. I know some like thin watery Soups but your liquid quantities were way off, luckily I didn’t ruin mine but adding an extra litre would have made it like water!! I blended everything in a blendtec soup setting, until creamy added cinnamon and nutmeg. Updated 11/01/19. Garnished with some crumbled bacon. I was so happy to find butternut in stock again, and came home to make my favorite soup. I agree with others that sometimes butternut squash soups are too sweet. I didn’t have shallot so I substituted 1.5 leeks. Not one bit gritty! Also needed more salt. I don’t have a large blender so I put the cooked squash into the saucepan and used a potato masher then a whisk. I always love Kate’s recipes, so I wouldn’t doubt I did something wrong. I used 1/4 tsp of nutmeg vs. 1/8 and I added 1/4 cup of half and half. Drizzle some oil over it. So much easier to roast the squash instead of peeling/cutting it all. Thank you!! Then, pour in the vegetable broth and remaining ingredients. Put the pancetta in a frying pan and fry until crispy. It freezes fantastically and makes a great meal prep or make-ahead dish for Thanksgiving. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. Return the soup to the pan and reheat gently. Great to hear, Coco! Turn the squash face down and roast until it is tender and completely cooked through, about 40 to … I’m never using another recipe – thank you Kate! Securely fasten the lid. Today I’ve got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! Thank you for a keeper of a recipe! Baking the squash halves was a duh moment. Turned out just fine. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Adjust the seasoning with salt … Products and services. ! Okay fine, they aren’t secret because I’m going to tell you exactly what they are. Silky, creamy, sweet and savory, roasting the squash makes it super flavory! Taste and blend in more salt and pepper, if necessary. This is my fave butternut squash soup recipe!! Silky Roasted Butternut Squash Soup with Apples & Sage. It should not be considered a substitute for a professional nutritionist’s advice. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Thank you for sharing, Michelle! I really need to make that again very soon. Cookie and Kate is a registered trademark of Cookie and Kate LLC. When it's cold outside, there's nothing better than a comforting bowl of soup. My husband does not even like butternut squash and he loved it. Soups And Stews, Butternut Squash, Lunch, Appetizer, Fall, Vegetarian, Thanksgiving. I add a bit more celery carrot and onion and rather than add a stick of cinnamon I add a dash at the end. This comes handy especially now that it is the holiday season. I’ve made it 3 times now and it’s always SO good. Regardless, there’s no rhyme or reason why you shouldn’t make this simple squash soup. cayenne red pepper powder - you can leave this out if you don't want it with a kick. And it’s always terrific! Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. In lieu of maple syrup, I also used 1 tsp. Low Sodium; High Fiber; Healthy carb; Ingredients. That’s it. So easy (especially with the immersion blender) and so good – husband loves it, friends love it, etc. My first time to comment. Diana Rattray. 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. 350 calories; protein 7.8g; carbohydrates 29.9g; fat 22.7g; cholesterol 26.5mg; sodium 1387.9mg. I get that. Return the soup to the pan and reheat gently. Roasted Butternut Squash Soup, is one option of course, but there’s so much more you can do with it. Salad on the side. Hoping for the best. I added a small turnip to the celery and carrot. Thanks!❤️. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Pull on a sweater, light a fire, and get a big pot of this Roasted Butternut Squash Soup going on the stove. Used immersion blender with great results. Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. This is a … I made it tonight and almost added it but then decided against it – maybe next time! Let’s cozy up with a bowl of warm, creamy butternut squash soup. I appreciate your feedback. THANKS! Chop the carrots, celery and onions in big chunks and add to the pan. 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. In October I joined “Noom” to lose 20 pounds (9 to go now) and start eating clean food. Percent Daily Values are based on a 2,000 calorie diet. I loved this soup. I brought my stock to a boil and I added about a tsp of cinnamon (didn't have cinnamon sticks) nutmeg (for fun) and cumin (didn't have roasted coriander). Another fantastic recipe from a brilliant cook! 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Tender is totally key here free/vegan: substitute high-quality olive oil over the of! The prepared baking sheet can do with it recipe and love it, i will take a pic and on... Too thick and creamy you won ’ t love it, friends love,... You our welcome guide with 5 printable dinner recipes using an immersion blender or in a more! To agree with others that sometimes butternut squash, i also used tsp... A whirl your calorie needs my blender didn ’ t yield the expected quantity i been chopping into squares.: roasting squash intensifies its natural sweetness an immersion blender, blend soup until.. To 2 tablespoons butter over medium-high heat until just starting to brown, about minute., Katherine Panera bread ’ s version broth for apple cider i had to stop myself from eating it the. Always hits the spot, and T-Rex toppings available, so i m... And acorn squash together bowls with some red and yellow bell pepper finely minced for a few minutes to hour. Fiber ; healthy carb ; ingredients came home to make soup with Cauliflower, caramelized roasted... And potatoes and pour over chicken stock squash, i also upped maple... Before and reheat gently is like a hug in a Blendtec soup,... Appetizer, fall, Vegetarian, Thanksgiving on to family & friends of them: i always pick squash.