Since we overindulged during the festivities, I am now mostly having soups for dinner. This roasted butternut squash soup is perfect for when your body needs an easy, delicious and light meal. It is naturally thick and creamy without needing to add cream or any other dairy to it. I am sure you will love its velvety smooth texture delectable flavor. It’s satisfying, hearty and good for you at the same time.
This soup simply starts with butternut squash and carrot, cut into 3/4″ chunks and roasting it in oven at 450 deg F for 30-40 min. While they get roasted, you sauté the aromatics (onions, celery, and ginger) in oil on stove top. Then add tomatoes and cook till they soften. Next you add vegetable broth, spices, and the roasted vegetables when they are out of the oven. Cover the pot, bring it to boil and let everything simmer for about 10 minutes to bring the flavors together for the next step, which is to puree it. I like my butternut squash soup kind of chunky and hearty but my daughter prefers it creamy. So I puree it in a stand blender for creamier results. You can serve the soup straight from the blender. Or, make it the day before and reheat it in a pot on the stove.
I use whole fennel seeds while cooking squash and pumpkin dishes. So I added ground fennel seeds to the soup. It makes the soup taste more interesting in a subtle way. (If you’re not a fan of fennel seeds you can obviously add any spice of your choice). A week back, I made a batch of this soup with some cumin and coriander powder added to it and that was good as well. At serving time, ladle the soup into bowls and top with roasted pumpkin seeds. You end up with a utterly good soup not only for a light weeknight dinner but also worthy of your thanksgiving table.
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback. If you’re craving more winter soups, don’t miss my parsnip soup, roasted carrot ginger soup or black beans and winter squash soup.
Satisfying, hearty and good for you squash soup
Ingredients
- 1- 4 lbs. butternut squash
- 4 tomatoes, diced (1 1/2 cup)
- 1 large onion, diced (1 cup)
- 1 carrot , diced (1 cup)
- 1 celery stick, diced
- 1" piece ginger, diced
- 4 cups vegetable broth + as required
- Salt to taste
- 2 tsp black peppercorns
- 1/8 tsp red chili powder
- 1 tbsp ground fennel seeds
- 1/4 cup roasted pepitas (green pumpkin seeds)
- 3 tbsp oil
Instructions
- Heat the oven to 450°F. Line a baking sheet with aluminum foil or parchment paper.
- Wash the butternut squash and peel with a vegetable peeler.
- Slice off about 1/2" from the top and bottom ends. Slice in half, scoop out seeds. Slice into chunks.
- Place the squash chunks and diced carrot on the baking sheet.
- Roast them for 30-40 minutes or until tender, tossing halfway.
- While the vegetables are roasting in the oven, heat oil in a Dutch oven or soup pot, until shimmering.
- Add the onion, ginger and celery. Cook, stirring occasionally, until they are softened, 5-7 minutes.
- Add black peppercorn, red chili powder, fennel powder, salt and tomatoes. Cook until soft. Pour in the vegetable broth or water, while scraping up any browned bits on the bottom with a wooden spoon.
- Add the roasted carrot and butternut squash to the pot when they are out of the oven.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 10 minutes, to give the flavors time to meld.
- Remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, purée the soup in batches until smooth.
- Serve garnished with the roasted pumpkin seeds.
angiesrecipes
I have been enjoying lots of pumpkins lately. And I am going to make some roasted butternut soup for the lunch tomorrow too. This recipes comes just in time. Very yummy and comforting!
John / Kitchen Riffs
We often have soup for dinner, particularly at this time of the year. This would be perfect for us! Thanks.
Judee
I have a large butternut squash and this recipe looks very appealing to me. On my list to make. Thanks.
Aarthi
Yeah, so happy to see the recipe. I’m a big fan of this butternut squash soup, like them to have on a bread bowl , so yum! Your soups looks so tempting , and creamy with lovely color. Thanks for sharing, Balvinder!
sherry
pumpkin soup is always popular here in winter. all the cafes have it on their menus! a bit warm for it here as we head into a hot summer:)
laura
Balvinder, I love a good squash soup, and butternut is one of the best! I’m so enamored of your additions of tomato, fennel seed, and ginger! I’ve never included any of these in my Butternut soup, so I can’t wait to try this! Like you, I love a nice light soup meal, especially after the holidays! Nice recipe!
Heidi | The Frugal Girls
I love all of the fresh veggies you incorporated into this soup. The flavors are dynamite and the health benefits even better!