ByMiriam Hahn
Miriam Hahn/Chowhound
When the air gets crisp and the days get shorter, fall has arrived and graciously it delivers stunning seasonal produce. All varieties of squash and apples are plentiful, and when they're brimming with ripeness, it's time to make squash soup. This vegetarian recipe features butternut squash, which offers a sweet and nutty flavor profile, plus green apples to provide a tangy tartness. Together, they create a delicious combination of sweet and savory goodness.
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Wellness coach and recipe developer Miriam Hahn brings us this recipe for roasted butternut squash soup and says, "Even though you can buy squash year-round, purchasing it when it's at the peak of ripeness is when it's the most flavorful. Nothing brings the taste of fall home quite like this soup. With wholesome ingredients and specially chosen spices, this is a soup that will quickly become a fall favorite."
Read on to learn how to welcome fall with this delicious soup.
Gather the ingredients for roasted butternut squash soup
Miriam Hahn/Chowhound
To make this recipe, you'll need butternut squash, an onion, garlic, fresh ginger, a Granny Smith apple, and a lime from the produce department. "You'll need a fairly large squash or two small ones if you will be peeling and cubing the squash by hand. I find that buying the pre-cut squash is very convenient, but it's important to buy it soon before making the soup because it won't stay fresh for long," Hahn shares. Fresh herbs like chives and cilantro are a nice topper here, so add that to your list if you are so inclined.
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You'll need some olive oil for the sauteing and roasting along with plenty of spices — salt, pepper, coriander, cumin, paprika, and smoked paprika. Then pick up some broth and cream to blend it all together.
Step 1: Preheat the oven
Miriam Hahn/Chowhound
Preheat oven to 400 F.
Step 2: Prepare the squash for roasting
Miriam Hahn/Chowhound
Combine the squash, 1 tablespoon of oil, ½ teaspoon salt, and ⅛ teaspoon pepper in a large bowl.
Step 3: Bake the squash
Miriam Hahn/Chowhound
Spread the squash in a single layer on a baking sheet and bake for 30 minutes.
Step 4: Add the oil to a pot
Miriam Hahn/Chowhound
When the squash is almost done, Add the remaining oil to a soup pot.
Step 5: Add the aromatics
Miriam Hahn/Chowhound
Add the onion and garlic to the pot and cook for 5 minutes on medium heat.
Step 6: Add the ginger and apple
Miriam Hahn/Chowhound
Add the ginger and apple. Sauté for 1 minute.
Step 7: Add more ingredients
Miriam Hahn/Chowhound
Add the roasted squash, remaining salt, coriander, cumin, paprika, smoked paprika, and broth.
Step 8: Cover and cook
Miriam Hahn/Chowhound
Cover and cook on medium-low heat for 20 minutes.
Step 9: Blend the soup
Miriam Hahn/Chowhound
Blend the soup with an immersion blender or a stand-up blender.
Step 10: Add the lime juice
Add the lime juice. Transfer back to the pot (if using a stand-up blender).
Step 11: Add the cream
Miriam Hahn/Chowhound
Add the cream and simmer on low heat for 10 minutes.
Step 12: Serve the soup
Miriam Hahn/Chowhound
Serve while hot. Top with chopped chives and cilantro if desired.
How can I customize this roasted butternut squash soup?
Miriam Hahn/Chowhound
The recipe specifies vegetable broth, which is a neutral (and vegetarian) base for the soup, but you can swap that for chicken broth, which some find more savory. Since most broths offer a low sodium variety, opt for this if you are on a salt restricted diet and also feel free to eliminate the added salt in the recipe. "There are many salt free seasonings that can be added in place of salt if needed," Hahn shares. In general, low-sodium options help the cook control the amount of salt in the final recipe.
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If you want to make this recipe dairy-free and vegan, you can substitute unsweetened coconut milk for the cream. "This comes in a few varieties, but I suggest the full fat version instead of the lite type," Hahn remarks. "Or you have the option to omit the cream altogether," Hahn goes on to say. The pureed squash will still give this soup some of the body it needs.
In terms of spices, the combination we've used includes smoked paprika to provide a slightly smoky flavor, but it can be omitted if you prefer. Another option would be to omit the coriander, cumin, and both paprikas, and substitute with thyme and rosemary. This will give you a different flavor profile that is also delicious.
What pairs well with roasted butternut squash soup?
Miriam Hahn/Chowhound
Like all soups, serving with slices of crusty bread or a warm baguette for dipping into the soup is a good place to start with pairings. To create a well-rounded meal adding a protein source will make the meal more substantial. You can serve roasted or grilled chicken breast, shrimp, or a piece of seared fish alongside the soup.A slice of quiche, such as spinach and feta or a savory mushroom, can also complement the soup nicely. The combination of a creamy quiche and butternut squash soup is satisfying and balanced.
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For a lighter lunch, a fresh green salad can be a nice pairing and provide a contrast to the rich and creamy soup. Consider a simple garden salad with mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing. And ofcourse, a classic grilled cheese sandwich made with cheddar, Gruyère,or Swiss cheese pairs excellently. The combination of warm, melty cheese and the soup's sweetness is a comforting delight.
Simple Roasted Butternut Squash Soup Recipe
5 (28 ratings)
This vegetarian recipe features butternut squash, which offers a sweet and nutty flavor profile, plus green apples to provide a tangy tartness.
Prep Time
10
minutes
Cook Time
1.1
hours
servings
6
Servings
Total time: 1 hour, 16 minutes
Ingredients
- 6 cups cubed butternut squash
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- ¼ teaspoon pepper, divided
- 1 diced onion
- 3 minced garlic cloves
- 1-inch knob ginger, grated
- 1 Granny Smith apple, chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- ½ lime, juiced
- ⅓ cup heavy cream
Optional Ingredients
- chopped chives and/or cilantro, for garnish
Directions
- Preheat oven to 400 F.
- Combine the squash, 1 tablespoon of oil, ½ teaspoon salt, and ⅛ teaspoon pepper in a large bowl.
- Spread the squash in a single layer on a baking sheet and bake for 30 minutes.
- When the squash is almost done, Add the remaining oil to a soup pot.
- Add the onion and garlic to the pot and cook for 5 minutes on medium heat.
- Add the ginger and apple. Sauté for 1 minute.
- Add the roasted squash, remaining salt, coriander, cumin, paprika, smoked paprika, and broth.
- Cover and cook on medium-low heat for 20 minutes.
- Blend the soup with an immersion blender or a stand-up blender.
- Add the lime juice. Transfer back to the pot (if using a stand-up blender).
- Add the cream and simmer on low heat for 10 minutes.
- Serve while hot. Top with chopped chives and cilantro if desired.
Nutrition
| Calories per Serving | 184 |
| Total Fat | 9.8 g |
| Saturated Fat | 3.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 14.9 mg |
| Total Carbohydrates | 24.9 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 7.4 g |
| Sodium | 812.0 mg |
| Protein | 2.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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