Delicate butternut squash, warming spices, and a splash of cream make for a cozy roasted butternut squash soup. Roasted the vegetables lends more flavor and naturally sweetens the squash. Puree in a blender for a velvety smooth finish.
1medium (3-lb)butternut squashpeeled, seeded, and diced into 1.5” pieces (about 6 cups)
1mediumVidalia (sweet) onionsliced to ½”
2stalkscelerysliced into 1” pieces
3clovesgarlicpeeled and smashed
3tablespoonolive oil
1teaspoonkosher salt
½teaspoonground pepper
pinchnutmeg
1sprigfresh thymeplus more for garnish
1sprigfresh sageplus more for garnish
1bay leaf
¼cupheavy cream
3-4cupsbrothchicken or vegetable
pomegranate seedsfor garnish
Instructions
Heat the oven to 400°F.
Place the squash, onion, celery, and garlic cloves in a casserole dish. Drizzle with the olive oil, then season with the salt, pepper, and nutmeg. Toss until the vegetables are evenly coated with the oil and spices. Nestle the thyme, sage, and bay leaf into the squash and onions.
Transfer to the oven and roast for 60 minutes, stirring every 15 minutes, until the vegetables are soft and starting to caramelize around the edges.
Discard the bay leaf. Pick up the thyme and sage stems and shake to remove any loose leaves.
Carefully transfer the contents of the casserole dish to a blender using a slotted spoon; pour any residual pan juices into the blender.
Add the heavy cream and 2.5 cups of broth to start. Blend on high for 60 seconds, then scrape down the sides and blend 30 seconds longer. Taste for seasoning and adjust the salt and pepper to taste. If the soup is too thick, add more broth one-quarter cup at a time, blending for 30 seconds after each addition, until the consistency is to your liking.
Serve right away, garnished with pomegranate seeds and fresh herbs (sage or thyme) to taste.
Notes
Serve as a main dish with a tossed green salad and sourdough bread.
Serve 1-cup portions as an appetizer or side dish.
Replace the heavy cream with full-fat coconut milk or cashew milk for a dairy-free recipe.
Seasoning Variations
Spicy. Add 1 poblano and/or 1 jalapeno pepper along with the squash and vegetables. Keep or remove the seeds from the pepper(s) depending on your preference for spice.
Curried. Omit the fresh herbs and toss the vegetables with 1 tablespoon curry powder, 1 teaspoon turmeric, and 1 teaspoon cumin. Add either ½ teaspoon dried ginger or 2 teaspoons fresh grated ginger.
Spicy Curry. Omit the fresh herbs. Add 1-2 tablespoons of thai red curry paste to the blender with the roasted vegetables; garnish with Thai basil or cilantro.
Sweet. Peel and dice 1 medium apple to roast and blend with the soup vegetables, and/or add 1-2 tablespoons of maple syrup to the vegetables before roasting.