Roasted Butternut Squash Soup for a Cozy and Flavorful Meal

When the temperatures drop, there’s nothing more comforting than a warm bowl of homemade soup. This roasted butternut squash soup is rich, creamy, and packed with deep, caramelized flavors. Whether served as a starter for a festive dinner or enjoyed as a nourishing meal on its own, this dish is a seasonal favorite that’s both delicious and nutritious.

Ingredients You'll Need

For the Soup:

• 2 tablespoons extra-virgin olive oil

• ½ cup onion, diced (¼-inch)

• ¼ cup celery, diced (¼-inch)

• ¼ cup carrot, diced (¼-inch)

• 1 cinnamon stick

• Sea salt and freshly ground black pepper, to taste

• 4 cups chicken stock or low-sodium chicken broth

• ½ teaspoon ground toasted coriander (optional)

• 1 ½ cups roasted butternut squash puree (recipe below)

• ½ cup half-and-half (optional)

For Garnishing (Optional)

• ¼ cup mascarpone cheese

• 2 tablespoons toasted pumpkin seeds

How to Make It

1. Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, carrot, and cinnamon stick. Cook until the vegetables are softened but not browned, about 10 minutes. Season with salt and pepper.

2. Simmer the Soup: Pour in the chicken stock and add coriander (if using). Bring to a boil, then reduce to a simmer for a few minutes. Stir in the roasted squash puree and mix until smooth. Let the flavors meld by simmering for another 10 minutes. Remove the cinnamon stick.

3. Blend to Perfection: Using a blender, puree the soup until completely smooth. If making ahead, allow the soup to cool before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).

4. Finish and Serve: Return the soup to the saucepan, reheat gently, and stir in the half-and-half if desired. Adjust seasoning to taste. Ladle into bowls and top with mascarpone cheese and toasted pumpkin seeds for an added touch of richness and crunch.

Roasted Butternut Squash Puree

Ingredients:

• 1 large butternut squash (about 3 pounds)

• Sea salt and freshly ground black pepper

• ½ cup unsalted butter (1 stick)

• 2 tablespoons fresh sage, finely chopped

• 2 tablespoons sugar

• ¼ cup balsamic vinegar

• ¼ cup dark molasses

• 2 teaspoons toasted spice rub (recipe below)

Directions:

1. Prepare the Squash: Preheat the oven to 400°F (200°C). Peel the squash, cut in half, remove the seeds, and chop into 1-inch cubes. Place in a large bowl and season with salt and pepper.

2. Make the Flavorful Glaze: In a skillet, melt the butter over medium-high heat until it turns light brown. Remove from heat and quickly add the sage, sugar, balsamic vinegar, molasses, and toasted spice rub. Stir well and let simmer for 1-2 minutes.

3. Roast to Perfection: Toss the squash with the glaze and spread it in a single layer on a baking sheet. Roast for 45-60 minutes, stirring occasionally, until soft and caramelized.

4. Blend Until Smooth: Once cool enough to handle, puree the roasted squash in a food processor until smooth. Use immediately or store in the refrigerator for up to 5 days (or freeze for up to 2 months).

Tip: This puree can also be used as a side dish, stirred into polenta, or even as a filling for ravioli.

Toasted Spice Rub

Ingredients:

• ¼ cup fennel seeds

• 1 tablespoon coriander seeds

• 1 tablespoon black peppercorns

• 1 ½ teaspoons red pepper flakes

• ¼ cup California chili powder

• 2 tablespoons kosher salt

• 2 tablespoons ground cinnamon

Directions:

1. Toast the fennel seeds, coriander, and peppercorns in a dry pan over medium heat until fragrant.

2. Add the red pepper flakes, quickly toss, then transfer to a plate to cool.

3. Grind the toasted spices in a blender or spice grinder, then mix with chili powder, salt, and cinnamon. Store in an airtight jar.

Why You'll Love This Soup

• Nutrient-Rich: Butternut squash is high in fiber, vitamins A and C, and antioxidants that support immune health.

• Naturally Sweet & Savory: Roasting the squash enhances its natural sweetness while the warm spices create depth of flavor.

• Easily Customizable: Swap chicken broth for vegetable stock to make it vegetarian, or add a smoky touch by roasting the squash with wood chips on the grill.

Whether you're curling up with a cozy meal at home or serving this at a gathering, this roasted butternut squash soup is guaranteed to impress.

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