We’re at the tail end of our Indian Summer here in Montreal. For close to a week it’s been hot and muggy, but the forecast for the weekend is cold and rainy. It’s officially time to start thinking about cold weather foods. Although I’ll miss the heat and sunshine the Summer brings, Fall foods are my favourite. Soups and stews made with harvest vegetables, shepherds pie, roasted squash; all of these are warm and comforting to me. I could go on for hours about Fall baking, but for now I’ll just keep it to these two words: pumpkin pie.
We had a little preview of the cold weather a couple of weeks ago, so I took the opportunity to get a head start on the fall cooking and made this Roasted Squash Soup. This is possibly the easiest dish I’ve ever made, if you’re new to cooking this is a great recipe to make you feel like you can do it. Simply roast the squash, onion and garlic until the squash is cooked, then transfer it all to a pot adding chicken broth and spices. Easy peasy!
Roasting the squash, onions and garlic add a sweet, caramelized, dimension to the flavour of the soup. I made it quite thick because I like it that way, but if you prefer a thinner soup simply add more broth. I also use a touch of cream to add .. creaminess to the soup (there must be another word for that, richness maybe?), but that can be omitted if you’d prefer to keep the dairy out.
Roasted Butternut Squash Soup
- 1 butternut squash
- 1 medium onion
- 1 head of garlic
- ¼ cup olive oil
- 1 litre low sodium chicken broth
- 4-5 sprigs fresh thyme
- ½ tsp ground sage
- Salt a pepper to taste
- ¼ cup cream or half and half
- Sunflower seeds and chives to garnish
- Preheat the oven to 400F.
- While the oven is heating, slice the squash in half and scoop out the seeds with a spoon (you’ll need a good knife to slice the squash). Peel the onion and slice it in half. Place on a baking sheet season with salt and pepper then drizzle with most of the olive oil. Slice the top off the garlic head then place it on a small piece of foil. Drizzle with the remaining oil, wrap in the foil and place on the baking sheet. Roast for 45 to 50 minutes until the squash is soft (poke it with a fork to test)
- Let the squash cool slightly, then scoop out the flesh into a medium pot along with the onion. Unwrap the garlic and squeeze it into the pot (the cloves should slide right out). Add the chicken broth, thyme, sage, salt and pepper. Bring to a boil then simmer for 20 minutes, stirring occasionally. Let the soup cool then puree in a blender or with an immersion blender.
- Stir in the cream and serve garnished with sunflower seeds and chopped chives.
28 thoughts on “Butternut Squash Soup”
Roasting vegetables before making them into a soup is such a great way to enhance flavours. Great tip, thanks!
This looks so good and your pictures are pure perfection!! Love this!! :)
Perfect welcoming to the Fall season! Happy Cooking!
Soups and stews are one of the things I alway miss the most about New England this time of year. What a wonderful way to welcome the season!
Just beautiful…and I bet delicious, too~
Gorgeous photos of your butternut squash soup – perfect for this time of year as it’s getting cooler.
This soup looks wonderful! I’m definitely going to have to pick up some butternut squash this weekend. Love the aqua napkin under the bowl of soup!
This looks great! So rich and thick! We just made a southwest sweet potato and corn chowder last night. LOVE it when the end of summer veggies have a chance to mingle with the first bounties of fall! (…a touch of cream is always a great call. just a touch.)
MMMM. I love butternut squash soup! Looks amazing!
Gorgeous pictures! I love to make butternut squash soup and your recipe looks just right! I might like to have some of that soup right now.
This soup sounds incredible – I just love fall because of butternut squash! I like to add a little apple in there too =)
I stumbled upon this recipe and it couldn’t be more fortuitous! I have a butternut squash in the fridge and I was planning to make soup this weekend. Thank you!
Hope you enjoy it! Let me know how it turn out!
This sounds really good. There’s a lot of great flavors in there!
beautiful photos, looks delicious :)
Sounds like fall has hit you hard with the cold weather already. This sounds like the perfect remedy.
Looks like a great recipe! Just wondering if you know around how many it would serve, with regular appetizer size servings? Thank you!
For appetizers I think it would serve 6 to 8 people. As a main course 4.
Does it matter if the fleshy part of the squash and the garlic is roasted up or down?
I roasted them both up, but I’m not sure if it matters.
What does 1 L chicken broth mean? 1 litre?
It does mean litre, I’ll change the post to make it more clear. Thanks!
Great soup!! A touch on the sweet side though due to the garlic and onion i’m thinking a touch of cumin on the squash before roasting. I used some celery salt when seasoning at the end and that added a depth I thought was missing but hey its all opinion anyway…… Good times
this didnt work for me at all. way to bitter
Just made this tonight and thought it was fantastic! Left out the cream by accident but it didn’t mater at all, loved it the way it was!
Can I pin this, please?