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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Make this Butternut Squash Soup Recipe now for a silky, cozy bowl of roasted squash and apple comfort.

Ingredients

Instructions

Step 1: Preheat and prep the sheet

Preheat the oven to 400°F (200°C) and line a large rimmed rectangular baking sheet with a sheet of parchment for easy cleanup. Lay out a clean wooden spatula and a rimmed measuring cup nearby so everything you need will be within reach when you assemble the vegetables.

Step 2: Peel, core and cut the produce, then assemble on the sheet

Peel and halve the butternut squash, scoop out the seeds, and cut the flesh into uniform 1-inch cubes; peel and roughly chop the onion, slice the carrot into 1/2-inch pieces, core and roughly chop the tart apple, and peel the garlic cloves leaving them whole. Place the cubed squash, chopped onion, carrot slices, chopped apple and whole garlic cloves directly onto the parchment-lined rimmed baking sheet. Drizzle with the extra-virgin olive oil from a small glass jar and sprinkle the measured kosher salt, freshly ground black pepper, chopped thyme, and a light dusting of ground cinnamon if using; toss briefly with the wooden spatula so everything sits evenly in a single layer, ready for roasting.

Step 3: Roast until caramelized and tender

Roast the arranged vegetables in the preheated oven for about 30–35 minutes, stirring and turning once halfway through so the pieces brown evenly; you want soft, fork-tender squash with richly caramelized edges and slightly softened apple and onion. When the vegetables show glossy, browned spots and there are sticky browned juices on the parchment, remove the sheet and let the pan sit for a minute so the fond can be scraped—this concentrated, darkened caramelization is flavor gold.

Step 4: Scrape into a round heavy pot and add stock

Use the wooden spatula to transfer the roasted vegetables and all the browned bits into a large round heavy-bottomed Dutch oven or soup pot on the surface (no stove visible). Pour in the measured low-sodium vegetable or chicken broth from a clear glass measuring jug and the cup of water, nestle in a bay leaf, and add the remaining pinch of salt; stir gently to combine so the deep-roasted syrupy bits dissolve into the liquid and create a savory base. Bring just to a simmer on the heat setting you prefer, then reduce to a low gentle simmer to let the flavors meld for 10–15 minutes.

Step 5: Cool slightly, blend to a velvety texture, finish with cream and butter

After removing the pot from the heat and discarding the bay leaf, let the mixture cool 5–10 minutes to make blending safe. Blend the soup until utterly smooth with an immersion blender (or in batches in a countertop blender), returning it to the round pot. Over low heat stir in room-temperature heavy cream and small pieces of unsalted butter, stirring until the butter melts and the texture is silk—check for a satin, spoon-coating viscosity and thin with additional broth or water a little at a time if needed. Taste and balance with maple syrup, lemon juice, nutmeg, and more salt or pepper as desired.

Step 6: Rest briefly and serve warm with garnishes

Let the soup rest 2–3 minutes to settle and thicken slightly, then ladle into warmed wide shallow bowls. Finish each bowl with a small swirl of heavy cream or crème fraîche, a scatter of toasted pumpkin seeds, a sprinkle of finely chopped chives or parsley, and a few quick grinds of black pepper; serve immediately with a slice of crusty baguette at the bowl's edge.

Notes