Creamy Roasted Butternut Squash Soup
This delectable Creamy Roasted Butternut Squash Soup is a celebration of autumn flavors, featuring the natural sweetness of butternut squash paired perfectly with aromatic vegetables. Inspired by my experience at the esteemed Johnson & Wales University Culinary School, this recipe allows the true essence of the squash to shine through, free from heavy dairy or butter. The roasting technique enhances its flavor profile, ensuring each spoonful is velvety smooth and rich in taste. Using an immersion blender, this soup transforms into a silky consistency in no time, making it both a joy to prepare and a comforting dish to serve. Ideal for gatherings or cozy evenings at home, this soup is as nourishing as it is delicious!
20
Servings
N/A
Calories
13
Ingredients
Ingredients
vegetable stock
3 quarts (none)
butternut squash
4 lbs (halved and seeded)
carrots
2 cups (diced into 1/2-inch pieces)
celery
2 cups (diced into 1/2-inch pieces)
onion
1 cup (diced into 1/2-inch pieces)
dry sherry
1/2 cup (none)
olive oil
2 tablespoons (none)
salt
2 teaspoons (none)
bay leaf
1 (none)
white pepper
1 pinch (none)
nutmeg
1/2 teaspoon (freshly grated)
parsley
2 teaspoons (finely chopped)
paprika
1/4 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully cut the butternut squash in half lengthwise and scoop out the seeds.
3
Place the squash cut-side down on a parchment-lined baking sheet and roast in the preheated oven for 30-40 minutes, or until the squash is tender and the skin begins pulling away from the flesh.
4
Once roasted, remove the squash from the oven and let it cool slightly.
5
Scoop the flesh from each half of the roasted squash, discarding the skin. Use a ricer or food mill to process the squash, ensuring a smooth texture free from stringy fibers.
6
In a large stockpot, heat the olive oil over medium heat and add the diced carrots, celery, and onions.
7
Sauté the vegetables until the onions are translucent and the carrots begin to caramelize, about 5-7 minutes.
8
Deglaze the pot by adding the dry sherry, stirring to combine and scraping any browned bits from the bottom.
9
Pour in the vegetable stock, add the salt, white pepper, nutmeg, and bay leaf, then bring the mixture to a boil.
10
Stir in the processed butternut squash, lower the heat, and let the soup simmer for about 45 minutes to allow the flavors to meld.
11
After simmering, remove the bay leaf and use an immersion blender to puree the soup until it achieves a creamy consistency.
12
Taste the soup and adjust the seasoning with salt and pepper as needed.
13
Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of paprika before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this Creamy Roasted Butternut Squash Soup?
The primary ingredient is 4 lbs of butternut squash, which is halved, seeded, and roasted to enhance its natural sweetness.
Is this butternut squash soup vegan?
Yes, this recipe is vegan as it uses vegetable stock and olive oil instead of dairy or butter.
What temperature should I set my oven to for roasting the squash?
The oven should be preheated to 350°F (175°C) for roasting the butternut squash.
How long does it take to roast the butternut squash?
The squash should be roasted for 30-40 minutes until it is tender and the skin begins to pull away from the flesh.
How do I ensure the soup has a smooth, non-stringy texture?
The recipe recommends using a ricer or food mill to process the roasted squash flesh before adding it to the pot to remove stringy fibers.
What vegetables are used in the soup base?
The base consists of diced carrots, celery, and onions sautéed in olive oil.
What is used to deglaze the pot during cooking?
1/2 cup of dry sherry is used to deglaze the pot and scrape up the browned bits from the sautéed vegetables.
What spices are included in this soup recipe?
The soup is seasoned with salt, white pepper, freshly grated nutmeg, and a bay leaf.
How long should the soup simmer?
After adding the squash and stock, the soup should simmer for about 45 minutes to allow the flavors to meld.
How do I achieve the creamy consistency without dairy?
The creamy consistency is achieved by pureeing the cooked soup with an immersion blender until it is silky and smooth.
How many servings does this recipe produce?
This recipe is designed to yield approximately 20 servings.
What garnishes are suggested for serving?
The soup should be garnished with finely chopped parsley and a sprinkle of paprika.
Is there any butter used in this recipe?
No, the recipe specifically avoids butter and heavy dairy to let the natural essence of the squash shine.
Can I use an immersion blender for this recipe?
Yes, an immersion blender is recommended to puree the soup directly in the pot after simmering.
What size should I dice the carrots, celery, and onions?
The carrots, celery, and onions should be diced into 1/2-inch pieces.
What is the inspiration behind this recipe?
This recipe was inspired by the author's experience at the Johnson & Wales University Culinary School.
Should the squash be roasted face up or face down?
The squash should be placed cut-side down on a parchment-lined baking sheet.
What type of stock is required?
The recipe calls for 3 quarts of vegetable stock.
When should the bay leaf be removed?
The bay leaf should be removed after simmering is complete and before you begin pureeing the soup.
Does this soup contain cholesterol?
Based on the plant-based ingredients (vegetables, oil, and stock), this soup is naturally cholesterol-free.
What should I do with the squash seeds?
The instructions state to scoop out and discard the seeds before roasting the squash.
Can I use white pepper instead of black pepper?
The recipe specifically calls for a pinch of white pepper to maintain the color and provide a subtle heat.
Is the butternut squash peeled before roasting?
No, the squash is roasted in its skin; the flesh is scooped out and the skin is discarded after roasting.
What role does the nutmeg play in the flavor profile?
The nutmeg provides a warm, aromatic note that complements the natural sweetness of the squash and autumn theme.
How much olive oil is needed for sautéing?
The recipe requires 2 tablespoons of olive oil.
Is this soup suitable for a healthy diet?
Yes, it is tagged as healthy and nourishing, featuring nutrient-rich vegetables and minimal added fats.
What is the total number of ingredients used?
The recipe uses a total of 13 ingredients.
How do I know when the onions are ready during sautéing?
Sauté the onions until they are translucent and the carrots begin to caramelize, which takes about 5-7 minutes.
Can this soup be served for special occasions?
Yes, it is described as ideal for gatherings, cozy evenings, or celebrations of autumn flavors.
Is the nutmeg pre-ground or fresh?
The recipe specifies using 1/2 teaspoon of freshly grated nutmeg for the best flavor.