The Taste of Autumn: Creamy Roasted Butternut Squash Soup

 

As the leaves begin to turn and a crispness fills the air, there's nothing quite as comforting as a warm bowl of soup. And when it comes to capturing the essence of fall, a velvety Roasted Butternut Squash Soup reigns supreme. This recipe celebrates the natural sweetness and nutty flavor of butternut squash, enhanced by roasting, and then blended into a smooth, incredibly satisfying soup.

It's surprisingly easy to make, yet tastes wonderfully gourmet. Whether you're hosting a dinner party, looking for a healthy and hearty lunch, or simply craving a taste of the season, this soup is a perfect choice. Plus, roasting the squash brings out its sugars, adding an extra layer of depth that simmering alone just can't achieve.

Why You'll Love This Soup:

·        Flavorful: Roasting intensifies the squash's natural sweetness.

·        Creamy: Blends into a silky smooth texture without needing heavy cream (though an optional swirl is always welcome!).

·        Healthy: Packed with vitamins and fiber.

·        Comforting: The ultimate bowl of warmth for a chilly day.

Let's Get Cooking!

This recipe starts with roasting, a simple step that makes all the difference in flavor.

Ingredients:

·        1 large (about 2-3 lbs) butternut squash, peeled, deseeded, and cut into 1-inch cubes

·        1 tbsp olive oil, plus extra for roasting

·        1 large yellow onion, chopped

·        2 carrots, peeled and chopped

·        2 celery stalks, chopped

·        3 cloves garlic, minced

·        4-5 cups vegetable broth (or chicken broth)

·        1/2 cup apple cider (optional, for a touch of sweetness and tang)

·        1/2 tsp dried sage

·        1/4 tsp ground nutmeg

·        Salt and freshly ground black pepper to taste

·        Optional garnishes: a swirl of heavy cream, toasted pumpkin seeds, fresh sage leaves, a sprinkle of smoked paprika

Instructions:

1.     Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper on a large baking sheet. Roast for 25-35 minutes, or until the squash is tender and lightly caramelized.

2.     Sauté Aromatics: While the squash roasts, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

3.     Combine & Simmer: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth and apple cider (if using). Stir in the dried sage and ground nutmeg. Bring the mixture to a simmer.

4.     Cook to Perfection: Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, allowing all the flavors to meld together.

5.     Blend Until Smooth: Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids – ensure the blender lid is vented.

6.     Season & Serve: Return the blended soup to the pot (if using a regular blender). Taste and adjust seasonings with salt and pepper as needed. If the soup is too thick, add a little more broth until it reaches your desired consistency.

7.     Garnish & Enjoy: Ladle the hot soup into bowls. Garnish with a swirl of heavy cream, toasted pumpkin seeds, or fresh sage leaves if desired. Serve immediately and savor the comforting flavors of autumn!

This Roasted Butternut Squash Soup is more than just a meal; it's an experience of the season in every spoonful.