The impetus for this butternut squash soup recipe was a bag of cut, cubed butternut squash from Trader Joe’s sitting in my fridge threatening to go bad. My first plan was to roast it (which is my plan any time I have veggies to use up), but it was a chilly evening so I my mind veered to SOUP.
I love butternut squash, I love soup, ergo, I should love butternut squash soup, so I’ve made my share over the years. But the results have never been as good as I think they should be. My past soups have lacked dimension; good for the first few bites, then, meh, I’m done.
But I was already on the soup train so it was time to try again. I Googled butternut squash soup recipes, compared the promising ones with recipes in my trusty cookbooks, and then came up with my own recipe.
I’m proud to say this is the best butternut squash soup I’ve ever made. Easy, nutritious, elegant, comforting. This would be perfect for Thanksgiving, or a cozy Sunday, or any time, really. I just ate some for breakfast.
Bonus: if you swap the butter for olive oil, it’s vegan.
My starting point was this recipe at Fifteen Spatulas. I added an apple and a bay leaf and reduced the liquid. I cooked everything in my Instant Pot and then pureed it in my Vitamix blender, but you could easily make this in a regular pot on the stove and puree with a hand-blender.
WE HAVE A WINNER.
Roasted Butternut Squash Soup
- 1 32 oz. bag cubed, cut butternut squash (the large bag from Trader Joe’s)
- Olive oil
- Salt & pepper
- 1 T. butter (or olive oil if vegan)
- 1 large yellow onion, chopped
- 1 Granny Smith apple, cored, peeled and chopped
- 1/8 t. cinnamon
- 1 bay leaf
- 4 c. water
- 1 1/2 t. Better Than Bouillon Vegetarian No-Chicken Base
- Garnish (optional): toasted pumpkin seeds or chopped parsley
Step 1: Roast the butternut squash
Preheat oven to 400. Line a large sheet pan with baking parchment. In a large bowl, toss butternut squash cubes with olive oil until coated, and then season with salt & pepper. Empty onto the sheet pan and distribute in a single layer till evenly spaced (you want room between the pieces of squash). Roast in the oven for about 30-35 minutes, stirring halfway, until browned and caramelized. Set aside.
Step 2: While the squash is roasting, cook the soup base
In the Instant Pot on Saute (or a regular pot on medium-low heat), melt the butter or oil. When hot, add the onion and apple and season with salt & pepper. Saute till soft, about 10 minutes. Add the cinnamon and roasted squash and saute for 2 more minutes. Add the bay leaf, water and bouillon base and stir till well-combined.
If using the Instant Pot, cover and cook on Manual for 5 minutes. When done, quick-release the steam.
If using a regular pot, bring the soup to a boil, and then reduce the heat to simmer for 5 minutes.
Step 3: Puree
Puree the soup in the pot using a hand blender, OR transfer to a blender and puree till smooth, then return the soup to the pot. If you cooked the soup on the stove, you may need to add a bit more water to get the consistency you want.
Taste and adjust seasoning, adding more salt or bouillon base if necessary. Garnish and serve immediately, or store in the fridge or freezer.
Photo credit: flyingpigcircus