This is quite simply the easiest, most delicious Butternut Squash Soup you will ever have, bar none! And the best part is what makes it so unique and so deliciously tasty also happens to be what makes it so crazy easy to make – it uses Oven Roasted Butternut Squash as a base!
So instead of peeling, cleaning and dicing your butternut squash, a process that can be a little bit tricky and, well, let’s be honest, a tad strenuous on your fingers, too, all you need to do is cut that gourd in half, drizzle it with olive oil, sprinkle with salt and pepper and shove it in the oven. That not only takes care of making it all nice and soft and perfectly soup-ready for you, but it also gives it a scrumptious, nutty, slightly sweet and exquisitely caramelized flavor!
All that’s left to do then is throw that perfectly soft golden flesh in the blender, along with a handful more ingredients, and you get the creamiest, silkiest and tastiest Butternut Squash Soup ever.
Undoubtedly, this one’s bound to become a Fall favorite for you and yours!
Like I just said, the first thing you’ll need to do to make this soup is roast your butternut squash in the oven. That’s crazy simple, you’ll see; just check out the detailed instructions in this post, or follow the directions in the recipe card below!
Just be certain that you use a squash that’s big enough as you will be needing about a kilo (that’s a little over 2 pounds) of cooked flesh; So make sure that your raw gourd weighs at least a little more than that, to make up for the peel and refuse…
Once your squash is done roasting, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
While your squash is cooling, heat some olive oil in a medium saucepan and then add the chopped onion, garlic, salt, white pepper, ground cardamom and nutmeg; cook until fragrant and slightly caramelized, which shouldn’t take longer than 3 to 4 minutes.
Add the broth and bring to a quick boil, then kill the heat and set aside.
By now, your squash should be plenty cool to handle without burning your fingers! With the help of a large spoon (did I ever tell you just how much I love an ice cream scoop for these kinds of things?) scoop out that flesh and measure out about 4 cups of it, or if you’re like me and prefer to weigh stuff, weigh about 1kg (2.2lb) of that creamy golden flesh.
Now this is not an exact science, so your measurements don’t need to be super precise, but try to be as close as possible.
Put that into your blender or food processor and then add the reserved broth.
For best result, I highly recommend the use of a high speed blender such as the Vitamix; No other blender will give you a creamier, silkier soup! If you didn’t have access to one of those, a neat trick would be to strain the soup through a fine meshed sieve after its been processed. That will give it a totally similar texture and silky mouthfeel.
So process all this on high speed until really smooth and velvety, about 2 to 3 minutes, then add the coconut milk or heavy cream and process for a few more seconds.
Personally, I really like the touch of exoticism that the coconut confers to the soup, but if you’re not a fan of it yourself, feel free to use heavy cream instead, or even sour cream or plain Greek yogurt, why not?
You could even leave it out entirely and the soup would still be crazy creamy and tasty, especially if you used a high speed blender like I did.
Your Butternut Squash Soup is now ready to be served, but if you found that it wasn’t hot enough for your liking, you could simply transfer it back to the saucepan and heat it over medium heat until it had reached the desired temperature.
Oh, and if you have some of that Oven Roasted Butternut Squash left, grab a melon baller and make a few balls with it, and then use those to garnish your soup, along with a little bit of coconut milk (or heavy cream) and a few sprigs of fresh thyme.
Elegant enough for you? Just wait ’til you get to taste it!
Oven Roasted Butternut Squash Soup
- 1 large butternut squash (at least 1.25kg | 2.75lb)
- 3-4 tbsp extra-virgin olive oil
- Generous sprinkle of salt and pepper
- About ¼ cup water
To make the soup
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. (see this post for step-by-step instructions with pictures)
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
- While the squash is cooling, heat the olive oil in a medium saucepan and then add the onion, garlic, salt, white pepper, cardamom and nutmeg; cook until fragrant and slightly caramelized, about 3-4 minutes. Add the broth and bring to a quick boil, then kill the heat and set aside.
- With a large spoon, scoop the flesh out of the squash and measure out 4 cups or 1kg (2.2lb). Put that into your High-Speed Blender or food processor and then add the reserved broth.
- Process on high speed until really smooth and velvety, about 2 to 3 minutes, then add the coconut milk or heavy cream and resume processing until well incorporated.
- Serve immediately or, if the soup isn’t hot enough for your liking, transfer it back to the saucepan and heat it over medium heat until the desired temperature is reached.
- If you have some leftover oven roasted butternut squash, make a few balls with a melon baller and use them to garnish the soup, along with a little bit of coconut milk or heavy cream and a few sprigs of fresh thyme.