Classic Butternut Squash Soup
Classic Butternut Squash Soup
Robert Moreland
4
15 minutes
45 minutes
American
Soup
Embrace the chill of the season with this Classic Roasted Butternut Squash Soup, a velvety bowl of comfort that captures the golden hue of autumn. This recipe relies on roasting rather than boiling the squash, a technique that caramelizes the natural sugars and creates a depth of flavor that is both nutty and intensely savory.
While winter squash has been a staple of Indigenous American agriculture for over 5,000 years—revered as one of the "Three Sisters" alongside beans and corn—the Butternut Squash itself is a relatively modern innovation. It was developed in the 1940s by Charles Leggett in Stow, Massachusetts, who sought to create a squash that was physically smaller but creamier and meatier than the massive pumpkins of the past. He named it "Butternut" because he felt it was "smooth as butter and sweet as a nut." This recipe honors that history, blending the modern convenience of the butternut with the ancient, warming spices of the spice trade like nutmeg.
Ingredients
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1 large Butternut Squash (approx. 3 lbs): Halved lengthwise and seeded.
3 tbsp Olive Oil: Divided.
Salt & Black Pepper: To taste.
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- 1 medium Yellow Onion: Chopped.
- 1 large carrot chopped
- 2 cloves Garlic: Minced.
- 1 tsp Fresh Sage: Chopped (or ½ tsp dried).
- 1/2 tsp Fresh Thyme: Leaves only.
- 4 cups Vegetable or Chicken Broth: (Use less for a thicker soup).
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- 1/2 tsp Ground Nutmeg: Freshly grated is best.
- 1 pinch Cayenne Pepper: For subtle warmth (optional).
- 1/2 cup Heavy Cream: (Substitute full-fat coconut milk for vegan/dairy-free).
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Crème Fraîche or Sour Cream
Bacon Bits
Parsley for Garnish
Directions
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Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
Rub the flesh of the butternut squash halves with 1 tablespoon of olive oil and sprinkle generously with salt and pepper.
Place the squash cut-side down on the baking sheet.
Roast for 40 to 50 minutes, or until a knife easily pierces the skin and the flesh is completely tender. Let it cool slightly.
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- While the squash cools, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and carrots. Sauté for 5–7 minutes until softened and onions are translucent.
- Add the garlic, sage, and thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
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- Scoop the roasted squash flesh out of the skin and add it to the pot. Discard the skin.
- Pour in the broth. Stir to combine.
- Bring to a simmer and let cook for 10 minutes to allow the flavors to meld.
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- Remove the pot from heat.
Option 1 - Immersion Blender: Blend directly in the pot with an immersion blender until completely smooth.
Option 2 - Standard Blender: Transfer the soup to the blender in batches and blend until completely smooth. Caution: Remove the center cap from the blender lid and cover with a towel to allow steam to escape so it doesn't explode.
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Stir in the heavy cream (or coconut milk).
Add the nutmeg and cayenne pepper.
- Taste and add more salt and pepper if needed.
- Serve hot.
Add a a few dollops of crème fraîche or sour cream, sprinkle with bacon bits and garnish with a sprinkle of parsley to each serving.
