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Butternut squash soup with smooth silky texture, garnished with roasted pumpkin seeds
Creamy butternut squash soup, softened with cream, spiced with fresh pepper and pumpkin seed oil

Roasted Butternut Squash Soup

Author: Flavelo
Recipes Soups
Autumn's liquid gold. The secret of this soup lies in caramelizing the squash: if we roast the squash first, its natural sugars develop a deeper, more complex flavor than if just boiled. Cream and butter fats carry these aromas, resulting in a silky, warming emulsion.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Sharp knife (careful, squash is hard!)
  • Immersion blender
  • Vegetable peeler

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the squash, scrape out seeds, and cut into 1-inch cubes.

Tip: Smaller cubes soften faster and more evenly.
2 ✓

Sauté chopped onion in butter until translucent, then toss in garlic for a minute.

Tip: Onion sulfur compounds dissolving in butter provide the flavor base. Don't brown it, or it discolors the soup.
3 ✓

Add squash cubes and sauté over medium heat for 5-6 minutes, stirring.

Tip: Crucial step: heat caramelizes sugars on squash surface (Maillard reaction), giving much better flavor than just boiling.
4 ✓

Pour in stock, salt, pepper, and cook covered until soft (15-20 mins).

Tip: It's done when you can easily crush squash against the pot side with a spoon.
5 ✓

Remove from heat and blend until completely smooth with immersion blender.

Tip: Lift blender slightly while mixing to incorporate air for homogeneous texture.
6 ✓

Stir in cream and nutmeg, then bring to a boil once more.

Tip: Cream emulsifies the soup, giving creamy texture. Nutmeg oils release under heat but evaporate quickly, so add at the end.

Recipe FAQ

It became too thick, what to do?
Squash starch content varies. Feel free to thin with a little stock, milk, or water to desired consistency.
How to make it more exciting?
Sprinkle roasted pumpkin seeds on top (crunchy element) and drizzle with pumpkin seed oil when serving.

Ingredients

  • 2 lbs Butternut Squash (peeled, cleaned)
  • 4 tbsp Butter
  • 1 head Onion
  • 2 cloves Garlic
  • 4 cups Vegetable Stock
  • 1 cup Cooking Cream (Half & Half)
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 pinch Ground Nutmeg