Butternut Squash Soup
Recipe: Butternut Squash Soup
Butternut Squash Soup made with oven roasted squash is an easy, delicious, healthy, gluten free, vegan soup. The best part is that only 1 tbsp of olive oil is used to make the soup. With warming spices like cinnamon and red chilli powder, this soup is so comforting during the cold season. Rosemary adds a depth of flavour and the lemon juice balances the natural sweetness from the butternut squash.
Memories
Soup is becoming a common feature in our home especially during dinner time. I find making the creamy or pureed version quick and easy. A few days ago I was shopping at Nakumatt when I saw this young mother loading her trolley with the packet soups where you add the powdered stuff to water and the soup is ready. I wanted to pull her hand to the veggies section and tell her ” make fresh soup”. The packet variety is salty and it has I don’t know how many preservatives and colourings and what not. I have always hated the packet version. If we are blessed with so many varieties of fresh vegetables, why make the packet version?
Fast forward to present day and hubby sometimes insists on buying the soup packets. Though the salt content has reduced over time, I still fins it has a lot of corn starch. However, the local supermarkets sell fresh soups and all vegetarian. The brand is Commensal, a Quebec based company. Their soups do not contain any preservatives and artificial flavourings. Spices and fresh vegetables, grains are used. My favourite is the carrot soup and country style one.
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Sharing Butternut Squash Soup With Foodies_Redoing Old Posts
As the cold season has begun and butternut squash are in abundance, I decided to redo the old post with better photos and a video. I had first published the recipe on 04/09/2012. The recipe remains the same. Redone on 15/11/2024
Ingredients Required For Butternut Squash Soup
Butternut Squash
Also known as butternut pumpkin, it is a winter squash. Technically, a fruit but we all know it as a vegetable. The flavour is a bit nutty and when cooked it becomes soft like butter. Raw butternut squash is a little difficult to cut. Therefore, I prefer to roast it in the oven at 180°C for 30-35 minutes. Also roasting makes it more flavourful. We will be using approximately 500g of roasted butternut squash for this recipe. If any remains, use it up for baking, add to a paratha dough or make a pasta sauce.
Garlic
I wouldn’t skip the garlic for this soup. Roast the peeled cloves of garlic with the butternut squash.
Rosemary
I find that sage or rosemary pairs very well with butternut squash. Use fresh or dried. When I get some fresh rosemary I add a small sprig along with the squash and garlic for roasting.
Olive Oil
Brushing the butternut squash with a bit of oil prevents it from going all dry.
Salt
Add any salt of your choice and according to your taste.
Fresh Ginger
Adds flavour and warmth to the soup.
Cinnamon Powder
Adds flavour and warmth to the soup.
Red Chilli Powder
Add according to your taste. You don’t want an overtly spicy soup, just enough for flavour and warmth.
Lemon Juice
Add 1-2 tbsp. Balances the natural sweetness from the butternut squash.
Stock
As I have prepare a vegetarian butternut squash soup, I have used vegetarian stock. I get this mixed vegetable stock powder from the local market in Montreal. I use about tablespoon with 2 cups of water. It contains no salt and adds a subtle flavour to any soup or stew dish. Use any stock of your preference.
Watch How To Make Butternut Squash Soup
BUTTERNUT SQUASH SOUP
Ingredients
- 500 g butternut squash
- 3 - 4 cloves garlic peeled
- 1 tbsp dried rosemary or 1 fresh sprig
- 1 tbsp olive oil
- 1 tsp ginger minced or grated
- 2 cups vegetable stock
- ¾ tsp salt
- ½ tsp red chilli powder
- ¼ tsp cinnamon powder
- 1-2 tbsp lemon juice
Instructions
- Preheat the oven at 180°C.
- Cut the squash into half. Put it on to a baking tray.
- Brush it with some olive oil.
- Add the peeled garlic cloves and rosemary.
- Bake the squash in the oven for 30 to 35 minutes till it becomes soft.
- Leave it in the oven for 10-15 minutes more if you want the squash to become a bit brown on the top.
- Take the squash out of the oven. Let it cool for a while.
- Scoop out the butternut squash flesh.
- Add the roasted squash and vegetable stock in a blender jug.
- Puree the mixture and pour it into a pan.
- Add ginger,salt and cinnamon powder.
- Heat the soup gently. Don't bring it to a rolling boil. Allow it to simmer gently for 10 mins or till it becomes hot.
- Add the lemon juice and stir well.
- Pour the soup into serving bowls or mugs.
- Sprinkle with some red chilli powder and serve with your favourite bread.
Notes
- Herbs that can be used on its own or as a mixture : coriander, basil, thyme, sage.
- Spices: pepper, nutmeg powder, green chillis, onion.
- Top with spring onion, chives, fresh cream, yogurt, cheese.
- Add to it coconut milk or orange juice if you like.
- Serve it with chilli oil. Green chilli paste mixed in olive oil.
If you do not want to roast the squash then just peel it, cube it and stir fry it in oil. - Add the water or stock and cook till it becomes soft. I find roasted squash so much easier to peel.
- Please note that the soup can be served as a starter to 4 people and to 2 as a light meal.
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17 Comments
Beena.stephy
September 5, 2012 at 12:05 pm
lOOKS DELICIOUS NICE COLOUR
Dannii @ Hungry Healthy Happy
May 4, 2015 at 7:52 pm
This is one of my favourite kinds of soup. I love it with lots of chilli in.
Nayna Kanabar
May 4, 2015 at 7:54 pm
I love butternut squash soup. It goes great with garlic and cinnamon flavour.
Shweta Agrawal
May 5, 2015 at 1:57 pm
i made this soup months back in winters, Looks very tasty, this is so inviting and tempting.
Mina Joshi
May 5, 2015 at 2:53 pm
I make butternut squash by just peeling it and dicing in cubes. I like the sound of roasted butternut squash so will give it a try. You are right – the packet version of soup is not healthy for anyone.
Minesh Patel
May 15, 2016 at 9:57 pm
My wife makes this soup all the time, we absolutely love it especially during winter….
Mayuri Patel
May 16, 2016 at 4:42 pm
Thanks Minesh,ask her to try out the other soups too, they are nice and wholesome.
Priya Srinivasan
November 18, 2024 at 9:02 am
Butternut squash soup sounds so delish, love how simple it is, minimal ingredients. And oh with some delish toasted bread, this would be an amazing meal.
mayurisjikoni
November 19, 2024 at 4:16 pm
Thanks Priya, with my homemade pull apart basil garlic bread it definitely was a delish meal.
Kalyani
November 20, 2024 at 3:51 am
Winters are the perfect excuse to indulge in this delish, warming soup with that lovely bread. Addition of cinnamon is very interesting here, mayuri.
mayurisjikoni
November 21, 2024 at 10:49 pm
Thanks Kalyani.Squashes and pumpkins taste good with cinnamon added to them.
Renu
November 21, 2024 at 3:37 pm
100 percent agree to you that the packets are not good no matter what. I too do not like that, it is so good to make fresh and we can even freeze them if required. I make almost similar but never added cinnamon and lemon juice, would try that next time.
mayurisjikoni
November 21, 2024 at 10:41 pm
Thanks Renu, yes as the winter season has set in I make a big batch and freeze the soup. The big yogurt container size is enough for 2. Add cinnamon as it adds a warm flavour and the lemon balances the slight sweetness from the butternut squash.
Archana
November 24, 2024 at 7:39 pm
I do agree that Mayuri package soups are something we avoid. With the abundance of veggies, making soup is easy and customisable. We don’t get butternut squash but I will try roasting regular pumpkin that will taste wonderful.
mayurisjikoni
December 2, 2024 at 4:55 pm
Packaged soups are an absolute absolute emergency food for me. I don’t keep any in my pantry. The same recipe works well with pumpkin too.
Priya Vj
November 24, 2024 at 10:14 pm
Adding cinnamon with the soup is a new twist ..I am sure the subtle unique taste of cinnamon elevates the flavor profile of the soup. The clicks are simply bright and attractive.
mayurisjikoni
December 2, 2024 at 4:54 pm
Thank you so much Priya. Cinnamon pairs well with butternut squash.