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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