Butternut Squash Soup with Toasted Sage and Brown Butter Croutons
Alright, let's get this squash soup recipe whipped up! It's like cozy autumnal vibes met "Bake Off" brilliance, but zero soggy bottoms.
Welcome Fall With The Best Butternut Squash Soup!
Are you ready for a bowl of pure comfort? honestly, this squash soup recipe is like a hug in a mug.
I swear! this isn't just any soup. it's got that amazing butternut sweet potato soup flavor going on. it's perfect for those chilly evenings.
I remember making this for my first halloween party. everyone raved about it!
Squash Soup Recipe: A Little Bit of Sunshine
This soup, a take on a classic, isn't just delicious, it's packed with goodness! originating from humble beginnings, this butternut squash soup vegetarian option is a celebration of autumn's bounty.
It's medium difficulty. get ready to spend 30 minutes prepping, 45 minutes cooking, and 1 hour 15 minutes overall. this recipe makes six servings of happiness.
Why This Squash Soup Recipe Is a Game Changer
One of the best things about this healthy squash soup is that it's loaded with vitamin a. that is thanks to the squash.
It's brilliant for your immune system. this soup fall recipes is ideal. perfect for a cozy night in. the secret ingredient? roasted squash, baby! it gives this best squash soup recipe a depth of flavour you won't believe.
From Garden To Spoon: Key Ingredients
Let's talk ingredients. you will need squash of course. next, you want onions, carrots and celery. don't forget the broth.
And for a little indulgence, some cream. roasting the squash brings out its natural sweetness.
Alright, let's dive into what you'll need for this amazing squash soup recipe ! no need for fancy pants ingredients here.
We're keeping it real and delicious. plus, you will have the best squash soup you have ever tried, guaranteed!
Ingredients & Equipment: Getting Down to Brass Tacks
This section is all about what you need to make this magic happen. No need to overcomplicate things. I promise.
Main Ingredients: The Heart of the Matter
Here's what you need, measurements and all.
- 1 large butternut squash (about 2-2.5 pounds/ 1.1 - 1.4 kg). Look for one that feels heavy. The skin should be firm and smooth. Avoid any with soft spots. That means it's not fresh.
- 1 medium yellow onion, chopped. (US: 1 medium)
- 2 carrots, chopped. (US: 2 medium)
- 2 celery stalks, chopped. (US: 2 medium)
- 4 cloves garlic, minced. (US: 4 cloves)
- 4 cups vegetable broth (or chicken broth). (US: 950ml)
- 1 cup heavy cream (optional, for extra richness). (US: 240ml)
- 2 tablespoons olive oil. (US: 30ml)
- 1 teaspoon dried thyme. (US: 5ml)
- ½ teaspoon ground nutmeg. (US: 2.5ml)
- Salt and freshly ground black pepper to taste. This is crucial.
For the brown butter croutons because what's The Best Butternut Squash Soup without killer croutons?
- 4 tablespoons unsalted butter. (US: 57g)
- 4 cups cubed crusty bread. (US: about 4 cups) Stale bread works a treat here.
- 10-12 fresh sage leaves. (US: about 10-12)
- Pinch of salt.
Seasoning Notes: It's All About the Flavor!
These simple additions can really elevate your Healthy Squash Soup .
- Thyme and nutmeg is a classic combo. It brings warmth to the squash, making this one of the best Soup Fall Recipes.
- Garlic is a flavor bomb. Don't skimp on it.
- No thyme? Use rosemary instead. Honestly, it works just as well.
- For an extra layer of flavour, try adding a dash of smoked paprika.
- Fall Soups With Butternut Squash are always crowd pleasers, so don't be shy!
Equipment Needed: Keep It Simple
You don't need a kitchen the size of Buckingham Palace for this Butternut Sweet Potato Soup .
- Large baking sheet for roasting the squash.
- Large stockpot or Dutch oven. Think big enough to hold all that soup.
- Immersion blender. A game changer. If not, a regular blender will do. Just be careful blending hot liquids.
- Small saucepan for the brown butter.
- No immersion blender? Use a normal one, but be SUPER cautious!
I know it seems like a lot. You are now ready to create some amazing Squash Soup Recipes Butternut , including this Butternut Squash Soup Vegetarian .
Butternut Squash Soup Roasted brings out the best flavour. And, trust me, it’s worth it. Enjoy!
Right then, let's get this show on the road! we're diving headfirst into a squash soup recipe so good, it'll make you want to ditch the pumpkin spice latte and embrace the real flavors of autumn.
I'm talking about the best butternut squash soup you've ever tasted, a bowl of pure comfort. get ready for some soup fall recipes magic, my friends!
Prep Like a Pro: Your Mise en Place Mission
First things first, let’s get our ducks in a row. this is essential mise en place for your butternut squash soup vegetarian masterpiece.
Chop your 1 large butternut squash , 1 medium yellow onion , 2 carrots and 2 celery stalks . mince 4 cloves of garlic .
Having everything ready to go saves loads of time, trust me. honestly, i used to be terrible at this, and would constantly be scrambling mid-cook.
A huge time saver is chopping your veggies in advance, and storing them in the fridge!
A quick safety shout out! Always use a sharp knife and a stable cutting board when dealing with squash. Those things can be tricky buggers! Now you're ready to nail this healthy squash soup !
step-by-step: From Squash to Slurp worthy
Alright, buckle up, here we go!
- Roast the squash: Toss those butternut cubes with 2 tablespoons of olive oil , 1 teaspoon of dried thyme , ½ teaspoon of ground nutmeg , salt, and pepper. Spread on a baking sheet and roast at 400° F ( 200° C) for about 30- 40 minutes , or until tender and slightly caramelized. The roasting is key for that deep flavour, and makes this a beautiful Butternut Squash Soup Roasted .
- Sauté the aromatics: In a big pot or Dutch oven, heat the remaining 2 tablespoons of olive oil . Add the chopped onion, carrots, and celery. Cook until softened, about 5- 7 minutes . Then, toss in the minced garlic and cook until fragrant, about 1 minute .
- Combine and simmer: Chuck in the roasted squash and pour in 4 cups of vegetable broth . Bring to a simmer, then reduce the heat and let it bubble away gently for about 15 minutes , or until the veggies are super tender.
- Blend it up: Use an immersion blender to whiz the soup until smooth and creamy. Be careful if you are using a regular blender! Hot soup is dangerous.
- Finish strong: Stir in 1 cup of heavy cream if you are feeling fancy. Season to taste with salt and pepper.
- Brown butter bliss: Melt 4 tablespoons of butter in a small pan over medium heat. Cook until it turns brown and nutty smelling, then add 10-12 fresh sage leaves and a pinch of salt.
- Crouton time: Toss 4 cups of cubed crusty bread with the brown butter and sage. Spread on a baking sheet and bake at 350° F ( 175° C) for about 8- 10 minutes , or until golden and crispy.
- Serve with flair: Ladle the soup into bowls and top with those glorious brown butter croutons.
Pro Tips: Soup Supreme
Want to take this squash soup recipes butternut to the next level? Here's the lowdown:
- Roasting is your friend . Seriously, it transforms the squash. Don't skip it!
- Don't burn the butter . Watch it like a hawk! Brown butter is delicious, but burnt butter is, well, burnt.
- Make it ahead . The butternut sweet potato soup (you can add sweet potato if you like it!) can be made a day or two in advance. The croutons are best fresh, though.
Now, go forth and make some bloody brilliant soup! I reckon you will love this fall soups with butternut squash!
Okay, darlings, let's chat more about this utterly scrummy squash soup recipe ! honestly, i think you'll adore it. it’s not just about throwing some veggies in a pot; it's about creating a hug in a bowl.
Trust me.
Recipe Notes
Think of these as your cheat sheet to Butternut Squash Soup Vegetarian perfection. I want you to be confident in whipping up this Healthy Squash Soup .
Serving Suggestions: Making It Look Swish
Right, so you've made this amazing butternut squash soup roasted masterpiece. now what? don't just plonk it in a bowl! i love swirling a tiny bit of cream on top.
And for a bit of poshness, sprinkle some chopped chives or a few toasted pumpkin seeds. think rustic charm meets a touch of elegance.
Pair it with some warm crusty bread for dipping. or, for a light lunch, have a small green salad on the side!
Storage Tips: Keep It Fresh, Keep It Fabulous
Oh my gosh, leftovers! Honestly, they're sometimes even better the next day.
- Fridge: Keep it in an airtight container for up to 3 days. Easy peasy.
- Freezer: You can freeze it! Let it cool completely first. It will last up to 2 months. Just be aware that the texture might change a little upon thawing.
- Reheating: Gently reheat on the hob or in the microwave. If it's too thick, add a splash of stock.
Variations: Get Creative!
Feeling adventurous? Let's tweak this Best Squash Soup !
- Vegan Vibes: Swap the cream for coconut milk for a dairy-free delight. Use some other cooking oil if you are planning to skip the buttered croutons.
- Spicy Kick: A pinch of chili flakes adds a lovely warmth. I love this Soup Fall Recipes hack.
Nutrition Basics: Goodness in a Bowl
Let's break it down. this butternut sweet potato soup version is packed with vitamins (hello, vitamin a!). it's also a good source of fiber.
Plus, it's relatively low in calories. obviously, the cream and croutons add a bit of extra naughtiness but, hey, everything in moderation, right? it's one of those fall soups with butternut squash recipes that's good for your soul.
Alright, my loves. this squash soup recipes butternut is more than just a recipe. i have made and tasted literally dozens of recipes for the best butternut squash soup .
You can do it. trust your instincts, have fun, and enjoy the process. and remember, if it tastes good, it is good! happy cooking!
Frequently Asked Questions
Can I make this squash soup recipe ahead of time? I'm prepping for a dinner party!
Absolutely! Like a good cup of tea, this soup often tastes even better the next day. You can make the squash soup recipe 1-2 days in advance and store it in the fridge. Just hold off on the brown butter croutons until right before serving, as they're best when freshly toasted and crispy no one wants a soggy bottom!
My squash soup turned out a bit thin. How can I thicken it up?
No worries, we've all been there! You have a couple of options. You could simmer the soup uncovered for a bit longer to allow some of the liquid to evaporate. Alternatively, you can blend in a tablespoon or two of cornstarch mixed with cold water (a "slurry") and simmer for a few minutes until thickened.
A splash more cream (or coconut milk for a vegan version) can also add body.
I'm vegan. How can I adapt this butternut squash soup recipe to be dairy-free?
Easy peasy! For a vegan squash soup recipe, simply substitute the heavy cream with full fat coconut milk or cashew cream these options will give you a similar richness and creaminess. For the brown butter croutons, use a plant based butter alternative or olive oil instead of butter. Boom! Vegan deliciousness.
Help! I don't have butternut squash. What other squash can I use for this soup?
No butternut squash? No dramas! Acorn squash and sweet potatoes are great substitutes. Acorn squash will give you a slightly earthier flavor, while sweet potato will enhance the sweetness of the soup. Just adjust the cooking time as needed, ensuring the squash is tender before blending.
How long does the leftover squash soup recipe last in the fridge and can I freeze it?
Leftover squash soup will happily keep in the fridge for 3-4 days. For longer storage, you can absolutely freeze it! Allow the soup to cool completely before transferring it to freezer safe containers or bags. It can be frozen for up to 2-3 months.
Just remember that the texture may change slightly upon thawing, but the flavor will still be fantastic.
Can I add other vegetables to this squash soup recipe?
Definitely! This soup is very adaptable. Roasted red peppers, apples, or even a bit of ginger can add a lovely depth of flavor. Feel free to experiment with your favorite veggies to put your own spin on this classic comfort food. You could even throw in some roasted parsnips for extra earthy sweetness.
Just don't go overboard or you'll lose that lovely squash flavour!
Butternut Squash Soup With Toasted Sage And Brow
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 10g |
| Fiber | 8g |
