Roasted Butternut Squash Soup with Toasted Pepitas Crème Fraîche
Recipe Introduction: Your New Autumn Obsession
Fancy a bowl of sunshine? Seriously, does anyone else get mega excited when autumn soup recipes start trending? I know I do! Today, we're diving headfirst into a creamy, dreamy roasted butternut squash soup that’s so good, it’s practically criminal.
Why This Butternut Squash Soup Recipe Rocks
This isn't your bog-standard soup recipe . This butternut squash soup recipe is special. Roasting the squash gives it this crazy good, almost caramel like sweetness.
Then, the toasted pepitas and creme fraiche soup garnish take it from "meh" to "OMG!".
A Soup With History
Butternut squash soup has roots in both Native American and European cuisine. It's a celebration of fall harvest. This recipe? It's totally easy.
Think 25 minutes prep and 45 minutes cooking. It makes six servings. Perfect for a cozy night!
Health and Happiness in a Bowl
Butternut squash is packed with Vitamin A. That's awesome for your skin and eyes. This soup is perfect for a chilly evening.
Or maybe even a fancy dinner party. What makes it special? The combination of sweet, savoury, and creamy textures. You can also have it made as a vegan butternut squash soup
Ready to get cooking? Let’s gather those ingredients.
Ingredients & Equipment: Soup-er Simple!
Right, let's get down to brass tacks. This roasted butternut squash soup recipe is all about embracing the season. The aroma alone is worth the effort.
Trust me, this is one of the easy soup recipes you'll be making all autumn. Did you know that butternut squash are a great source of vitamin A? How awesome is that?
Main Ingredients: The Heart of the Soup
- Butternut Squash: 1 large ( 2-2.5 lbs/900g-1.1kg ), peeled, seeded, and cubed. Look for a squash that feels heavy for its size and has a deep, even tan color. Avoid any with soft spots or blemishes.
- Olive Oil: 2 tablespoons .
- Yellow Onion: 1 medium (about 1 cup/150g ), chopped.
- Garlic: 2 cloves, minced.
- Vegetable Broth: 4 cups (950ml) . Go for low sodium, unless you're a salt fiend.
- Ground Nutmeg: 1/2 teaspoon .
- Ground Cinnamon: 1/4 teaspoon .
- Salt & Pepper: To taste, obviously!
- Pepitas (pumpkin seeds): 1/4 cup (35g) . For the toasted topping, so good.
- Crème Fraîche: 1/2 cup (120ml) . This is to garnish the soup.
- Fresh chives: For garnish, optional
Seasoning Notes: Spice It Up!
Nutmeg and cinnamon? Absolute musts for fall soup recipes ! They give that warm, comforting vibe we all crave when the weather turns.
Try a pinch of ginger. If you want a little something extra , add a dash of smoked paprika for smokiness.
You can swap crème fraîche for sour cream, although the flavour will be less tasty.
Equipment Needed: Keep It Basic!
- Baking Sheet: For roasting the squash.
- Large Pot or Dutch Oven: For simmering everything.
- Immersion Blender: My go-to. Gets the job done quickly in the pot.
- Alternatively: A regular blender. Be careful when blending hot liquids !. Blend in batches. Hold the lid down!
- Small Pan: For toasting pepitas.
Honestly, that's it! Don't overcomplicate things. Some soup recipes demand fancy gadgets, but not this one.
This butternut squash soup is perfect for cozy nights or even Thanksgiving. The toasted pepitas and creme fraiche soup garnish ? They really elevate the dish.
Give it a go and tell me what you think!
Let's Make Some Bangin' Butternut Squash Soup!
Alright, listen up, buttercup! Fall is the season for cozy food. And what screams "autumn" more than a bowl of steaming hot roasted butternut squash soup ? Honestly, this easy soup recipe is foolproof.
Even if you can't boil water, you can nail this. It is way easier than a thanksgiving turkey, and it tastes better as a bonus!
Prep Like a Pro
First things first, mise en place, darling. That's fancy talk for getting your ducks in a row. Peel, seed, and cube 1 large butternut squash (about 2-2.
5 lbs ). Chop 1 medium yellow onion and mince 2 cloves of garlic . Get out 4 cups of vegetable broth .
Having everything ready saves you a ton of time. Remember safety when chopping! Keep those fingers out of the way.
From Squash to Slurp: The Process
Ready to get cooking? Here's how:
- Preheat your oven to 400° F ( 200° C) .
- Toss the squash with 2 tablespoons olive oil , salt, and pepper. Spread it on a baking sheet. Roast for 45 minutes , until tender and slightly caramelized. This roasting is key for that deep, rich flavour!
- While the squash roasts, sauté the onion in a large pot until softened. Add garlic and cook until fragrant.
- Add the roasted squash, 4 cups vegetable broth , 1/2 teaspoon ground nutmeg , and 1/4 teaspoon ground cinnamon to the pot. Simmer for about 15 minutes to let the flavors meld.
- Blend until smooth! An immersion blender is easiest, but a standard blender works too. Be careful blending hot liquids! Start slow to prevent splatters.
- Toast 1/4 cup pepitas with 1 teaspoon olive oil and a pinch of salt in a small pan until golden. Watch them closely they burn easily!.
- Season the soup to taste with salt and pepper. Garnish with toasted pepitas and a dollop of crème fraîche . You can use sour cream, if you prefer for the crème fraîche soup garnish.
Pro Tips for Next Level Soup
Want to take your butternut squash soup recipe from good to OMG ? Here's the secret sauce: Don't skimp on the roasting time.
Get that squash nice and caramelised. Also, high-quality broth makes a difference. Using homemade, like my Grandma used to, is even better! If you are feeling adventerous, try using pumpkin soup !
One thing I learned the hard way: Don't over blend! It can make the soup gummy.
As for make-ahead? Absolutely! The soup keeps well in the fridge for up to 3 days . It's perfect for meal prep, or fall soup recipes ! You can even freeze it for longer.
So there you have it a killer roasted butternut squash soup recipe! It is one of the best autumn soup recipes ! Enjoy and happy slurping! Play around with these squash soup variations !
Recipe Notes for Your Perfect Butternut Squash Soup
Right, so you're about to dive into this butternut squash soup recipe . Fantastic choice! Let's chat about a few extra bits to make your soup the soup everyone raves about.
Serving Like a Pro: Plating and Presentation
Okay, let's face it, we eat with our eyes first. For plating, a swirl of crème fraîche soup garnish is always a winner.
Think art, not just a blob. I like to use a toothpick to drag lines through it. Makes it look fancy, innit? A sprinkle of those toasted pepitas adds crunch and colour.
Serve the roasted butternut squash soup with a chunk of crusty bread.
Honestly, presentation is half the battle.
Sidekicks and Drinks: The Dream Team
This fall soup recipe pairs brilliantly with a simple grilled cheese. Cut them into strips, like soldiers! Or, for something lighter, a crisp green salad cuts through the richness nicely.
As for drinks, a dry white wine or even a chilled apple cider would be lovely. Think autumn vibes.
Storing Your Liquid Gold: Fridge and Freezer Tips
So, you've got leftovers? Lucky you! Let the soup cool completely before refrigerating. It will last for about 3-4 days in the fridge.
For longer storage, freezing is your friend. Pour the cooled soup into freezer safe containers, leaving a little space at the top.
It will last for up to 3 months. When reheating, thaw overnight in the fridge and gently warm on the hob.
Squash Soup Variations: Remix It!
Want to mix things up? Add a pinch of red pepper flakes for a spicy kick . A dash of curry powder and using coconut milk will give you an Asian inspired vibe.
To make it a vegan butternut squash soup , simply swap the crème fraîche for coconut cream. I did that once when my vegan pal came for dinner, it was a hit.
Nutrition Basics: Goodness in a Bowl
Each serving is roughly around 220 calories. It is packed with Vitamin A and fiber. Not bad for a bowl of comfort.
Pumpkin soup , often similar, is a great source of beta carotene.
So there you have it! These little easy soup recipes tips can take your autumn soup recipes to the next level.
Get in the kitchen and have a crack at it. This soup recipe is super versatile and comforting, you're going to love it.
You got this.
Frequently Asked Questions
Can I make this butternut squash soup ahead of time? I'm a busy bee!
Absolutely! This soup is even better the next day after the flavors have had a chance to meld. Just let it cool completely, store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop or in the microwave. Think of it as a culinary version of maturing a fine cheese!
My soup came out a bit thin. How do I thicken this roasted butternut squash soup?
No worries, happens to the best of us! You can thicken your butternut squash soup by simmering it uncovered for a bit longer, allowing some of the liquid to evaporate. Alternatively, you could blend in a tablespoon or two of cornstarch mixed with cold water (a slurry) while it's simmering.
For a richer texture, a swirl of heavy cream or crème fraîche can do the trick too!
Can I freeze this soup? I'm all about batch cooking these days.
Yes, you can freeze the soup for up to 2-3 months. Let the soup cool completely, then portion it into freezer safe containers, leaving a bit of space at the top for expansion. When you're ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop.
Note that the texture might change slightly after freezing, but it'll still be delicious.
What are some tasty variations I can try with this soup recipe?
Loads! If you're feeling adventurous, try adding a spicy kick with a pinch of red pepper flakes or a dash of hot sauce, just like they do in Louisiana. Or, for an Asian inspired twist, swap the vegetable broth for coconut milk and add a teaspoon of curry powder.
A drizzle of maple syrup will add a touch of extra sweetness, but start sparingly!
I don't have an immersion blender. Can I still make this soup?
You bet! While an immersion blender makes things easier, a standard blender will work just fine. Just be extra careful when blending hot liquids. Work in batches, filling the blender only about halfway full, and vent the lid to prevent splattering. Safety first, always!
Is this roasted butternut squash soup healthy? What are the nutritional benefits?
You're in luck it is! Butternut squash is packed with vitamins and antioxidants, making this soup a nourishing choice. It's relatively low in calories and fat, and high in fiber. Just be mindful of the added salt and fat (from the crème fraîche), and feel free to adjust those to your liking!
Roasted Butternut Squash Soup With Toasted Pepit
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 |
|---|---|
| Fat | 12g |
| Fiber | 25g |
