Discover the ultimate recipe for Roasted Butternut Squash Soup that's not only delicious but also freezer-friendly. Learn how to make this creamy soup with simple ingredients, various flavor variations, and smart storage and freezing tips. Perfect for meal prep and cozy meals year-round.
Warm up your kitchen with the comforting aroma of Roasted Butternut Squash Soup. This recipe combines the rich flavors of roasted butternut squash, sweet potatoes, and aromatic herbs to create a hearty and creamy soup that's perfect for any time of year.
Whether you're a seasoned chef or a kitchen newbie, this recipe will guide you through the process with easy-to-follow steps. The best part? It's designed to be freezer-friendly, so you can enjoy its goodness whenever your cravings strike.
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Why You'll Love This Recipe
- Big batch convenience for meal prep.
- Freezer-friendly for time-saving.
- Homemade healthy comfort in every nutritious bowl.
- Versatile recipe, perfect for taste experiments
Ingredients for this Big Batch Roasted Butternut Squash Soup
- olive oil
- butternut squash
- orange sweet potatoes
- onions
- carrots
- celery
- sage leaves
- rosemary
- dried red chili flakes
- zest of a lemon
- ground nutmeg
- chicken stock (or vegetable stock)
- cream
- Salt and black pepper
See recipe card for quantities.
How to Make this Creamy Butternut Squash Soup
Roast vegetables:
Preheat your oven to 200°C. Spread the butternut squash, sweet potatoes, onion, carrot, and celery onto a baking sheet. Drizzle with 3-4 tablespoons of olive oil and season with sage, rosemary, chili, lemon zest, salt, and pepper. Roast for 45-50 minutes until tender and slightly caramelized.
Simmer:
Transfer the roasted vegetables to a large pot. Add nutmeg and stock, then simmer for 10 - 15 minutes over medium heat.
Blend:
Use an immersion blender, a regular blender, or a food processor to puree the soup until smooth. (You might need to add more stock or water to get the perfect consistency.) Incorporate the cream and gently heat the soup.
Chef’s tips:
- Depending on the size of your blender or food processor you might need to work in batches to puree the soup.
- If you need to add more stock or water while pureeing the soup, use warm liquid, this will ensure a smooth puree and avoid lumps.
- Be careful when pureeing the hot ingredients, use a kitchen towel to hold down the lid of the blender to avoid burning.
Enjoy!
Serve this velvety soup with fried sage, grated parmesan, and a sprinkle of toasted pumpkin seeds.
Meal prepping tip:
Involve the Family - Making this healthy butternut squash soup can be a fun family activity. Involve your loved ones in the process of chopping, roasting, pureeing, and garnishing. It's an excellent way to bond over food, share culinary knowledge, and create cherished memories.
Butternut Soup Variations
- Traditional: Embrace the classic combination of butternut squash and apple, enhanced with warming cinnamon and a touch of cream for richness.
- Moroccan: Add a touch of Middle Eastern flair with Moroccan spices like cumin, cinnamon, and coriander. Top with a dollop of Greek yogurt, a handful of chickpeas, and chopped fresh cilantro.
- Italian: Add a Mediterranean twist by adding white beans to your butternut squash soup. These creamy beans provide extra richness and a delightful textural contrast. Enhance the Italian flavors with a pinch of rosemary and a drizzle of olive oil.
- Thai: Infuse Thai flavors by blending in coconut milk, fresh ginger, and a hint of red curry paste. Garnish with chopped scallions and fresh Thai basil.
- Curry: Change the flavor profile with your favorite curry powder or curry paste for a warming kick. Finish with a drizzle of coconut cream and toasted curry leaves.
- Vegan: Embrace a plant-based version by swapping out cream for coconut milk and using vegetable stock instead of chicken broth. Enhance with nutritional yeast for a cheesy umami note.
Don't hesitate to unleash your creativity in enhancing the soup's flavor. A touch of maple syrup can add subtle sweetness, while a dash of nutmeg complements its warmth. Experiment with various fresh herbs, such as thyme or oregano, to create a unique profile that matches your palate.
Storage Instructions
Fridge Storage
Keep leftover butternut squash soup in an airtight container in the fridge. It stays good for 3-4 days, ready for quick meals or cozy evenings.
How To Freeze Butternut Squash Soup
Preserve the goodness of your butternut squash soup with these steps:
- Allow the soup to cool down to room temperature.
- Portion the soup into a freezer-safe air-tight container or freezer-safe bag. Remember to leave space for expansion, 1 - 2cm or about 1 inch in depth is good.
Best Tips for Portioning:
Single Servings for Convenience: Consider freezing the butternut soup in smaller portions. This way, you can easily grab a single serving to take to work or whenever hunger strikes, reducing waste and streamlining mealtime.
Bulk Freezing for Efficiency: When freezing large quantities of soup, it's a great idea to freeze some in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to defrost and use only the amount you need, ideal for adding a burst of flavor to other dishes.
- Label and date your soup.
- Optimize storage by laying containers flat in the freezer for even freezing and efficient use of space.
How to Defrost Butternut Soup
Thaw frozen soup using these methods:
- Place the frozen soup in the refrigerator overnight for gradual defrosting.
- Use the microwave's defrost setting for a quicker thaw, stirring occasionally.
- Try a water bath: Submerge the sealed container in cold water to speed up defrosting without compromising quality. Avoid water seeping into the container.
How To Reheat Butternut Squash Soup
Warm up your soup with these tips:
- Microwave: For microwave reheating, use short intervals, stirring in between for even heat. Remember to loosely cover the soup so that you don’t have to clean up an orange mess later.
- Stove Top: On the stove top, gently warm defrosted soup over medium-low heat and give it a good stir every now and then. This prevents overheating which can make the soup split and affect consistency.
- Slow Cooker Method: If you're aiming for a hands-off approach, consider reheating your butternut squash soup in a crockpot. Set it to low heat and let the soup gradually warm up for 1- 2 hours.
Enjoy your butternut squash soup like freshly made, whether it's the next day or from the freezer, by following these guidelines.
What to Serve with Butternut Squash Soup
- Crusty artisan bread
- Garlic butter croutons
- Focaccia
- Grilled cheese sandwiches
- Savory scones
- Cheesy Garlic Bread
- Crispy bacon bits
- Roasted chickpeas
- Toasted seeds
Wine Suggestion
A dry medium-bodied white wine, like Chardonnay or Viognier, can beautifully accentuate the soup's creamy richness and enhance your dining experience. Pinot Gris, Gewürztraminer, and Riesling are also good choices.
FAQ
Absolutely! This soup's flavors develop even more over time, making it an excellent choice for preparing ahead.
You can enjoy your refrigerated soup for up to 3-4 days.
Absolutely! Butternut squash soup is a freezer-friendly delight. By following proper freezing techniques, you can preserve its flavors and quality for later enjoyment.
When properly stored, frozen butternut squash soup can stay good for about 2-3 months.
Yes, you can freeze both versions, but keep in mind that the texture might slightly change upon reheating. Gently reheat over low heat, stirring every now and then.
Absolutely! Swap out dairy cream for coconut milk, and use vegetable broth to create a luscious vegan rendition of this delicious soup.
Unlock the culinary magic of this easy Butternut Squash Soup recipe. Embrace its freezer-friendly nature and versatile variations as you indulge in the wholesome goodness of this creamy delight. Whether you're a novice cook or a seasoned pro, this recipe is your passport to a comforting and convenient meal-prep experience.
Happy cooking!
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Roasted Butternut Squash Soup (Easy and Freezer Friendly)
- Total Time: 1 hour 15 min
- Yield: Serves 6 - 8
- Diet: Vegetarian
Description
Discover the ultimate recipe for Roasted Butternut Squash Soup that's not only delicious but also freezer-friendly. Learn how to make this creamy soup with simple ingredients, various flavor variations, and smart storage and freezing tips. Perfect for meal prep and cozy meals year-round.
Ingredients
3 - 4 tablespoon olive oil
2 kg butternut squash, peeled and chopped
500g orange sweet potatoes, peeled and chopped
2 onions, quartered
2 carrots, peeled and chopped
2 sticks of celery, chopped
10 -12 sage leaves, finely chopped
3 large sprigs of rosemary, finely chopped
¼ teaspoon dried red chili flakes
Zest of a lemon
¼ teaspoon ground nutmeg
1.8 liter (3 pints) chicken stock (or vegetable stock) Plus more stock or water as needed
250 ml cream
Salt and black pepper, to taste
Instructions
Roast vegetables - Preheat your oven to 200°C. Spread the butternut squash, sweet potatoes, onion, carrot, and celery onto a baking sheet. Drizzle with 3-4 tablespoons of olive oil and season with sage, rosemary, chili, lemon zest, salt, and pepper. Roast for 45-50 minutes until tender and slightly caramelized.
Simmer - Transfer the roasted vegetables to a large pot. Add nutmeg and stock, then simmer for 10 - 15 minutes over medium heat.
Blend - Use an immersion blender, a regular blender, or a food processor to puree the soup until smooth. (You might need to add more stock or water to get the perfect consistency.) Incorporate the cream and gently heat the soup.
Enjoy - Serve this velvety soup with fried sage, grated parmesan, and a sprinkle of toasted pumpkin seeds.
Notes
Chef’s tips: 1. Depending on the size of your blender or food processor you might need to work in batches to puree the soup. 2. If you need to add more stock or water while pureeing the soup, use warm liquid, this will ensure a smooth puree and avoid lumps. 3. Be careful when pureeing the hot ingredients, use a kitchen towel to hold down the lid of the blender to avoid burning.
Storage Instructions: Fridge - Keep leftover butternut squash soup in an airtight container in the fridge. It stays good for 3-4 days, ready for quick meals or cozy evenings.
How To Freeze Butternut Squash Soup - Preserve the goodness of your butternut squash soup with these steps. Allow the soup to cool down to room temperature. Portion the soup into a freezer-safe air-tight container or freezer-safe bag. Remember to leave space for expansion, 1 - 2cm or about 1 inch in depth is good.
How to Defrost Butternut Soup - Thaw frozen soup using these methods: 1. Place the frozen soup in the refrigerator overnight for gradual defrosting. 2. Use the microwave's defrost setting for a quicker thaw, stirring occasionally. 3. Try a water bath: Submerge the sealed container in cold water to speed up defrosting without compromising quality. Avoid water seeping into the container.
How To Reheat Butternut Squash Soup: Microwave: For microwave reheating, use short intervals, stirring in between for even heat. Remember to loosely cover the soup so that you don’t have to clean up an orange mess later. Stove Top: On the stove top, gently warm defrosted soup over medium-low heat and give it a good stir every now and then. This prevents overheating which can make the soup split and affect consistency. Slow Cooker Method: If you're aiming for a hands-off approach, consider reheating your butternut squash soup in a crockpot. Set it to low heat and let the soup gradually warm up for 1- 2 hours.
- Prep Time: 15 minutes
- Cook Time: 60 - 70 minutes
- Category: Soup Recipes
- Method: Roasting and Baking
- Cuisine: Basics
Nutrition
- Serving Size: Serving
- Calories: 319
- Sugar: 11.8 g
- Sodium: 311.9 mg
- Fat: 12.5 g
- Carbohydrates: 49.4 g
- Protein: 7.3 g
- Cholesterol: 20.6 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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