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 tbsp 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
1/4 teaspoon dried red chili flakes
Zest of a lemon
1/4 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