Butternut Squash Soup or Bisque Roasting Method
Warm up your kitchen with the rich and comforting flavors of this Butternut Squash Soup or Bisque using the roasting method. Perfectly caramelized butternut squash, roasted garlic, and sweet carrots form the velvety base of this autumn-inspired dish, while a touch of nutmeg and optional maple syrup elevate its natural sweetness. The roasting technique intensifies the squash's deep, nutty flavor, making this soup irresistibly rich and satisfying. Whether you finish it with a swirl of heavy cream for an indulgent bisque or keep it light and dairy-free, this cozy recipe is ideal for fall gatherings, weeknight dinners, or holiday starters. Ready in just over an hour, this soup is a celebration of seasonal simplicity with gourmet flair. Garnish with fresh thyme and serve it hot alongside crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium, chopped Yellow onion
- 3 whole, peeled Garlic cloves
- 1 large, peeled and chopped Carrot
- 4 cups Vegetable broth
- 0.5 cup Heavy cream (optional)
- 0.25 teaspoon Nutmeg
- 1 tablespoon Maple syrup (optional)
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the butternut squash in half lengthwise. Scoop out the seeds and strings using a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
Add the chopped carrot and whole garlic cloves to the baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the squash, carrot, and garlic in the preheated oven for 35-45 minutes, or until the squash is fork-tender and the edges are caramelized.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Once the roasted vegetables are cool enough to handle, scoop out the butternut squash flesh and add it to the pot along with the roasted carrot, garlic, and sautéed onion.
Pour in the vegetable broth and season with the remaining salt, pepper, and nutmeg. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches, blending until smooth and returning it to the pot.
Stir in the heavy cream, if using, for a richer texture. Taste and adjust seasoning, adding maple syrup if you'd like a touch of sweetness.
Reheat the soup gently over low heat if needed. Serve hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 54.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5355 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
