I realize the temperatures might not feel like soup weather just yet, for some of you, at least. As for me, I love eating soup year-round. And obviously, temperatures do not determine when I crank the oven up, since there are pies and cakes to be baked even on the hottest summer days. If you’re not quite ready for soup, then go ahead and bookmark or pin this recipe for Roasted Butternut Squash Soup—it’s one you don’t want to miss.
Growing up in an Italian-American family made for some interesting Thanksgiving eating. Before you lose your head over me chatting about Thanksgiving before fall has even officially begun, it’s important to know the backstory on this recipe.
We’d start every meal with baked ziti. Yes, it was epic, chasing cheesy, carb-laden pasta with a roasted turkey. I wouldn’t trade those memories, or meals, for a million bucks, but pre-turkey pasta is something I shed from my holiday menu once I began hosting Thanksgiving.
This Roasted Butternut Squash Soup is a much better way to begin the meal.
The velvety texture is achieved by giving it a whizz in the blender, so it’s dairy-free, too. I really love the way the sweet, earthiness of the butternut squash pairs with the tropical notes of the coconut milk.
Much as I find chopping vegetables to be a therapeutic endeavor, prepping butternut squash is one of my least favorite things. Peeling the skin, seeding the squash, cutting it up—all such a tedious affair, and not the best use of my time. I feel awful for admitting this, especially since we’re heading into peak butternut squash season. Thanks heavens for those super convenient, already cut-up packs sold in the produce aisle. Obviously, do as you wish.
Roasting the squash reveals a dramatically different result than if you were to just sauté it on the stovetop. The real surprise here comes from the addition of fresh lime. Just a bit squeezed over the soup before serving brightens up the entire bowl. Both decisions, to roast the squash and use lime, are the difference between a simple homemade soup, and a soup worthy of a spot on a fine-dining menu. If you can’t find butternut squash, go ahead and use pumpkin, delicate, or even acorn squash. This would indeed be perfect to include in any Thanksgiving menu, but by all means, don’t wait that long to make it!
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Roasted Butternut Squash Soup
- 1 1/4 pounds 20 ounces / 1.25 kilo peeled & cut butternut squash
- Extra-virgin olive oil
- 2 shallots thinly sliced
- Sea salt
- 1 can 13.5 ounces / 380 grams coconut milk
- 1 cup 237 ml vegetable stock
- Lime wedges to garnish
- Fresh chopped cilantro to garnish
- 1/4 cup shelled pumpkin seeds toasted
- Preheat the oven to 375°F (190ºC).
- Add the squash and shallots to a 9-inch (22 cm) x 13-inch (33 cm) roasting pan. Drizzle with 2 to 3 tablespoons of oil. Season with the salt. Bake until the squash is very tender when pierced with a fork, about 45 minutes.
- Transfer the roasted squash and shallots to the bowl of the blender. Add the coconut milk and vegetable broth. Pulse until the soup is very smooth.
- Ladle the soup into deep bowls. Sprinkle cilantro and pumpkin seeds on top. Squeeze of fresh wedge of lime over-the-top before serving.
Some more soup inspiration from my friends at Food Network’s Fall Fest.
The Lemon Bowl: Slow Cooker Chicken Pho
A Mind “Full” Mom: Healing Chicken Soup
Foodtastic Mom: Slow-Cooker Squash Soup
Hey Grill Hey: Smoke Roasted Tomato Soup with Basil Cream
Devour: 4 One-Pot Soups, Because Who Has Time to Do the Dishes?
Elephants and the Coconut Trees: Sweet Corn Soup
Creative Culinary: Roasted Poblano Pepper and Corn Soup
Healthy Eats: How to Transform Summer Tomatoes into Comforting Fall Soups
The Mom 100: Thai Chicken Noodle Soup
The Fed Up Foodie: Mom’s Chicken Gumbo Soup
The Wimpy Vegetarian: Italian Chickpea Stew with Swiss Chard
Taste with the Eyes: Michel Richard’s Asian Bistro Soup with Shrimp
FN Dish: The Very First Soup Recipes You Should Be Making This Fall