🎃 Easy Roasted Butternut Squash Soup: A Tasty Autumn Recipe – Neary

Roasting the butternut squash before blending it is the secret to a wonderfully fragrant and flavorful soup! The oven's heat caramelizes the flesh, concentrates the sweet flavors, and adds delicious toasted notes typical of autumn 🍁. You gain a smooth, creamy texture, and your taste buds will be transported to a forest of comforting flavors.

In addition, roasted butternut squash pairs perfectly with fresh herbs, mild spices, and even a touch of cheese. It's the ultimate comforting soup, to be enjoyed alone or shared around a large family table!

• A very ripe pumpkin (no need to peel it, the skin is edible!)
• Yellow or red onion for the fondant
• Fresh garlic (one or two cloves, according to your taste)
• Potatoes (optional for texture)
• Fresh herbs : thyme, sage, bay leaf
• Mild spices : nutmeg, cinnamon, mild curry or cumin
• Extra virgin olive oil
• Homemade or store-bought vegetable broth
• Vegetable or fresh cream (for creaminess, optional)
• Pepper, salt, and optionally some hazelnuts or toasted seeds for topping 🥜

Want to save time? Discover the Neary homemade soup kit , 100% seasonal, delivered straight to your door! 🥗

1. Preheat your oven to 200°C (fan oven if possible).
2. Cut the pumpkin in half , remove the seeds (keep them to roast later!), then cut it into medium-sized cubes. No need to peel it: the skin becomes tender when cooked!
3. Place the pieces of butternut squash, sliced ​​onion and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with thyme, salt, pepper and mix well.
4. Bake for approximately 25 minutes , until everything is golden brown and tender.
5. Pour everything into a large saucepan , add the hot stock (just to cover). Blend until smooth (using a blender or immersion blender), and adjust the consistency with a little water or cream.
6. Adjust the seasoning : a pinch of nutmeg, a little mild curry or cinnamon according to your preferences.
7. Serve piping hot , garnished with toasted seeds or a drizzle of hazelnut oil. Enjoy! 😋

To easily convert your quantities, head over to our cl to ml converter !

• Add a touch of coconut milk for sweetness and exoticism.
• Incorporate a little fresh cheese or goat cheese when blending for extra indulgence.
• Vary the spices: try grated ginger, smoked paprika or even a hint of allspice.
• For a festive version: sprinkle with roasted hazelnuts , pumpkin seeds or homemade croutons.

Zero-waste tip: dry the pumpkin seeds, season them, and roast them in the oven for a crunchy and healthy snack! 🥯

• Transform your soup into a creamy, oven-baked gratin with a touch of cheese and breadcrumbs.
• Add forgotten vegetables (carrot, parsnip, celery) to vary the flavors and avoid waste.
• Serve the cold soup in small glasses as an appetizer, decorated with fresh coriander.
• Use leftover soup to thicken a risotto or pasta sauce.

Find more zero-waste and seasonal inspiration on our seasonal guides blog . To enjoy delicious meals all autumn long, take a look at these autumn soup ideas 🥣🍂.

• Can you eat the skin of the butternut squash? Yes! It becomes incredibly tender once roasted and blended.
• What can I use instead of cream? Coconut milk, fresh cheese, plain yogurt or even almond puree.
• Can soup be frozen? Absolutely: cool it down, pour it into portions and pop it in the freezer for those busy evenings!
• Tip for a more protein-rich soup? Add red lentils or roasted chickpeas to the blender! 💪
• What if the soup is too thin? Let it simmer for a few more minutes or add a cooked potato, then blend again.

To explore all the variations and tips, discover the Neary homemade soup kit or browse our seasonal guides blog !