Butternut Squash Soup (No Cream, So Creamy!)
Servings: 4 people
- 2½ pounds (1.1 Kg) butternut squash about 1 medium, peeled, seeded, and cut into chunks
- ½ pound (250 g) carrots about 3 medium, cut into chunks
- 1 large onion quartered
- 3 cloves garlic whole, peel on
- 2 tablespoons extra virgin olive oil
- 4 leaves sage or ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon salt plus more to taste
- ⅛ teaspoon black pepper
- 2 cups (500 ml) vegetable broth plus more as needed
- 1 teaspoon fresh ginger peeled and grated, optional
- 1 squeeze lime juice to finish
- Roast the vegetables: Preheat the oven to 400°F (200°C).Add 2½ pounds butternut squash, ½ pound carrots, 1 large onion, 3 cloves garlic, 4 leaves sage, ½ teaspoon dried thyme, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, and ⅛ teaspoon black pepper to a baking sheet. Toss well and spread in a single layer.Roast for 30 minutes, or until the squash and carrots are fork-tender with golden edges.
- Blend the soup: Squeeze the roasted garlic from its peel and discard the peel.Transfer the vegetables to a pot. Add 2 cups vegetable broth and 1 teaspoon fresh ginger (grated), then blend with an immersion blender until smooth and creamy. Add more broth if the soup is too thick.
- Warm and serve: If you used hot broth, the soup may already be warm enough. Otherwise, heat it gently for a few minutes.Taste and adjust the salt. Finish with lime or lemon juice, a drizzle of extra virgin olive oil or coconut cream, cracked pepper, and toasted nuts.
Substitutions
- Butternut squash → Pumpkin, acorn squash, or another winter squash.
- Carrots → Sweet potato or parsnips.
- Onion → Yellow, white, or red onion; shallots also work.
- Garlic → Omit and add extra herbs if garlic intolerant.
- Extra virgin olive oil → Avocado oil.
- Sage → Rosemary, Italian seasoning, or herbes de Provence.
- Thyme → Fresh thyme or rosemary.
- Salt and black pepper → No substitution needed.
- Vegetable broth → Chicken broth if not vegetarian.
- Fresh ginger → Optional; simply omit.
- For serving → Lime juice, cream or coconut cream, pistachios or walnuts, and focaccia.
- Give veggies room: Roast in a single layer for caramelized edges.
- Roast until golden: Browning means deeper, sweeter flavor.
- Cut evenly: Similar-size chunks cook at the same rate.
- Keep garlic in its peel: It prevents burning and keeps it sweet and mellow.
- Use any sturdy herbs: Sage, thyme, rosemary, Italian seasoning, or herbes de Provence all work.
- Start with less broth: Add more after blending if needed.
- Blend well: Extra blending makes the soup smoother and silkier.
- Save the browned bits: Loosen them with broth and blend them into the soup.
- Finish with acidity: Lime or lemon balances the squash’s natural sweetness.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
