In our family, this soup has become a seasonal staple. When the leaves start to change color and the air gets a bit cooler, I know it’s time to whip this up. My kids often help out in the kitchen, especially when it comes to stirring and, of course, tasting everything! They love the smell that fills the house while it’s roasting. It’s a simple way to bring the family together and create memories that last a lifetime.
This recipe is super easy, even if you’re new to cooking. I remember the first time I made it – I was a bit nervous, but it turned out to be such a hit! Plus, it’s a great way to sneak in some veggies, especially for those picky eaters. It always brings a smile to my face to see my family enjoying something I made from scratch.
So, if you’re looking for a comforting, delicious recipe that will not only warm your belly but also warm your heart, follow along. Trust me; your family will thank you!
Making Roasted Pumpkin Soup
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Ingredients
- 2 butternut squash, halved lengthwise
- 2 large onions, halved and peeled
- 2 bulbs of garlic, skins left on, tops trimmed
- 5 tablespoons extra virgin olive oil
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon freshly cracked black pepper, plus more for seasoning
- ½ cup water
- 4 cups chicken broth (at room temperature)
- Sliced sourdough bread for serving (optional)
- Sour cream for garnish (optional)
- Chopped chives for garnish (optional)
- Red pepper flakes for garnish (optional)
Directions
First things first, preheat your oven to 350°F (180°C). It helps to get things warmed up for the veggies.
Now, take your butternut squash, onions, and garlic, and spread them out on a baking sheet. Drizzle them with olive oil and don’t forget to sprinkle salt and pepper for flavor.
Let those roast in the oven for about 45 minutes. After that time, carefully add in the water and cover your baking sheet with aluminum foil. This little trick will help the vegetables cook through faster and remain moist. Roast them for another 45 minutes until the squash is tender enough to pierce with a fork.
Once they’re out and have cooled a bit, squeeze the garlic out of its skins into a mixing bowl. Next, scoop out the squash flesh and toss it in with the onions and garlic.
Now it’s time to blend! Pour in the chicken broth and use an immersion blender to mix everything until it’s smooth. Turn the heat up to medium-high and bring it to a gentle simmer to warm through.
Finally, taste and add more salt and pepper if you like. Serve it up with some crusty sourdough bread and garnish with a dollop of sour cream, fresh chives, and a sprinkle of red pepper flakes if you enjoy a little zing!
Storing Suggestion
If you have any leftover soup, you can store it in an airtight container in the refrigerator for up to 4 days. It’s the perfect quick meal option for those busy days when you don’t have time to cook!
Cooking Tips
For an added depth of flavor, consider roasting the vegetables a bit longer to caramelize them. You can also use vegetable broth instead of chicken broth for a vegetarian option, which is just as delicious!
Serving Suggestions
This soup pairs perfectly with a fresh green salad or a warm piece of bread. A sprinkle of grated Parmesan or a drizzle of balsamic glaze also elevates the dish beautifully.
Ingredient Substitutions
If you’re out of butternut squash, you can use pumpkin or sweet potatoes. For a dairy-free option, skip the sour cream or substitute it with coconut cream for a similar texture and a hint of sweetness.
Seasonal Variations
In the spring, you can swap out butternut squash for fresh peas and mint for a refreshing twist. During the summer, add in some roasted corn for a sweeter, summery soup.
Allergen Information
This recipe is generally free from common allergens, but if you want to free it from dairy, simply omit the sour cream or use a dairy-free alternative. Always check your ingredients for added allergens as brands may differ.
FAQ
Can I freeze Roasted Pumpkin Soup?
Yes! Roasted Pumpkin Soup freezes very well. Just let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What can I use if I don’t have chicken broth?
You can use vegetable broth or water as an alternative to chicken broth. While the flavor will be different, it will still be tasty and nourishing.
How long does this soup last in the fridge?
The soup can last up to 4 days in the refrigerator if stored in an airtight container. Just remember to heat it thoroughly before enjoying it again!
Can I make this soup vegan?
Absolutely! To make it vegan, simply replace the chicken broth with vegetable broth and omit the sour cream or replace it with a vegan alternative. The flavors will still be fabulous!
Do I need to peel the squash?
No peeling necessary! The skin of the butternut squash becomes tender after roasting, so you can scoop the flesh out without any fuss. Just make sure to wash it well before cooking.
Can I add other vegetables to this soup?
Yes, feel free to get creative! Adding carrots, sweet potatoes, or even spinach can enhance the flavor and nutrition of the soup. Just be sure to adjust the roasting times for any extra veggies.
Roasted Pumpkin Soup
Ingredients
- 2 butternut squash halved lengthwise
- 2 large onions halved and peeled
- 2 bulbs garlic skins left on, tops trimmed
- 5 tablespoons extra virgin olive oil
- 1 teaspoon salt plus more for seasoning
- 1 teaspoon freshly cracked black pepper plus more for seasoning
- 1/2 cup water
- 4 cups chicken broth at room temperature
- sliced sourdough bread for serving (optional)
- sour cream for garnish (optional)
- chopped chives for garnish (optional)
- red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Place the pumpkin, onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 45 minutes. Pour in the water and cover the tray with foil to cook the vegetables faster. Roast for another 45 minutes until tender.
- After the vegetables have cooled slightly, squeeze the garlic from its skins into a bowl.
- Scoop the pumpkin flesh from the skins and add it to a large pot along with the onions and garlic.
- Pour in the chicken broth. Blend until smooth using an immersion blender. Increase the heat to medium-high and bring to a gentle simmer to warm through.
- Adjust seasoning with salt and pepper to taste. Serve with sourdough bread and top with sour cream, chives, and red pepper flakes if desired.
