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Last update on October 26 , 2024

It ’s soup season ! ( We observe soup season year - round around here . ) I hope you love ourhearty , sweet and savoryroasted butternut squash soup recipe as much as we do . It ’s soft to make , thick and creamy , and can be made with either dairy farm or coconut cream for a vegan tress . Roasting the white walnut bring out the downright well caramelise flavour of the squash !

a bowl of butternut squash soup with sliced bread, pumpkin seeds, and sage leaves scattered around it

Roasted butternut squash soup is one of our go - to go down ducky . In addition tohomemade butternut squash puree , making and freezing soup is a great manner topreservebutternut from the garden too ! We often make a double batch to stock the Deepfreeze for easy future meals .

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Ingredients

Yield : This recipe makes approximately3 - 4 quartsof finished butternut squash soup .

Instructions

Step 1: Roast Butternut Squash

Step 2: Sauté Apples, Onion & Sage

Yes , you read that right . Malus pumila , in soup . confide me – it ’s good ! Really good in fact . I do suggest using granny smith apples if possible , because they ’re the perfect blend of lemonlike and sweet .

Step 3: Add Butternut and Broth

Step 4: Blend

After simmering for about 15 minutes , it is time to work this chunky butternut squash soup into a creamy one ! To blend the ingredients , we use animmersion blenderright in the flowerpot . If you do n’t have an immersion liquidiser , carefully channelise the soup into your standard liquidizer to blend – in batches if involve . Blend until smooth and remove from the heat . If you have n’t yet added your cream of choice , do so now !

Step 5: Serve and Enjoy

Now , please enjoy your roast butternut squash soup . I extremely suggest to garnishee the top with roasted , sprouted , or even rawpumpkin seeds . They give it the utter little addition of texture and crunch , plus protein !

We also savour ours with grated parmesan cheese and a slice of crusty , chewyhomemade sourdough breador fluffysourdough focaccia . If you ’re feel supernumerary fancy , seek rapidly pan - frying a few salvia parting in oil or butter until crispy . They ’re toothsome !

Even for a family of four or more , this recipe should give you some leftovers . Enjoy withinone weekif stored in the icebox , or keep reading below for freezing peak .

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How to Freeze Butternut Squash Soup

To keep and freeze butternut squash soup , first let itfully coolbefore freezing . If you made a orotund double flock , you could aid expedite good rapid temperature reduction by set the mess in anice bathin a clear sink . ( Retired health inspector here ! )

Once cooled , channel the roasted butternut squeeze soup into freezer secure storage containers of alternative . We do it to freeze chili and soup inthese reusable BPA - gratis freezer container . The quart size makes a perfect two person meal . Butternut mash soup is good forup to a yearin the deep freezer .

Defrostfrozen butternut squeeze soup in the icebox a day or two before you want it , and simply reheat on the stovetop in a pot .   To make a healthy meal even more alimental , we sometimes like to lightly sauté   freshgarden greenssuch as bok choy , borecole , and/or mustard greens in the bottom of the pot before adding the soup to reheat it !

An array of vegetables are laid out on a light concrete surface. Two butternut squash, one of them is cut in half lengthwise to show the bright orange flesh, as well as the seedy portion are present, as well as a littering of green sage leaves. There are also two green Granny Smith apples to the left of the butternut squash, while a lone yellow onion sits below them. These are some of the ingredients for butternut squash soup.

That ’s it ! We hope you thoroughly enjoy this delicious soup recipe too . Please let me live if you have any motion , and do n’t blank out to come back toleave a reviewonce you ’ve tried it .

Creamy Roasted Butternut Squash & Sage Soup

Ingredients1x2x3x

The butternut squash have both been cut in half lengthwise, the seed portion was scooped out, and they lay on a baking sheet after being roasted. The flesh has caramelized and turned black to dark brown in some spots due to the roasting process. It is now ready to be added to the soup once it cools.

Chopped onions, chopped Granny Smith apples, and chopped sage are shown in the bottom of a stockpot. Just a hint of salt and black pepper is showing on the ingredients.

The butternut squash is shown after it has been scooped out of its skin after roasting. The roasted butternut squash flesh is sitting in a white ceramic bowl, while the detached skin portion of the squash sits alone above it.

The butternut squash flesh is shown on top of the chopped onion, apple, and sage leaves. More salt and pepper have been added to the mixture and it is now going to continue to cook.

The broth, coconut cream and water have been added to the pot so the butternut squash, onion, apple, and sage is floating in the soupy mixture. An immersion blender is in the center of the pot, ready to be plunged into the mixture and blend.

The chunky soup has been turned into a smooth and creamy one due to the immersion blender. The soup is vibrant orange to slight yellow with flecks of black from the pepper or sage mixed in.

The finished butternut squash soup is the center of an image that is being taken on a washed concrete type surface. The white bowl sits in the center almost full of the soup, it has been garnished with a handful of sprouted pumpkin seeds and three fried sage leaves. There is a white ramekin just above the soup that is partly full of sprouted pumpkin seeds, green sage leaves are scattered evenly throughout the surface, while half a loaf of sourdough bread lays beneath it. Two slices of bread lay next to the loaf and bowl of soup, revealing a darker wheat bread with seeds mixed in as well.

Two plastic BPA free quart jars sit full to the brim with the roasted butternut squash soup. The background is a washed concrete surface, and the soup stands out with its bright golden yellow color. These can now be refrigerated or frozen for future use.

a bowl of butternut squash soup with sliced bread, pumpkin seeds, and sage leaves scattered around it

DeannaCat signature, keep on growing