Roasted Butternut Squash Soup

Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!

Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!

My roasted butternut squash soup is a recipe that I developed to dispel the notion that I don’t like all things ‘pumpkin’. For years the only exposure I had to squashes were nasty insipid and overly sweet pumpkin soups that pretty much made up my mind that I did not like pumpkin at all!

However a couple of years ago I decided to give them another chance to see whether I could find a use for them if I planted them. Well regular readers will now know I have more than a few Pumpkin recipes that I am rather fond of. My tipping point was a pumpkin chili that remains a stalwart favourite.

I spent a lot of time trying to create my butternut squash soup and decided very quickly that roasting the beastie was the way to go for me, I think it drives out some of the moisture and intensifies the flavour and mellows out some of the sweetness. I binned the ideas of traditional ‘pumpkin flavours’ of nutmeg or cinnamon and bought in two flavours I love with pumpkin.

Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!

Aniseed in the form of fennel seeds and sage which I think works so incredibly well. Blitz it all together and pass it through a fine sieve and you have a wonderfully silky smooth roasted butternut squash soup. All in all a very suitable and apt dish for the final pumpkin from my 2015 harvest, such a simple vegetable to grow.

Granted it needs a little space but we got a great harvest that has lasted through winter in a darkened cool room and they are every but as good now as they were when we harvest last autumn!

Those keen eyed amongst you out there will notice I make a brief cameo appearance in this post, bonus points for guessing where. By the way of a hint, yes I was standing on my dining table ๐Ÿ˜ฎ It is just another one of those daft things us food bloggers do in order to get a picture.

Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!ย 

Ingredients

  • 1 kg Butternut Squash, Cut in half and then scoop out the seeds and pulp
  • 6 Cloves Garlic, Whole and unpeeled
  • 2 Tbsp Olive Oil
  • 1 Tbsp Cooking Oil, Neutral
  • 500 ml Vegetable stock
  • 150 g Onion, Medium dice
  • 150 g Carrot, Medium Dice
  • 150 g Celery, Medium Dice
  • 10 Sage Leaves
  • 2 Tsp Fennel Seeds
  • Salt and pepper

Instructions

  1. Preheat your oven to 200ยฐC.
  2. Make incisions in the cut side of the squash flesh and force in 3 garlic cloves into each.
  3. Place the butternut squash into a baking tray skin side down along and drizzle with the olive oil, season with a little coarse sea salt (1/2 teaspoon) and lots of black pepper and place in the oven and roast for 1 hour.
  4. Whilst the squash is roasting place the diced carrot, celery and onion in a pan with 1 Tbsp cooking oil and allow to sweat down slowly for 20 minutes with a lid on with the sage leaves and fennel seeds.
  5. Meanwhile scrape the flesh from the roasted squash and squeeze the pulp from the roasted garlic then mash with the back of a fork and place in the pan with the onion, celery etc etc.
  6. Remove from the heat and blitz with an immersion blender or place in a blender whilst incorporating the vegetable stock.
  7. Test for seasoning and add more salt and pepper as required.
  8. I like to then pass this soup through a fine sieve in order to end up with a silky smooth soup although this is optional.

Notes

I like to bruise some small young sage leaves and finely chop and sprinkle on top of this soup.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 245 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 495mg Carbohydrates: 38g Fiber: 11g Sugar: 10g Protein: 4g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

26 thoughts on this Recipe:

  1. I love the taste of roasted squash or pumpkin, so I’m sure this soup tastes divine. Gonna put it on my to-do list!

  2. Oh, yes, absolutely a winner! One of my top favourite soups – roasted everything and the fennel seeds adds so much more flavour – an absolutely superb recipe Brian! Delliccciosso!

  3. This is one of my favorite soups. It’s so filling and satisfying. I’ve never used fennel seeds in it, but I bet roasted fennel itself would be awesome in it.

    • Roasted fennel would work wonderfully too, I often use it other soups… However it does not store too well so the season is short.

  4. Oh, come on, man! Such a fantastic soup recipe! I would have never thought about pairing butternut squash with fennel. Yum!

    • I have become a pumpkin convert over recent years, not having a sweet tooth I often used to find pumpkin dishes way too sweet for me but am slowly getting savoury dishes just about right.

  5. I’m still trying to find ways to ‘like’ pumpkin too, but this soup looks absolutely beautiful and tasty!! Glad you shared!

  6. What a perfect soup! I LOVE pumpkin…and your sage and fennel additions over cinnamon and nutmeg sound so savory ๐Ÿ™‚ Perfect for these last few chilly nights before spring ๐Ÿ™‚

  7. I’m so glad you roasted some garlic along with the squash! That’s one of my favorite combos. This soup looks divine!

    • Hehe, I am trying to work out how many of my dishes don’t have garlic and reckon the number is very low indeed ๐Ÿ˜‰

  8. I’m glad you avoided the cinnamon too. I’m not really a fan of cinnamon and pumpkin in savory dishes either. Nice cameo, very Alfred Hitchcock of you.

    • Thanks Claudia, they are not completely new but they are definitely more unusual than the typical nutmeg and cinnamon but I thing they work really well.

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