Can I make roasted butternut squash soup without a blender?

Absolutely! You can make a chunky version by using a potato masher or fork to lightly mash the vegetables. The soup will still taste amazing, it just won't have a smooth and velvety texture.

Help! I added too much pepper. How do I make this soup less spicy?

To reduce the level of spiciness, you can do one of two things. The first option is to dilute the soup by adding more liquid such as more broth or add in some cream. Secondly, you can balance out the spiciness in the soup with added sweetness such as a drizzle of maple syrup or honey.

Can I freeze butternut squash soup?

Yes, this easy butternut squash soup recipe freezes beautifully. So, if you can't finish it all (since this recipe yields a large pot of soup), just freeze it for later. To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight or place on the counter and let it thaw at room temperature. Then, reheat on the stove over medium-low heat. It's so convenient on a lazy fall or winter evening.

Roasted Butternut Squash Soup

Description

This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?

Ingredients

1 large butternut squash
2 carrots
3 stalks celery
1 large onion
5 cloves garlic
6 sage leaves
6 sprigs of thyme
1 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less to taste)
salt and pepper (to taste)
2 tablespoons olive oil
3 1/2 cups vegetable stock

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Instructions

Preheat the oven to 350 F.
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large baking sheet or roasting pan.
Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
Garnish with additional fresh herbs (optional) and serve!

Notes

This post was originally published in December 2015. It has been completely updated with more photographs, recipe video, and helpful tips.

Video: Watch the quick RECIPE VIDEO above to see how simple this soup is to make.

Equipment used: large half pan baking sheet, food processor or heavy duty blender, and large pot.

How to adjust the spiciness: This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder and once the soup has been pureed, add more as desired to taste.

How to adjust the consistency: If the consistency is too thick, just thin it out with some water until you reach your desired consistency.

How to store: You can easily store this soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.

How to reheat: Reheat on the stove over medium-low heat until warmed through. You may need to adjust the consistency with more broth or some water if it has thickened up too much when stored. You can also reheat it in the microwave in 30 second increments until warm.

How to freeze: Once cooled to room temperature, store butternut squash soup in an airtight container or freezer bag (leaving some room for expansion) and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating according to the instructions above.

Prep Time: 15 minutes
Cook Time: 1 hour 10 mins
Category: Soup
Method: Stovetop
Cuisine: American