Butternut Squash Soup is another classic soup for fall. This winter squash has become more known over the years for its sweet, nutty taste similar to that of a pumpkin.
Although botanically a fruit, butternut squash is used as a vegetable. In the kitchen, it can be roasted, sautéed, toasted, puréed or mashed. This recipe, we will be roasting and puréeing this beautiful vegetables to make some delicious soup.
Why Roast Butternut Squash
Almost all vegetables can be roasted. Generally, the vegetables are drizzled with oil and roasted at 375°F-425°F (191°C-218°C) until tender and well browned. This caramelization causes the vegetables to become very flavourful, softer in texture, with a sweeter taste.
Can you eat Winter Squash Skin?
When we talk about winter versus summer squash, the primary different is the skin.
Summer Squash: is harvested before it fully matures. It has a thin skin and doesn't store as long.
These include - zucchini, crookneck, pattypan, tatuma, acorn, tromboncino, and round zucchini.
Winter Squash: is harvested in the fall and has a hard rind, which allows it to keep well for months.
These include - butternut, acorn, delicata, hubbard, pumpkin and spaghetti squash.
Being that winter squash has a hard rind, we generally do not eat the skin. BUT it does not mean that it isn't edible. As long as you good them (like roast) you can technically eat the skin. It's really up to you.
Equipment Needed
- Cutting board and Knife
- Oven and a baking sheet
- Instant Pot or Stove Top + Saucepan
- Immersion Blende or Regular Blender
- Serving Spoon
Butternut Squash Soup
with Crisp Fall Apple, Chili Flakes and Sage
Prep time: 15 mins Cook time: Squash 45-60 mins, Soup 20-30 mins Yield: 2 cup
Note: you can easily double the recipe for a larger batch
INGREDIENTS
2 tbsp Butter, salted or unsalted
1 tbsp Extra Virgin Olive Oil
1 large or 2 medium Yellow Onions, chopped
2 Garlic Cloves, minced
1 medium or large, cut in half and roasted
1 medium Apple (of your choice), peeled, cored and chopped
1 cup Vegetable Stock
1/2 tsp Fresh Sage, chopped
1/4 tsp Red Chili Flakes
2 tsp Turmeric
INSTRUCTIONS
Roast Butternut Squash
- Preheat oven to 425°F (218°C)
- Cut the stem and bottom off the butternut squash, cut down the middle and lay cut side up, space evenly.
- Drizzle with extra virgin olive oil and season with salt and pepper.
- Depending on how big your squash is, it will take between 45 to 65 minutes.
Making the Soup - In an Instant Pot
When the butternut squash is done roasting:
- Mince onions and garlics.
- Turn on the pot's sauté setting. When hot, add the butter, extra virgin olive oil, onion and garlic. Stir until soft and the onions are translucent.
- Don't peel the apple until the squash is done. As you don't want it to start browning before you throw it in.
- The beautiful thing about roasting butternut squash, when roasted long enough, the skin will peel off easily. Peel off all the skin , once you have let the squash cool down. Once done, peel the apple.
- Carefully add the roasted butternut squash, vegetable stock, herbs and spices. Turn off sauté setting, place the lid on the pot and set the seal to non-venting.
- Turn on the pressure cook setting, then set the +/- timer button to 8 minutes.
- When the cook cycle is finished, let it sit in on the warm cycle for 5 minutes before releasing the pressure valve.
- Once then steam has released, turn off all settings to avoid any splashing.
Using an immersion blender mix until smooth or a regular blender.
If using a regular blender transfer the mixture, puree until smooth, and transfer back to the pot.
- Place the instant pot back on the sauté setting and cook for another 5 minutes. Place on the warm setting and serve.
Making the Soup - on the Stove
When the tomatoes are done roasting:
- Mince onions and garlics.
- In a large saucepan, turn on medium heat. When hot, add the butter, extra virgin olive oil, onion and garlic. Stir until soft and the onions are translucent.
- Don't peel the apple until the squash is done. As you don't want it to start browning before you throw it in.
- The beautiful thing about roasting butternut squash, when roasted long enough, the skin will peel off easily. Peel off all the skin , once you have let the squash cool down. Once done, peel the apple.
- Carefully add the roasted butternut squash, vegetable stock, herbs and spices. Cover and simmer on med-low heat for about 25-30 minutes.
- Take off heat, to avoid any splashing.
Using an immersion blender mix until smooth or a regular blender.
If using a regular blender transfer the mixture, puree until smooth, place back in the saucepan.
- Cook for another 5 minutes. Place on low setting before serving.
If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook.
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