Can I freeze butternut squash soup?

Yes, this is one of the best butternut squash recipes for freezing. Allow the soup to cool completely and store it in an airtight container for up to 3 months.

Do I have to peel the squash before roasting?

While you can roast the squash in halves with the skin on and scoop it out later, cubing it first allows for more surface area to caramelize, which improves the flavor.

How do I make the soup even creamier without dairy?

Using full-fat canned coconut milk or blending in a soaked cup of raw cashews are great ways to add richness to your butternut squash recipes while keeping them vegan.

What are the best herbs for butternut squash recipes?

Sage, thyme, and rosemary are the classic 'holy trinity' of herbs that pair perfectly with the sweetness of butternut squash.

butternut squash recipes: 5 Reasons This Roasted Soup Wins

Name: Creamy Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lbs), peeled and cubed; 1 head of garlic; 3 tablespoons olive oil; 1 yellow onion, diced; 4 cups vegetable broth; 1/2 cup canned coconut milk (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground nutmeg; Fresh sage for garnish

Ingredients

Scale

1 large butternut squash (about 3 lbs), peeled and cubed
1 head of garlic
3 tablespoons olive oil
1 yellow onion, diced
4 cups vegetable broth
1/2 cup canned coconut milk (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
Fresh sage for garnish

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the cubed butternut squash and the whole head of garlic (top sliced off) on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
Step 3: Roast for 35-40 minutes until the squash is tender and slightly caramelized.
Step 4: Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted squash and vegetable broth.
Step 5: Blend until completely smooth. Pour the mixture into a pot and stir in the coconut milk and nutmeg.
Step 6: Heat through on the stovetop and serve warm with fresh sage garnish.

Notes

For a deeper flavor, try roasting a tart apple along with the squash.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 7g
Sodium: 450mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg