Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup.
Steps 1 to 4 outlines the roasting process which yields creamy squash that could very well be scooped out, mashed, seasoned and then served as a side dish. Use the same technique for acorn or even spaghetti squash.
The Cider Cream is optional but does add to the flavor and creaminess.
Roasted Butternut Soup with Cider Cream Makes 7 to 8 cups
Roasted Squash Ingredients
3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)
Olive oil
Kosher salt
About 1/4 cup water
Cider Cream
1/2 cup apple cider
2/3 cup sour cream
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Soup Ingredients
1 small onion finely chopped
1 clove garlic finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
2 sprigs fresh thyme
1/2 cup heavy cream
Garnish
Fresh thyme
1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)
2. Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.
3. Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
4. Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
5. Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
6. Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use.
7. Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes.
8. Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.
9. With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.
10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.
11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream.
12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.
Vegan Alternative: Use vegetable broth and substitute coconut milk for cream or omit cream altogether.
MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance
Recipe without photos . . .
Roasted Butternut Soup with Cider Cream Makes 7 to 8 cups
Roasted Squash Ingredients
3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)
Olive oil
Kosher salt
About 1/4 cup water
Cider Cream
1/2 cup apple cider
2/3 cup sour cream
![]()
Soup Ingredients
1 small onion finely chopped
1 clove garlic finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
2 sprigs fresh thyme
1/2 cup heavy cream
Garnish
Fresh thyme
1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in l minute intervals (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)
2. Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.
3. Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
4. Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
5. Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
6. Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use.
7. Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes.
8. Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.
9. With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.
10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.
11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream.
12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.
Vegan Alternative: Use vegetable broth and substitute coconut milk for cream or omit cream altogether.
MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance
