Nourish: September Vegetable of the Month — Butternut Squash

Roasted Butternut Squash Soup

Deeply roasted butternut squash blended until silky, finished with warm spices and a swirl of cream — the soup that makes the whole house smell like September.

15 Prep time

50 cook time

6 serves

The first time I remember having butternut squash soup, I was on a date with my boyfriend — now my husband. He had surprised me with a fancy evening in San Francisco, complete with a brand-new dress for the occasion. When we got to the restaurant he went to get out of the car to come around to open my door when I looked over and saw it. He had split his pants. Completely. A full, unavoidable situation, right there in the parking lot of what was supposed to be a classy evening out.

We walked in anyway. Rain jacket tied around his waist, seated at a white tablecloth table, menus in hand, pretending everything was completely normal as I pretended not to laugh. The embarrassment of those first few minutes dissolved surprisingly fast — because the moment the first course arrived, none of it mattered anymore. A creamy butternut squash soup with toasted pumpkin seeds on top. I don’t remember what we ordered for the main. I don’t remember dessert. I remember that soup.

That’s what a good bowl of soup can do. It has the ability to make you forget where you are — or at least make wherever you are feel worth staying.

This version earns that same attention. Roasting the squash first rather than steaming it changes the flavor — the heat concentrates the sugars, caramelizes the edges, and turns what could be a flat, one-note puree into something deeply savory and complex. It takes about an hour from start to finish, most of which is hands-off time for you to set a timer and forget about it while you do other things. Plus, it makes enough to last the week or stock the freezer. The definition of time well spent.

Ingredients

• For the roasted squash:
• 1 large butternut squash (about 3 lbs), halved lengthwise and seeds removed
• 2 tbsp olive oil
• Salt and cracked black pepper
• For the soup:
• 2 tbsp unsalted butter or olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cumin
• 4 cups vegetable or chicken stock
• 1/2 cup full-fat coconut milk or heavy cream, plus more for serving
• Salt and pepper to taste
• For finishing:
• A swirl of cream or coconut milk
• Toasted pumpkin seeds
• A drizzle of good olive oil
• Fresh thyme leaves or chili flakes (optional)

Method

1. 1 Preheat oven to 400°F (200°C). Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 45–50 minutes until the flesh is completely tender and the edges are caramelized and golden. Let cool enough to handle.
2. 2 Scoop the flesh out of the skin and set aside — discard the skin.
3. 3 In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent. Add the garlic and ginger and cook for another minute until fragrant.
4. 4 Add the cinnamon, nutmeg, and cumin and stir to coat. Cook for 30 seconds until the spices bloom.
5. 5 Add the roasted squash flesh and the stock. Stir to combine and bring to a gentle simmer for 5 minutes.
6. 6 Using an immersion blender (or working in batches in a standard blender), blend until completely smooth and silky.
7. 7 Stir in the coconut milk or cream. Taste and adjust seasoning — it may need more salt, a touch more spice, or a small squeeze of lemon to brighten.
8. 7 Serve hot, with a swirl of cream, toasted pumpkin seeds, a drizzle of olive oil, and fresh thyme or chili flakes if using.

Britt's note

For a fully dairy-free version, use olive oil instead of butter and coconut milk throughout.

A note for meal prepping: This soup will freeze deliciously — make a double batch and freeze in portions. Reheat gently on the stovetop with a splash of stock if it thickens. Silicone baking molds are great for freezing, once the soup is frozen you can pop them out and place them in a Ziplock bag or other container for more compact storage.

Cook what's in season.

Nourish what you have.

Feed yourself the way you'd feed someone you love.

A deep breath in a beautiful life.

Talk soon.

— Britt