I love a good, hearty butternut squash soup. Well, any soup really, but butternut squash is definitely one of my top three. This soup is filling and has great flavor, and would make a great addition to any meal! Disclaimer: This post contains commissioned links.
I tend to stay away from vegetable soups that get all their flavor from added boxed broths or consomme. Instead, I like to find ways to develop rich flavors on my own. In this butternut squash soup, I chose to roast the butternut squash and apples to caramelize them and bring out their sweetness, so that the soup has layers of delicious flavor.
If you read the title of this blog post fully, you’ll notice that there’s farro in this soup. While totally optional, I highly recommend you add it in. Farro is a delicious grain with a slightly chewy texture. When added to soup, it turns it from a simple vegetable soup to a thick, filling bowl of comfort food.
If you like to garnish your soups, reserve the seeds from the butternut squash when you peel and cube it. Rinse and dry the seeds well. Drizzle a little olive oil, maple syrup, salt and pepper over the seeds and roast them at 375 for about 8 minutes- watch them well so that they don’t burn!
For a printable version of this butternut squash soup recipe, scroll to the end of this post.
Roasted Butternut Squash Soup with Farro
What you need to make this Butternut Squash Soup Recipe:
- 1 large butternut squash, peeled, seeded and cubed
- 2 apples, peeled and sliced
- 3 TBSP olive oil
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 TBSP canola or vegetable oil
- salt and pepper to taste
- 2 onions, peeled and diced
- 6 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cube frozen ginger
- 1/8 cup white wine
- 1/2 cup farro, rinsed
- 10 cups water
How to make this Butternut Squash Soup Recipe:
1, Preheat oven to 375 F. Line a baking sheet with parchment paper, Scatter cubed butternut squash and apples on prepared baking sheet. Drizzle with olive oil, salt and pepper. Roast for approximately 40 minutes, or until squash and apples start to brown and caramelize.
2. While squash is roasting, prepare vegetables to saute. Heat canola oil in a large stock pot over medium heat. Add diced onions and saute for 5-10 minutes, until translucent. Add minced garlic and ginger and saute an additional 2 minutes. Add carrots and saute until softened. Season generously with kosher salt and ground black pepper.
3. Pour in white wine and deglaze the bottom of the pot.
4. Add roasted squash and apples and any released juices to pot. Add farro, then water. Mix well. Bring to a boil. Cover, lower heat to simmer, and allow to cook for 30 minutes.
5. Using an immersion blender, blend soup to desired consistency. (We like it slightly chunky.) Taste and add salt if needed. Serve hot and enjoy!
What’s your go-to soup on a cold, wintry day?