Roasted Butternut Squash Soup with Homemade Chips

Looking for an easy and delicious recipe that’s perfect for a cozy night in? This roasted butternut squash soup with homemade chips is the perfect solution. With just a few simple ingredients, you can create a creamy and flavorful soup that’s packed with wholesome ingredients like butternut squash, fresh herbs, and warming spices. And, the crispy homemade potato chips add the perfect crunch to every bite and are perfect for dipping in a hot, creamy soup. It’s a recipe that’s sure to become a new favorite in your meal rotation.

Why this recipe works

This recipe is a classic for a reason – it’s simple, easy to make, and packed with flavor. The roasted butternut squash gives the soup a rich, nutty flavor, while the fresh rosemary and thyme add a burst of herbal freshness. The addition of ginger, cinnamon, and nutmeg creates a warm, cozy aroma that’s perfect for chilly evenings. Finally, the homemade chips are a crunchy, satisfying addition that takes this dish to the next level.

What is Roasted Butternut Squash Soup

Roasted butternut squash soup is a classic soup recipe that’s been enjoyed for generations. The soup is made by roasting butternut squash in the oven until tender, then blending it with aromatic spices and broth until smooth. This recipe of butternut squash soup is served with homemade potato chips that are made by slicing a russet potato thinly, tossing it with spices and oil, and baking until crispy. The chips are then used to top the soup for a crunchy, satisfying finish or served on the side to dip in the soup.

Best ingredients for Butternut Squash Soup

• Butternut squash: Choose a medium-sized butternut squash that is heavy for its size and has a smooth, unblemished skin. The flesh should be firm and bright orange in color. Fresh, high-quality butternut squash will have a slightly sweet and nutty flavor, which is the perfect base for this soup.
• Aromatics: Onion, garlic, ginger, thyme, and rosemary are essential ingredients for adding depth and complexity to the soup. When selecting aromatics, choose fresh herbs and firm onions and garlic bulbs that are free of soft spots or mold.
• Broth: Chicken or vegetable broth provides a savory base for the soup. Choose high-quality broth with no added preservatives or artificial flavors. Homemade broth is an excellent option if you have the time to make it.
• Cream: Heavy cream or coconut milk adds richness and creaminess to the soup. For a dairy-free option, use coconut milk. Choose full-fat cream or canned coconut milk for the best results.
• Potatoes: Russet potatoes are the best choice for making homemade chips. Choose potatoes that are firm, smooth, and free of blemishes or green spots. Green spots indicate that the potato has been exposed to light, which can make it taste bitter.
• Spices: The combination of smoked paprika, dried oregano, and cayenne pepper adds a smoky, earthy flavor to the homemade chips. Choose high-quality spices that are fresh and fragrant for the best results.

How to make Roasted Butternut Squash Soup

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Roast the butternut squash

Cut a butternut squash in half and remove the seeds. Drizzle 1 tablespoon of extra-virgin olive oil over the squash halves, and rub them with 1 teaspoon each of finely chopped fresh rosemary and thyme. Season with salt and pepper. Roast the squash in the oven for 45-50 minutes or until it is tender.

Step 2: Cook the soup

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves, and fry them for about 1-2 minutes until they are soft and translucent. Add the roasted butternut squash, 1 inch of finely chopped fresh ginger, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and salt and pepper to taste. Add 4 cups of chicken or vegetable broth to the pot, reduce the heat, and let the soup simmer for 15-20 minutes. Remove the pot from the heat and blend the soup until smooth. Stir in 1/2 cup of heavy cream or coconut milk.

Step 3: Make the homemade chips

Slice 1 large russet potato thinly using a mandolin or a sharp knife. In a large bowl, toss the potato slices with 1 tablespoon of vegetable oil, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper, and a pinch of salt and pepper until they are coated evenly. Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.

Step 4: Serve and enjoy

Ladle the roasted butternut squash soup into bowls and serve with a handful of potato chips on the side. Enjoy!

Storing and freezing tips

If you have any leftover roasted butternut squash soup, let it cool down to room temperature before transferring it to an airtight container. You can store the soup in the fridge for up to 3-4 days. To reheat the soup, simply heat it in a pot on the stove over low heat, stirring occasionally, until it is heated through.

You can also freeze the butternut squash soup for longer storage. Let the soup cool down to room temperature before transferring it to a freezer-safe container. The soup can be frozen for up to 2-3 months. To thaw and reheat the frozen soup, transfer it to the fridge and let it thaw overnight. Then, heat it in a pot on the stove over low heat, stirring occasionally, until it is heated through.

It is important to note that the crispy potato chips should be stored separately from the soup, as they will lose their crispiness if they are stored together. You can store the chips in an airtight container or a resealable bag for up to 2-3 days at room temperature.

Top tips for the best Butternut Squash Soup

• Use a sharp knife or mandolin to slice the potato evenly for the chips. This will ensure that they cook evenly and turn out crispy.
• Be sure to rub the butternut squash with enough olive oil, salt, pepper, and herbs before roasting to enhance its natural flavor.
• Add the spices, ginger, and aromatics to the soup while it simmers to infuse the flavors and create a rich, complex taste.
• Blend the soup until it is completely smooth and free of any lumps or chunks. This will create a silky texture and ensure that all the ingredients are well incorporated.
• Use heavy cream or coconut milk to add richness and depth of flavor to the soup. It will also help balance out the heat from the spices and ginger.
• Serve the soup hot and top it with the crispy homemade chips just before serving or serve them seperately. This will help maintain the crispiness of the chips and prevent them from becoming soggy.
• If you don’t have an immersion blender, let the soup cool down before blending it in a regular blender. This will prevent any accidents or burns from hot liquid splashing out of the blender.
• Feel free to adjust the spices and seasoning to your taste preferences. Add more or less of any spice or herb based on your personal preference.
• If you prefer a vegetarian or vegan version of the soup, simply substitute the chicken broth with vegetable broth and use coconut milk instead of heavy cream.
• Finally, have fun and experiment with different toppings and garnishes, such as croutons, chopped herbs, or a dollop of sour cream, to make the butternut squash soup even more delicious and appealing.

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