The deeper the roast, the more intense the flavor.
But even I have to admit, those variations probably aren't what most people are hoping for when they seek out butternut squash soup recipes. Heck, they're not even what I'm expecting most of the time. So it's time to tackle the real-deal version. You know the one: It's sweet, silky-smooth, and lightly spiced—about as close to pumpkin pie in a bowl as you can get without having to admit that you're eating dessert.
The key with butternut squash soup is to take every opportunity to enhance and accent the squash's natural sweetness, without resorting to cheats like adding sugar. That means dicing the squash to maximize its surface area, then roasting it for aI can't stress this last point enough. The more deeply you can brown the squash in the oven, the more intense and caramelized its flavor will be.
The rest of the steps are fairly simple. I begin by melting butter in a large saucepan, waiting until it browns lightly before adding sliced onions and garlic, which I cook until softened and lightly golden. Browning the butter adds a nutty richness that enhances the sweet squash flavor, while giving the onions and garlic a little color builds their sweetness as well.
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