Sheet Pan Soup? I WISH I Learned This YEARS AGO! | Caramelized Onion Butternut Squash Soup, by Andrew Bernard | The Nard Dog Cooks on YouTube. 9 min 38 s.
- Video length
- 9 min 38 s
- Time to do it
- 1 hour 15 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat your oven to 425 F (220 C). Peel the butternut squash, scoop out the seeds and cut it into roughly 1 inch cubes so it roasts evenly.
Cut the onions in half, trim the ends and peel them. Slice each half into even strips about a quarter inch thick so they caramelize at the same rate.
Cut the top off a whole head of garlic to expose the cloves, drizzle it with olive oil and wrap it loosely in foil.
Spread the onions and squash on a large sheet pan in a single layer. Do not crowd them or they will steam instead of brown. Drizzle with olive oil and season with salt and pepper.
Add the foil wrapped garlic to the pan and roast for about 20 minutes. Then pull the pan out, flip the vegetables with a spatula and return it to the oven.
Keep roasting until the onions are deep golden brown and the squash is fork tender, roughly 20 to 30 more minutes.
Squeeze the soft roasted garlic out of its skin and add it to a blender with the roasted vegetables and enough vegetable broth to get things moving.
Blend in batches until smooth, adding more broth to reach the thickness you like. Taste and adjust salt and pepper before serving.
Tips and common mistakes
Cut the squash and onions to similar sizes so everything finishes roasting at the same time.
Leave space between pieces on the pan. A crowded pan traps moisture and stops the caramelizing.
Let the roasted vegetables cool a few minutes before blending and vent the blender lid so steam can escape.
Use a sharp knife and keep your fingers curled back when slicing onions.
Questions
Can I use an immersion blender instead of a countertop blender?
Yes. Put the roasted vegetables and broth in a pot and blend with an immersion blender until smooth. It is safer and means fewer dishes.
How do I make the soup dairy free?
Use vegetable broth and skip any cream or butter. The roasted garlic and caramelized onions give it plenty of body without dairy.
Can I make it ahead and freeze it?
Yes. Cool the soup fully, store it in airtight containers and freeze for up to three months. Reheat gently on the stove, adding a splash of broth if it thickens.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
