Roasted butternut squash soup is a creamy soup with a ton of flavor that’s easy to prepare. I’ll show you the quickest way to great soup.
What are warm cozy nights with a classic soup to eat next to a fire or while watching tv?
Roasted butternut squash soup is a classic soup with an added step to produce the best flavor possible.
Roasting the butternut squash takes this soup to another level all by itself. A touch of butter with maple or honey for a hint of sweetness you won’t be able to stop before the bowl is empty.
All you need is an oven and a blender, everything else is easy.
How To Make Roasted Butternut Squash Soup
Ingredients needed for the recipe
- Butternut squash (whole squash or cubed)
- Onion
- Garlic
- Broth
- Maple syrup or honey
- Butter
- Salt & black pepper to taste
- Oil for cooking
Should you buy cubed squash or buy the entire butternut squash
Both will work in this recipe. In the directions I will start with the prep work already done for using an entire squash but I will write it here. Roasting the whole squash is easier clean up but prepackaged cubed butternut squash work just as fine. You’ll need to oil and season them both.
First, slice off the ends of the butternut squash. Split the squash down the middle the long way and drizzle oil on the flesh. Season with salt and black pepper them place in the oven flesh side down. Bake for 30-40 minutes until the flesh is golden brown. Then, you can just scoop the flesh out and continue following the steps in the recipe.
Making the roasted butternut squash soup
- To start, preheat the oven to 400F.
- If using cubed squash you’ll need about 1.5 pounds of squash for the recipe. With a large squash you should yield that much or close to it. Drizzle the squash with oil then lightly season with salt and black pepper. Place cubes on a baking sheet then bake for 20 minutes. Rotate the squash cubes then bake another 20 minutes.
- While the squash is baking dice and onion and garlic. In a frying pan on medium high heat sauté the onion and garlic with a little oil and season with salt and black pepper. When the garlic and onion start browning remove it from the heat.
- In a blender, add roasted butternut squash, sautéed garlic and onion, butter, maple syrup or honey and vegetable broth. Blend everything until smooth. Taste for seasoning.
- Serve with fresh thyme and/or pumpkin seeds.
Storing the soup and making it ahead
There shouldn’t be any leftovers for more than 3 days but if there is you can freeze roasted butternut squash soup if needed. This is also an easy soup to make ahead and heat up later.
Frequently Asked Questions (FAQs)
Do you need to peel butternut squash for soup?
No you do not. As mentioned above you can roast the butternut squash then the flesh is easily spooned from the skin for making soup.
Why is my butternut squash soup too grainy?
In this recipe I mention cooking the onions and garlic but roasting the butternut squash until fork tender is all important for that smooth consistency in soup. When the soup is grainy more liquid can help but also fat. Such as melted butter, cream or drizzling a little olive oil into the blender. Go slow when adding liquids to avoid making the soup runny.
Great soups to try with this roasted butternut squash soup recipe
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Roasted Butternut Squash Soup
Ingredients
- 1.5 pound butternut squash, cubed (or 1 small butternut squash )
- 1/2 medium yellow onion, diced
- 2 cloves garlic, roughly chopped
- 2 cup vegetable broth
- 4 tablespoon butter
- 2 tablespoon maple syrup or honey (I used honey)
- salt and pepper to taste
- oil for cooking
Instructions
- To start, preheat the oven to 400F.
- ***whole squash directions in notes***
- If using cubed squash you'll need about 1.5 pounds of squash for the recipe. With a large squash you should yield that much or close to it. Drizzle the squash with oil then lightly season with salt and black pepper. Place cubes on a baking sheet then bake for 20 minutes. Rotate the squash cubes then bake another 20 minutes. Make sure all the squash is fork tender.
- While the squash is baking dice and onion and garlic. In a frying pan on medium high heat sauté the onion and garlic with a little oil and season with salt and black pepper. When the garlic and onion start browning remove it from the heat.
- In a blender, add roasted butternut squash, sautéed garlic and onion, butter, maple syrup or honey and vegetable broth. Blend everything until smooth. Taste for seasoning. For a thinner soup add more broth.
- Serve with fresh thyme and/or pumpkin seeds.