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.
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
Storing
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
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Roasted Butternut Squash Soup
Ingredients
- 1.5 pound butternut squash (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 honey (or maple syrup)
- 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.
Notes
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.