Roasted Butternut Squash Soup is a sweet yet savory soup. Warms you up deep down in your soul! Even though there are no chunks of vegetables floating around (unless you add toppings), the soup still eats hearty. The creamy texture and the flavor of this soup drives it home for me every time.
Butternut Squash Soup Ingredients
Butternut squash is a great seasonal ingredient to turn into soup, so if you see it in the supermarket pick one up. In this recipe the squash is roasted which adds another level of flavor. It also cuts down on the process of peeling and cutting the squash into chunks.
Chicken broth is used in this recipe but it can definitely be subbed out for vegetable broth to keep this totally vegetarian.
If you wanted to go vegan, you can swap out the half & half for coconut milk.
The herbs and spices is what really warms up this soup and balances the sweetness. It’s sooo good.
Let's Make Some Soup!
Place halved butternut squash onto a foil lined baking sheet. Drizzle with olive oil and season with salt & pepper. Bake in a 400° oven for 50 minutes. Take out and when it's cool enough to handle, scoop out the squash leaving the skin behind.
Heat olive oil and butter in a dutch oven over medium heat. Add onions and cook for 4 minutes. Toss in the garlic and cook for 1 minute. Pour in the squash and stir all the ingredients together. Add in chicken broth and seasonings. Bring to a boil and cook for 5 minutes. Take out bay leaves.
Carefully transfer soup into blender and blend until smooth. Pour soup back into pot and give it a stir. Lastly, stir in the half & half.
Pour into a bowl and serve the roasted butternut squash soup while hot!
Butternut Squash Soup Tips
How long can I store butternut squash soup in the fridge? The soup can be stored in an airtight container for up to 4 days.
Does butternut squash soup freeze well? It sure does! It will last up to 2 months. I like to store them in individual sandwich bags and lay them flat in a freezer bag. That way I have a single serving easily accessible.
What toppings to put on butternut squash soup? There are a slew of things you can add to your soup to customize it. Roasted chickpeas, roasted pumpkin seeds, crispy mushrooms, croutons, bacon, or ham are just a few ideas.
If you liked this recipe you should also try my Broccoli and Cheese Soup , French Onion Soup, and New England Clam Chowder recipes!
Suggested Equipment for this Recipe
Ingredients
- 1 butternut squash halved lengthwise and seeded
- 2 cups chicken broth
- 3 tbsp olive oil divided
- t tbsp butter
- 2 cloves garlic minced
- 1 onion diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/4 tsp ground sage
- 1/4 cup half & half
Instructions
- Place halved butternut squash onto a foil lined baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt & pepper. Bake in a 400° oven for 50 minutes.
- Take out and when it's cool enough to handle, scoop out the squash and discard the skin.
- Heat remaining tablespoon of olive oil and butter in a dutch oven over medium heat. Add onions and cook for 4 minutes. Toss in the garlic and cook for 1 minute. Pour in the squash and stir all the ingredients together. Add in chicken broth and seasonings. Bring to a boil and cook for 5 minutes. Take out bay leaves.
- Carefully transfer soup into blender and blend until smooth. Pour soup back into pot and give it a stir. Lastly, add in half & half and stir.
- Pour into bowls and add toppings if you have. Enjoy!
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