Go Back
+ servings
A photo of a bowl of Roasted Butternut Squash Soup
Print Recipe
5 from 3 votes

Roasted Butternut Squash Soup

Easy Butternut Squash Soup Recipe is in your hands!  All the tips and tricks and everything you need to know is right here! Creamy, Satin, Silky and PERFECT!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: Roasted butternut squash soup, butternut soup
Servings: 6 servings
Calories: 201kcal

Ingredients

  • 1 large butternut squash about 3 pounds, halved vertically and seeded
  • 3 tablespoon olive oil divided, plus more for drizzling
  • ½ cup chopped onion
  • 6 garlic cloves minced
  • 3 carrots chopped
  • 2 tbs butter
  • 2 teaspoon salt
  • 2 tbs brown sugar
  • 1 tsp cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp black pepper
  • 4 Cups chicken broth or vegetable broth
  • Garnish with roasted pecans

Instructions

  • Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
    A photo of the bright yellow and orange colored flesh on the inside of a butternut squash
  • Use a scoop or spoon to remove the seeds (set aside for another use). Using 1 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
    A photo of the insides of the squash with the seeds scooped out for Roasted Butternut Squash Soup
  • Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
    The squash laying face side down on the parchment paper for Roasted Butternut Squash Soup
  • Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
    A close up of the baked juices that come out of the squash Roasted Butternut Squash Soup
  • In the stock pot that you will make the soup, set it on the burner with burner set to medium. Heat 2 Tbs of olive oil until glistening. Add the onions, garlic, carrots and butter. Cook until all are softened - 7-10 minutes. 
    A photo of the beginnings of the soup
  • Add the salt, sugar, cinnamon, nutmeg, turmeric, cumin and black pepper as well as the chicken broth and mix well. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, use a regular blender and blend in batches.
    A photo of the stock pot with the squash meat added to the soup. Roasted Butternut Squash Soup
  • Heat through and serve. Garnish with pecan pieces. If this is thicker than you like, thin down with more broth. 
    The soup with the spices added Roasted Butternut Squash Soup

Notes

  • Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier. 
  • If you are worried about it rolling away - you could cut a flat spot on one of the bulgy sides and that will hold it stable.  It won't mess up the squash roasting, don't worry about it.
  • Make sure that your knife is sharpened before you start.  
  • Use at least a 6" chef knife.  
  • When you are scooping out the meat of the squash, be very careful NOT to get any of the skin mixed in.  It is very tough and unpalatable. 
  • This soup will turn out very thick.  If you would like it thinner, simply add chicken stock, vegetable stock, cream or coconut milk.  
  • Top this soup with some crunchy toasted pecans or smoky bacon bits for a wallop of flavor. 
  • For a heavenly creamy butternut squash soup, add some heavy cream or coconut milk before serving. 
PRO TIP:  Add even more delicious flavor by adding 1" of grated ginger when you add the final spices.  This adds a freshness that can't be beat. 

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1411mg | Potassium: 694mg | Fiber: 3g | Sugar: 8g | Vitamin A: 18500IU | Vitamin C: 40.9mg | Calcium: 96mg | Iron: 1.6mg