This recipe for The Best Roasted Butternut Squash Soup was originally posted in November, 2014. The photos were updated in October, 2017.
I am in love with this simple, healthy, and rustic Roasted Butternut Squash Soup! It really is the best. This recipe is easy fall cooking at its finest!
Warning! Lots of soup pictures ahead! I just think that this dish is so beautiful, I couldn’t stop taking photos! And you know what? It tastes even better than it looks…
Remember my friend Margeaux (Queen of the Coleslaw and the inspiration behind my Cheddar, Chive, and Bacon Biscuits)? Well, we were taking a walk together one morning not too long ago while my older boys were at school. As we strolled, we got to talking about recipes (as we often do when we’re together). She reminded me of one of her very favorite fall meals, which I was lucky enough to taste last year. She calls it The Best Roasted Butternut Squash Soup because that’s exactly what it is!
I convinced Margeaux to share her recipe and today you all are the fortunate recipients. I promise — you’ve never tasted a butternut squash soup recipe like this one!
I have always enjoyed butternut squash soup in restaurants, from the deli at the grocery store, or even from a can on occasion. But I could never quite get it to taste the way I wanted it to when I prepped it on my own at home. Until now! This, my friends, is the only recipe for Roasted Butternut Squash Soup that you will ever need!
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Yield 8 cups
1 3-lb. butternut squash
2 tablespoons olive oil, divided
½ onion, chopped
3 cloves garlic, minced
1 teaspoon ginger
1/8 teaspoon cayenne pepper*
2 cups chicken or vegetable stock, plus 1-2 additional cups for thinning at the end
1 tablespoon brown sugar or maple syrup
Optional garnish: sour cream and/or fresh chives
Preheat oven to 425 degrees F.
Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
Next, in a large stock pot, heat remaining olive oil over medium-high heat. Saute onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in ginger and cayenne pepper and cook for 1 more minute.
Add stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.
Season with salt and pepper to taste and garnish.
* If you don’t care for a spicy soup, omit the cayenne pepper.
Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 3.7 g
Saturated Fat 0.5 g
Sodium 293 mg
Total Carbohydrates 20.9 g
Dietary Fiber 5.1 g
Sugars 2 g
Protein 2.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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