Roast Butternut Squash Soup Recipe

Roasting butternut squash adds a ton of favor making it more sweet and flavorful. This roasted butternut squash soup is perfect cooler temperatures when you need something warm, comforting, light and still fulfilling.  Add in a small bowl of salad and a slice of crusty bread to dig in and you got a comfort meal you will love to enjoy.

In winter I try to make soup on most week nights for my kids.
They love soup weather it’s simple chicken noodle, chicken pot pie or the veggie soups like butternut Squash, sweet pea, pumpkin, sweet potato Asparagus or creamy mushroom soup. That’s a lot of variety ain’t it? Love it when kids enjoy veggies don’t you? Soup is a great way to start actually.

I love butternut squash soup and even better if it’s roasted!! Roasting veggies just brings out all that delicious sweetness.

Roasted Butternut Squash Soup

This is a fairly easy and simple recipe to make and if you love soup, you will find this a real treat. And if you see the video it’s so so so simple to make.

Roasted Butternut Squash Soup

Let’s talk ingredients and Substitutes

• Squash – These have a long shelf life so they are always great to have on hand. The best ones to choose are the darker beige ones . They are ripe and become really sweet and tender when roasted.
  Tip for roasting butternut squash – Once roasted; remove from the oven and cover with foil for about 10 minutes. After 10 minutes the skin will peel off easily. Roughly chop the squash and set aside.
• Water / Stock – I had no stock on hand today so I used water but vegetable stock or chicken stock will add so much flavor.
• Honey – it’s just a tsp and no it won’t make it sweet but just enhances all the sweetness of the vegetable.
• Milk or cream – usually for soups we add cream but if you have a sweet and creamy pumpkin trust me – milk is all you need. But add either and you will love it. A little tip when adding cream or milk – warm the milk so it will avoid splitting. Once you add the milk it’s best to turn the heat off so the milk solids don’t split again.
  If you want to make this dairy free – just substitute the milk or cream with almond milk

Butternut Squash Soup

Video Recipe – Roasted Butternut Squash Soup

Here’s what you will need for this Roasted Butternut Squash Soup

Tools

• Saute Pan
• Wooden Spoon
• Soup Bowls

Ingredients

• 1 medium butternut squash
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small chopped garlic
• 1/4 cup chopped onion
• 3 bay leaves
• 1/4 tsp nutmeg (optional)
• 1 tsp honey
• 2 cups chicken or vegetable stock or water (use vegetable stock or water for vegetarian)
• 1 cup milk or cream (I prefer milk)
• Salt and pepper to taste

Method

Roast Butternut Squash

• Preheat oven at 200 C / 400 F.
• Cut the butternut squash in half, remove the seeds.
• Bake on a foiled lined baking tray for about 30 to 40 minutes or until soft with a little specks of brown.
• Take it out of the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside.
• After 7 to 10 minutes it will be cooler to handle and the skin will have separated.
• Peel the skin off and roughly chop the squash.

Prepare Soup

• In a soup pot over medium heat – heat the oil / butter.
• Saute the garlic, onions and bay leaves.
• Add in the chopped roasted squash – saute a minute or two.
• Next add the stock or water and let simmer on low for about 10 minutes.
• The squash should be really mush by now.
• Using a hand blender blend to a smooth paste. If using a regular blender wait for a few minutes so it’s not too hot. Avoid scalding yourself.
• Stir in the honey.
• Taste and adjust seasoning.
• Lastly add the cream or milk (see tip above if using milk).
• Check consistency – add water if too thick or simmer till thickens.

Save this recipe for later. You can find a collection of my recipes and tutorials here on Pinterest 

Roast Butternut Squash Soup Recipe

Roast Butternut Squash Soup Recipe

Roasting butternut squash adds a ton of favor making it more sweet and flavorful. This roasted butternut squash soup is perfect cooler temperatures when you need something warm, comforting, light and still fulfilling.  Add in a small bowl of salad and a slice of crusty bread to dig in and you got a comfort meal you will love to enjoy. 

Print

Course Dinner, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 servings

Calories 66 kcal

Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

• 1 Butternut squash
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 clove Garlic chopped
• 1/4 cup Onion chopped
• 3 Bay leaves
• 1/4 tsp Nutmeg optional
• 1 tsp Honey
• 2 cups Chicken or vegetable stock or water use vegetable stock or water for vegetarian
• 1  cup Milk or cream I prefer milk
• Salt and pepper to taste

Metric - US customary

Instructions

Roast Butternut Squash

1. Preheat oven at 200 C / 400 F
2. Cut the butternut squash in half, remove the seeds.
3. Bake on a foiled lined baking tray for about 30 to 40 minutes or until soft with a little specks of brown.
4. Take it out of the oven and wrap the foil from the baking tray around it covering it so the steam is contained inside
5. After 7 to 10 minutes it will be cooler to handle and the skin will have separated.
6. Peel the skin off and roughly chop the squash.
7. Prepare Soup
8. In a soup pot over medium heat - heat the oil / butter.
9. Saute the garlic, onions and bay leaves
10. Add in the chopped roasted squash - saute a minute or two.
11. Next add the stock or water and let simmer on low for about 10 minutes.
12. The squash should be really mush by now.
13. Using a hand blender blend to a smooth paste. If using a regular blender wait for a few minutes so it's not too hot. Avoid scalding yourself.
14. Stir in the honey.
15. Taste and adjust seasoning.
16. Lastly add the cream or milk (see tip above if using milk) 
17. Check consistency - add water if too thick or simmer till thickens.

Nutrition Facts

Roast Butternut Squash Soup Recipe

Amount Per Serving (100 g)

Calories 66 Calories from Fat 39

% Daily Value*

Total Fat 4.3g 7%

Saturated Fat 1.8g 9%

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 0g

Cholesterol 7mg 2%

Sodium 96mg 4%

Potassium 0mg 0%

Total Carbohydrates 4.7g 2%

Dietary Fiber 0.4g 2%

Sugars 3.2g

Protein 2.4g 5%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

This is one delicious soup guys – you must try it.

Roast Butternut Squash Soup

Love Soups as much as I do?  You may like to check out some of my other Soup Recipes or my recipe index for more comfort food like this.