Roast Butternut Squash Soup Recipe with Video

Roasting butternut squash adds a ton of favor making it more sweet and flavorful. This roasted butternut squash soup is perfect for 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.

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

In winter I try to make soup on most weeknights for my kids. They love soup whether it’s simple chicken noodle, chicken pot pie or the veggie soups like this 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 getting them into eating veggies. Both Aadi and Rhea will have soup any day of the year. No matter how hot the weather.

I love butternut squash soup and even better if it’s roasted!! Roasting the veggies brings out all that delicious sweetness in it. The sugar in the vegetable caramelizes beautifully and the result is a delicious sweeter soup.

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

About this Butternut Squash Soup.

This is a fairly easy and simple recipe to make. The best part is that you can roast the veggies ahead of time and save it in the fridge. When it’s time to make dinner – all it takes is 20 minutes to prepare the soup.

Since we make soup as often as we do in our home. I usually use milk instead of cream. This keeps the soup on the skinny side for us as a family. Which is why I add the teaspoon of honey in there. You can omit the honey but I like soup to have that tad bit of sweetness to it.

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

Recipe –  Roasted Butternut Squash Soup (Save/Pin)

Tools

• Saute Pan
• Wooden Spoon
• Soup Bowls

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

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 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.
• Check consistency – add water if too thick or simmer till thickens.
• Lastly, add the cream or milk (see tip above if using milk).
• Do not boil the soup now.

Video Recipe – Roasted Butternut Squash Soup

Best Roasted Butternut Squash Soup Recipe, Easy Butternut Squash Soup EVER.

Roast Butternut Squash Soup Recipe

Author: Veena Azmanov

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.

5 from 10 votes

Print Pin Rate

Course: Dinner, Soup

Cuisine: American

Keyword: butternut squash, comfort food, soup

Adjust Servings Here: 4 servings

Calories: 66kcal

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Ingredients

• 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

• 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 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.
• Check consistency - add water if too thick or simmer till thickens.
• Lastly, add the cream or milk (see tip above if using milk).

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card above (YouTube embed) Subscribe to my YouTube Channel Veena Azmanov

Nutrition Information

Serving: 100g | Calories: 66kcal | Carbohydrates: 4.7g | Protein: 2.4g | Fat: 4.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 96mg | Potassium: 0mg | Fiber: 0.4g | Sugar: 3.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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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.