Roasted Butternut Squash Soup

5 from 1 vote

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is the perfect make-ahead recipe for a chilly day. Serve it for dinner or a quick, nutritious lunch; you can’t go wrong.

Prep Time15

Cook Time55

Cooling Time10

Total Time1 20

Servings:

Calories: 265kcal

Author: Karin and Ken

Ingredients

4 lbs butternut squash sliced and seeds removed
2 tablespoons olive oil divided
1 cup sweet onion chopped
1 teaspoon salt
4 garlic cloves minced
1 tablespoon maple syrup
¼ teaspoon cinnamon
¼ teaspoon black pepper
4-5 cups chicken or vegetable broth
4 tablespoons unsalted butter

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Brush the cut sides of the squash with 1 tablespoon olive oil, place face down on the prepared sheet, and roast for about 45 minutes or until caramelized and tender.
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, salt, maple syrup, cinnamon, and black pepper, cooking for another 1–2 minutes until fragrant.
Transfer the onion mixture to a large blender.
When the squash is done, allow it to cool slightly, then scoop the flesh into the blender with the onions.
Add 4 cups of broth to start, and let the mixture cool before blending until smooth. Add additional broth to reach your desired consistency.
Pour the blended soup into a large pot and stir in the butter.
Warm gently over medium-low heat until heated through, then taste and adjust seasoning before serving.

Notes

You may boil the butternut squash instead of roasting it, but you won’t get the same deep, developed flavors. Roasting the squash encourages caramelization to make this soup taste even better.
If you don’t cook the squash long enough, it will be very stringy and hard to blend. Don’t rush the process!
Feel free to run the blended soup mixture through a fine mesh strainer to make it extra smooth.

Nutrition