Thick, Creamy, Comforting and the perfect balance of flavors! This Roasted Butternut Squash soup is the silky cold weather favorite around here!
You’ll be shocked at how easy this soup is to whip up on a chilly afternoon! Change up the flavors a little by adding ginger, bacon or adding heavy cream or coconut milk for more creaminess!
Creamy delicious and smooth, this butternut squash soup soothes the soul!
Why This Recipe Works:
- EASY Butternut Squash Soup Recipe!!!
- The roasted squash give depth, flavor and a beautiful color to the soup.
- You control the flavors, it’s simple.
- It makes enough for left overs and they are even better the next day!
Here’s How It Is Done:
STEP 1.
Wash the squash to prepare it.
Getting ready to cut into the butternut squash
STEP 2.
Cut the squash down the center.
Carefully cut the butternut squash open (its a HARD to cut squash)
STEP 3.
Remove the seeds. It’s easiest to do with a scoop.
Scoop out the seeds (I use one of those little cookie scoops)
STEP 4.
Drizzle the squash with oil.
Drizzle with oil
STEP 5.
Place the squash cut side down on a baking sheet on top of parchment paper.
Lay the squash face side down on parchment paper for roasting
STEP 6.
Put the squash in the oven to roast. Then, on the stove top, prepare the carrots, onions and other ingredients as directed in the recipe.
Everyone in the pan!
STEP 7.
Remove the squash from the oven. This is what it will look like on this side. Look for this great caramelization to happen on the pan.
That delicious caramelization and scary looking blisters that happens as the squash bakes
Then, it looks like this on the other side. Isn’t that pretty?
The business side of the roasted squash
STEP 8.
Scoop the cooked squash into the stock pot.
Scoop out the squash meat for the soup
STEP 9.
Stir and heat the soup.
As the soup cooks
STEP 10.
Blend with mixer and then add final spices.
Add the spices
How About Some More Squash Recipes?
How To Cook Yellow Squash on the Stove
How to Cook Zucchini on the Stove
Frequently Asked Questions (FAQ’s)
What Is a Butternut Squash?
A butternut squash is a winter squash with a taste similar to pumpkin.
What Spices Should I Add to My Butternut Squash Soup?
The recipe below has the perfect blend of spices, however some folks also enjoy…
- A handful of chopped pecans sprinkled on top.
- Some Bacon bits on top.
- How about adding Ginger to your butternut squash soup? Simple add it when you add the final spices.
Can I Freeze Butternut Squash Soup?
Yes, you can freeze this soup, however, the consistency is not quite the same when you thaw it. I do not recommend freezing this soup.
You can also freeze Squash Casserole, Here’s How to Freeze Yellow Squash Casserole (Easy Best Way).
How Long Will Butternut Squash Soup Last?
- This soup is good for about 5 days in the refrigerator.
- Be sure to put it back in the refrigerator after 2 hours.
How Can I Make My Butternut Squash Soup MORE Creamy?
Personally, I like to add a dash of
- Heavy Cream or
- Coconut Milk to the finished soup
This makes a heavenly creaminess! It’s an award winning butternut squash soup recipe, if I say so myself! But who listens to me?
What Can I Serve This Soup With?
We always enjoy this soup as a main dish!
It is perfect with a yummy salad and topped off with a comforting dessert like…
If You Enjoyed This Butternut Squash Soup, You Might Also Enjoy….
The Secret to The Best Chicken Soup
Tips and Tricks and Things You Need to Know!
- 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.
Butternut Squash Soup
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Roasted Butternut Squash Soup
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat through and serve. Garnish with pecan pieces. If this is thicker than you like, thin down with more broth.
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.
Nutrition
***This recipe originally posted on Loaves and Dishes on January 18, 2018 and has been updated with new information, cooking tips, pro tips and photos.***
A VERSE TO SHARE
This post was written when my mother was in the hospital in critical condition and I had taken a short break to come home. I felt lost.
We all do sometimes. What can we do?
What we are called to do. We stand by our convictions that God’s got this.
Psalms 46: 7-11
The LORD Almighty is with us; the God of Jacob is our fortress. Come and see what the LORD has done, the desolations he has brought on the earth.
He makes wars cease to the ends of the earth. God breaks the bow and shatters the spear; he burns the shields with fire.
God says, “Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth.”
The LORD Almighty is with us; the God of Jacob is our fortress
moxie
Friday 2nd of February 2018
That butternut squash is just so beautiful! I can't wait to try this recipe!
Sammie
Tuesday 23rd of January 2018
Oh my did I need that scripture tonight. Be still is something I’m not good at. I’m supposed to do 15-20 minutes of breathing exercises a day. Being still! Today I did. I put on some good Christian music and just was. God relaxed me. My breathing eased. I felt more at peace than I had in ages, oh I also got to just listen, to Him.
This soup, is, Ah-Maze-Zing! Love butternut squash. Going to make this tomorrow xx.
Wendi Spraker
Tuesday 23rd of January 2018
Being still is great - not easy- but good for you! :). I'm glad you feel better!
Wendi Spraker
Monday 22nd of January 2018
yum
Mary
Monday 15th of January 2018
Love the scripture! Such a timely inspirational Bible selection.
This recipe is going on my "to make" list. All I need is the squash and I'll be ready to cook. Thank you for all the pictures and tips. Pinned. Prayers still being sent your way. Thanks for sharing (happy to see you back)!
Linda
Monday 15th of January 2018
To cut any hard squash with ease is simple. Pierce the squash skin in several places with a small sharp knife. Place the squash in the microwave and cook for 30 - 45 seconds. When squash is cool enough to handle remove from microwave and proceed to cutting it up. Try it and see how much easier it is.