Easy Roasted Butternut Squash Soup
- PREP 20min
- COOK 1hrs 10min
- TOTAL 1hrs 30min
This easy butternut squash soup requires a short list of ingredients and minimal effort from you. Since it is so simple, you have some wiggle room with variations. Feel free to substitute other varieties of squash or pumpkin in place of the butternut squash. Or add some roasted apples, onions, or carrots. You can roast them alongside the squash on the same baking sheet. More variations are below the recipe.
You Will Need
1 medium butternut squash, 2 ½ to 3 pounds
1 tablespoon extra-virgin olive oil or melted butter
3 sprigs fresh thyme, rosemary, or fresh sage
4 garlic cloves, with skins left on
4 to 5 cups low-sodium vegetable or chicken stock, try homemade chicken stock (950ml to 1180ml)
¼ cup heavy cream, optional (60ml)
Salt and fresh ground black pepper
Directions
1Prepare oven and pan: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet, roasting pan, or baking dish with foil or parchment paper.
2Prepare the squash: Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds. Brush each half, inside and out, with 1 tablespoon olive oil (or melted butter). Season the squash with ½ teaspoon salt and ¼ teaspoon black pepper.
3Roast the squash: Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.
4Blend until creamy: Remove the squash from the oven and let it cool until you can handle it. Scoop out the roasted butternut squash flesh and add it to a large pot. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.
5Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend the soup until completely smooth. Add more stock to thin the soup to your desired consistency. Season to taste with salt and pepper. Stir in cream (optional).
Adam and Joanne's Tips
- Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Variations: Consider adding some warm spices to this soup, like ¼ teaspoon ground ginger or finely grated ginger, a pinch of nutmeg, or a pinch of cayenne pepper for some heat.
- Serving ideas: I love an extra drizzle of cream, but this soup is also lovely with some toasted pepitas (or roasted pumpkin seeds), crumbled bacon, or crispy fried shallots on top.
- Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
- The nutrition facts provided below are estimates.