Main Dishes

Roasted Butternut Squash Soup

Creamy butternut squash soup with a hint of sweet and savory flavors.
Recipe by Michigan Harvest of the Month™
Close up view of stoneware bowl with creamy butternut squash soup topped with pepitas (pumpkin seeds). A spoon rests inside the bowl, partially covered with the soup.
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Cost per servingPer serving$1.49
Makes6 servings
Total timeTotal1 hour 20 minutes
Prep 20 minutes Cook 1 hour
Prep 20 minutes Cook 1 hour
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Equipment

  • Blender

Ingredients

Makes 6 servings. Check items off as you go.
  • 1 large butternut squash about 3 pounds
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced, or ½ tablespoon jarred minced garlic
  • 1 teaspoon sugar
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon ground cinnamon optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 4 cups low-sodium chicken or vegetable broth

Directions

  1. Preheat oven to 425 F.
  2. Line a large rimmed baking dish with aluminum foil. Place butternut squash on baking dish and poke 5-6 holes in it using a sharp knife to allow steam to escape. Transfer to oven and roast for 60-80 minutes or until tender and completely cooked through. Set aside to cool for about 10 minutes.
  3. Slice the roasted squash in half lengthwise. Using a large spoon, remove and discard the seeds and stringy flesh. Scoop the cooked squash flesh into a large bowl and discard the outer skin.
  4. Add olive oil and onion to a large pot and cook over medium heat, stirring often, until the onion has softened, about 3-4 minutes. Add garlic and cook 2 additional minutes.
  5. Add the cooked onion and garlic, sugar, and nutmeg or cinnamon to the bowl of squash and stir to combine.
  6. To puree, add 2-3 cups of the squash mixture and 1-2 cups broth in a blender, then blend until smooth. Repeat with remainder of ingredients. Use caution when blending as mixture may be hot.
  7. Transfer pureed soup back to large pot and heat through. Season with salt and pepper to taste. Serve immediately.

Nutrition per serving

1 serving is 1 cup
  • Sodium250mg
  • Calories150
  • Carbohydrates28g
  • Fiber8g
  • Fat3.5g
  • Protein6g
Serving: 1 cupCalories: 150calCarbohydrates: 28gProtein: 6gFat: 3.5gSaturated Fat: 0.5gSodium: 250mgFiber: 8gSugar: 6g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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