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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.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Creamy butternut squash soup with a hint of sweet and savory flavors.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Dishes, Sides, Soups and Stews
Cuisine African, South American
Servings 6 Servings

Equipment

  • Blender

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 425 F.
  • 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.
  • 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.
  • 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.
  • Add the cooked onion and garlic, sugar, and nutmeg or cinnamon to the bowl of squash and stir to combine.
  • 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.
  • Transfer pureed soup back to large pot and heat through. Season with salt and pepper to taste. Serve immediately.

Notes

Change it Up
  • Try using acorn, delicata, hubbard, kabocha, pumpkin, or any other winter squash if you don't have butternut squash available.
  •  Frozen squash can be used in place of fresh, just skip the first three steps and add to the pot after the onions are cooked.
  • If you don't have broth on hand, use water and add about a 1/2 cup each of chopped carrots and celery when cooking the onions for additional flavor.

Nutrition

Serving: 1 cupCalories: 150calCarbohydrates: 28gProtein: 6gFat: 3.5gSaturated Fat: 0.5gSodium: 250mgFiber: 8gSugar: 6g
Keyword Fall, Slow Cooker, Vegan, Vegetarian, Winter Squash