Creamy Roasted Butternut Squash Soup Recipe

Warm up with a creamy roasted butternut squash soup.

Roasted Butternut Squash Soup Recipe

When the temperatures drop, a warm bowl of soup is irresistible. This roasted butternut squash soup is rich, silky, and full of comforting fall flavor. Roast the squash to bring out its natural sweetness, then blend with sautéed shallot, garlic, and stock for a simple yet elegant meal. Serve with crusty or homemade bread for a cozy dinner.

What you need to make Butternut Squash Soup:

* 1 large butternut squash (about 3 pounds), cut in half vertically and seeds removed
* 2 teaspoons olive oil
* 4 tablespoons butter
* 1 large shallot, diced
* 1 teaspoon salt
* 2 cloves garlic, minced
* 1 teaspoon maple syrup
* 1 dash ground nutmeg
* Fresh ground black pepper to taste
* 4 cups chicken or vegetable stock (32 oz.)

How to make Butternut Squash Soup:

Roasting the squash at a high temperature caramelizes the natural sugars and deepens the flavor. After roasting, combine the squash with sautéed aromatics and stock, then puree until smooth for a luxuriously creamy texture.

Tips and Tricks to make Butternut Squash Soup:

– Before using an immersion blender, mash the cooked squash lightly with a potato masher to reduce blending time and splatter.
– If you don’t have an immersion blender, use a regular blender in small batches. Allow steam to escape by leaving the center of the lid open and covering it with a kitchen towel to prevent splatters.

What to serve with Butternut Squash Soup?

Pair the soup with a simple loaf of bread or any easy bread recipe. The soup is especially good with warm, buttery bread or garlic knots for dipping and soaking up the creamy broth.

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Butternut Squash Soup

This homemade butternut squash soup is creamy, flavorful, and easy to prepare—perfect for chilly nights.

Author Kami – NoBiggie.net

Ingredients

• 1
  large
  butternut squash (about 3 pounds)
  cut in half vertically and seeds removed
• 2
  teaspoons
  olive oil
• 4
  tablespoons
  butter
• 1
  large
  shallot
  diced
• 1
  teaspoon
  salt
• 2
  cloves
  garlic
  minced
• 1
  teaspoon
  maple syrup
• 1
  dash
  ground nutmeg
• fresh ground black pepper
  to taste
• 4
  cups
  chicken or vegetable stock (32oz.)

Garnish with:

• 1/2
  cup
  cooked bacon
  crumbled and crispy
• 1/2
  cup
  crumbled feta
• 2
  chives
  minced

Instructions

1. Preheat your oven to 400°F (200°C).

2. Line a sheet pan with parchment paper. Place the squash halves cut-side up and drizzle about 1 teaspoon of olive oil over each half. Rub the oil over the flesh and season with salt and pepper.

3. Turn the squash cut-side down and roast for 45 to 50 minutes, until tender and caramelized. Let cool for about 10 minutes, then scoop the flesh into a bowl and discard the skins.

4. In a large soup pot set over medium-high heat, melt the butter. Add the diced shallot and 1 teaspoon salt, cooking until softened, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

5. Add the roasted squash, maple syrup, nutmeg, and black pepper. Pour in the chicken or vegetable stock.

6. Use a potato masher first to break down the squash, then finish with an immersion blender until the soup is smooth. If using a regular blender, blend in batches and allow steam to escape.

7. Bring the soup to a gentle simmer and cook, stirring occasionally, for 10–15 minutes. Adjust salt and pepper to taste. Serve with garnishes like crispy bacon crumbles, crumbled feta, and minced chives.

Recipe Notes

Let leftovers cool completely before refrigerating. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.

If using a standard blender, work in batches so you don’t overfill it. Leave the center of the lid off to allow steam to escape and cover with a kitchen towel to catch splatters.

Making this recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes so we can see your creations!

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• Broccoli Cheese Soup
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• Creamy Tomato Basil Soup