Butternut squash soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover butternut squash and makes for a quick and easy meal that can be served as a starter or a main course. The secret to making a great butternut squash soup is to roast the squash before blending. This brings out the sweetness of the squash and gives the soup a lovely caramelized flavor. You can roast the squash in the oven or on a grill and once it is cooked, you simply blend it with some vegetable broth, spices, and cream. You can add other vegetables to the soup if you like, such as carrots, celery, or onion.
Let's cook with our recipes!
SIMPLE ROASTED BUTTERNUT SQUASH SOUP
This simple roasted butternut squash soup is so delicious, and couldn't be easier to make. Buy a handy package of pre-cut butternut squash to save time!
Categories appetizers comfort food dinner main dish soup stews
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF.
- Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it's evenly coated.
- Roast for 35-40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
- Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
- Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
ROASTED BUTTERNUT SQUASH SOUP
Steps:
- Preheat oven to 425°F (220°C).
- Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
- Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
- Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
- Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
- Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
- Season with salt and pepper to taste and garnish with optional toppings.
Nutrition Facts : ServingSize 1 cup, Calories 116 kcal, Carbohydrate 20.9 g, Protein 2.6 g, Fat 3.7 g, SaturatedFat 0.5 g, Sodium 293 mg, Fiber 5.1 g, Sugar 2 g
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
ROASTED BUTTERNUT SQUASH SOUP
This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
- Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
- Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
- Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8
ROASTED BUTTERNUT SQUASH SOUP
A simple and delicious butternut squash soup will please even the most discerning taste buds!
Provided by Haley's Vintage
Categories Soup
Number Of Ingredients 10
Steps:
- Preheat oven to 400F
- Slice the butternut squash and scoop out the seeds.
- Brush with 2 Tablespoons of olive oil or butter.
- Roast the butternut squash for 30 minutes, and then start prepping the soup as it cools to a temperature that you can handle scooping it.
- Place the remaining oil in a stockpot over medium heat.
- Add the onion and optional garlic and sauté until the onion is transparent.
- Scoop the butternut squash flesh and add to the stockpot, along with the brown sugar and seasoning.
- Give it all a good stir and allow to cook for two minutes before adding the chicken stock or water.
- Cover and reduce heat for 10 minutes, then use an immersion blender or transfer to a blender and puree until smooth.
- Taste and adjust seasoning before adding the heavy cream.
SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Provided by Liza at Food.com
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2
DREAMY ROASTED BUTTERNUT SQUASH SOUP
This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It's also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 1h15m
Yield Makes approximately 8 cups
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
- Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
- Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
- While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
- Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
- Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
- When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
- Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
- Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
- Open and drain a can of chickpeas, and then pat them very dry.
- Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 236, Fat 11.5g, SaturatedFat 2.8g, Cholesterol 0mg, Sodium 666.4mg, Carbohydrate 33.4g, Fiber 6.2g, Sugar 7.6g, Protein 4.3g
ROASTED BUTTERNUT SQUASH SOUP
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Provided by Suzy Karadsheh
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Nutrition Facts : Calories 180.7 kcal, Carbohydrate 26.8 g, Protein 4.3 g, Fat 8.2 g, SaturatedFat 1.2 g, Sodium 208.4 mg, Fiber 3.9 g, Sugar 9.4 g, ServingSize 1 serving
EASY ROASTED BUTTERNUT SQUASH
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course Soup
Time 55m
Number Of Ingredients 25
Steps:
- Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
- Add the cubed butternut squash to a bowl along with the olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, garlic powder, and thyme, tossing everything together until it's fully coated.
- Transfer the butternut squash to the baking sheet and arrange in a single layer. Bake until the butternut squash is golden-brown and knife tender, about 25-30 minutes. Once done, remove from the oven and let cool.
- To make your own homemade croutons, see this recipe!
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the turmeric, cumin, salt, smoked paprika, oregano, basil, parsley, and red pepper flakes, stirring until combined.
- Add in the cubed butternut squash, veggie stock and coconut cream/milk, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender (immersion blender)----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
- At this point, the soup should be thickened as it continues to simmer.
- Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons, if desired.
- Bon Appetit!
Tips:
- To easily remove the butternut squash skin, use a sharp knife or vegetable peeler and cut off the stem and base of the squash. Then, slice the squash in half lengthwise and scoop out the seeds. - Use a roasting pan with sides to prevent the squash from sticking to the pan and burning. - For a sweeter soup, roast the squash at a higher temperature for a shorter amount of time. - Add other vegetables to the soup, such as carrots, celery, or onions, for a more complex flavor. - Use chicken broth or vegetable broth for a savory soup, or use water for a vegan soup. - Season the soup to taste with salt, pepper, and other herbs and spices. - Garnish the soup with a dollop of sour cream, yogurt, or crumbled bacon before serving.Conclusion:
Roasted butternut squash soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. With just a few simple ingredients and steps, you can create a creamy and flavorful soup that the whole family will love. So next time you're looking for a quick and easy meal, give this roasted butternut squash soup a try. You won't be disappointed!
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