Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is such a wintery New England classic! The creamy yellow/orange soup is both tasty and satisfying on a cold day. Plus butternut squash is everywhere in our local markets here in New England during the winter months, so it’s an easy go-to soup.
Roasting the squash first helps to bring out the sweetness and flavor of the squash, which makes this soup so enjoyable.
What you will need:
- Baking sheet
- Large pot
- Immersion blender or High-powered blender
Ingredients for Roasted Butternut Squash Soup:
- Butternut squash, peeled, seeded and chopped into 1 1/2-2 inched pieces
- Onion, chopped
- Garlic, minced
- Vegetable broth
- Olive oil
- Sage
- Rosemary
- Salt & pepper
How to make:
Begin by preheating the oven to 400 degrees Fahrenheit. Place cut-up squash on a baking pan. Drizzle squash with oil, salt and pepper, and toss to coat. Place in oven and roast for 25-30, until tender.
While squash is roasting, heat oil in a large pot over medium heat. Add onion and sauté 5 minutes. Then add garlic and herbs and sauté about 30 seconds. Add broth and simmer 10 minutes.
Once squash is removed from the oven, allow to cool about 5 minutes. Add to pot. Using an immersion blender, or ladle into high-powered blender and puree soup to your liking. Return to pot (if not using immersion blender) and heat through. If soup is too thick, add broth or cream to thin soup to desired texture. Optional – add additional salt and pepper to taste.
Enjoy!
FAQS
Butternut squash is a winter squash that has a sweet nutty flavor.
Roasting the butternut squash caramelizes it, giving it that sweet, deep flavor that’s delicious.
Butternut Squash is high in potassium,along with anti-inflammatory properties.
Other Soup recipes you might enjoy:
Roasted Tomato and Garlic Soup – recipe link here
Creamy Easy Roasted Cauliflower & Garlic Soup – recipe link here
Broccoli Cheddar Soup – recipe link here
Hearty Leek and Potato Soup – recipe link here
Lentil and Kale Soup – recipe link here
Instant Pot Creamy Vegetable Soup – recipe link here
Equipment
- Baking pan
- Immersion blender or high-powered blender Link: Immersion blender
- Large pot
Ingredients
- 2 tbsp olive oil divided
- 1 large butternut squash (or 2 small) peeled, seeded and chopped into chunks
- ½ tsp salt
- ¼ tsp pepper
- 1 onion, chopped
- 3 cloves garlic minced
- 1 tbsp fresh sage, chopped or 1 tsp dried
- ½ tbsp fresh rosemary, chopped or 1/2 tsp dried
- 4 cups vegetable broth
Instructions
- Preheat oven to 400 ° F. Spray oil a baking pan.
- Place cut-up butternut squash on prepared pan. Drizzle with 1 tbsp oil, salt and pepper, toss to coat.
- Place in preheated oven for 20-30 minutes. Until squash is tender.
- While squash is roasting, heat 1 tbsp oil in a large pot over medium heat. Add onion and sauté 5 minutes
- Add garlic and herbs. Sauté about 30 seconds.
- Add broth and simmer for 10 minutes.
- Remove squash from oven and cool for 5 minutes, then add to the pot.
- Using an immersion blender or transfer to a high-powered blender, and puree soup.
- If using blender, return to pot and heat through. Add additional broth or cream to thin is soup is too thick.
- Salt and pepper to taste
- Enjoy!
Notes
Nutrition
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