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Roasted Butternut Squash Soup Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Amy Duska

Ingredients

Soup Ingredients

  • 1 3-4 lb butternut squash
  • 1 medium onion
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock chicken stock or water
  • ½ cup heavy cream cashew cream or coconut milk
  • homemade croutons

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.
    Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.
  • Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)
  • Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the onions and vegetable stock to a stockpot.
    Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste. Serve topped with roasted butternut squash seeds and croutons.

How to roast butternut squash seeds

  • After removing the seeds from the squash, rinse them in a colander to remove the pulp. Place them on a towel to help remove any moisture. Place them in a bowl and toss with a tablespoon of olive oil and season with salt.
  • Spread them out on a baking sheet and roast them in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through the baking time. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)
Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount Per Serving
Calories 361 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1307mg57%
Potassium 1572mg45%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 12g13%
Protein 8g16%
Vitamin A 42589IU852%
Vitamin C 88mg107%
Calcium 215mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • To store: Keep in a closed container in the fridge for up to 4 days.
  • To freeze: Allow the soup to cool and transfer to a freezer-safe container. Keep frozen for up to 3 months.
  • To reheat: If frozen, allow to thaw in the fridge. Reheat on the stovetop over low heat until heated through.