A delicious, smooth, simple butternut squash soup that’s creamy without adding cream. While the ingredients are simple, the flavor is enhanced with the addition of warm spices. Perfect on a cold winter day. If you want some crunch, serve with roasted squash seeds.
I’ve had people claiming they don’t like squash who have converted after trying this recipe. Not only is it delicious, it is vegetarian and warm with just a hint of spice to make it interesting. To take the taste up one notch, I add some butter which melts into the soup to make it creamy. You have to live a little, am I right?
Simply cut the squash in half lengthwise, rub the sides that are cut with some olive oil, and place them down on the sides that are oiled on a lined baking sheet or casserole dish. Since you’re going to roast the squash anyways, why not roast the seeds?
Roasting the squash seeds is totally optional here. Why throw them away when you can make a tasty snack or garnish? All you have to do is seed the squash, which you’re doing anyways, put the seeds in a bowl of water, and separate the seeds from any stringy flesh. Then transfer the seeds onto some paper towels and dry them thoroughly. Put them in a bowl and mix with a tiny amount of oil and some spices. Roast them on a separate baking sheet with the squash but take them out after about 15 - 20 minutes.
After roasting the squash, remove from the oven and let them cool while you saute the onions and garlic. Once those are sauteed, transfer them into a blender, then scoop out the squash and add into the blender as well. Add most of the vegetable broth to get the blender going. If you want to blend quicker, add only half the squash into the blender with half of the broth and blend, then repeat with the other half and remaining broth.
In the same pot, add remaining butter and add the spices. Stir until fragrant then pour in the contents from the blender. Stir in the brown sugar.
Give this roasted butternut squash soup a try along with these delicious soups:
- Peruvian shrimp soup
- French lentil soup with bacon
- Sweet potato vegetable soup
- Silky smooth cauliflower soup
- Simple silky smooth gazpacho
- Chicken and rice soup
- Potato leek soup
- Homemade chicken soup
- Beef barley soup
Life is too short for mediocre food.
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Roasted Butternut Squash SoupPRINT PIN
- 1 butternut squash about 3 pounds, sliced lengthwise
- 1 sweet onion chopped
- 1 tablespoon olive or neutral oil
- 4 garlic cloves chopped
- 4 cups low-sodium vegetable broth I use Trader Joes
- 8 sage leaves*
- 4 tablespoons butter divided
- 2 - 4 tablespoons brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon turmeric
- Kosher salt to taste -I start with 1 teaspoon
- ¼ teaspoon black pepper or to taste* * See Notes
- ⅛ teaspoon cayenne optional
Roasted Squash Seeds
- Seeds from a large butternut squash
- 1 teaspoon neutral oil I use avocado oil
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne
- Pinch of kosher salt
- Pinch of Pepper
- Preheat the oven to 425°.
If you are roasting the seeds, then:
- Scoop out the seeds with a spoon and place in a bowl. Add some water and separate the seeds from any stringy flesh. Dry thoroughly with paper towels and place in a small bowl. Add a tiny drizzle of a neutral oil. Add a pinch of kosher salt, pepper to your taste, and any optional add-ins if you like. Transfer onto a parchment lined baking sheet. Roast along with the squash but remove after 15 - 20 minutes until golden. You may hear them start to pop.
- Line a baking sheet with parchment. Rub the inside of the squash with oil and place them on the baking sheet cut side down.
- Roast for 50 to 60 minutes until it’s fork-tender and completely cooked through. Depending on the size, it may take about 10 minutes longer. Set aside to cool. You’ll notice charred marks on the skin and then some blistering, That’s fine.
- Meanwhile, in a stock pot over medium heat, add 2 tablespoons of the butter and onions. Saute until soft and translucent, about 5 minutes. Add garlic and sage leaves, see notes, and saute a minute or two. Remove from heat and transfer into a blender.
- Scoop out all of the flesh from the squash into the blender. Add about half of the vegetable broth or more into the blender. We need some liquid to get it going. Blend until smooth.
- Add the remaining 2 tablespoons butter in the pot over medium high heat. Once it starts melting, add the nutmeg, turmeric, salt, pepper, and cayenne.
- Once the spices are fragrant, carefully pour soup back into pot. Be careful because it can splatter. Add remaining broth into blender and gently swirl to "wash" it out then add into pot.
- Stir in the brown sugar. Start with 2 tablespoons and add more if you like. I use all 4 tablespoons. Taste and add salt to your taste. Serve topped with the toasted squash seeds. The seeds will soften in the soup the longer it sits. Garnish then eat or just leave the seeds on the side as a snack.
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