Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4


  • 2 to 3 pound butternut squash
  • 4 tablespoons butter or olive oil - divided
  • Salt and pepper
  • 2 sprigs fresh rosemary - optional
  • 1 large onion - chopped
  • 2 cloves garlic - minced cloves
  • 4 to 6 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • Toasted pumpkin seeds - optional


  • Preheat the oven to 400°F. Cover a baking sheet with foil and coat lightly with nonstick spray.
  • Cut the squash in half lengthwise and remove the seeds.
  • Place each piece cut side up on the baking sheet.
  • If using butter, melt 2 tablespoons and drizzle butter or oil over each half.
  • Season squash with salt and pepper.
  • Top each with rosemary sprigs and roast the squash in the oven for 30 to 60 minutes or until tender.
  • Let cool slightly.
  • While squash is roasting, put another 2 tablespoons of butter or olive oil in a large soup pot.
  • Add onions and sauté until soft.
  • Add garlic and cook another 30 seconds stirring constantly.
  • Remove squash from its shell and add to the pot.
  • Discard rosemary sprigs.
  • Add 4 cups stock and bring to a boil.
  • Turn down heat and simmer for 10 to 15 minutes.
  • Use an immersion blender to puree.
  • You can also let cool a bit and blend the mixture in the blender in batches and then return to the pot.
  • Add heavy cream, nutmeg, allspice, and cinnamon. Heat to warm.
  • If the soup is too thick, add more stock.
  • Taste to see if more salt and pepper are needed.
  • Serve in bowls with a few pumpkin seeds on top.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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