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Roasted Butternut Squash Soup
Course
Soup
Keyword
Soup
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Servings
4
Ingredients
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
Instructions
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.