5.0 from 3 votes
Butternut Squash Soup Recipe
This easy Butternut Squash Soup recipe is made by roasting whole butternut squash with onions, garlic, and a fresh rosemary sprig! Blended with flavorful stock and enhanced with creamy goodness, it's the perfect soup for cozying up this winter!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 308 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 (3-4 pound) butternut squash
- 1 large onion, peeled and quartered
- 1 prig rosemary
- 1 head garlic
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Cut your butternut squash in half and scope out the seeds and pulp. Place the squash cut side up on the sheet pan. Add the onion and rosemary to the pan. Cut the top off the garlic and add it to the pan.
- Drizzle the oil over the vegetables and season with the salt and pepper. Flip the squash over.
- Bake for 45-55 minutes until you can easily stick a pairing knife into the flesh of the squash.
- Peel the skin of the squash and discard. Add the cooked squash into your blender.
- Squeeze the garlic from its skin, pick the leaves off the rosemary, and add to the blender. Add the onions and stock into a blender and blend until smooth.
- Transfer the soup to a pot and cook over medium heat until warmed through.
- Stir in the heavy cream.
Cup of Yum
Notes
- Storage: Let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through.
- Freezing: Pour the cooled soup into freezer bags or an airtight container, leaving a little bit of space at the top as the soup will expand as it freezes. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat directly from frozen, using a lower heat and stirring frequently to ensure even warming.
- Garnish: Garnish the soup with a sprinkle of crunchy pumpkin seeds, crispy bacon, or freshly chopped herbs to add an additional layer of texture and flavor.
- Variation: Add some carrots, apples, or sweet potatoes to the sheet pan to be roasted, along with the butternut squash, to add different flavors and textures to the soup.
- Additional seasoning: Experiment with other herbs and seasonings to suit your taste preferences. Try using some fresh thyme, a dash of cinnamon or nutmeg, a sprinkle of curry powder, or even a bit of apple cider vinegar to elevate the flavors in this soup!
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
39mg
(13%)
Sodium
849mg
(35%)
Potassium
294mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
474IU
(9%)
Vitamin C
5mg
(6%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 39mg | 13% |
| Sodium | 849mg | 35% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.