Roasted Butternut Squash Soup
User Reviews
5.0
9 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
201 kcal
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Course
Main Course
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Cuisine
American
Roasted Butternut Squash Soup
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Easy Butternut Squash Soup Recipe is in your hands! All the tips and tricks and everything you need to know is right here! Creamy, Satin, Silky and PERFECT!
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Ingredients
- 1 large butternut squash about 3 pounds, halved vertically and seeded
- 3 tablespoon olive oil divided, plus more for drizzling
- ½ cup chopped onion
- 6 garlic cloves minced
- 3 carrots chopped
- 2 tbs butter
- 2 teaspoon salt
- 2 tbs brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon black pepper
- 4 Cups chicken broth or vegetable broth
- Garnish with roasted pecans
Instructions
- Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
- Use a scoop or spoon to remove the seeds (set aside for another use). Using 1 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
- Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
- Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
- In the stock pot that you will make the soup, set it on the burner with burner set to medium. Heat 2 Tbs of olive oil until glistening. Add the onions, garlic, carrots and butter. Cook until all are softened - 7-10 minutes.
- Add the salt, sugar, cinnamon, nutmeg, turmeric, cumin and black pepper as well as the chicken broth and mix well. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, use a regular blender and blend in batches.
- Heat through and serve. Garnish with pecan pieces. If this is thicker than you like, thin down with more broth.
Notes
- PRO TIP: Add even more delicious flavor by adding 1" of grated ginger when you add the final spices. This adds a freshness that can't be beat.
- Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier.
- If you are worried about it rolling away - you could cut a flat spot on one of the bulgy sides and that will hold it stable. It won't mess up the squash roasting, don't worry about it.
- Make sure that your knife is sharpened before you start.
- Use at least a 6" chef knife.
- When you are scooping out the meat of the squash, be very careful NOT to get any of the skin mixed in. It is very tough and unpalatable.
- This soup will turn out very thick. If you would like it thinner, simply add chicken stock, vegetable stock, cream or coconut milk.
- Top this soup with some crunchy toasted pecans or smoky bacon bits for a wallop of flavor.
- For a heavenly creamy butternut squash soup, add some heavy cream or coconut milk before serving.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
1411mg
(59%)
Potassium
694mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
18500IU
(370%)
Vitamin C
40.9mg
(45%)
Calcium
96mg
(10%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 1411mg | 59% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 18500IU | 370% |
| Vitamin C | 40.9mg | 45% |
| Calcium | 96mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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