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Roasted Butternut Squash Soup
5 from 18 votes

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup blends roasted squash and onions with garlic, ginger, and curry powder for a smooth, comforting soup. The roasting adds caramelized depth to the squash flavor, complemented by warm spices and a silky texture achieved by pureeing. It’s a nourishing choice suitable for cooler seasons or anytime you want a vegetable-forward, fragrant soup.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 225 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
  • 2 medium onion quartered
  • 2 tablespoon olive oil
  • kosher salt fresh ground black pepper
  • black pepper fresh ground black pepper
  • 2 tablespoon butter or olive oil, unsalted
  • 2 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 6 cups chicken stock or vegetable stock
  • 1 tablespoon curry powder
  • croutons optional, for garnish

Instructions

    Cup of Yum
  1. Pre-heat oven to 425°F.
  2. Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
  3. Bake for 45 minutes, tossing occasionally, until tender.
  4. Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
  5. Add the garlic and ginger and saute until fragrant, about 3 minutes.
  6. Stir in the roasted squash and onions.
  7. Add in 4 cups of the stock and simmer for 20 minutes.
  8. Puree mixture in blender, or food processor, until smooth (be careful, liquid is hot!).
  9. Clean out skillet and then pour pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
  10. Add 1 ½ teaspoons of Kosher salt and 1 teaspoon pepper.
  11. Add curry and mix. Cook until heated through, about 5 minutes.
  12. Garnish with homemade croutons.

Notes

  • Peeling and cutting a whole butternut squash requires about 3 to 4 pounds (two to three squashes tops) for this recipe.
  • Use vegetable stock instead of chicken stock to make this recipe vegetarian friendly.
  • Using olive oil in place of butter allows this soup to be vegan.
  • Fully cooked soup keeps in the refrigerator for up to one week and freezes well for up to three months.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 17mg (6%) Sodium 356mg (15%) Potassium 1119mg (24%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 24235IU (485%) Vitamin C 51mg (57%) Calcium 131mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 39g 13%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 356mg 15%
Potassium 1119mg 24%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 24235IU 485%
Vitamin C 51mg 57%
Calcium 131mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.