Roasted Butternut Squash Soup Recipe

There’s nothing cozier than a bowl of hot soup in the fall and winter, like this amazing Homemade Tomato Soup I made last month. This Roasted Butternut Squash Soup Recipe is not the exception; this soup is creamy, smooth, and perfectly packed with natural sweetness! No added sugars. It’s a must-have, especially at this time of year.

Roasted Butternut Squash Soup Recipe

This month in the blog has been all about fall recipes. Last week I published this Butternut Squash Vegetarian Lasagna recipe in which the main ingredient was Butternut Squash. I decided to use the same main ingredient this week. Why? Well, let’s be honest all my recipes are tested not only once but twice and, in some cases, three times. The reason for this is that I want to share with you my best version of the recipe, and I bought just a few too many butternut squashes 🙁 so why not make this amazing soup.

This Butternut squash soup was not only approved by me, but many of my family members were eating butternut squash soup for a couple of days!

This Roasted Butternut Squash Soup Recipe is so simple and hassle-free. There’s no need to peel or cut the butternut squash. The squash is roasted in the oven, and the best part, I’m not only roasting the butternut squash, but I decided to roast the garlic, carrots and I added some bacon as well. All in just one baking sheet, isn’t that wonderful 🙂

How to prepare the Butternut Squash Puree 

First, preheat the oven to 400 degrees. Then, cut the butternut squash in half and, using a spoon remove the flesh and discard

Next, place the butternut squash, onion, and garlic cloves on a baking sheet (no need to peel), bacon (optional). Then drizzle with olive oil and add dry sage, salt,  pepper, and place it in the oven.

Remove out of the oven the bacon, carrots, onion, and garlic. These will be done in 10-15 minutes. continue cooking the  butternut squash for a total of 20 minutes or until soft

Scoop out the already roasted butternut squash and place it in a high-performance blender or a regular blender. Add the carrots, garlic, 1 cup heavy cream to blend.

Now that the puree is ready let’s use it to make the soup 🙂

How to Prepare the Butternut Squash Soup

In a large pot, add the butternut squash puree, add 1 cup of vegetable broth, 1/2 teaspoon of ginger, unsalted butter, and 1 teaspoon cayenne pepper simmering over medium-low heat. Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!

Butternut Squash Soup is ready to be served!

Please see below for a printable recipe card, and do not forget to leave your comments and suggestions. I will be happy to hear from you.

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Enjoy!

Roasted Butternut Squash Soup Recipe

This Roasted Butternut Squash Recipe is creamy, smooth and perfectly packed with natural sweetness! No added sugars. It’s a must-have, especially at this time of year.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 to 8 servings

Calories: 256kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

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• ▢ 1 (3 pounds) butternut squash (about 3 to 4 cups of diced squash)
• ▢ 8 garlic cloves
• ▢ 2 large carrots (about 2 cups of diced carrots)
• ▢ 1 teaspoon salt (I use kosher)
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon sage dry
• ▢ 4 slices bacon (optional)
• ▢ 4 cup vegetable broth (32 oz ) low sodium)
• ▢ 2 tablespoons unsalted butter
• ▢ 1 cup heavy cream (or milk)

US Customary - Metric

Instructions

• Preheat oven to 400 degree
• Cut the butternut squash in half and using a spoon remove the flesh and discard
• Place the bacon (optional), butternut squash, onion, and garlic cloves on a baking sheet (no need to peel).
•   Then, drizzle with olive oil, add dry sage, salt, black pepper, and place in the oven.
• Remove the bacon, garlic, and carrots out of the oven accordingly to these times: 

  Bacon, Carrots, Onion, and Garlic: 10-15 minutes 

  Butternut squash:  will cook a total of 20 minutes or until soft
• Scoop out the already roasted butternut squash and place it in a high-performance blender or a regular blender, add the carrots, garlic, 1 cup heavy cream to blend.
•  Now that the puree is ready, let's use it to make the soup 🙂

How to Prepare the Butternut Squash Soup

• In a large pot, add the butternut squash puree, add 1 cup of vegetable broth, 1/2 teaspoon of ginger, unsalted butter, and 1 teaspoon cayenne pepper while simmering over medium-low heat.
• Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 1144mg | Potassium: 151mg | Fiber: 0g | Sugar: 2g | Vitamin A: 5060IU | Vitamin C: 2.9mg | Calcium: 41mg | Iron: 0.2mg

Best tricks when selecting the Butternut Squash:

• The vegetable is available all year round but most easy to find during Autumn and Winter.
• When selecting butternut squash, make sure to look for solid beige color skin.
• Make sure there are no marks or bruises on the vegetable.

Tips and Tricks

• The best way to store the butternut squash is on the kitchen counter or anyplace away from direct sunlight.
• Some of the best spices to add to your butternut squash soup are Ginger, allspices, cayenne pepper(which I use in this recipe), salt, black pepper.
• Roasting the butternut squash, carrots and garlic give this soup a nice and sweet taste.
• The cayenne pepper gives this soup a zesty flavor.
• You can use pre-cut butternut squash.
• Excellent source of vitamin A
• A great choice for meal planning. You can make it ahead of time, and you can also freeze for up to a week.

Now its time to enjoy 

Looking for more delicious Vegetarian Recipes? Take a look at this Easy Vegetarian Sweet Potato Black Bean Chili Recipe.