Two bowls of Butternut Squash Soup

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.

Two bowls of Butternut Squash Soup

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.

Bowl Of Butternut Squash 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 🙂

Two bowls of Butternut Squash Soup

How to prepare the Butternut Squash Puree 

Preheat oven to 400 degree

Cut the butternut squash in half and using a spoon remove the flesh and discard

removing flesh from a butternut squash with spoon

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

steps-to-roast-and-prepare-the-butternut-squash-soup

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

blender with butternut squash puree

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!

steps to make Butternut Squash Soup

a pot of butternut squash soup

I garnish this delicious Butternut Squash Soup with some of the bacon bits and it was amazing.

Happy Fall!

a white and a blue bowl of butternut squash soup

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.

Follow me on Facebook, Pinterest and use the hashtag #asimpletweakrecipes so I can see your creations on Instagram :).

Buen Provecho,

Enjoy!

Love E.S

 

 

Two bowls of Butternut Squash Soup

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.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8 servings
Calories 256 kcal

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400 degree

  2. Cut the butternut squash in half and using a spoon remove the flesh and discard

  3. Place the bacon (optional), butternut squash, onion, and garlic cloves on a baking sheet (no need to peel).

  4.   Then, drizzle with olive oil, add dry sage, salt, black pepper, and place in the oven.

  5. 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

  6. 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.

  7.  Now that the puree is ready, let's use it to make the soup 🙂

How to Prepare the Butternut Squash Soup

  1. 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.

  2. Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!

Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount Per Serving (1 serving)
Calories 256 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Cholesterol 74mg25%
Sodium 1144mg48%
Potassium 151mg4%
Carbohydrates 7g2%
Fiber 0g0%
Sugar 2g2%
Protein 3g6%
Vitamin A 5060IU101%
Vitamin C 2.9mg4%
Calcium 41mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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 a butternut squash make sure to look for a solid beige color skin
  • Make sure there’s no marks or bruises on the vegetable

Tips and Tricks

  • The best ways 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 the garlic gives 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 ahead of time and you can also freeze for up to a week

 

 

5 Comments

  1. Avatar

    WOW! It looks delicious and mouth watering too. I would love to try very soon. Thanks Evelyn 🙂

     
  2. Avatar

    I love how you’ve included both tips and storage advice! I’ve never cooked with butternut squash before but this soup is tempting!

     
  3. Avatar

    Wow! First of all that looks very tasty and made my mouth a bit watery the way it looks in the bowl. The first time I made butternut squash I was not very lucky because I messed the temperatures and probably let it stay in the oven for too long. I want to try this recipe and use your instructions. What’s the exact recommendation for a Celsius marked oven? Should I heat at maximum 275 degrees for 40 mins? Can I blend the garlic and carrots raw in the blender without roasting?

    Thank you so much for the cooking inspiration. I feel a bit hungry now 😁

     
    • Evelyn

      Thank you faith, I’m happy you are giving this a try! To answer your question, 400 degrees Fahrenheit converted to Celsius is 200 degrees. Cook for 40 minutes or until butternut squash is soft. And yes you definitely can blend the garlic and carrots:).The reason I like to roast them is to bring out the sweetness from the garlic and carrots. I hope this helps and let me know if everything went ok. Buen Provecho, Enjoy

       

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