Easy Roasted Butternut Squash Soup
- PREP 20min
- COOK 1hrs 10min
- TOTAL 1hrs 30min
This roasted butternut squash soup is incredibly simple to make. You’ll roast the squash on top of garlic cloves and fresh herbs until tender and sweet. Then, blend it with stock until creamy. Since this recipe is so simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or add some roasted potatoes, onions, or carrots. You can roast them alongside the squash on the same baking sheet.
You Will Need
1 medium butternut squash, 2 ½ to 3 pounds
1 tablespoon extra-virgin olive oil
3 sprigs fresh thyme, rosemary or sage
4 garlic cloves, with skins left on
4 to 5 cups (950ml to 1180ml) low-sodium vegetable or chicken stock, try homemade chicken stock
1/4 cup (60ml) cream, optional
Salt and fresh ground black pepper
Directions
Preheat the oven to 400°F (204°C). Line a rimmed baking sheet or baking dish with parchment paper.
Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds.
Brush each half, inside and out, with 1 tablespoon olive oil. Season the squash with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.
Remove the roasted squash from the oven and let it cool until you can handle it. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.
Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend soup until completely smooth. Add more stock to thin the soup to your desired consistency.
Season to taste with salt and pepper. Stir in cream (optional).
Adam and Joanne's Tips
- Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
- The nutrition facts provided below are estimates.