The perfect warm bowl of comfort you need during the chilly fall nights, this Roasted Butternut Squash Soup is exactly what you need in your life. This soup is loaded with sweet, nutty flavor and easy to make.
Are you all ready for the Thanksgiving season? I admit, I jumped the gun and am gearing up for Christmas! I already put up a Christmas tree this past weekend, and decorated them it fully.
I just love this time of year, and am trying to stay an upbeat and occupied as possible because in just 33 days it will make a whole year since my beloved father passed away.
Anyhow, I couldn’t let this year slip by without sharing my favorite recipe for Delicious Roasted Butternut Squash Soup. It is thick, creamy, and has just enough spice and flavor to make one think that it is made with lots of heavy cream.
It does have butter but is a deliciously silky soup that is actually perfect for a hearty meal. I served ours with some garlic bread (just got to have those carbs) and it went well to sop up all that golden yellow deliciousness.
This soup does take quite a while to make because you will be roasting your butternut squash. Some simple ingredients truly do help to bring out the nutty flavor of the squash.
Personally, I prefer to roast it and then add the chunks of flesh to the soup pot so that it can absorb all the flavors of the carrots, celery, butter, and additional spices. To sweeten it, a little touch of brown sugar does the trick.
Butternut Squash Soup ingredients
- 1 large butternut squash roasted
- 7 cups of water
- 2 ribs of celery finely chopped
- 2 small carrots finely chopped
- 1 medium white onion finely chopped
- 4 tablespoons of unsalted butter
- 1/3 cup light brown Sugar
- 1/2 tsp of kosher salt
- 1 tsp of ground black pepper
- Fresh parsley or toasted pumpkin seeds for serving
How to make Roasted Butternut Squash Soup
Roast your butternut squash for one hour at 375 degrees Fahrenheit with salt, pepper, and butter (instructions here)
Remove flesh from roasted squash skin and set squash meat aside.
In a large, thick-walled stock pot sauté your finely chopped celery, carrots, and onion with butter; cook for 5 minutes over medium heat until veggies are slightly tender.
Add water in, squash flesh, sugar, and spices.
Allow veggies to simmer for 30 minutes over low/medium heat.
Once soup is simmered, add it in small batches to a blender and cream until smooth. Once all processed, return to the stockpot, and stir. Using a ladle, scoop soup into serving mugs/bowls.
Return soup back to the stock pot, and keep on low until serving.
This Roasted Butternut Squash Soup is such a hearty and creamy soup even though there is no stock or cream in it! The key is to roast the meat so that it is not loaded with liquid and has a extra nutty flavor.
Let us know what you think once you give this recipe a try!
Roasted Butternut Squash Soup
- 6 qt. dutch oven
- 3 lbs butternut squash large size
- 7 cups water
- 2 ribs celery finely chopped
- 2 large carrots finely chopped
- 1 medium onion finely chopped
- 4 tbsps. unsalted butter divided, can use olive oil to make this dairy-free
- 1/3 cup light brown sugar
- 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- fresh parsley or pumpkin seeds for topping
- Carefully cut your squash in half, and scoop out seeds. Roast your butternut squash, skin side down for one hour at 375° Fahrenheit with salt, pepper, and 2 tablespoons butter. over the top of the flesh. This will take about one hour. Your squash will be fork tender once ready.
- Remove squash flesh from roasted squash skin and set squash meat aside.
- In a large, thick-walled stock pot sauté your finely chopped celery, carrots, and onion with butter; cook for 5 minutes over medium heat until veggies are slightly tender.
- Add water in, squash flesh, sugar, and spices. Allow veggies to simmer for 30 minutes over low/medium heat.
- Once soup is simmered, add it in small batches to a blender and cream until smooth. Once all processed, return to the stockpot, and stir. Using a ladle, scoop soup into serving mugs/bowls.