Roasted Butternut Squash Soup

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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.

Prep Time1 5

Cook Time35

Total Time1 40

Course: Soup

Cuisine: American

Keyword: butternut soup, butternut squash soup

Servings: cups

Calories: 144cal

Author: Amy Desrosiers

Cost: $5

Equipment

6 qt. dutch oven
blender

Ingredients

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

Instructions

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition