Roasted Butternut Squash Soup is about as comforting of a soup as you will find.
It’s just so warm and wonderful any time of the year, but we love it during the holiday season.
Oh, Roasted Butternut Squash Soup…you’re so good.
Roasting the veggies brings out such incredible flavor.
You can easily find pre-cut butternut squash in most supermarkets.
This soup tastes like it took hours to make, but it’s very simple!
Just simmer the Roasted Butternut Squash to continue melding the flavors.
This soup is not too heavy, too. It’s so creamy tasting, but there’s no cream used! The ginger and the touch of curry powder adds such amazing flavor.
The smell of this Roasted Butternut Squash soup is heavenly.
This is one soup you’ll want to make over and over.
You know what’s another really delicious and comforting soup? Our Roasted Tomato and Basil Soup!
You can’t find a much more comforting soup than Roasted Butternut Squash Soup.
Oh, you probably could…but this one is right up there with the best of the best.
Its deep flavors are so wonderful.
We just can’t rave about this soup enough.
Perfect for the holidays.
Your loved ones will thank you deeply for serving them this heartwarming soup.
Roasted Butternut Squash Soup
- 3 1/2 to 4 lbs butternut squash peeled, seeded and cut into 1 inch pieces
- 2 yellow onions quartered
- 2 tbsp olive oil
- Kosher salt and fresh ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 6 cups chicken stock or vegetable stock
- 1/4 tsp freshly ground black pepper
- 1 tsp curry powder
- Toasted pumpkin seeds optional, for garnish
- Toasted croutons optional, for garnish
- Pre-heat oven to 425 F
- Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
- Bake for 45 minutes, tossing occasionally, until tender.
- Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
- Add the garlic and ginger and saute until fragrant, about 3 minutes.
- Stir in the roasted squash and onions.
- Add in 4 cups of the stock and simmer for 20 minutes.
- Puree in blender, or food processor, until smooth (be careful, liquid is hot!).
- Return to the pot and stir in the remaining 2 cups of stock.
- Add 1 1/2 teaspoons of Kosher salt.
- Add curry and mix. Cook until heated through.
- Garnish with toasted pumpkin seeds and/or toasted croutons (optional)