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. An easy roasting in the oven produces deep flavor. And it’s so easy to make. And it’s healthy, too. No heavy cream! And these are amazing topped with Homemade Croutons!
ROASTED BUTTERNUT SQUASH IS EASY TO MAKE
Roasting the veggies brings out such incredible flavor.
And, now days, most well-stocked supermarkets have packaged, pre-cut butternut squash. Score!
Watch us show you how easy it is to make this delicious soup at home!
ROASTING THE VEGETABLES ENHANCE THE FLAVOR</h3?
Roasting the butternut squash and the onions naturally concentrate the taste and result in a delicious soup.
You’ll need around 3 to 3 ½ lbs of cut butternut squash. You’ll most likely need to place the veggies on two large baking sheets.
EXPERT TIP: Just quarter the onion after you remove the skin. Coating the squash and onion with olive oil, and a sprinkle of salt and pepper, will help to deepen the flavors.
VEGETABLE OR CHICKEN STOCK WORK PERFECTLY
As always, the quality of ingredients that you use will have a significant impact on the end result of this soup. Fresh ginger and garlic are a must.
For the stock, we love using our homemade roasted chicken stock, but good-quality purchased stock or broth will do just fine, too.
EXPERT TIP: To make this soup 100% vegetarian, use vegetable stock in place of the chicken stock.
PUREE THE SIMMERED VEGETABLES
You may need to do this in batches, but now, it’s time to puree the vegetables and stock mixture.
We use our trusty blender, but a large food processor will work well, too.
NOTE: When using your blender, make sure you have hit the “stop” button before you remove the lid and the vessel from the base. Otherwise, it could blend again, and you’ll have a mess on your hands!
CURRY ADDS WARMTH TO ROASTED BUTTERNUT SQUASH SOUP
After you’ve pureed the vegetable/stock mixture, you’ll need to add it back to your cleaned skillet and thin it with more stock.
Season with salt and pepper, to taste.
And the final step of adding 1 tablespoon of good-quality curry powder puts this soup over the top. We love curry for so many reasons, and its subtle flavor boost in this soup just can’t be beat.
OTHER FAVORITE SOUP RECIPES TO TRY
Cream of Mushroom Soup
Tortilla Soup
Rustic Lentil Soup
Broccoli Cheddar Soup
Chilled Corn Chowder
Jalapeno Cilantro Cheddar Soup
Smoked Ham, Kale and White Bean Stew
But in the meantime, you’ve got to make a batch of this heartwarming Roasted Butternut Squash Soup. You and your loved ones will be so happy that you did!
Ready to warm up and get cozy with the best soup in town? Go for it!
And when you make this glorious soup, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Roasted Butternut Squash Soup
Video
Equipment
- Blender or large food processor
Ingredients
- 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
- 2 medium onions quartered
- 2 tablespoon olive oil
- Kosher salt and fresh ground black pepper
- 2 tablespoon unsalted butter or olive oil
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 6 cups chicken stock or vegetable stock
- 1 tablespoon curry powder
- Croutons optional, for garnish
Instructions
- 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 mixture in blender, or food processor, until smooth (be careful, liquid is hot!).
- Clean out skillet and then pour pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
- Add 1 ½ teaspoons of Kosher salt and 1 teaspoon pepper.
- Add curry and mix. Cook until heated through, about 5 minutes.
- Garnish with homemade croutons.
Notes
Nutrition
POST UPDATE: This recipe was originally published in November, 2017, but was updated with minor tweaks to the steps, new photography and a fabulous new video in November, 2019!
Max says
This recipe is AMAZING! Very easy and extremely flavorful! We will be making this again!
Kris Longwell says
Hi Max! Woo hoo! We are so so happy you made the roasted butternut squash soup and loved it! It’s pretty yummy, right? Thank you so very much for sharing and for the wonderful review. That honestly means so much to us!!! Stay in touch! Kris & Wesley
Bobbi Hynes says
Hi guys! Made this soup today and roasted the garlic and onions with the squash then tossed all in with buttery ginger into one pot and used my trusty immersion blender. Truly a workhorse at my house! Taking it to a friend who babysat our dog, Maggie for us! I think it will knock her booties off Love all your Videos- your joy is contagious!
Please continue to bring the yummies and the joy
All the best,
Bobbi
Kris Longwell says
Hi Bobbi!! That all sounds amazing! And “yay!” for Maggie!! Thank you so much for your support!! Stay in touch and stay tuned…lots more food and fun on the way!! Kris & Wesley
Charlene Weir says
Wow so good! Just the right amount of gentle heat from the curry. Will definitely make it again!
I roasted veggies in oven and roasted one of the garlic cloves too and then just did everything in one big stock pot and used Electric hand held purée machine to blend it all.
Rhonda says
Hi guys. Just finished my first attempt at your soup recipe. It is MARVELOUS! I tweaked a couple things: instead of a skillet, I sauteed the garlic and ginger in the soup pot and added everything from there (I don’t have a big enough skillet for this recipe). Second, I used my immersion blender (that you guys inspired me to buy earlier this year!) instead of a blender/food processor. I do so love that thing….. So all in one pot with minimal clean up and made a truly delicious soup. Many thanks.
Kris Longwell says
Hi Rhonda! Wow!! That all sounds absolutely wonderful! And GREAT call using your immersion blender.PERFECT!! So so very happy to hear you had success with the soup and THANK YOU SO MUCH for letting us know!! We so appreciate that so very much!! Do stay in touch!! xoxox Kris & Wesley
Kelly Lawhorn says
Delicious! Just love you two, keep your videos coming! The videos are so fun to enjoy and your recipes are always so good!
Kris Longwell says
Hi Kelly!! THANK YOU SO MUCH!!! We appreciate that so very much. And absolutely…lots more yummy recipes (with videos) on the way!! Stay tuned and stay in touch! xoxo Kris & Wesley
Brenda Key says
I make this soup all year long, but as I hate CURRY I add cayenne. But I love the thought of croutons! Great Idea!
Kris Longwell says
Hi Brenda! Cayenne sounds great! We’ve used ground cumin, too, which is a really nice touch. And give the homemade croutons a try sometime. We think you’ll love ’em!! Thanks so much!!!
Laura Gonis says
I just made the Roasted Butternut Squash Soup and it is absolutely delicious! Subtle yet full of flavor! Thanks so much for the recipe ☺
krislongwell says
Hi Laura!! We are so thrilled to hear you enjoyed the soup! It’s so heartwarming, right? And thank you so so so much for letting us know. That means so very much to us. Please stay in touch! All the best, Kris & Wesley
Susu Andrews says
I made Roasted Butternut Squash Soup for the first time last evening and it was delicious. I followed the recipe
exactly and didn’t change a thing! Thank you for this comforting recipe.
krislongwell says
Hi Susu!! That is absolutely awesome!! So glad you enjoyed the recipe…that is such a comforting and delicious soup. And THANK YOU for letting us know, that truly means the world to us. Stay in touch! Best, Kris & Wesley
Kaylyn says
I’m impressed by your writing. Are you a professional or just very kneogwdleable?
Lucy says
If I use already cut up squash! Done in the supermarket
How many pounds?
krislongwell says
Hi Lucy, approx. 3 lbs would work great for you.
Katie says
I LOVE this soup! I have made it a few times now, including tonight! It’s honestly one of the best soups I’ve ever had. Very well done. Happy Holidays!
krislongwell says
Woo hoo! Thanks, Katie! We just love that soup, too, and have been making it for many years. Never gets old. So glad you enjoy it, too. Thanks for letting us know, and please stay in touch. And yes! Happy Holidays!! Kris & Wesley
Katie says
This soup is Amazing!! Talk about flavor! Five stars to you chef!
krislongwell says
Thank you, Katie! So glad you liked it. It’s one of our favorites for sure!! Keep letting us know what you think!!
Essie says
A really good answer, full of raiyinaltto!
http://www./ says
This forum needed shaking up and you’ve just done that. Great post!
Kathy @ Beyond the Chicken Coop says
I love butternut squash and this soup looks fabulous. I think this is comfort food at its best!
krislongwell says
Couldn’t agree more, Kathy! We have loved butternut squash soup for years. I love roasting the squash to really bring out the flavor. Love http://www.beyondthechickencoop.com!! Stay in touch!
Amy says
I can’t wait to try this. I’ve never had butternut squash soup! And BTW..you two definitely make me smile, your happiness is contagious!
krislongwell says
Amy, thank you so much! You are very sweet! We love your site, http://www.amyinthekitchen.com, great looking food and recipes! We’ll stop by often. All the best, Kris & Wesley (The Loon)
Pooja S says
very nice
krislongwell says
Thank you, Pooja!
krislongwell says
Thank you!