A white crock of roasted butternut squash soup with homemade croutons on and around it.

Roasted Butternut Squash Soup

Course: Soup
Cuisine: American
Keyword: Butternut squash soup, Roasted butternut squash, Thanksgiving recipes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Calories: 225kcal
Author: Kris Longwell
This Roasted Butternut Squash Soup has been a favorite of ours for as long as we can remember. the perfect soup when there is a chill in the air. Warms you right up. Just a wonderful flavor profile!
Print Recipe

Equipment

  • Blender or large food processor

Ingredients

  • 3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
  • 2 medium onions quartered
  • 2 tbsp olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tbsp unsalted butter or olive oil
  • 2 cloves garlic minced
  • 1 tbsp ginger fresh, minced
  • 6 cups chicken stock or vegetable stock
  • 1 tbsp 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 tsp pepper.
  • Add curry and mix. Cook until heated through, about 5 minutes.
  • Garnish with homemade croutons.

Video

Notes

You'll need 3 to 4 lbs of cut butternut squash.  If you are peeling and cutting a whole butternut squash, you'll need two to three before cutting.
To make this vegetarian, use vegetable stock.  To make this vegan, use olive oil in place of the butter.
The soup will keep in the refrigerator for up to 1 week and it freezes beautifully for up to 3 months. 

Nutrition

Calories: 225kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 356mg | Potassium: 1119mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24235IU | Vitamin C: 51mg | Calcium: 131mg | Iron: 2mg