Roasted Butternut Squash Soup

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: 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!

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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

Preheat 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.
3 lbs butternut squash, 2 medium onions, 2 tablespoon olive oil, Kosher salt and fresh ground black 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.
2 tablespoon unsalted butter
Add the garlic and ginger and saute until fragrant, about 3 minutes.
2 cloves garlic, 1 tablespoon ginger
Stir in the roasted squash and onions.
Add in 4 cups of the stock and simmer for 20 minutes.
6 cups chicken stock
Puree mixture in blender or food processor until smooth (be careful, liquid is hot!).
Clean out the skillet and then pour the 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.
1 tablespoon curry powder
Garnish with homemade croutons.
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