I’ve been known to bathe in a bowl of creamy roasted butternut squash soup. This soup is the best I’ve ever made or tasted. It’s super creamy (without the cream) & full of delicious roasted butternut squash!
This soup makes me think of Fall and Winter, simultaneously. What’s better than making a simple yet flavorful soup in under one hour? I don’t think anything is, except maybe getting to keep that pot of soup to yourself. Don’t get me wrong, I love sharing with others.
I just prefer not to share creamy roasted butternut squash soup, okay? Okay- glad that’s settled. What I love about this recipe, in particular, is how low maintenance it is to whip up. All you will need to do is turn on your oven to roast the squash and a high-speed blender or immersion blender to mix everything together.
You don’t need to let this soup sit on the stove for hours and hours to develop flavor! Can we all start cheering for saving time and energy in the kitchen?’
Want to know why butternut squash soup is better than the rest? It’s because butternut squash is pumpkin’s brother from another mother. The flesh looks the same and they both have that sweet, nutty taste.
Anything that reminds of me pumpkin is a winner in my recipe book. Yes, I have a recipe for pumpkin soup already and you can check that out here. However, this soup is less spicy and easier to eat the entire pot of.
Do you understand when I’m joking with you? I wonder if my jokes come across well or if people just think I have a serious problem with portion control. In regards to this soup, what’s true is the latter.
I really can polish off an entire pot of this creamy homemade butternut squash soup. You’re welcome to come over and watch me do so. I’m not shy.
This recipe will yield about 4 nice sized bowls of soup. If you are inviting guests over, I recommend you double it. Like I said, you will want to keep it to yourself!
Roasted Butternut Squash Soup
- 1 large butternut squash halved vertically and seeded, about 3 pounds
- 3 tablespoons extra virgin olive oil divided
- 1 large shallot
- 1/2 yellow onion
- 1 1/2 teaspoons sea salt
- 6 garlic cloves pressed or minced
- 1 teaspoon pure maple syrup omit for Whole30 compliance!
- 1/8 teaspoon ground nutmeg
- freshly ground black pepper to taste
- 4 cups vegetable or chicken broth
- 2 tablespoons grassfed butter or ghee to taste (substitute olive oil for vegan version!)
|Cook Time||45 minutes|
|Prep Time||10 minutes|
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper or a silicone mat (they are THE BEST) and set aside.
- Place the butternut squash on the baking sheet and drizzle with roughly 2 tablespoons of extra virgin olive oil. Using your hands, rub the oil all over the inside and outside of the squash and sprinkle both sides with salt and pepper, to taste. Turn the squash flesh side down and roast until it is tender and completely cooked through, approximately 40-50 minutes depending on the thickness of your squash. Set the squash aside until it’s cool enough to handle, roughly 15 minutes. Use a large spoon to scoop out the seeds and discard. Transfer the flesh into a large bowl and discard the skin.
- In a soup pot, heat up 1 tablespoon olive oil until simmering. Add the chopped shallot, onion and salt. Cook, stirring often, until the shallot and onions have softened and are starting to turn golden, about 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
- Transfer the cooked shallot, onion and garlic to a high-speed blender. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper. Pour in the broth and blend on the soup setting or medium-high speed until it is creamy throughout.
- Add the butter and blend well once more. Taste the soup and add more salt and pepper if you need to. Serve hot!