I am a huge fan of butternut squash.
It’s like putting autumn of a plate. It gives me all of the same warm, cozy feelings that the cool, crisp weather brings and it’s absolutely delicious.
Roasting the squash gives this simple soup a great depth of flavor while using so few ingredients.
And while it is tempting to add cream to this butternut squash soup, I was pleasantly surprised at how rich and creamy this soup is all on it’s own.
However, if you want to add another level of decadence, try topping with some creamy goat cheese and roasted pumpkin seeds for crunch.
Ingredients
- 1 large butternut squash about 3 pounds, peeled and seeded and cut in 1-inch chunks
- 1 yellow onion chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low sodium veggie broth
Instructions
- Preheat the oven to 425 degrees F.
- Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
- Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.
- Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
- Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.
Notes
*NOTE: I like to top with this soup with roasted pumpkin seeds and goat cheese. This is of course optional, but very delicious.
Nutrition
Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2330mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8.2mg | Calcium: 25mg | Iron: 0.2mg
Comments
Laura says
HI Dani,
what is a serving size of this soup? It looks absolutely yummy!! I love your website. Thanks!
Laura
Dani says
Laura – This recipe makes about 5 cups of soup so I’m calculating 4 serving -> 1.25 cups per serving.
KristenK says
I’ve made butternut squash soup a few times (for the first time) this season. I’ve used basically this same recipe except not roasting it (which I will try next!!), and I add a few cloves of garlic. And I also, as a fluke, added a quinoa and black bean salad to leftovers and it was delicious and added something so my husband didn’t think it was baby food!!
I will have to post it to my blog asap.
Thanks Dani, I love your website!
Dani says
KristenK – Mmmm, garlic makes everything better:) Black beans and quinoa sound like a great addition!
Kim says
I made this for dinner tonight following your recipe exactly and was delicious! Peeling and cutting the squash was a pain but the rest was sooo easy. I will be making this again and again. Thank you!
margaret says
Hey there Dani girl!
It’s summertime yet, just had to get cooking, so glad I did, Butternut squash makes such a yummy soup, thank you! My family nutty for butternut squash and they have always enjoyed the smells and taste of my comfy dishes and one of the most requested dish is the scalloped vegetable casserole with ingredients that include olive oil, bliss potatoes, carrots, yellow onion, ½ butternut squash, fresh thyme, 5 tablespoons of butter, all purpose flour, chicken broth, milk, white cheddar cheese. Dani, doesn’t the casserole sound unhealthy too you? I mean, with all that butter, olive oil, and white flour! My family is strongly requesting the dish be served on Thanksgiving. Yet, I am determine to keep strong and continue to cook healthy tasty foods. I’m really trying my best. Dani, can you help me? Do you have any ideas on how to modify the ingredients to our family’s Thanksgiving’s vegetable casserole? I’m a mom, like all moms, just want to please the family.