Written by Evelyn Saviñon Published on in Family-Friendly Easy Recipes, Soups
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There’s nothing cozier than a bowl of hot soup in the fall and winter, like this amazing Homemade Tomato Soup I made last month. This Roasted Butternut Squash Soup Recipe is not the exception; this soup is creamy, smooth, and perfectly packed with natural sweetness! No added sugars. It’s a must-have, especially at this time of year.
Roasted Butternut Squash Soup Recipe
This month in the blog has been all about fall recipes. Last week I published this Butternut Squash Vegetarian Lasagna recipe in which the main ingredient was Butternut Squash. I decided to use the same main ingredient this week. Why? Well, let’s be honest all my recipes are tested not only once but twice and, in some cases, three times. The reason for this is that I want to share with you my best version of the recipe, and I bought just a few too many butternut squashes 🙁 so why not make this amazing soup.
This Butternut squash soup was not only approved by me, but many of my family members were eating butternut squash soup for a couple of days!
This Roasted Butternut Squash Soup Recipe is so simple and hassle-free. There’s no need to peel or cut the butternut squash. The squash is roasted in the oven, and the best part, I’m not only roasting the butternut squash, but I decided to roast the garlic, carrots and I added some bacon as well. All in just one baking sheet, isn’t that wonderful 🙂
How to prepare the Butternut Squash Puree
First, preheat the oven to 400 degrees. Then, cut the butternut squash in half and, using a spoon remove the flesh and discard
Next, place the butternut squash, onion, and garlic cloves on a baking sheet (no need to peel), bacon (optional). Then drizzle with olive oil and add dry sage, salt, pepper, and place it in the oven.
Remove out of the oven the bacon, carrots, onion, and garlic. These will be done in 10-15 minutes. continue cooking the butternut squash for a total of 20 minutes or until soft
Scoop out the already roasted butternut squash and place it in a high-performance blender or a regular blender. Add the carrots, garlic, 1 cup heavy cream to blend.
Now that the puree is ready let’s use it to make the soup 🙂
How to Prepare the Butternut Squash Soup
In a large pot, add the butternut squash puree, add 1 cup of vegetable broth, 1/2 teaspoon of ginger, unsalted butter, and 1 teaspoon cayenne pepper simmering over medium-low heat. Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!
Butternut Squash Soup is ready to be served!
Please see below for a printable recipe card, and do not forget to leave your comments and suggestions. I will be happy to hear from you.
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Enjoy!
Roasted Butternut Squash Soup Recipe
This Roasted Butternut Squash Recipe is creamy, smooth and perfectly packed with natural sweetness! No added sugars. It’s a must-have, especially at this time of year.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 to 8 servings
Calories: 256kcal
Author: Evelyn Savinon ( A Simple Tweak)
Ingredients
- 1 (3 pounds) butternut squash (about 3 to 4 cups of diced squash)
- 8 garlic cloves
- 2 large carrots (about 2 cups of diced carrots)
- 1 teaspoon salt (I use kosher)
- 1 teaspoon black pepper
- 1 teaspoon sage dry
- 4 slices bacon (optional)
- 4 cup vegetable broth (32 oz ) low sodium)
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or milk)
US Customary - Metric
Instructions
Preheat oven to 400 degree
Cut the butternut squash in half and using a spoon remove the flesh and discard
Place the bacon (optional), butternut squash, onion, and garlic cloves on a baking sheet (no need to peel).
Then, drizzle with olive oil, add dry sage, salt, black pepper, and place in the oven.
Remove the bacon, garlic, and carrots out of the oven accordingly to these times:
Bacon, Carrots, Onion, and Garlic: 10-15 minutes
Butternut squash: will cook a total of 20 minutes or until soft
Scoop out the already roasted butternut squash and place it in a high-performance blender or a regular blender, add the carrots, garlic, 1 cup heavy cream to blend.
Now that the puree is ready, let's use it to make the soup 🙂
How to Prepare the Butternut Squash Soup
In a large pot, add the butternut squash puree, add 1 cup of vegetable broth, 1/2 teaspoon of ginger, unsalted butter, and 1 teaspoon cayenne pepper while simmering over medium-low heat.
Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 1144mg | Potassium: 151mg | Fiber: 0g | Sugar: 2g | Vitamin A: 5060IU | Vitamin C: 2.9mg | Calcium: 41mg | Iron: 0.2mg
Best tricks when selecting the Butternut Squash:
- The vegetable is available all year round but most easy to find during Autumn and Winter.
- When selecting butternut squash, make sure to look for solid beige color skin.
- Make sure there are no marks or bruises on the vegetable.
Tips and Tricks
- The best way to store the butternut squash is on the kitchen counter or anyplace away from direct sunlight.
- Some of the best spices to add to your butternut squash soup are Ginger, allspices, cayenne pepper(which I use in this recipe), salt, black pepper.
- Roasting the butternut squash, carrots and garlic give this soup a nice and sweet taste.
- The cayenne pepper gives this soup a zesty flavor.
- You can use pre-cut butternut squash.
- Excellent source of vitamin A
- A great choice for meal planning. You can make it ahead of time, and you can also freeze for up to a week.
Now its time to enjoy
Looking for more delicious Vegetarian Recipes? Take a look at this Easy Vegetarian Sweet Potato Black Bean Chili Recipe.
5 Comments
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Andy
October 29, 2018 at 10:46 am ·Reply
WOW! It looks delicious and mouth watering too. I would love to try very soon. Thanks Evelyn 🙂
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October 26, 2018 at 4:09 am ·Reply
I love how you’ve included both tips and storage advice! I’ve never cooked with butternut squash before but this soup is tempting!
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Evelyn
October 26, 2018 at 1:41 pm ·Reply
Thank you Sammer!
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October 25, 2018 at 9:04 pm ·Reply
Wow! First of all that looks very tasty and made my mouth a bit watery the way it looks in the bowl. The first time I made butternut squash I was not very lucky because I messed the temperatures and probably let it stay in the oven for too long. I want to try this recipe and use your instructions. What’s the exact recommendation for a Celsius marked oven? Should I heat at maximum 275 degrees for 40 mins? Can I blend the garlic and carrots raw in the blender without roasting?
Thank you so much for the cooking inspiration. I feel a bit hungry now 😁
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Evelyn
October 25, 2018 at 9:40 pm ·Reply
Thank you faith, I’m happy you are giving this a try! To answer your question, 400 degrees Fahrenheit converted to Celsius is 200 degrees. Cook for 40 minutes or until butternut squash is soft. And yes you definitely can blend the garlic and carrots:).The reason I like to roast them is to bring out the sweetness from the garlic and carrots. I hope this helps and let me know if everything went ok. Buen Provecho, Enjoy
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Evelyn Savinon
Hi there, … Nice to meet you! I’m the cook, writer, and photographer behind this blog. I have always taken joy in the task of cooking. In the summer of 2016, the idea for A Simple Tweak was born. I learned to discover that cooking is more than a task for me. It is a whole-hearted passion of mine.
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