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Roasted butternut squash soup
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5 from 2 votes

Roasted Butternut Squash Soup

This deliciously creamy butternut squash soup is the best I've ever tasted. It's made with roasted butternut for a wonderful richness of flavor.
Prep Time15 minutes
Cook Time55 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 326kcal
Author: Alison

Ingredients

For the Roasted Butternut Squash:

  • 1 Medium to Large Butternut Squash Peeled and Chopped (6 and ½ cups) *See Notes
  • 1 Tbsp Olive Oil Extra Virgin
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper

For the Soup:

  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Tbsp Crushed Garlic
  • 2 Tbsp Olive Oil Extra Virgin
  • ½ tsp Cumin
  • ½ tsp Dried Basil
  • ½ tsp Dried Thyme
  • ⅛ tsp Paprika
  • 4 cups Vegetable Stock *See Notes
  • 1 cup Heavy Cream
  • Salt and Pepper To Taste
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Peel and chop the butternut and add the chopped butternut to a mixing bowl. Add the olive oil and salt and pepper and toss the butternut until lightly coated. Transfer the butternut to a parchment lined baking tray. Bake for 30-35 minutes until soft and roasted.
  • Add olive oil to a pot along with chopped onion, crushed garlic, cumin, dried basil, dried thyme and paprika. Sauté until the onions are soft.
  • Add in the roasted butternut and vegetable stock and bring to a simmer. Leave it to simmer for 15 minutes so that the flavors will be well blended.
  • Remove the soup from the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then transfer to a blender jug in stages and blend, returning it to the pot when it's all smooth.
  • Stir in the cream and add salt and pepper to taste.
  • Serve with a sprinkle of black pepper and a sprig of fresh thyme for garnish, with some crusty bread on the side for dipping.

Video

Notes

  1. One medium to large butternut squash will equal around 2.2 pounds (1kg) peeled and chopped or 6 and ½ cups peeled and chopped. If you're buying your butternut squash already peeled and chopped then get around 2.2 pounds or 1kg. A little more or a little less won't make an impact. 
  2. If you prefer a thicker soup then you can reduce the vegetable stock to 3 cups (720ml).
  3. You can easily make this soup dairy-free by using canned coconut cream instead of the dairy cream. It is just as delicious and gives the soup a bit of a Thai flavor. Make sure to use canned unsweetened coconut cream. You can also use full fat canned unsweetened coconut milk. 
  4. Leftovers keep very well in the fridge for 3-4 days. Reheat in the microwave or on the stovetop. 

Nutrition

Serving: 1Serving | Calories: 326kcal | Carbohydrates: 8g | Protein: 2g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 975mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1433IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg