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+ servings
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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This velvety, rich soup can be made in a variety of variation. Add your favorite protein, fresh herb or crunchy topping to change it up to suit your mood. 
Course Main Course, Soup
Cuisine American
Dish Type soup
Cooking Style Vegetarian
Diet and Health gluten-free, healthy-ish
Seasonal autumn, Holiday season, spring, Thanksgiving, winter
Ingredient butternut squash
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings as a main course
Author Annette Tomei

Ingredients

  • 1 butternut squash approximately 2 lbs, halved lengthwise, seeded
  • 1/2 cup onion small diced
  • 1 leek white and light green only, washed and sliced thin
  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1 Tbsp golden brown sugar
  • 1/8 tsp freshly grated nutmeg
  • 1 cinnamon stick
  • 2 cups more or less chicken or vegetable stock
  • 1 cup heavy cream
  • salt and pepper
  • garnish of your choice, including black beans, pumpkin seeds, chopped chives, creme fraiche, etc, optional

Instructions

  • Preheat oven to 375°F. Place squash, cut side down, on an oiled baking sheet. Bake until squash is very soft, 45 - 50 minutes. Allow squash to cool slightly then scoop out the flesh, discarding the skin.
  • While squash is roasting, heat the butter and oil in a large heavy pot over medium heat. Sweat the diced onion until translucent. Add brown sugar, nutmeg, and cinnamon. Cook over low heat until brown sugar is melted.
  • Add squash, chicken stock, and cream. Bring to boil. Reduce heat to medium-low. Simmer 20 minutes. Discard cinnamon stick.
  • Working in batches, purée the soup in a blender (make sure the lid is vented to prevent steam explosion). Return soup to a pot. Bring to simmer, season with salt and pepper. Thin with stock if necessary. Portion into bowls and add your preferred garnish. Serve hot.