Delicious Roasted Butternut Squash Soup and cold winter weather are perfect together!  This soup is healthful and hearty too.  Serve it with a salad or sandwich for a cozy winter meal. 

Delicious Roasted Butternut Squash Soup; Perfect Comfort Food

Creamy butternut squash soup is a healthful and hearty soup, making it the perfect comfort food.  The recipe is based from a traditional recipe, but adds a little kick with the option red pepper flakes.

A Vegan Friendly Soup

For a Vegan friendly, hearty roasted Butternut Squash Soup, use vegetable stock in place of chicken bone broth.

Roasted Butternut Squash Soup Stores Well

Roasted Butternut Squash Soup can be made ahead of time.  As a matter of fact, it tastes even better the next day.  Therefore, it's perfect for using during holiday meals dinner parties.  

You can safely store this soup in the freezer for up to 3 months.  So, why not make extra and keep some in the freezer for drop in quests or just to have a quick, easy meal. 

Here Are the Ingredients You Will Need

• 8 cups of Butternut Squash (or 1 medium butternut squash), cut into 1 inch cubes
• 5 tablespoons olive oil
• 2/3 cup yellow Spanish onion, chopped
• 1 large clove garlic, finely chopped
• 8 cups of chicken broth or vegetable stock
• 2 pinches red pepper flakes
• 1/4 teaspoon ground nutmeg
• 2 teaspoons butter
• 1 tablespoon pure maple syrup
• 1/2 cup papita; hulled pumpkin seeds, use as garnish

How To Make Roasted Butternut Squash Soup

Preheat oven to 400 degrees. With parchment paper, cover one 21" x 14" baking pan or two 19" x 12" baking pans. 

My favorite baking pan for roasting vegetables or baking cookies is the USA Pan Nonstick Extra Large Sheet Pan.  It can handle a large batches of your favorite recipe and still cook evenly. 

Cut off the ends and peel the butternut squash. Then cut it into 1 inch cubes. Watch my video, how to peel and cut butternut squash. 

Place trimmed and cut squash into large bowl, add 4 tablespoons olive oil and toss until all squash pieces are coated with oil.

Spread coated butternut squash evenly onto covered baking sheet(s).  Bake in preheated oven for 20 - 25 minutes, then turn and cook an additional 20 - 25 minutes or until edges of squash have become lightly browned. 

Meanwhile, using 6 quart soup pot and over med-low heat, saute' onion in remaining 1 tablespoon olive oil until translucent.  Add finely chopped garlic, cook 1 to 1 1/2 minutes, stirring constantly to avoid garlic from burning.  Remove from heat.

In batches and alternating, add onion mixture, roasted butternut and broth or stock into blender jar.  Process until creamy and smooth.  

Pour processed contents of blender back into soup pot.  On low heat, add any remaining broth/stock and next four ingredients.  Simmer for 10 - 15 minutes to heat thoroughly and meld flavors.

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Best Roasted Butternut Squash Soup

This soup gets it's deep rich flavor from caramelization of the butternut squash, achieved through roasting. Garnish with a few papita sprinkled on top and you have a soup perfect for family and dinner party.

Prep Time15 mins

Cook Time50 mins

Course: Soup

Cuisine: American

Servings: 8 servings

Equipment

• 6 quart soup pot

Ingredients

• 8 cups butternut squash (1 med-lg butternut squash) cut into 1 inch cubes
• 5 tbsp olive oil extra virgin
• ⅔ cup yellow Spanish onion chopped
• 1 large clove fresh garlic finely chopped
• 8 cups vegetable broth or chicken broth link to bone broth recipe below
• 2 pinches red pepper flakes
• ¼ tsp ground nutmeg
• 2 tsp butter
• 1 tbsp pure maple syrup
• ½ cup papita; hulled pumkin seeds for garnish

Instructions

• Preheat oven to 400 degrees. Cover two large baking sheets with parchment paper. Cut off ends of butternut squash, peel and cut into 1 inch cubes.
• Place in large bowl, add 4 tbsp olive oil to bowl. Toss until squash is all coated with olive oil.
• Spread butternut squash evenly on covered baking sheets. Place in oven. Cook 20 - 25 minutes, then turn and cook an additional 20 - 25 minutes. Making sure to watch butternut squash closely towards the end of roasting time. Remove from oven when it has achieved a deep golden brown; being careful it doesn't become overly browned and/or crispy.
• Meanwhile, over med-low heat saute' onion in soup pot in remaining 1 tbsp olive oil, until clear. Add chopped garlic, saute' for and addition 1 to 1 1/2 mins., stirring constantly to avoid garlic burning. Remove from heat, pour onion and garlic mixture into blender jar.
• Place roasted butternut squash from oven into blender jar with onion and garlic. Add 4 cups of broth, blend until creamy, then pour into soup pot. This may be done in batches.
• On low heat, add remaining broth to blended butternut squash mixture. Add next four ingredients. Simmer for 10 - 15 minutes to heat thoroughly and meld flavors.
• Optional: Serve in bowl and garnish with 1 tbsp heavy cream. For a decorative appearance, lightly pour cream in center of bowl and make a swirly design in it by dragging a butter knife through it in a circular motion.

CHICKEN BONE BROTH RECIPE 

There you have it, a delicious, healthful, and hearty Roasted Butternut Squash Soup to enjoy.  I hope you enjoy this soup as much as my family and I do. Please leave a comment below to let us know what you think.

Before you go, you may want to check out Best Roasted Winter Vegetable Medley