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A close-up of a bowl of vibrant orange Roasted Butternut Squash Soup Silky Smooth, topped with parsley and seeds.

Roasted Butternut Squash Soup

This recipe provides instructions for making a silky smooth roasted butternut squash soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted Butternut Squash Soup
  • 3.5 pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion, halved
  • 1 small garlic clove, peeled
  • 0.5 tablespoon maple syrup
  • 1 teaspoon salt
  • to taste freshly ground black pepper
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 3 cups vegetable broth Use 4 cups for a thinner consistency
Optional garnish
  • pepitas For garnish
  • parsley For garnish
  • freshly ground black pepper For garnish

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
  2. Place the squash halves cut-side up on a baking sheet. Drizzle the cut surfaces with half of the avocado oil. Place the halved onion and peeled garlic clove on the sheet as well.
  3. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
  4. Once cool enough to handle, scoop the flesh from the squash into a large pot or Dutch oven. Add the roasted onion and garlic.
  5. Add the maple syrup, salt, nutmeg, and ginger to the pot. Pour in 3 cups of vegetable broth.
  6. Heat the mixture over medium heat until it simmers. Use an immersion blender to blend the soup until it is completely smooth. If the soup is too thick, add the remaining cup of broth until you reach your desired consistency.
  7. Taste the soup and add more salt or pepper if needed. Serve hot, garnished with pepitas, parsley, and extra black pepper.

Notes

Roasting the vegetables first develops a deeper flavor compared to boiling. You can roast the squash a day ahead of time and store it in the refrigerator.