Roasted Butternut Squash Soup
This is a delicious and easy soup that’s perfect for Fall, Thanksgiving or Christmas. Roasting the squash brings so much flavour to this soup.
This is one of those dishes that I don’t have an actual recipe for. I probably did once, but it’s long since gone. Today, I just make it from memory. It’s warm, yummy and a perfect soup for the Fall and is an excellent base recipe for squash soup experimentation.
Depending on your taste, experiment with different quantities of maple syrup to make it more or less sweet, as you like it. You can also experiment with spices. I like just a bit of cinnamon, but alternately try a pinch of nutmeg or cloves, ginger, allspice, cumin, curry powder or even a bit of heat with cayenne would be nice, too. Finally, to change it up, try this soup with a variety of squash types (acorn, buttercup etc. along with the butternut).
I like to serve small portions in a pretty cup with a meal or have it for lunch with a nice crusty bread.
Roasted Butternut Squash Soup
This is a delicious and easy soup that’s perfect for Fall, Thanksgiving or Christmas. Roasting the squash brings so much flavour to this soup.
Ingredients
- 1 large butternut squash (or 2 small)
- 1 Tbsp. Vegetable oil
- 1/2-3/4 cup onion, very finely diced
- 1 Tbsp. butter
- 2-3 cups chicken stock
- 1/2 – 1 cup 10% or 35% cream
- Cinnamon, to taste (about 1/4-1/2 tsp.)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup maple syrup
Instructions
- Cut butternut squash lengthwise and remove seeds. Preheat oven to 375° F. Brush insides and outsides of squash halves with vegetable oil, season with salt and pepper and place, cut sides down, on cookie sheet or in roasting pan. Bake for 45-60 minutes or until squash is tender.
- Meanwhile, in a large saucepan, melt butter and add finely diced onion. Cook until onion is softened. Remove from heat until squash is cooked.
- When squash is cooked, remove from oven and spoon out the softened squash into the saucepan with the butter and onion, discarding the squash skin. Add enough chicken stock to the saucepan to cover the squash by about an inch. Return to heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Add maple syrup, salt, black pepper and a pinch of cinnamon.
- If soup is lumpy at this point and you prefer it perfectly smooth, puree with an immersion blender or a bit at a time in a regular blender. (Note: You can freeze the soup at this point, prior to adding the cream or just refrigerate to serve later. Simply re-warm then add cream before serving. Thin with a bit more chicken stock, if needed).
- Now, add as much or as little 10% (will make a thinner, not so rich soup) or 35% (will make a thicker, richer soup) cream as you like to the soup. Cook over low heat just until warmed through (do not boil). Serve and enjoy!
- (A garnish of a dollop of creme fraiche or sour cream and/or a sprinkling of parsley or chives is nice with this soup or try a sprinkling of homemade croutons.)
Prep time: 15 min | Cook time: 1 hour 15 min | Total time: 1 hour 30 min
Number of servings (yield): 6
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38 comments
Anonymous says:
Nov 20, 2008
Thank you
Jen says:
Nov 20, 2008
You’re welcome :)
Anonymous says:
Sep 10, 2009
This looks great!
Jen says:
Sep 10, 2009
It is great!
Anonymous says:
Sep 30, 2009
I think I added too much chicken broth :( Can I fix it by just adding more squash?
Jen says:
Sep 30, 2009
Yes Anonymous! Just add more squash and up the cream, seasoning and spices accordingly. Should be fine.
Anonymous says:
Sep 30, 2009
Thanks!!
Heather says:
Oct 24, 2009
I just made this and ate a bowl immediately. This is absolutely delicious, thanks so much!
— Glad you enjoyed it, Heather. I must make a pot myself soon! – Jen
Gail says:
Dec 6, 2009
Loved it! Will make it again for sure.
Lucy says:
Dec 21, 2009
I’d like to try making this soup but wondering how many people this serves. I will have to make this for about 15 people and want to know if I should double/triple, etc. it?
Jen says:
Dec 22, 2009
Hi Lucy, If you’re serving just a small serving before a meal (in a cup), I would double the recipe for 15 people. If you’re serving a bowl, I would triple. Hope that helps. – Jen
Lucy says:
Dec 22, 2009
Jen: Thank you for such a prompt reply especially since I want to serve it as part of the meal on Christmas Eve. I’ll probably triple the recipe according to your advice as I will be using shallow bowls. Thanks a whole bunch!
Jen says:
Dec 22, 2009
You’re welcome, Lucy. Hope you have a wonderful Christmas and enjoy the soup! – Jen
Shannon says:
Feb 17, 2010
Have already made this once (loved it!) with cinnamon. I’m just making it again now for a 2nd time and this time I think I will try a smidge of curry instead just for a change.
Shannon says:
Feb 17, 2010
had to share …. it is fabulous with the curry. We prefer it over the cinnamon. We’re curry fans in this house though. If you like curry, try it, you won’t be disappointed! Thanks for the great recipe!
Jen says:
Feb 17, 2010
Glad you enjoyed it Shannon. We enjoy it with the curry too, for a change (except for picky daughter :)
Toni says:
Apr 2, 2010
Great recipe, loved it thanks! Just thought I’d mention I didn’t brush the squash with oil for baking and it turned out great.
Jen says:
Apr 3, 2010
You’re welcome, Toni. That’s good to know about the oil.
Cherlyn says:
Jul 12, 2010
This sounds absolutely delicious – I’ll have to try it this week. Thanks :)!
I’m sure you’ll love it Cheryn. It’s my favourite soup! – Jen
Kay says:
Aug 19, 2010
made this for dinner tonight – added some sage from the backyard and used greek yogurt instead of cream and it was delicious :)
Jen says:
Aug 19, 2010
Glad you enjoyed it, Kay. I think sage would be lovely in the soup and greek yogurt is a nice variation for a lower fat version.
Heidi says:
Sep 25, 2010
Great soup! Sooo yummy! :o) Will make it again and again!!
Brandy says:
Oct 7, 2010
wonderful :) Thank you
Jennifer says:
Oct 7, 2010
Glad you enjoyed it, Brandy. Thanks!
Gail says:
Oct 10, 2010
I have made this a few times. We all love it here. Delicious!
Jen says:
Oct 10, 2010
Glad you enjoyed it, Gail. I made a pot just this week and we all enjoyed it here as well. One of my favourite soups!
Christine says:
Dec 15, 2010
Just made this with frozen leftover baked squash (never got around to filling some ravioli!). It is great. I sub’d a teaspoon of white truffle oil for the maple syrup to use as a starter for a really rich tortiere. SO yum, AS USUAL for your recipes! Thank you again. You are fast becoming my “go-to first”.
Jen says:
Dec 15, 2010
Thanks so much, Christine. White Truffle Oil sounds so lovely!
Norma says:
Jan 25, 2011
I absolutly LOVE this soup and have been making it frequently since I first discovered the recipe on line in the fall of 2009. I don’t add any cream, but mix with my hand blender and find it very thick and creamy. sometimes I throw on a sprinkle of parmesan cheese. I making it now and have just reprinted the recipe because my old on has so many splatters on it!
Jen says:
Jan 25, 2011
I’m so glad you’re enjoying it, Norma. I actually add very little cream myself, as I don’t find it needs much. Just a bit to thin it really, more than anything. Enjoy your soup!
Kim says:
Feb 22, 2011
Loved this soup! I changed it up by adding a bit of apple juice and a dash of nutmeg – delicious. This will become a family favourite for sure.
Jen says:
Feb 22, 2011
Sounds lovely, Kim! That’s one of the things I love about this soup. It’s so adaptable to a bit of this and a bit of that and then it’s always a bit different every time. So glad you enjoyed it.
Erin says:
Jun 30, 2011
Okay, just tried this soup and used your recipe as a guideline – added 1 tsp of curry powder and 1 tsp of cumin and a dash of cinnamon. It was unbelievably good!!! Thanks so much for sharing. :)
Jen says:
Jul 1, 2011
Sounds great, Erin. I love curried soups and it goes so well with butternut. So glad you enjoyed it!
Thanksgiving Dinner « Saskia Loves… says:
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Tiffany says:
Nov 21, 2012
Hi, can I use beef stock instead of what is called for? Thanks!
Jen says:
Nov 21, 2012
I don’t think I’d use beef stock in this soup, Tiffany. The flavour would overpower the subtle squash.