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Roasted Butternut Squash Soup
A classic squash soup. Roasting the squash really brings out the flavour. This soup is very adaptable and perfect for holiday entertaining.
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
method
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: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
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Comments
Thank you
Anonymous on November 20, 2008 8:28 AM
You're welcome :)
Jen on November 20, 2008 10:58 AM
This looks great!
Anonymous on September 10, 2009 4:43 PM
It is great!
Jen on September 10, 2009 7:38 PM
I think I added too much chicken broth :( Can I fix it by just adding more squash?
Anonymous on September 30, 2009 2:44 AM
Yes Anonymous! Just add more squash and up the cream, seasoning and spices accordingly. Should be fine.
Jen on September 30, 2009 7:01 AM
Thanks!!
Anonymous on September 30, 2009 12:02 PM
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
Heather on October 24, 2009 10:26 PM
Loved it! Will make it again for sure.
Gail on December 6, 2009 10:14 PM
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?
Lucy on December 21, 2009 11:26 PM
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
Jen on December 22, 2009 7:04 AM
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!
Lucy on December 22, 2009 6:55 PM
You're welcome, Lucy. Hope you have a wonderful Christmas and enjoy the soup! - Jen
Jen on December 22, 2009 8:06 PM
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 on February 17, 2010 6:59 PM
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!
Shannon on February 17, 2010 7:47 PM
Glad you enjoyed it Shannon. We enjoy it with the curry too, for a change (except for picky daughter :)
Jen on February 17, 2010 11:36 PM
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.
Toni on April 2, 2010 11:26 PM
You're welcome, Toni. That's good to know about the oil.
Jen on April 3, 2010 7:40 AM
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
Cherlyn on July 12, 2010 3:08 PM
made this for dinner tonight - added some sage from the backyard and used greek yogurt instead of cream and it was delicious :)
Kay on August 19, 2010 7:53 PM
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.
Jen on August 19, 2010 8:16 PM
Great soup! Sooo yummy! :o) Will make it again and again!!
Heidi on September 25, 2010 7:23 PM
wonderful :) Thank you
Brandy on October 7, 2010 6:16 PM
Glad you enjoyed it, Brandy. Thanks!
Jennifer on October 7, 2010 7:42 PM
I have made this a few times. We all love it here. Delicious!
Gail on October 10, 2010 6:21 PM
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!
Jen on October 10, 2010 7:51 PM
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".
Christine on December 15, 2010 7:11 PM
Thanks so much, Christine. White Truffle Oil sounds so lovely!
Jen on December 15, 2010 7:47 PM
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!
Norma on January 25, 2011 1:22 PM
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!
Jen on January 25, 2011 2:11 PM
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.
Kim on February 22, 2011 12:42 PM
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.
Jen on February 22, 2011 2:54 PM
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. :)
Erin on June 30, 2011 11:08 PM
Sounds great, Erin. I love curried soups and it goes so well with butternut. So glad you enjoyed it!
Jen on July 1, 2011 7:45 AM