Roasted Butternut Squash Soup Recipe (Minimal Chopping!)
Packed with flavor and minimal chopping required, this Roasted Butternut Squash Soup Recipe is velvety smooth, absolutely delicious, and made with simple ingredients. With 15-20 minutes of hands-on time, it is perfect for chilly fall and winter days. Plus, it freezes beautifully so you can always have some ready to go!
Servings: 6 people
Calories: 279kcal
Equipment
- Dutch oven or large pot
Ingredients
- 2.5-3 lbs butternut squash tops removed, halved and seeds removed
- 1 teaspoon olive oil
- 4 tablespoon butter
- 1 small white onion diced (about 1 ⅓ cups)
- 2 teaspoon garlic minced
- 4 cups chicken broth
- ¾ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup heavy cream
- Toasted pepitas for topping
Instructions
- Preheat the oven to 425 degrees. Drizzle the oil on the cut side of the squash and rub all over. Place on a parchment lined cookie sheet cut side down. Roast 40-50 minutes, or until it’s super soft when you prod with a fork. Once the squash is soft, set it aside to cool a bit while you start the next step.2.5-3 lbs butternut squash, 1 teaspoon olive oil
- In a large pot, melt the butter over medium heat. Then add the onion and cook until very soft, 5-6 minutes. Stir often and turn the heat down if it is starting to brown.4 tablespoon butter, 1 small white onion
- Add the garlic and cook for 1 minute.2 teaspoon garlic
- Add the broth, nutmeg, salt, and pepper. Bring the mixture to a boil.4 cups chicken broth, ¾ teaspoon ground nutmeg, 1 teaspoon kosher salt, ½ teaspoon black pepper
- While it is coming to a boil, scoop the squash into the pot. Once all the squash is added, remove from the heat. Use an immersion blender to blend until super smooth. Just keep going - it will take several minutes to get it super smooth.
- Add the cream and continue blending until combined.¾ cup heavy cream
- Serve warm with toasted pepitas on top.Toasted pepitas
Notes
Tips & Tricks
- Use a blender in batches if you don’t have an immersion blender.
- The squash needs to roast until it’s super soft or it won’t become creamy. There should be no resistance when you prod the flesh with a fork.
- Toast the pepitas for a few minutes for extra deliciousness.
Nutrition
Serving: 1bowl | Calories: 279kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1045mg | Potassium: 758mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20766IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 2mg
