Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a warm and comforting dish that highlights the natural sweetness of butternut squash. The squash is roasted to perfection, bringing out its rich, caramelized flavors, and then blended with savory seasonings to create a velvety, creamy soup. Perfect for a cozy fall or winter meal, this soup is both nutritious and delicious.

5 from 1 vote

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Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: servings

Calories: 76kcal

Author: Michelle

Ingredients

1 decent size butternut squash
1 onion
1 bulb garlic
3 cups chicken stock
1 cup milk
1/2 teaspoon nutmeg grated
salt and pepper to taste

Instructions

Split your butternut squash in half with a sharp knife. Use a large knife, and give it a good whack to get it started. Once the squash is open, scoop out the seeds with a spoon.
1 decent size butternut squash
Lightly oil a 13×9 glass baking dish, and place the halves of the butternut squash cut side down. Peel your onion, cut it in half and place it cut side down, as well.
1 onion
Cut off the top of your bulb of garlic. Set it on a piece of tin foil, and lightly drizzle it with olive oil. Place this atop your squash.
1 bulb garlic
Roast all of these at 375 degrees for forty-five minutes. You’ll see the skin start to soften and shrivel just a bit. When it’s soft to the touch, it’s done.
Once it’s roasted, you simply scoop the flesh into your soup pot, leaving the skin behind. The skin will practically peel off by itself. Squeeze the garlic from the bulb into the pot, as well.
Add the onion, making sure to trim the root end of the onion before you add it. There’s no need to cut it any further, as you’ll puree everything later.
Add the 3 cups chicken stock, and bring it to a simmer for 20 minutes. After 20 minutes of simmering, add the milk. Then add the salt, pepper, and grated nutmeg. Either use your immersion blender to puree it or you can use your standard blender.
3 cups chicken stock, 1 cup milk, 1/2 teaspoon nutmeg, salt and pepper
Serve immediately with hot bread with. This will last in the fridge for a few days.

Equipment

Chef's Knife

Bamboo Cutting Board

Immersion Blender

Notes

For a vegan option, use vegetable stock.
I used rice milk to make this dairy-free, if you do not want to make this dairy-free, you can use other milk.
If you use your standard blender, be sure to fill it no more than one-third full and hold the top closed with a kitchen towel. The heat will cause the air in the canister to expand, and you don’t want it to blow out hot soup to burn you.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.