Butternut Squash Soup Recipe

5 from 1 vote

This easy Butternut Squash Soup recipe is made by roasting whole butternut squash with onions, garlic, and a fresh rosemary sprig! Blended with flavorful stock and enhanced with creamy goodness, it's the perfect soup for cozying up this winter!

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 308kcal

Author: Amy Nash

Ingredients

1 (3-4 pound) butternut squash
1 large onion, peeled and quartered
1 sprig rosemary
1 head garlic
¼ cup olive oil
1 teaspoon salt
1 teaspoon black pepper
3 cups vegetable or chicken stock
½ cup heavy cream

Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper.
Cut your butternut squash in half and scope out the seeds and pulp. Place the squash cut side up on the sheet pan. Add the onion and rosemary to the pan. Cut the top off the garlic and add it to the pan.
Drizzle the oil over the vegetables and season with the salt and pepper. Flip the squash over.
Bake for 45-55 minutes until you can easily stick a pairing knife into the flesh of the squash.
Peel the skin of the squash and discard. Add the cooked squash into your blender.
Squeeze the garlic from its skin, pick the leaves off the rosemary, and add to the blender. Add the onions and stock into a blender and blend until smooth.
Transfer the soup to a pot and cook over medium heat until warmed through.
Stir in the heavy cream.

Notes

Storage: Let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through.
Freezing: Pour the cooled soup into freezer bags or an airtight container, leaving a little bit of space at the top as the soup will expand as it freezes. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat directly from frozen, using a lower heat and stirring frequently to ensure even warming.
Garnish: Garnish the soup with a sprinkle of crunchy pumpkin seeds, crispy bacon, or freshly chopped herbs to add an additional layer of texture and flavor.
Variation: Add some carrots, apples, or sweet potatoes to the sheet pan to be roasted, along with the butternut squash, to add different flavors and textures to the soup.
Additional seasoning: Experiment with other herbs and seasonings to suit your taste preferences. Try using some fresh thyme, a dash of cinnamon or nutmeg, a sprinkle of curry powder, or even a bit of apple cider vinegar to elevate the flavors in this soup!

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