Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a silky smooth butternut squash soup. Jump to the Roasted Butternut Squash Soup Recipe or read on to see our tips for making it.
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How to Make Butternut Squash Soup
This is a simple recipe and is just perfect for chilly days. By roasting the squash cut in half, we cut down on hands-on time. The squash happily roasts away in the oven and becomes sweet and tender. Then it’s just about adding some stock, bringing everything to a simmer and blending until smooth.
Since this recipe is so darn simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or add some roasted potatoes, onions or carrots. We love adding a tiny splash of cream at the end, too. It really makes the soup silky-smooth.
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Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Roasted Butternut Squash Soup Recipe
Butternut squash is roasted whole on top of garlic cloves and fresh thyme until tender and sweet. Everything is then blended with vegetable stock until creamy. Since this recipe is so simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or add some roasted potatoes, onions or carrots.
You Will Need
1 (2 1/2 to 3 pound) butternut squash
1 tablespoon extra-virgin olive oil
Salt and fresh ground black pepper
3 sprigs fresh thyme, rosemary or sage
4 garlic cloves, with skins left on
4 to 5 cups low-sodium vegetable or chicken stock, see our homemade chicken stock recipe
1/4 cup cream, optional
Heat the oven to 400 degrees F. Lightly oil a rimmed baking sheet or baking dish.
Using a heavy chef’s knife, cut squash in half, lengthwise. Scoop out and discard the seeds. Brush each half, inside and out, with olive oil. Season the squash all over with salt and pepper.
Make a bed of thyme and garlic cloves in the middle of the baking sheet. Place the squash, cut-side-down, on top of the thyme. Roast until the squash is completely tender, about 1 hour.
Remove from the oven and let cool until easily handled. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins and throw away the skins. Throw away the thyme.
Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Stir in cream (optional).