Home Page > > Recipes > Dinner Recipes > Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

by on October 27, 2009 · 8 comments

Roasted Butternut Squash Soup Recipe

This is a simple recipe. We roast butternut squash with garlic cloves until caramelized and sweet.  The butternut squash and garlic are blended with vegetable stock and a hint of thyme, and then the soup is finished with a splash of cream.  The final result? A silky and smooth butternut squash soup recipe, perfect for a light lunch or dinner.

You Can Easily Adapt or Change This Roasted Butternut Squash Soup Recipe

By the way, this is just a process, feel free to replace the butternut squash with pumpkin, acorn squash, potato, carrots or a mixture of vegetables.

 Roasted Butternut Squash Soup Recipe

Did you enjoy this Roasted Butternut Squash Recipe? May we suggest you take a look at our Sweet and Spicy Roasted Butternut Squash or our Roasted Acorn Squash with Walnuts and Cranberries.

5.0 from 1 reviews

Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
We roast butternut squash with garlic cloves until caramelized and sweet. The butternut squash and garlic are blended with vegetable stock and a hint of thyme, and then the soup is finished with a splash of cream.
Created By:
Yield: 4
You Will Need
  • 1 medium butternut squash, peeled and cut into large cubes
  • 2 unpeeled garlic cloves
  • 2 tablespoons olive oil
  • 2 sprigs of thyme, divided
  • 4 cups vegetable stock (low sodium)
  • 1/4 cup cream
  • salt and pepper
Directions
  1. Preheat the oven to 425 degrees.
  2. Take one sprig of thyme and remove the leaves by pulling gently with fingers from the bottom of the stems to the top, then use a knife to roughly chop the leaves that have come off the stem.
  3. On a baking sheet toss cubed butternut squash and unpeeled garlic cloves with olive oil and the roughly chopped thyme leaves, then lightly sprinkle with salt and pepper. Roast in the oven for 25 minutes.
  4. Just before the squash is done roasting, in a large soup pot, heat up the vegetable stock with the remaining sprig of thyme. Simmer for about 5 minutes. Add the roasted squash and garlic (remove peel first) to the stock. Use an immersion blender or stand blender to blend the mixture to a smooth and silky consistency. Finish with a splash of cream and season to your liking.
Print This Recipe Save This Recipe Comment / Review

About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

Still Hungry? Sign up for Our Free Weekly Newsletter

Enter your email address to join our free weekly newsletter to receive hand-picked recipes, giveaways and inspiration in your inbox:

Follow us on Facebook or Google Plus for Daily Inspiration

8 Comments

1 Wendi October 27, 2009 at 3:19 pm

Get over your embarrassment. That’s a fine looking soup.

Reply

2 Pam January 23, 2013 at 10:10 pm

Have made this a few times now, love it!!! It is so good, you don’t have to change anything, perfect the way it is!

Reply

3 L November 24, 2013 at 9:16 am

I’ve been making soup like this for years! Instead of squash and garlic, I use pumpkin, carrots, apple and onion. I roast it how you described, with oil, salt, pepper, and dried thyme, though I wish I could always find fresh. My kids are now grown ups (ages 19-25), but this is still their favorite comfort food when they’re sick! Thanks for sharing! It’s actually easier than it looks and you can make big batches and freeze it. Now I have to try this version!

Reply

4 L November 24, 2013 at 9:18 am

Oh and I finish mine with a little cinnamon and some cold milk on top. :)

Reply

Leave a Comment or Review

Did you make it? How was it?:  

Previous post:

Next post: