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–+ servings
A close-up of a bowl of Roasted Butternut Squash Soup Silky Smooth, topped with pumpkin seeds and parsley.

Roasted Butternut Squash Soup

This recipe makes a silky smooth roasted butternut squash soup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted Butternut Squash Soup
  • 3.5 pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion, halved
  • 1 small garlic clove, peeled
  • 0.5 tablespoon maple syrup
  • 1 teaspoon salt
  • to taste freshly ground black pepper
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 3 cups vegetable broth Use 4 cups for a thinner consistency
Optional garnish
  • As desired pepitas
  • As desired parsley
  • As desired freshly ground black pepper

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
  2. Place the squash halves cut-side up on a baking sheet. Rub the cut surfaces with avocado oil. Place the onion halves and garlic clove on the sheet as well.
  3. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven.
  4. Once cool enough to handle, scoop the flesh from the squash halves into a large pot or Dutch oven. Squeeze the roasted garlic from its skin and add it to the pot. Discard the onion skins.
  5. Add the maple syrup, salt, pepper, nutmeg, and ginger to the pot. Pour in 3 cups of vegetable broth.
  6. Heat the mixture over medium heat until it simmers. Use an immersion blender to blend the soup until it is completely smooth. If the soup is too thick, add the remaining cup of broth until you reach your desired consistency.
  7. Taste and adjust seasonings if needed. Serve hot, garnished with pepitas, parsley, and extra black pepper, if you like.

Notes

For a creamier texture without dairy, you can add 1/2 cup of full-fat coconut milk during the blending stage.

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