Roasted Butternut Squash Soup

Overall Recipe Rating
Roasted Butternut Squash Soup
5 votes, 5.00 avg. rating (95% score)

Difficulty: Intermediate

Preparation Time: 15min

Yields: 6 Servings

Total Time: 1hr 30min


A warm, creamy, delightful roasted butternut squash soup recipe for almost any occasion. Your taste buds will love every bite.


Preheat oven to 350F.

Cut butternut squash in half lengthwise and remove seeds. Rub exposed flesh with canola oil. Place 1 tbsp. of butter in each cavity, sprinkle the flesh lightly with the 2 tbsp. of brown sugar, salt and pepper.Roast on a sheetpan in oven until tender, about 1 1/2 hours. Squash should be browned in places. Remove from oven and allow to cool to the touch. Remove flesh from the skin. Discard skin.

While the squash is roasting, melt the remaining butter in a heavy bottomed 5 or 6 quarts pot over medium heat. Add the diced vegetable to the melted butter and lightly season with salt and pepper. Cook until the vegetables are translucent, about 10 -15 minutes. Do not allow the vegetables to brown. Add the chicken stock the water and the squash to the pot. Bring to a boil. Reduce to a simmer and add the brown sugar and pumpkin spice. Simmer uncovered for 1 to 1 1/2 hours stirring occasionally. As the soup is cooking you may want to add more stock as needed if the soup becomes toothick. In a blender, puree the soup in batches. Never fill the blender more than halfway with hot liquid. Pass the soup through a fine strainer. Return soup to a clean pot on a low heat. Add the cream and the maple syrup. Adjust the seasonings to taste.