An easy creamy Butternut Squash Soup made with roasted squash, onions, and garlic with a hint of cinnamon and nutmeg. This is the perfect soup for fall and a taste tantalizing experience.
For an over the top bowl of soup add my Homemade Croutons. My friends and family just love this tasty recipe and I always get requests to make this.
How to make Butternut Squash Soup
Start by cutting the squash and removing the seeds. Then brush the inside with a little oil and place cut side down on a baking sheet covered with parchment paper. Roast in a preheated oven for about 45 minutes. Then remove from the oven and let it cool enough to handle.
While the squash is cooling melt the butter over medium low heat in a Dutch oven or heavy stockpot. Add the onion and cook until soft and slightly caramelized. Then reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly. Now add the broth, nutmeg, cinnamon, and cayenne pepper. Then scoop the butternut squash out of its skin and add to the pot. Stir to combine and simmer for about 10-15 minutes. Then using an immersion blender blend the soup until smooth and creamy. Ladle into bowls and top with homemade croutons.
Recipe notes and helpful tips
- Choose a fairly large butternut squash. Somewhere between 3 to 3 1/2 pounds.
- Use a sharp knife and non slip cutting board to halve the squash lengthwise. Take your time as squash is very hard and can be somewhat intimidating.
- Use the edge of a melon baller to quickly and easily remove the seeds.
- The squash is done roasting when it is easily pierced with a fork.
- If you do not own an immersion blender you can use a stand blender. You will need to blend in batches so you will need an additional pot and always take the fill cap off to allow steam to escape.
- If desired swirl with heavy whipping cream after ladling in bowls.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
How to freeze Butternut Squash Soup
This soup freezes well for up to 3 months. That being said if you wish to use a swirl of cream in the soup hold off until you reheat it. To freeze start by fully cooling the soup. Then ladle the soup into gallon or quart size freezer bags. Be sure to mark the bag with the contents and the date. Lay the bags down in a single layer on a baking sheet and place in the freezer until frozen. Once fully frozen stack the bags in the freezer. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave. Once reheated feel free to swirl in cream or top with croutons.
More soup recipes you will love!
Butternut Squash Soup
A creamy Butternut Squash Soup made with oven roasted squash and a hint of nutmeg and cinnamon. Enjoy swirled with cream or topped with homemade croutons.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 bowls 1x
- Category: soup
- Method: roast/stovetop
- Cuisine: American
Ingredients
- 1 large butternut squash (about 3 lbs.)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 3–4 cups low sodium vegetables broth (or chicken broth)
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 2 pinches cayenne pepper
- Homemade Croutons (optional)
- Fresh parsley (optional)
Instructions
- Preheat oven to 400 degrees.
- Cut the squash in half lengthwise. Remove the seeds. Brush the inside with olive oil and place cut side down on a baking sheet covered with parchment paper. Roast for 45 minutes or until the skin can be pierced easily with a fork. Remove from the oven and let it cool enough to handle easily.
- Melt the butter over medium low heat in a Dutch oven or heavy stockpot. Add the onion and cook until soft and slightly caramelized while stirring several times; about 10-15 minutes. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
- Add the broth, nutmeg, cinnamon, and cayenne pepper. Scoop the roasted squash out of the skin and into the pot. Stir to combine and simmer for about 10-15 minutes.
- Using an immersion blender blend the soup until smooth and creamy. Ladle into bowls and top with homemade croutons and fresh parsley.
Notes
- Choose a fairly large butternut squash. Somewhere between 3 to 3 1/2 pounds.
- Use a sharp knife and non slip cutting board to halve the squash lengthwise. Take your time as squash is very hard and can be somewhat intimidating.
- Use the edge of a melon baller to quickly and easily remove the seeds.
- The squash is done roasting when it is easily pierced with a fork.
- If you do not own an immersion blender you can use a stand blender. You will need to blend in batches so you will need an additional pot and always take the fill cap off to allow steam to escape.
- If desired swirl with heavy whipping cream after ladling in bowls.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Keywords: roasted butternut squash soup, squash soup, roasted butternut squash
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Catalina
All the fall flavors in one dish! It’s warn, it’s tasty and so easy! I will make it tomorrow!
★★★★★
Krystle
I love this soup. Rich and creamy and just full of yummy Fall flavors.
★★★★★
Erin | Dinners, Dishes and Dessert
I know for sure this Butternut Squash Soup would be a huge hit in my house!
★★★★★
Tisha
Perfect fall flavored soup for these chilly nights!
★★★★★
Erin
I love that you can freeze this! Nothing better than coming home to no leftovers and then realizing you have soup in the freezer. 🙂
Amanda
I have always wanted to try this soup and your recipe has inspired me. I cannot wait!
Erik
So perfect for these chilly fall nights. Love the tips on freezing it!
★★★★★