Butternut Squash Soup

This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With savory spices and the perfect amount of cream, this will be a go to soup for the Fall.

Soup Season

As soon as August ends, and Fall is on the way it is the start of soup season, and I am enjoying it all! Once Winter hits it calls for soup, warm blankets, snow, and lots of Hallmark movies.

Yep, lots and lots of soup and lots and lots of hallmark movies will be how I hibernate this winter. I actually have one on as I type this to you. 

This simple Butternut Squash Soup is so full of flavor and made with roasted vegetables. It’s one of my favorites this time of year and one that my kids actually love also! Also, this is a great vegetarian recipe and can be made vegan if you do not but in the cream!

How to make Butternut Squash Soup:

Start by preparing your veggies. Peel and dice the carrots, onions and butternut squash. Season the veggies and the roast them in the over to get them ready for the soup.

Once the veggies are roasted and tender, place them in a large pot along with the broth.

Use an immersion blender to blend everything until smooth. Once smooth remove from the heat and then mix in the heavy whipping cream. Serve and enjoy!

Ingredient Notes:

• Butternut Squash – fresh butternut squashed diced to be roasted.
• Yellow Onion – diced to be roasted.
• Carrots – peeled and diced to roasted.
• Seasoning – I used rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper.
• Heavy Cream – makes the soup creamy.

How to peel and dice a butternut squash:

For this recipe, you want to start by peeling and dicing all your vegetables and roasting them. Here are my tips on how to peel the butternut squash.

Step One – Use a vegetable peeler to remove all skin from the butternut squash

Step Two – Carefully use a large knife to cut the butternut squash in half.

Step Three – Spoon out seeds from the bottom half of your squash.

Step Four – Turn your squash over and dice lengthwise.

Turn your squash and dice it the opposite way to create large square chucks.

Directions:

Step One: Preheat your oven then prepare a baking sheet with nonstick cooking spray. We will be roasting our vegetables to soften them before we blend them into the soup.

Step Two: Peeling and dicing your squash, onion, and carrots then place them on your prepared baking sheet.

Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast until all vegetables are tender.

Step Three: Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blender to blend soup until smooth. Allow simmering for 15-20 minutes.

Step Four: Remove from heat and mix in heavy whipping cream. Serve and enjoy.

Blending Soup:

Using an electric immersion blender is the best way to get a good creamy soup. If you don’t have one you could also use a standard blender. I would suggest blending half your vegetables at a time with about a cup of broth.

Once smooth add it to your soup pot and continue until all your vegetables are blended and smooth.

FAQs:

Is Butternut Squash Soup Healthy for you? Yes, Butternut Squash is filled with fiber, Vitamin A, Vitamin C, Magnesium, and Potassium.

Is Butternut Squash Keto-friendly? Butternut Squash is high in fiber, so it is friendly to pair with a Keto diet, however, it does have roughly 13g of carbs in a cup, so make sure to pair it with other low or no-carb options.

What do you serve with Butternut Squash Soup? I usually make my Mini Corn Bread Muffins with this soup.

Can I freeze this soup?

Yes, butternut squash soup is really simple to freeze. Once it’s done allow it to cool completely then add it to a large freezer bag or into individual bags or freezer safe containers for a single serving.

Keep in the freezer for 3-4 months. Allow thawing in the fridge then reheat in the stovetop or microwave.

How long is this soup good for?

Soup doesn’t last long in our house, because I can eat it for all the time. This soup will last 5 to 7 days in your refrigerator. Store in an airtight container with a sealed lid.

Here are a few more soup recipes that I think you will love:

Potato Soup: Potato soup is a classic and one of my favorites. It was the first soup I ever made and still a favorite of mine to this day. 

Tomato Soup: The best way to make tomato soup, it’s all made in the slow cooker!

Taco Soup: This soup recipe is a favorite with my readers with over 100k pin and great reviews it’s a recipe you have to try. 

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