This smooth Butternut Squash Soup is made with roasted vegetables and full of flavor. With savory spices and the perfect amount of cream. 

Butternut Squash Soup

It’s soup season and I am enjoy it all! Winter 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 a year and one that my kids actually love also!

How to peel and dice a butternut squash:

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

1. Use a vegetable peeling to remove all skin from the butternut squash.
2. Carefully use a large knife to cut the butternut squash lengthwise.
3. Spoon out seeds from the bottom half of your squash.
4. Turn your squash over and dice lengthwise. Turn your squash and dice it the opposite way to create large square chucks.

How to make Butternut Squash Soup:

Step one: Preheat your oven then prepare a baking sheet with non stick cooking spray. We will be roasting our vegetables to soften them before we blend them into 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 blenders to blend soup until smooth. Allow to shimmer for 15-20 minutes.

Blending Soup:

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. 

Print

Butternut Squash Soup

Prep Time

20 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 55 mins

 

Course: Main Course, Soup

Cuisine: American

Keyword: butternut squash, carrots, onion

Servings: 8 servings

Calories: 104 kcal

Author: Jennie Duncan

Ingredients

• 1 large butternut squash
• 1 large yellow onion
• 3 large carrots
• 1 tablespoon rosemary leaves
• 1 tablespoon thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 32 oz vegetable broth
• 1/3 cup heavy whipping cream

Instructions

1. Preheat oven to degrees 350 F. Prepare a baking sheet with non stick cooking spray. 

2. Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender. 

3. Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blenders to blend soup until smooth. Allow to shimmer for 15-20 minutes. 

4. Remove from heat and mix in heavy whipping cream. Serve and enjoy.  

Recipe Notes

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Nutrition Facts

Butternut Squash Soup

Amount Per Serving

Calories 104 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g10%

Cholesterol 13mg4%

Sodium 771mg32%

Potassium 461mg13%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 5g6%

Protein 1g2%

Vitamin A 14925IU299%

Vitamin C 24.3mg29%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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