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.
- Use a vegetable peeling to remove all skin from the butternut squash.
- Carefully use a large knife to cut the butternut squash lengthwise.
- Spoon out seeds from the bottom half of your squash.
- 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.
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.
- 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
Preheat oven to degrees 350 F. Prepare a baking sheet with non stick cooking spray.
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.
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.
Remove from heat and mix in heavy whipping cream. Serve and enjoy.