Creamy Roasted Butternut Squash Soup

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Creamy Roasted Butternut Squash Soup

This soup takes a while to make, but very little of that time is actually spent standing over the stove.

Chunks of butternut squash, sweet onion, and elephant garlic are slow roasted in the oven for an hour-and-a-half, then simmered quickly with chicken broth and pureed.

A cup of heavy cream added at the very end guarantees a velvety, satisfying soup.

Serve with hunks of rustic garlic bread. If you wanted to take this completely over the top, add a little cooked crab or lobster meat at the very end.

Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup: A note on ingredients

Part of the appeal of this soup to me is how little prep time it actually requires.

I use pre-cut squash that I get in the produce section of my local grocery store. It costs a wee bit more, but I don’t mind one bit if it means I can avoid wrestling with a whole squash.

If you can’t find it pre-cut, you can certainly peel and chop a whole butternut squash. It will just take a little bit longer.

Creamy Roasted Butternut Squash Soup

20 oz. butternut squash, cut up into chunks (that’s about 4 cups)
1 large sweet onion
1 clove elephant garlic
1/4 cup olive oil
kosher salt
freshly cracked black pepper
7 fresh sage leaves, minced
4 cups chicken broth
1 cup heavy cream

Serves 4-6

Preheat your oven to 350 degrees. Line a sheet pan with foil and/or parchment paper.

Creamy Roasted Butternut Squash Soup: Roast the veggies

Grab your package of pre-cut squash.

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Unwrap it and spread the squash out on your prepared pan.

Spread the squash out on your pan

Chop up your onion into large-ish pieces.

Cut up your sweet onion

Chopped sweet onion

Add the chopped onion to the squash on the sheet pan.

Add the onion to the squash

Next, peel your clove of elephant garlic. Slice it thinly and sprinkle it over the onion and squash.

A clove of elephant garlic

Peeled elephant garlic

Veggies on the pan

Drizzle the olive oil over the veggies on your pan.

Drizzle the olive oil over the veggies

Veggies covered in olive oil

Mix the veggies up with your hands to cover them with olive oil.

Mix to coat with olive oil

Sprinkle with kosher salt, freshly cracked black pepper, and fresh minced sage to taste.

Freshly minced sage

Veggies with salt, pepper, and sage

Pop the pan into your preheated oven. Roast the veggies, stirring a few times during cooking, for about 1 1/2 hours at 350 degrees.

You want them to slow cook and develop nice, caramelized edges, like this:

Veggies, after roasting

Roasted veggies

Creamy Roasted Butternut Squash Soup: Simmer the veggies

Transfer the veggies into a large-ish soup pot.

Transfer the veggies to a soup pot

Put the veggies in a pot

Up close

Pour in the chicken broth. Turn the heat on to medium-high and bring it up to a simmer.

Add the chicken broth

Add the chicken broth
Simmer for about 10 minutes, uncovered.

Simmer away

Simmer the soup

After about 10 minutes, turn your heat off.

Check your veggies for doneness. Fish out a larger piece of squash with a wooden spoon. Smoosh it against the side of the pot. If it breaks up, it’s done.

Make sure your veggies are cooked

If it’s hard and refuses to come apart, simmer the soup for a few more minutes, then try again. If it breaks up easily, keep going.

Creamy Roasted Butternut Squash Soup: Puree your soup

Once your veggies are cooked through, it’s time to puree them. I do this with a handheld stick blender.

(If you don’t have one, you can totally use a regular blender. Just transfer and puree the soup in batches to ensure that you don’t overload your blender.)

Here’s my stick blender. It’s maybe 10 years old, and still does a terrific job.

Boat motor!

This is the chewing end.

The blade of my handheld mixer

You hold down this button to turn it on and off.

This is the button end

Put the stick blender in the pot.

Put the stick blender in the pot

Put the stick blender in the pot

Make sure that the head of the blender is completely submerged, or else you’ll have a splatter fest on your hands. (Remember, your heat should be off at this point.)

Properly submerge your blender

If you can’t get your stick blender completely submerged, tip your pot a little and use the stick blender in the deep end of the pot.

Tip the pot to puree the soup if you need to

Blend the soup until it’s completely pureed.

Puree away

When you’ve blended up all the chunks of veggies, your soup should be pretty smooth, like this:

Smooth soup

Smooth soup

Creamy Roasted Butternut Squash Soup: Finish it off

Add the cream to the pot.

Add the cream

Add the cream

Puree the soup again with your handheld blender to combine it.

Puree the soup and cream

You want it to look about like this:

Smooth soup

Creamy Roasted Butternut Squash Soup: Serve and enjoy!

Ladle out into bowls. Garnish with chopped chives. Enjoy!

Creamy Roasted Butternut Squash Soup

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Copyright 2008-2009 The Hungry Mouse/Jessica B. Konopa. All rights reserved.

Martha Stewart for 1-800-Flowers.com


Stonewall Kitchen, LLC

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

19 COMMENTS

  1. This looks really great. And the stick blender looks like a useful tool. Hmmm…maybe I should get one since I am practically ‘blender-less’ and ‘food processor-less’ now (after both my blender and food processor died on me one after another). Just too lazy to go shopping for one when the choices here are SO lousy and obviously quality are SO bad too…sigh…

  2. Wow! This was the best dish I have made in ages! I consider myself a butternut squash soup expert and this one holds its own with all the best restaurants! This one was a crowd pleaser with the family!! Thanks

  3. Miss Mouse,
    I made this soup tonight. I added a smoked ham end from the deli that I chunked up and it was very, very tasty and autumnal.
    Regards,
    The Lady Otter

  4. This soup recipe is awesome!!!!! My family loved it and I also served it at a special luncheon I gave and so many of the guests wanted the recipe.

  5. This soup came out awesome – my guests LOVED it. I did add a bit of cayenne pepper, fresh ginger, and a dash of nutmeg also. I am going to make it for Thanksgiving!

  6. I made this soup today. While roasting the squash, onions, garlic, sage, I also added a couple of carrots, and a sweet potato. I also used vegetable broth instead of chicken broth. We have some non meat eaters. It is delicious. I will pass this one on.

  7. I am thinking to try this using potatoes instead to make a Roasted Potato Soup, though I may also try it with squash for Thanksgiving! Thank you, Miss Mouse, for such lovely recipes and terrific pictorial illustration. Nice work!

  8. I love this recipe. I double up the Squash and just 1 1/2 the chicken stock and cream. I don’t always have fresh sage on hand so I use the spice. I also use this as a sauce over pesto ravioli or regular cheese ravioli. Yum.

  9. This is a great recipe! I have been making a vegan version of this by substituting vegetable broth and heavy cream made from cashews. I’ve also messed around with doing a mixture of squash, sweet potatoes, yellow peppers, and shiitake mushrooms, and carrots. Will be making this for years to come.

  10. This recipe is very good. I added a couple teaspoons of Thai red pepper and garlic paste to add a little kick. Everyone enjoyed the result.

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