Roasted Butternut Squash Soup Recipe

A serving of roasted squash soup garnished with a sage leaf in a bowl on a platter with a spoon and cloth napkin alongside.

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5 from 1 vote

Roasted Butternut Squash Soup Recipe

Warm and delicious, this soup has a hint of nutmeg and a creamy consistency. It is sure to become a family favorite!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 254kcal

Author: Cassie Johnston

Ingredients

1 large butternut squash about 3 pounds
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons olive oil
1 medium yellow onion chopped
4 cloves garlic minced
1 teaspoon fresh grated ginger
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
¼ teaspoon ground nutmeg
1 tablespoon maple syrup
4 cups vegetable broth plus more to thin if desired
Additional salt and black pepper to taste

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Cut 1 large butternut squash in half lengthwise, and using a spoon, scoop out and discard the seeds. Rub the cut sides of each half with 2 tablespoons olive oil, and then sprinkle with 1 teaspoon salt. Place the squash, cut sides down, on a baking sheet. Roast in preheated oven for 45-50 minutes, or until the squash is very tender. The skin of the squash will start to turn quite brown—this is a good thing! Remove from the oven and let cool to the touch.
While the squash is cooling, heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add in 1 medium yellow onion, 4 cloves garlic, and 1 teaspoon fresh grated ginger, and sauté until translucent and fragrant, about 5 minutes. Add in 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, and ¼ teaspoon ground nutmeg and sauté until fragrant, about 2 minutes.
Once the squash is cool to the touch, peel off the skin and discard. Add the butternut squash flesh to the cooking pot. Add in 1 tablespoon maple syrup and 4 cups vegetable broth and stir until well combined. Cook until warmed through, about 5 minutes.
Carefully blend the soup until smooth using either a stick immersion blender or by transferring the soup in two batches into a large blender. Add up to an additional cup of broth to thin the soup if desired.
Season to taste with Additional salt and black pepper before serving.

Notes

If you don’t go through fresh ginger quickly enough to keep it around, try stashing it in the freezer. Just pop it into a zip-top freezer bag or freezer-safe container. When you are ready to use it, defrost it slightly on the counter for 5-10 minutes. You can then slice it and grate it and use it in recipes. Then pop the remainder back in the freezer for next time!

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