Roasted Butternut Squash Soup is one of our favorite and healthiest soups that we make each year.

roasted butternut squash soup
A bowl of delicious roasted butternut squash soup!

It is so full of flavor that you forget you are eating a soup that is good for you. Let’s take a brief look of how butternut squash can help you live a healthier and more productive life.

Health Benefits of Roasted Butternut Squash Soup

1. Helps lower blood pressure due to its high potassium content.

2. Improves eye sight with 350% over the daily recommended value of Vitamin A.

3. Helps keep bones strong and healthy with vitamin C and maganese.

4. Improves the elasticity of the skin and boosts your immune function to help prevent wrinkles and colds.

5. Reduces inflammation in your body due to its high antioxidant content.

roasted butternut squash soup
Cut open the butternut squash and scoop out the seeds and pulp before roasting.

Not to mention that there is only 100 calories and almost no fat in one cup of butternut squash. Take in account that it is also fiber dense so therefore you have a low-calorie side dish that will keep you feeling full for hours.

So this time of the year, we take advantage of the Autumn harvest when the squash are abundant. Not only do we store several for the winter, but we also make several batches of roasted butternut squash soup.

We then freeze it for a quick and healthy meal in the middle of winter.

roasted butternut squash soup
Roasted butternut squash adds so much flavor to this soup.

We flash freeze it in quart size rectangular Rubbermaid Take Along containers. Once the soup has frozen solid, we will then transfer the soup brick into a Food Saver bag and vacuum seal it shut.

The bricks easily stack on top of each other which makes for easy storing in our upright deep freezer.

Just be sure to label each package. That way you won’t have to guess what type of soup that is in your freezer several months from now.

Believe me, once frozen, it is hard to tell the difference between roasted butternut squash soup and homemade creamy tomato soup!

Thick and Creamy Roasted Butternut Squash Soup

*a printable recipe is located at the bottom of the page

roasted butternut squash soup
A bowl of roasted butternut squash soup topped with a swirl of cream and parsley.

INGREDIENTS:

1 large butternut squash, approximately 3 pounds

1 2/3 tablespoons olive oil, divided

½ cup chopped sweet onion

1 teaspoon salt

4 garlic cloves, minced

1 teaspoon maple syrup

1/4 teaspoon pumpkin pie spice

Freshly ground black pepper, to taste

Up to 3-4 cups vegetable broth

1 to 2 tablespoons olive oil

INSTRUCTIONS:

Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.

1. Cut your butternut squash in half vertically and remove and discard the seeds.

2. Drizzle 1 teaspoon of olive oil over the inside of each of the squash halves and sprinkle it with salt and pepper.

3. Turn the squash face down on the lined baking sheet and roast until it is tender and completely cooked through, approximately 50 minutes. Remove from the oven and set aside until cool enough to handle. Use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.

4. In a large stockpot, warm 1 tablespoon olive oil over medium heat until hot. Add the onion and salt. Cook until the onion has softened and is translucent, approximately 4-5 minutes.

5. Add the garlic and cook for 1 minute, stirring frequently.

roasted butternut squash soup
Use an immersion blender to puree your soup if you cook your soup on the stove top.
Stove Top/Immersion Blender Method:

1. Add the roasted squash to the pot, then add the broth, maple syrup, pumpkin pie spice and fresh ground black pepper. Bring the mixture to a light boil and reduce heat to a simmer. Cook, stirring occasionally, for 15 – 20 minutes.

2. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons olive oil and blend again. Add additional salt and pepper, to taste.

High Performance Blender/Vitamix/Instant Pot Blender Method:
roasted butternut squash soup
The Instant Pot Ace Blender – cooks and purees at the same time.

1. If you have a high performance blender with a heated soup function, transfer the cooked onion and garlic to your blender. Add the roasted butternut, maple syrup, pumpkin pie spice and fresh ground black pepper.

Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (work in batches as necessary). Fasten lid and select the soup preset button– puree mode if applicable (Instant Pot Blender – Soup Level 2).

2. Once the cook time expires, you can add in additional broth if you needed. Add 1 to 2 tablespoons olive oil, and additional salt and pepper to taste, and blend well on pulse.

Instant Pot Instructions:

1. Turn the Instant Pot on Saute Mode. Once it reads hot add olive oil, onion and salt. Saute until the onion has softened and is translucent, approximately 4-5 minutes.

2. Add the garlic and cook for 1 minute, stirring frequently.

3. Add the roasted squash to the pot, then add the broth, maple syrup, pumpkin pie spice and fresh ground black pepper. Place the lid in the locked and sealed position. Pressure cook on HIGH for 5 minutes.

***If you are using un-roasted butternut squash: peel, remove the seeds and dice into 1-2 inch pieces. Pressure cook on HIGH for 8 minutes.

4. Quick release the pressure once the cooking time has expired and stir in the remaining olive oil.

Refrigerate for up to 4 days or freeze for up to 6 months in an air-tight container.

Enjoy!

Mary and Jim

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Thick and Creamy Roasted Butternut Squash Soup

A heart warming soup with roasted butternut squash and flavored with maple syrup, nutmeg, and cinnamon.

Ingredients

  • 1 large butternut squash approximately 3 pounds
  • 1 2/3 tablespoons olive oil divided
  • ½ cup chopped sweet onion
  • 1 teaspoon salt
  • 4 garlic cloves minced
  • 1 teaspoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • Freshly ground black pepper to taste
  • 3-4 cups vegetable broth
  • 1 to 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. Cut your butternut squash in half vertically and remove and discard the seeds.
  3. Drizzle 1 teaspoon of olive oil over the inside of each of the squash halves and sprinkle it with salt and pepper.
  4. Turn the squash face down on the lined baking sheet and roast until it is tender and completely cooked through, approximately 50 minutes. Remove from the oven and set aside until cool enough to handle. Use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.
  5. In a large stockpot, warm 1 tablespoon olive oil over medium heat until hot. Add the onion and salt. Cook until the onion has softened and is translucent, approximately 4-5minutes.
  6. Add the garlic and cook for 1 minute, stirring frequently.

Stovetop/Immersion Blender Method

  1. Add the roasted squash to the pot, then add the broth, maple syrup, nutmeg, cinnamon and fresh ground black pepper. Bring the mixture to a light boil and reduce heat to a simmer. Cook, stirring occasionally, for 15 – 20 minutes.
  2. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons olive oil and blend again. Add additional salt and pepper, to taste.

High Performance Blender/Vitamix/Instant Pot Blender Instructions

  1. If you have a high performance blender with a heated soup function, transfer the cooked onion and garlic to your blender. Add the roasted butternut, maple syrup, nutmeg, cinnamon and fresh ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (work in batches as necessary). Fasten lid and select the soup preset – puree mode if applicable (Instant Pot – Soup Level 2).
  2. Once the cook time expires, you can add in additional broth if you needed. Add 1 to 2 tablespoons olive oil, and additional salt and pepper to taste, and blend well on pulse.

Recipe Notes

Refrigerate for up to 4 days or freeze for up to 6 months in an air-tight container. Recipe courtesy of Old World Garden Farms

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4 thoughts on “Roasted Butternut Squash Soup Recipe

  • October 18, 2018 at 1:16 pm
    Permalink

    Love this vegetarian option! I think I’ll be picking up some butternut squash this weekend! TY!

    • October 18, 2018 at 1:25 pm
      Permalink

      You’re welcome. Jim actually said it was the best soup that he has ever had!

  • October 16, 2018 at 1:37 pm
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    Thank you for such good recipes . Love this soup !

    • October 18, 2018 at 1:27 pm
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      You’re welcome Carol! Thanks for following our website.

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