Roasted Butternut Squash Soup, Fall Comfort Food at its Finest



I hosted a lovely Fall themed lunch a couple of weeks ago for family and friends.  I served this roasted butternut squash soup as my first course.  On the whole, I think butternut squash soup can tend to be on the bland side.  I believe one of the reasons for that is the cooking method of the squash.  Most butternut squash soup recipes boil the squash until tender.  Instead, I roasted the butternut squash in the oven and it made for an amazing soup with a depth of flavor that was anything but bland.

This is all the tastes of Fall in one warm comforting soup bowl.  My guests are still talking about this soup, and asking for the recipe.

Roasted Butternut Squash Soup, Fall Comfort Food at its Finest
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Fall
Serves: 8-10
  • 1 Tablespoon olive oil
  • 2 medium sized carrots
  • 3 celery stalks
  • 1 medium onion
  • 1 teaspoon whole nutmeg - grated on the microplane
  • ¼ teaspoon ground cloves
  • 1 cinnamon stick
  • 2-3 pound butternut squash (1 large sheet pan full) cut into 1½ inch cubes
  • 8 cups low sodium chicken broth
  • Kosher salt
  • black pepper
  1. Preheat oven to 375 degrees.
  2. Place squash on a large baking plan and drizzle with olive oil. Mix the olive oil evenly over the squash with your hands. Sprinkle generously with Kosher salt and black pepper.
  3. Roast the squash for approximately 30 minutes until soft, turning after 20 minutes.
  4. Add the olive oil to a soup pot and heat over medium heat.
  5. Sautee carrot, onion and celery with the cinnamon stick until softened, approximately 10 minutes.
  6. Stir in the spices.
  7. Add the broth and bring to a boil.
  8. Turn the heat down to simmer.
  9. Mash the squash in a bowl with a potato masher.
  10. Add the squash to the soup pot and simmer for 30 minutes.
  11. Use an immersion blender or blend in batches in a food processor or blender until smooth.
  12. Stir ½ cup of half and half into the soup before serving.
  13. Note - this soup stores beautifully in the refrigerator for days. I often make it the day before and refrigerate it overnight. Wait to stir in the half and half until you're ready to heat and serve the soup.



Here was my table décor for the luncheon; simple but elegant and very festive for Fall.






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2 thoughts on “Roasted Butternut Squash Soup, Fall Comfort Food at its Finest

  1. Hi! My mother and father enjoyed a luncheon at your house a few weeks ago. Mom raved about it. I wonder if those were the decorations she saw. She gave me your card and now I am following your tasty ideas! Keep up the delicious work. Our families thank you!

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