Creamy roasted butternut squash soup is a must make every fall. Serve with your favorite bread or better yet grilled cheese.
I keep forgetting to tell you that I am participating in Julie at Savvy Eats’ 50 Days of Little Things. Every day you write down one thing that made your day better, and you can display it or store it however you like. Then you will get to relive all the little things on Thanksgiving when the 50 days are up.
I chose some fun colored paper and a mason jar. You can also just keep a list, or get super crafty and make a thankful tree. It started on October 6th, and runs until Thanksgiving but it’s never too late to appreciate the little things!
That being said… It’s time to make soup! Homemade soup is wonderful to make in the fall. And to start this season, I satisfied a craving for butternut squash soup. I had recently purchased some from the store by V8, which was good but you cannot beat homemade.
The hardest part of this recipe is waiting for the squash to cool so that you can peel it from the skin (I ended up getting antsy and suffered through burning fingers). After that it’s pure love and deliciousness.
Not into the time it takes to roast? I have a slow cooker butternut squash soup recipe for you as well! Or if you want to go the opposite direction and pump up the volume a little bit I have a roasted butternut squash stew. And then there’s the half-and-half roasted cauliflower and butternut squash soup.
Post updated 10/19/21, photo above is the original.
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered (reserve 1/4 cup seeds and scrapings)
- 4 Tbsp unsalted butter (plus 1 Tbsp melted for brushing)
- 1 Tbsp + 1 tsp salt, divided
- 1 -1/2 tsp ground white pepper, divided
- 1 large shallot, minced
- 4 cups reduced sodium vegetable broth
- 1/4 cup honey
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- Pepitas or fresh sage, for garnish
- Heat the oven to 400 degrees.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little melted butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30-35 minutes or until the flesh is soft and tender. Allow to cool.
- Meanwhile, melt the 4 Tbsp butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes. Remove the scrapings and seeds (if you can't get it all it's okay, it will get blended).
- Scoop the squash flesh from the skin into the pot. Add the broth and honey. Place over medium heat and bring to a simmer, approximately 7-8 minutes. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
- Serve immediately with pepitas. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.
*You may also transfer the soup to a blender in batches, but let it cool off a little first.