Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup comes together easily with tender squash, sauteed onion and garlic, and a touch of cinnamon and maple syrup. Blend until it’s silky smooth, then finish with butter for a creamy and flavorful fall soup.
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Servings: 6 servings (about 8 cups)
Calories: 275kcal
Ingredients
- 4 lbs butternut squash sliced and seeds removed
- 2 tablespoons olive oil divided
- 1 cup sweet onion chopped
- 1 teaspoon salt
- 4 garlic cloves minced
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 4-5 cups chicken broth
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tablespoon olive oil, place face down on the prepared sheet, and roast for about 45 minutes or until caramelized and tender.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, salt, maple syrup, cinnamon, and black pepper, cooking for another 1–2 minutes until fragrant.
- Transfer the onion mixture to a large blender.
- When the squash is done, allow it to cool slightly, then scoop the flesh into the blender with the onions.
- Add 4 cups of broth to start, and let the mixture cool before blending until smooth. Add additional broth to reach your desired consistency.
- Pour the blended soup into a large pot and stir in the butter.
- Warm gently over medium-low heat until heated through, then taste and adjust seasoning before serving.
Notes
- Pierce the flesh of the squash with a fork to check for doneness. It should be tender and show signs of browning on the edges.
- Don’t use broth straight from the fridge. If refrigerated, bring the broth to room temperature before using.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Be sure to allow it to cool before storing.
Nutrition
Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 985mg | Potassium: 1144mg | Fiber: 6g | Sugar: 11g | Vitamin A: 32382IU | Vitamin C: 65mg | Calcium: 168mg | Iron: 2mg
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