Butternut Squash Soup
Yes…it’s soup season again! I love the hearty meals that soups can be, warming you up and filling tummies during the cooler fall and winter months. Served alongside some garlic bread, you’ll have requests for seconds in no time!
This smooth Butternut Squash Soup is bright, healthy and packed with flavors from roasted vegetables, savory spices and topped off with optional extras such as heavy whipped cream and/or pumpkin seeds.
Soups are great meal prepping dishes as well. Make a batch of this soup and store away in the freezer for those weekdays when you are too tired to make a meal from scratch.
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I’ll let you in on a little secret too…the key to this soup being so flavorful is roasting butternut squash instead of steaming or other methods.
Roasting butternut squash on low and slow heat releases natural sugars in this vegetable that caramelize in the oven, completely transforming the flavor! If you’ve ever made soup by boiling butternut squash (or any vegetable for that matter), then you’ll know that it doesn’t come close to the flavors you get from roasting your vegetable for soup.
So get those blankets out, because this is going to be your next favorite soup for those chilly days fast approaching!
Can I use an immersion blender instead of a standing blender?
- Yes, you can use an immersion blender instead of putting all of the ingredients into is standing blender. Feel free to sauté the onion, carrots, bell pepper, and garlic, add the roasted squash to the pot followed by the remaining ingredients. You may then use an immersion blender to puree until smooth.
How do I store butternut squash soup?
- Your butternut squash soup can be stored in the refrigerator for five to seven days. If cream hasn’t been added to it yet, you can also freeze your soup for up to three months. Make sure that it is stored in an airtight container when refrigerated or frozen.
How to make Butternut Squash Soup
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the squash onto the baking sheet. Drizzle with one Tablespoon of olive oil then lightly season the flesh with salt and black pepper.
- Flip the halves so they are flesh side down. Roast for 45 minutes or until tender and browned.
- Remove the squash from the oven. Set aside for 15 minutes or until cool enough to handle and scoop out seeds.
- Meanwhile, heat a Tablespoon of olive oil and butter in a large soup pot or skillet over medium-high heat. Sauté the onion, bell pepper, and carrots until soft, about 5-7 minutes. Add the garlic and continue to sauté for 1 minute.
- Scoop the cooked flesh out of squash and into a blender with the sautéed onion, red pepper and garlic, apple sauce, and half of the broth. Blend until smooth.
- Pour the puree into a large stock pot along with the remaining broth, lemon zest, nutmeg, a generous pinch of salt, and black pepper. Stir. Bring to a boil, reduce heat, cover, and let simmer for 7 minutes.
- Ladle into bowls and serve warm. Garnish with optional heavy whipped cream, scallions, and pumpkin or sunflower seeds.
More Hearty Soups You Might Like
Butternut Squash Soup
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Ingredients
- 1 3-4 pound butternut squash, halved lengthwise
- 2 Tbs olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tablespoon salted butter
- 1 yellow onion chopped
- 1 yellow bell pepper chopped
- 2 medium carrots peeled and diced
- 2 garlic cloves minced
- ½ cup unsweetened apple sauce
- 4 cups low-sodium chicken or vegetable broth
- ¼ teaspoon lemon zest
- ¼ teaspoon ground nutmeg
- ¼ - ½ tsp red pepper flakes add depending on spice level, optional
- Optional toppings: heavy whipped cream or half and half chopped scallions, sunflower or pumpkin seeds
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the squash onto the baking sheet. Drizzle with one Tablespoon of olive oil then lightly season the flesh with salt and black pepper. Flip the halves so they are flesh side down. Roast for 45 minutes or until tender and browned.
- Remove the squash from the oven. Set aside for 15 minutes or until cool enough to handle and scoop out seeds.
- Meanwhile, heat a Tablespoon of olive oil and butter in a large soup pot or skillet over medium-high heat. Sauté the onion, bell pepper, and carrots until soft, about 5-7 minutes. Add the garlic and continue to sauté for 1 minute.
- Scoop the cooked flesh out of squash and into a blender with the sautéed onion, red pepper and garlic, apple sauce, and half of the broth. Blend until smooth.
- Pour the puree into a large stock pot along with the remaining broth, lemon zest, nutmeg, a generous pinch of salt, and black pepper. Stir. Bring to a boil, reduce heat, cover, and let simmer for 7 minutes.
- Ladle into bowls and serve warm. Garnish with optional heavy whipped cream, scallions, and pumpkin or sunflower seeds.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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