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Creamy Roasted Butternut Squash Soup is the perfect autumn soup. The sweet roasted butternut squash, and roasted potatoes, dried thyme, and homemade chicken broth all add flavor to the soup to make it both comforting and filling for cold autumn nights.
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How to Make Creamy Butternut Squash Soup
Preheat oven to 400F degrees. Add parchment paper to two 9 x 13 baking pans and set aside.
Peel, rinse, and cube the potatoes and the butternut squash. Wear plastic gloves while doing this so you don't get the squash sap on your hands.
Add the potatoes and the butternut squash to their own pans and drizzle vegetable oil/ ghee on both and a pinch of cayenne pepper to the butternut squash. Roast the veggies until they are soft and the potatoes are just starting to brown.
In a medium pot, on medium heat saute the onions, carrots, and celery until soft. Then add the minced garlic, thyme, salt, and pepper. Cook until the garlic is fragrant, then add Homemade Chicken Broth. Cook the soup for 30 - 40 minutes.
Blend the soup using either an immersion blender or regular blender in 2 cup portions.
Serve the Butternut Squash Soup with fresh thyme, or pumpkin seeds. Enjoy!
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Roasted Butternut Squash Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: American
Description
Creamy Roasted Butternut Squash Soup is the perfect autumn soup. The sweet roasted butternut squash, and roasted potatoes, dried thyme, and Homemade Chicken Broth all add flavor to the soup to make it both comforting and filling for cold autumn nights.
Ingredients
- 1 medium or large butternut squash*
- 4 small potatoes
- 1 yellow onion, diced
- 1 - 2 stalks celery, diced
- 1 - 2 carrots, diced
- 3 - 4 cloves of garlic, minced
- 5 - 6 cups homemade chicken broth
- 1 ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit, then line a 9x13 baking pan and sheet pan with parchment paper then set aside.
- Next, cut the ends off the butternut squash, then peel it using a vegetable peeler. Cut the squash in half then scoop out the seeds using a large spoon. Wear plastic gloves while doing this so you don't get the squash sap on your hands. Lastly, cut the squash into even cubes. Place the cubed squash into the 9 x 13 baking pan.
- Peel, cut, and rinse the potatoes then transfer them to the other sheet pan. Drizzle both vegetables with a bit of olive oil, then roast for 40 - 60 minutes or until the potatoes are just starting to brown and the roast is browned and soft and tender. The potatoes will be done first. Take the roasted vegetables then set aside to allow them to cool.
- While the squash cools, saute the onions, carrots, and celery in a large pot on medium-high heat with 1 - 2 tablespoons of olive oil until soft. Then add in the minced garlic, allowing it to cook for 30 seconds - 1 minute so it can become fragrant. Lastly add in the fresh or dried thyme, salt, and ground black pepper.
- Transfer the cooked potatoes and squash to the pot along with the chicken broth. Allow the soup to come up to a boil then reduce the heat to a simmer. Cook covered for 30 - 40 minutes for the flavors to combine.
- Blend your soup using either an immersion blender or using a high-speed blender in 2 - 4 cup portions. Make sure to allow it to cool for 1 - 2 hours before doing this so you don't burn yourself.
- Taste and adjust seasoning if needed, then serve your spicy butternut squash soup topped with pumpkin seeds or a splash of cream. Enjoy!
Notes
* Peel the squash with gloves on to avoid getting "sticky squash hands".
The soup will be thick once it's blended, you could leave it as is or add more chicken broth until your desired consistency is reached.
Store leftover butternut squash soup in an airtight container for up to 5 days in the refrigerator. You can transfer the soup to a freeze-safe container or freezer bag to freeze for several weeks.
When ready to reheat, remove from the bag then reheat on the stove with ¼ cup of chicken or vegetable broth until hot.
Keywords: spicy butternut squash soup, roasted butternut squash soup, butternut squash soup recipe, fall soup
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