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a bowl of butternut squash soup

Butternut Squash Soup

Carolyn
This butternut squash soup is subtly sweet, ultra-creamy, and packed with flavor. Everyone who tries it asks for the recipe! A perfect dinner for a chilly night.
5 from 11 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 284 kcal

Equipment

  • blender
  • Large pot or dutch oven

Ingredients
  

  • 1 large butternut squash approx. 8 cups
  • 1 yellow onion cut into medium dice
  • 2 large carrots peeled and cut into large dice
  • 2 garlic cloves peeled
  • 3 T. butter melted
  • 1 T. Olive Oil
  • 1 T. honey
  • 1 T. brown sugar
  • ½ t cinnamon
  • 1 t. curry powder
  • ¾ t. kosher salt
  • 1 t. lemon juice
  • ½ cup apple juice
  • 2 cups vegetable stock
  • ½ cup water
  • 6 oz cream
  • ½ cup pumpkin puree
  • 2 T. ginger paste or freshly grated pulp

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Place butternut squash laying down on a cutting board. Cut both ends off and discard. Cut the neck off and set aside.
  • Use a chef’s knife or peeler to peel the neck and the bulb of the squash.
  • Place the round portion of the squash onto the cutting board and cut in half vertically.
  • Use a large spoon to scoop out the seeds and goop. Dice the squash into 1 inch chunks. It needn’t be pretty or exact. If you prefer it, you can use the precut chunks from the grocery store, just make sure it's fresh not frozen.
  • Place butternut squash, onion, carrots, and garlic on a sheet pan.
  • Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt and lemon juice in a small bowl. Drizzle it over the butternut squash mixture and toss until everything is coated. Roast at 425 degrees for 25 minutes.
  • Once cooked and cooled, spoon vegetables into blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.
  • Pour into large saucepan on medium heat. Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream. Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy.

Nutrition

Calories: 284kcalCarbohydrates: 30gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 47mgSodium: 682mgPotassium: 639mgFiber: 4gSugar: 14gVitamin A: 20625IUVitamin C: 31mgCalcium: 106mgIron: 1mg
Keyword butternut squash bisque, butternut squash soup
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