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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is rich, creamy and so flavourful. Made with 1 whole butternut squash, golden beets (or carrots), onions, garlic, stock, cream and spices.
1 hour 30 minutes
6 servings
This fabulous Roasted Butternut Squash Soup recipe comes from my Mom! She’s an amazing cook (and fabulous photographer, these are her pictures). I’m so happy to be sharing this cozy soup recipe with you.
Fall means it’s soup season. It’s true.
Is there anything more cozy than a bowl of soup in fall? Especially one made with roasted fall squash and veggies? I think not. This Roasted Butternut Squash Soup is a perfect soup for autumn. It’s rich, creamy and so flavourful.
Roasted Butternut Squash Soup Recipe Tips
- SQUASH: Use 1 large butternut squash (cut in half, seeds removed, then cut into chunks). Tip: you don’t need to peel the squash before baking, just remove the skin after roasting, it comes off much easier.
- BEETS: This recipe uses 3 large golden beets, they add such a nice rich flavour. You can leave them out if you wish, but I wouldn’t! Or you can replace them with about 3-4 carrots.
- STOCK: You can use vegetable stock or chicken stock.
- HEAVY CREAM: I like to use heavy cream (like whipping cream) for this soup, it makes it so rich and creamy. If you want to use a lighter cream you can use half + half cream (10%) or table cream (18%).
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
This soup is wonderful served with these homemade dinner rolls or this buttermilk quick bread, and a side salad for dinner or lunch. You can also serve it scooped over steamed rice, quinoa or noodles for a more hearty soup/meal.
Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is rich, creamy and so flavourful. Made with 1 whole butternut squash, golden beets (or carrots), onions, garlic, stock, cream and spices.
Ingredients
- 1 large butternut squash (cut into slices, don't peel) See Notes.
- 3 golden beets (washed, cut off ends, cut in half, don't peel) See Notes.
- 1 large onion (peeled, cut into quarters)
- 2 cloves garlic
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups chicken or vegetable stock (about 1 L container)
- 1 cup heavy cream
Instructions
- Preheat your oven to 375 degrees F.
Roasting the Vegetables:
- Butternut Squash: Cut the butternut squash in half, horizontally. Scrape out the seeds. Cut the halves into large slices. You don't need to remove the peel, you can do this after baking (it's much easier).1 large butternut squash
- Beets: Wash, trim off the ends. Cut the beets in half. You don't need to remove the skin, you can do this after baking (it's much easier).3 golden beets
- Onion: Peel, cut into quarters.1 large onion
- Garlic: Mince the garlic.2 cloves garlic
- Place all of the prepared vegetables into a large roasting pan.
- Add the olive oil, tomato paste, balsamic vinegar, salt and pepper. Mix well with the vegetables.3 tbsp olive oil, 3 tbsp tomato paste, 1 1/2 tbsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp black pepper
- Roast for 45 minutes to 1 hour, until the vegetables are soft.
- Once done, remove from the oven and let cool slightly so you can remove the skins from the squash and the beets. The skins/peel should slide off easily.
Making the Soup:
- Because there are a lot of ingredients, I like to process the ingredients in 2 batches, it's less messy, a lot easier and makes for a more smooth soup. So to do this, process half of the roasted vegetables in a food processor until smooth, adding half of chicken stock. Process until smooth, then transfer to a soup pot.3 cups chicken or vegetable stock
- Repeat with the remaining roasted vegetables and stock. Add to the soup pan.
- At this point, add the dried thyme.1/2 tsp dried thyme
- Simmer over low-medium heat until it reaches a slow boil. Simmer for about 15 minutes.
- Add heavy cream and heat until warmed through, not boiling. You don't want to boil at this step.1 cup heavy cream
- Serve immediately!
Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you’ve made!
More Soup Recipes
Find cozy and delicious soup recipes right here! Everything from hamburger soups, creamy soups, noodle soups, taco soup, lasagna soup, broccoli cheddar, vegetable, French onion, borscht, chowders and more!
Have a delicious day!
