I had butternut squash soup for the first time at a restaurant a few years ago.  I fell in love with it and couldn’t wait to try to make it myself at home.  Of course, I had to tweak it to make it perfect for my taste buds … and I finally got it right!  This soup is so creamy and smooth and just pure happiness in a bowl.

This Creamy Roasted Butternut Squash Soup is my favorite soup of all time.

Start with a 3 lb butternut squash. It doesn’t have to be exactly 3lb.  A little bigger is fine too.

You will need to carefully cut the butternut squash in half and remove the seeds.  Once you do this place it on a baking sheet lined with parchment paper.

Lightly rub olive oil all over the inside of the squash.  Get it all shiny.    Once it’s oiled up, sprinkle your salt and pepper on the squash and flip it over with the oiled side facing down on the parchment paper.  Place it in the hot oven for about 45 minutes.

When your 45 minutes is up, your butternut squash should look like this.  If you push down on the skin it should be soft (and hot!)  Let it sit for a bit to cool off.

While your butternut squash is cooling let’s get the onion and garlic ready.  In your pot, cook your onions with a little bit of salt on medium to low heat for about 5 minutes until they are soft and a little brown on the edges.  Then you can add in the garlic.  You only want to heat the garlic about 30 seconds.  It will start to smell real good.  Remove it from the heat to keep it from scorching.

Scoop out all your butternut squash goodness from the skin.  Add all the goodness to your pot with the onion and garlic.  Put it back on the heat and simmer.  Discard the skin from the butternut squash.

Add the chicken stock, brown sugar, nutmeg, ginger, and black pepper.  I love nutmeg and always add a little more than the recipe says.  It makes me happy.  Play with the spices to find your happy.  It will make you happy!  Let the mixture simmer about 20 minutes to allow the flavors to meld.

Immersion blender time!  Remove all those chunks from that soup.

Add your cream cheese if you like it creamy.  If not, you can skip this step and just have Roasted Butternut Squash Soup.  I like Creamy … It makes me feel like I’m being bad.  Using fat-free cream cheese doesn’t add very many calories.  It’s up to you.

Once the cream cheese is melty blend again.  Look how smooth that is!  It’s so beautiful! Creamy is dreamy!

You can eat it now or save it for later.  I like now and later.

For more ideas on how to treat a butternut squash (and a good laugh, for those of you with a goofy sense of humor) check out this video: Butternut Squash Guide by You Suck at Cooking

Creamy Roasted Butternut Squash Soup

Print Recipe

Servings	Prep Time
6 servings	15 minutes

Cook Time

2 hours

Servings Prep Time 6 servings 15 minutes

Cook Time 2 hours

Creamy Roasted Butternut Squash Soup Print Recipe Servings Prep Time 6 servings 15 minutes Cook Time 2 hours Servings Prep Time 6 servings 15 minutes Cook Time 2 hours

Ingredients

• 3 pounds butternut squash halved vertically and seeded
• 2 tablespoons olive oil
• 1/3 cup chopped onion
• 1 teaspoon kosher salt
• 3 - 4 cloves garlic minced
• 1/3 cup brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• freshly ground black pepper to taste
• 2 cups chicken stock
• 8 oz fat free cream cheese softened

Servings: servings

Instructions

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper. Place the butternut squash on the pan and lightly drizzle 1 tablespoon olive oil on the inside of the squash. Rub the oil all over the inside of the squash. Sprinkle salt and pepper on the squash. Turn the squash over with skin side up and roast until it is tender, about 45 minutes. Set the squash aside to cool down, about 20 minutes. In a bowl, using a spoon, scoop the squash flesh into the bowl and throw away the skin.
2. In a large soup pot, warm 1 tablespoon olive oil over medium. Add the chopped onion and 1 teaspoon kosher salt. Cook, stirring often until the onion has softened. Add the garlic and cook, about 30 seconds, stir frequently.
3. Add the reserved squash to the soup pot, and then add the chicken stock, brown sugar, ginger, nutmeg and a bit of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes. Use immersion blender to blend the soup to a smooth consistency.
4. Add cream cheese, allow time for it to melt in the pot and blend again.
5. Serve immediately or let the soup cool completely and refrigerate it.

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