This Roasted Butternut Squash Soup is hearty, flavorful and the perfect cold weather soup! Look no further for an easy, homemade soup recipe!
The temp dipped below 70 over the weekend so it’s game on for soups, stews and chilies at the Terhune household. Hallelujah! Today’s post is all about butternut squash. In my opinion, there really isn’t a better way to prepare this staple autumn veg other than to roast it. Something about the caramelization takes butternut squash from boring mush to sweet, toasty perfection. So why not roast it for soup?
Avoiding the “bleh” and kicking BSS up a notch
Butternut Squash Soup (BSS) can get a little “bleh” in my opinion so in addition to roasting the squash, it’s also fun to incorporate unexpected flavors like jalapeno and goat cheese (both optional for this recipe). The jalapeno definitely gives this soup a kick so if you don’t like spicy, you better sit this one out. On the other hand, there’s only a bit of goat cheese for a little “zip” so even if you aren’t a fan, I say give it a try! You may be surprised.
Another thing about this recipe is that it is thick and hearty, hence why I claim it is the perfect cold weather soup! It’ll stick-to-your-ribs and keep you warm throughout the cold fall/winter months. If you want to thin it out, just add a smidge more broth.
Two ways to prepare the soup
You’ll notice in the recipe that there are two ways to combine the soup ingredients. One is the immersion blender, this is the way I do it. I know that not everyone has an immersion blender so the other option is to use a food processor. Note that you may have to work in batches depending on the size of your food processor. 
Check out the recipe, let me know if you have questions and most definitely report back if you try it!
If you like this recipe, you may like my recipe for Stuffed Bell Pepper Casserole.
Kelsey Renee
Hearty & Flavorful Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 yellow onion
- 3 large carrots
- 1 jalapeno
- 4 cloves of garlic
- 2 tablespoons olive oil
- Salt & pepper
- 3 cups chicken broth
- 1 cup regular whipping cream
- 2 ounces goat cheese (optional)
Recommended toppings
- Crumbled bacon
- Crumbled goat cheese
- Finely diced green onion
Instructions
- 1. Preheat oven to 350 degrees. Grease a large baking sheet with cooking spray.
- 2. Cut squash in half lengthwise, scoop out seeds, cut into 1 inch cubes. Slice carrots into 1 inch pieces. Cut onion into quarters. Slice jalapeno lengthwise, remove stem and scoop out seeds.
- 3. Put vegetables and garlic onto baking sheet. Drizzle with olive oil, salt and pepper. Use hands to coat all veggies.
- 4. Roast in the oven for 1 hour or until veggies are fork tender.
- 5. Option 1: transfer veggies to large stock pot. Add broth, cream and goat cheese. Use an immersion blender to blend until smooth.
- 6. Option 2: transfer veggies to a large food processor. Add broth, cream and goat cheese. Pulse until smooth. You may need to do this in batches depending on the size of your food processor. Once blended, transfer to a large stock pot.
- 7. Cook soup on the stove at medium high heat for 5-10 minutes.
- 8. Serve in individual bowls with toppings of choice! Enjoy!
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