Perfect for cozy nights, or anytime. I could literally eat this butternut squash soup with bread all day long! ( I’ve done it before and I’ll do it again😂). Seriously though, if you have never tried it… what are you waiting for? Get your pot, get your blender, and let’s make this soup!
How To Roast A Butternut Squash
Say it with me… Roasting. Means. Flavor.😄
When you roast the butternut squash before adding it to the soup, it gives you such a delicious depth of flavor. How do you roast butternut squash? Well, it’s simple. Just cut the squash in half lengthwise, and remove all the seeds and strings.
Then brush it with a very small amount of olive oil and place it on a baking sheet with the cut side down. Pop it into the oven at 425° for 25-30 minutes. A trick I like to use, to get super tender squash, is to add about half a cup of water to the baking sheet before placing it into the oven.
How to Make Butternut Squash Soup
While the squash is in the oven, chop up the shallots, carrots, potato, and garlic. Place a pot over medium heat and add 2 Tbsp of unsalted butter. Then add the shallots and carrots. Cook until they become translucent then add the garlic and spices. Cook for two minutes then add the potatoes and broth. Give it a good stir and allow it to come to a simmer. Cover it and simmer for 20 minutes or until veggies are tender.
Pull the butternut squash out of the oven and allow it to cool for a few minutes. Then remove the skin and place it into a large blender*. Add the veggies and broth. Puree for a few minutes or until smooth.
* Use extreme caution when blending hot liquids. Never overfill. If you don’t have a large capacity blender, do this step in two batches.
Add the puree back into the pot and heat on low for 3-5 minutes just to allow the butternut to infuse with the rest of the ingredients. This is also the time to taste. If you feel the butternut squash soup needs more salt go ahead and add it in. Once you get it to your liking, serve hot with your favorite toppings. I have a list of some of my favorites bellow. Enjoy!
Soup Topping Ideas
These are some of my favorites, and some I have seen. Try one or all! You just made a big batch of soup so why not, right!?
Chives or scallions
Dried or Fried vegetables
Fried or roasted chickpeas
Pepper or nutmeg
Few! that’s a long list and it goes on and on, so I’ll cut it there and jump to the printable and shareable recipe.
I hope you love it and maybe give my other soups a try.😃
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Butternut Squash Soup
- 1 4-5 lb butternut squash
- olive oil for brushing
- 2 Tbsp Butter unsalted
- 1 shallot bulb 2 shallot cloves
- 1 small carrot
- 1 small sweet potato
- 5 cups vegetable broth
- 2 garlic cloves
- 1 tsp ground thyme
- ½ tsp ground sage
- ¼ tsp ground pepper
- 1½ tsp kosher salt or to taste
- Cut butternut squash in half and remove the seeds and strings. brush lightly with olive oil and place on a baking sheet. Roast in the oven at 425° for 25-30 minutes.
- In the meantime, chop the carrot, potato, shallots, and garlic. Place a pot over medium heat and add 2 Tbsp butter. Add the shallots and carrots. Cook for 3 minutes, stirring ever so often. Then add the garlic and spices. Cook 2 more minutes then add the potato and broth.
- Once it comes to a simmer, cover, and continue to simmer for 20 minutes, or until the veggies are soft.
- Take the butternut squash out of the oven and allow it to cool for a few minutes. Then remove the skin and place it into a large blender. Add the veggies and broth. Puree for 5 minutes or until smooth. If you don't have a high capacity blender, do this step in two batches.
- Pour the soup back into the pot and heat for 3-5 minutes so that the squash may infuse with the other flavors. Taste for salt and add more if necessary. Serve hot with your favorite toppings or as a side. Enjoy
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