creamy roasted butternut squash soup with pepitas, crema and olive oil
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Roasted Butternut Squash Soup Recipe

Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream, this Roasted Butternut Squash Soup recipe is one big ole bowl of easy-to-make comfort! 
Course Soup
Cuisine American, French
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 10 servings
Calories 312kcal
Author Danielle Wolter

Equipment

Ingredients

Instructions

  • Cut the butternut squash in large chunks and place on a baking sheet, flesh side up and lightly salt. Roast in a 350 degree oven for about 1 1/2 to 2 hours.
  • Scoop the flesh of the squash out with a spoon and set aside. **This can be done in advance**
  • After squash is finished roasting, heat the olive oil in a large pot (6-8 quart) over medium heat. Add onions and garlic and saute until lightly browned.
  • De-glaze the pan with the dry sherry - cook for 1 minute. Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 10 minutes
  • Transfer to mixture to a blender, and blend in batches until smooth. Pour mixture back into the pot and bring to a light simmer.
  • Add the cream, nutmeg and salt to taste. Simmer for about 10 minutes.
  • Remove from heat and serve with crumbled bacon, creme fraiche, and roasted pumpkin seeds.

Notes

  1. Make the roasted butternut squash the day before to save some time. It can be stored in the fridge.
  2. If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes. 
  3. The squash will be soft, lightly browned on the edges and caramelized when done roasting;
  4. Roast the squash in advance to save time;
  5. Use a hand blender to blend the soup to avoid dirtying a blender.
  6. This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve. 

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 1717mg | Potassium: 1028mg | Fiber: 6g | Sugar: 6g | Vitamin A: 25065IU | Vitamin C: 57mg | Calcium: 158mg | Iron: 2mg