Autumn is in the air — well, most days — and a recent trip to the farmers market inspired me to pick up a butternut squash. I love butternut squash, especially when it’s transformed into a silky, comforting Roasted Butternut Squash Soup.
I’ve made many versions of butternut squash soup, but this time I roasted the squash instead of peeling and boiling it. Roasting concentrates the flavor and makes the flesh easy to scoop out, so you can skip the tedious peeling step.
I started by cutting the squash in half, scooping out the seeds, and adding a small pat of butter to each cavity along with a sprig of fresh rosemary. Roasting brings out the natural sweetness and lets the spices shine.
While the squash roasted in the oven, I sautéed onions and garlic until soft and fragrant. Then I added the roasted squash and chicken or vegetable broth and let it simmer so the flavors could meld.
I simmered the soup for about 25 minutes, then blended it in batches to reach a smooth consistency. Tip: don’t overfill the food processor — blend in portions to avoid spills.
The finished soup highlights warm spices — allspice, cinnamon, and nutmeg — with a hint of rosemary from the roasting. These flavors are classic fall, and the roasted method has become my preferred way to prepare butternut squash.
Roasted Butternut Squash Soup
Ingredients (serves 5–6)
1 medium butternut squash (2–3 lbs)
1/2 tsp butter, divided (1/4 tsp in each squash cavity)
Fresh rosemary sprigs
1 large sweet white onion, chopped
2–3 cloves garlic, minced
1/4 tsp allspice
1/4 tsp ground nutmeg
1/8 tsp ground cinnamon
6 cups chicken broth or vegetable broth
Sea salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds. Place 1/4 teaspoon of butter into each cavity and tuck a small rosemary sprig into each half. Place the squash cut-side up on a baking pan and roast for about 35 minutes, or until tender when pierced with a fork.
While the squash roasts, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft, about 5–7 minutes. Add the garlic and sauté for another 1–2 minutes.
When the squash is tender, scoop the flesh from the skins and add it to the saucepan with the sautéed onion and garlic. Pour in the chicken or vegetable broth, stir in the allspice, nutmeg, and cinnamon, and bring to a simmer. Cook for about 25 minutes to allow the flavors to meld.
Use an immersion blender or process the soup in batches in a food processor until smooth. Season with sea salt and freshly ground black pepper to taste.
Serve hot with crusty bread or croutons.
I really enjoyed this roasted version — the spices and rosemary create a cozy, comforting soup that’s become my go-to. I hope you love it as much as I do!
