How to Make a Simple, Clean, Roasted Squash Soup (w/Recipe!)

Squash soup is a great way to serve winter squashes. This recipe roasts the squash first, which adds a depth of flavor. It also makes it much easier to prepare the squash -- no peeling!

There are a variety of ways to add to and serve this soup. It makes a great side, first course or appetizer, or can be boosted with bread or meat to make a hearty dish for dinner.

Butternut squash is the most common choice for soups like this, and it is an excellent choice, but you can make this soup with any winter squash -- acorn, honeynut, blue hubbard, or even pumpkin are all excellent choices.

Jump to:

• Easiest Roasted Butternut or Winter Squash Soup Recipe
• Ingredients:
• Instructions:
• To serve Roasted Winter Squash Soup:
• Freeze the leftovers for future meals!
• Simple, Clean, Roasted Squash Soup Recipe

Easiest Roasted Butternut or Winter Squash Soup Recipe

*Makes about two quarts (+/-) of pureed winter squash soup.

Ingredients:

• 1 large butternut squash*
• 1 quart broth -- chicken, or if you want a vegetarian soup, use vegetable stock
• 1 pint heavy cream (may use milk or half and half for a lighter soup)**
• 4 cloves fresh garlic
• Salt and pepper to taste

*To prepare with other types of winter squash:

You can use any type of winter squash to make this soup. You will just have to adjust the ingredients as necessary. Estimate and use about the same size/amount of squash if you can.

Adjust the broth if necessary. If you use a large squash like blue hubbard, you will need to increase the broth and other ingredients. The broth should just cover the squash after it is scooped and in the cooking pot. Adjust other ingredients like salt, pepper, and cream to taste.

**To make vegan roasted squash soup

If you want a vegan dish, skip the cream and use coconut milk or thin it to the desired consistency at the end by adding more vegetable stock.

Instructions:

1. Preheat your oven to 395℉ (202℃)
2. Cut the squash in half lengthwise (from stem to blossom end)

3. Scoop out loose flesh and seeds
4. Lay cut side down on a cooking sheet with sides (or in a baking pan)
5. Cover the bottom of the pan with water, about one-half an inch
6. Bake until squash is soft and can be pierced with a fork, about 45 minutes or until done; the squash can still be a little hard
7. Remove the squash from the oven and let cook for a few minutes until easier to handle

8. Use a tea towel to hold the hot squash; use a metal spoon to scoop out the squash into a large pot
9. Add the stock or broth
10. Chop the garlic (rough chop is fine) and add it to the squash and stock
11. Cook and simmer until the squash is very soft
12. Remove from heat
13. Blend with an immersion blender or in batches in a kitchen blender
14. Blend until smooth and of an even consistency
15. Add cream; can use more or less to desired thickness (or thinness)
16. Add salt and pepper to taste
17. Warm through (do not boil), then serve

Other optional taste additions and toppings:

If you want to step up the flavor profile a bit, you can add other ingredients to taste. Some options include:

• Sage (fresh or dried, to taste)
• Turmeric
• Curry powder
• Ginger
• Apples (add one or two peeled and cored apples to the stock and squash when you simmer)
• Onion (1) or shallots (2) (add to stock and squash when simmering)

To serve Roasted Winter Squash Soup:

• Serve warm
• Can be served immediately or prepared ahead and rewarmed (flavors may blend and be even better the next day!)
• You can also top the soup with some additional cream, sour cream, or shaved parmesan or romano cheese
• The soup also tastes great with some added homemade croutons
• Roasted sunflower or pumpkin seeds are nice as well
• For a heartier dish, add some cooked loose sausage or shrimp (one pound of either). Shrimp is surprisingly good in this soup!
• Pairs well with fresh bread or crostini, or crostini drizzled with olive oil and with melted cheese (again, parmesan or romano are good choices)

Freeze the leftovers for future meals!

If you have leftovers, this soup freezes very well. You can freeze it completely prepared, or you can freeze it just before you add the cream, and then add the cream in when you thaw and reheat the soup base.

In fact, this soup is so easy to make and freezes so well that it is worth it to double or triple the batch when you make it so you have extra to freeze. This is a great soup to pull out when you need a quick, clean, healthy meal and you have no time to make one.

Freeze in deli containers, large plastic containers, or gallon-sized freezer bags. Leave one inch of headspace in containers to allow for expansion during freezing. (Leave two inches if it’s a large container, one gallon or larger.)

If you have a party, event, or holiday in the future, make a large quantity to freeze for future use at your event. This is a great one to prep ahead!

Clean, healthy eating and entertaining, made faster and easier!