Filled with warm autumn spices, this smooth and creamy Roasted Butternut Squash Soup is the perfect comfort food to curl up with this fall. Enjoy the rich flavor of real squash along with savory bacon and just a dash of honey.
- 2 medium sized butternut squash
- 2 tbsp olive oil
- 4 cups chicken broth
- 1 cup diced onion
- 2 tablespoons chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter (optional)
- 1 tablespoon honey (optional)
- Cooked, chopped bacon
- Fresh chopped parsley or sage
- Preheat the oven to 425°F. Cut the squash in half lengthwise and place on a baking sheet, flesh side up. Season the squash halves with salt and pepper and then drizzle with just a little olive oil. Roast for 45-50 minutes in the oven until the squash is tender. Remove the squash from the oven, let cool slightly and then scoop the flesh out into a bowl.
- Add the oil to a large soup pot or dutch oven over medium heat. Cook for 5-7 minutes to soften and then add the roasted butternut squash to the pot. Season with salt, pepper, a touch of cinnamon and fresh grated nutmeg, then pour in chicken broth and whisk to combine the squash with the broth. Bring to a boil and then reduce the heat to a simmer for 20-25 minutes.
- Blend the soup until smooth with an immersion blender, or let cool and transfer to a regular blender. I like to finish this Roasted Butternut Squash Soup with two tablespoons of butter and a drizzle of honey, but that’s totally up to you!
- To Store: Cool fully and pack in an airtight container in the fridge for up to 4 days.
- To Freeze: Cool completely and store in double-lock freezer bags for up to 3 months. Thaw in the fridge overnight before serving.
- To Reheat: Reheat in the microwave or a saucepan over the stove until warm.
- Category: Dinner
- Method: Stovetop / Oven
- Cuisine: American
Keywords: roasted butternut squash, fall soups, autumn squash soup