Easy Butternut Squash Soup – Simple, Silky & Satisfying
This butternut squash soup recipe is my absolute favourite. I love how filling and tasty it is–perfect for serving special guests!
Equipment
- Half sheet pan (18x13 inch / 46x33cm)
- Pastry brush
- Small skillet (8-inch / 20cm)
- High-speed blender or countertop blender
- Large saucepan (3-quart / 2.8L)
- Instant-read thermometer (nice-to-have — useful for confirming soup serving temperature)
- Immersion blender (nice-to-have — alternative to countertop blender for easier cleanup)
Ingredients
- 1 large butternut squash approximately 3 lb
- 2 tablespoons olive oil divided
- ½ medium red onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon fresh rosemary finely chopped (or ¼ teaspoon dried)
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly ground (about 8 turns of a pepper mill)
- 2 cups beef stock
- 0.1 teaspoon nutmeg freshly ground
- 2 tablespoons pumpkin seeds (pepitas) for garnish
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced).
- Cut butternut squash in half, remove seeds, and brush 1 tablespoon of olive oil over the exposed flesh of each half.
- On a half sheet pan or cookie sheet, roast cut-side down for 50–60 minutes, or until a knife pierces the thickest part with very little resistance. The flesh should be deeply golden at the edges. Let cool for 15–20 minutes, then scoop the flesh from the skin and cut into large chunks.
- Meanwhile, heat 1 tablespoon of olive oil in a small skillet over medium heat until shimmering but not smoking. Add the red onion and garlic and sauté, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Transfer the roasted squash, onion and garlic mixture, rosemary, salt, pepper, beef stock, and nutmeg to a blender. Pulse a few times to break up the large pieces, then blend on high for about 60 seconds until completely smooth and silky. Pour the soup into a large saucepan and warm over medium heat, stirring occasionally, until heated through (about 5 minutes).
- Serve hot, garnished with a scattering of pumpkin seeds (pepitas).
Notes
Notes
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead: Roast the squash up to 2 days ahead, refrigerate the flesh, then sauté the aromatics and blend when ready to serve.
- Substitutions: Swap beef stock for vegetable or chicken stock. Use shallot in place of red onion, or fresh thyme instead of rosemary.
- For extra richness: Stir in 2 tablespoons of cold butter or a splash of coconut cream after blending for a more luxurious texture.
- Pro tip: Blend on high for a full 60 seconds — the longer blend creates a velvety smooth texture without needing to pass the soup through a sieve.
Nutrition
Serving: 1servingCalories: 198kcalCarbohydrates: 26gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 828mgPotassium: 951mgFiber: 4gSugar: 5gVitamin A: 19934IUVitamin C: 41mgCalcium: 109mgIron: 2mg
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