Easy Butternut Squash Soup Recipe

A bowl of warm, creamy butternut squash soup, sweaters with too-long sleeves, and a purring cat in your lap form the ultimate fall combo! That’s why we’re going to learn how to prepare this full-of-flavor butternut cream soup with simple instructions and a video recipe.

How to Make Roasted Butternut Squash Soup at Home

This butternut squash soup is another recipe that boomed on social media in the past months. You probably heard of it at Gordon Ramsay, too. It was quite a thing to cook this simple recipe and post it on Instagram or Tik Tok. Well, you know I love to follow trends when they end ;). So, I decided to finally fit in the pattern, too. Here is my good-looking, creamy, and so Instagram-worth-it butternut squash soup recipe.

Ingredient List

The ingredient list is not such big of a deal; even though it may seem rather long, it includes more seasonings than actual ingredients, you’ll see.

• 1 large butternut squash (halved vertically and seeds removed);
• 2 tablespoons extra virgin olive oil;
• 1 medium yellow onion (chopped);
• 4 garlic cloves (minced);
• 1 teaspoon brown sugar;
• 1 teaspoon salt;
• freshly ground black pepper (to taste);
• 1/2 tablespoon fresh rosemary (minced);
• 3 cups vegetable broth.

Easy Step-by-Step Recipe for Thanksgiving

Now, that you know what you need and I hope you have them all prepared, let’s rock this creamy butternut squash soup together, step-by-step!

1. Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with baking paper.
2. Then, place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat it. Roast it until tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor).

3. Meanwhile, in a pot, warm 1 tablespoon olive oil over medium heat until shimmering, add the chopped onion and garlic. Cook, stirring often until the onion has softened (about 3 to 4 minutes).

4. Next, transfer the mixture to your stand blender and add the salt, pepper, rosemary, and brown sugar.

5. Use a large spoon to scoop the baked butternut squash flesh into your blender. Discard the tough skin.

6. Also, add the vegetable broth to the blender and blend everything together.

7. Blend on high, being careful to avoid hot steam escaping from the lid. Finally, stop once your soup is super creamy and warmed through.

*If your soup is too thick, add up to 1 cup more broth and blend.

**Season to taste and serve with parsley, and crusty bread.

Roasted Butternut Squash Soup

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Learn how to prepare creamy butternut squash soup for your Thanksgiving dinner table. It is spicy and creamy and the flavors are out of this world!

• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 large butternut squash halved vertically and seeds removed
• 2 tablespoon extra virgin olive oil
• 1 medium yellow onion chopped
• 4 garlic cloves minced
• 1 teaspoon brown sugar
• 1 teaspoon salt
• freshly ground black pepper to taste
• 3 cup vegetable broth
• 1/2 tablespoon fresh rosemary chopped

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with baking paper.
2. Then, place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat it. Roast it until tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor).
3. Meanwhile, in a pot, warm 1 tablespoon olive oil over medium heat until shimmering, add the chopped onion and garlic. Cook, stirring often until the onion has softened (about 3 to 4 minutes).
4. Next, transfer the mixture to your stand blender and add the salt, pepper, rosemary, and brown sugar.
5. Use a large spoon to scoop the baked butternut squash flesh into your blender. Discard the tough skin.
6. Also, add the vegetable broth to the blender and blend everything together.
7. Blend on high, being careful to avoid hot steam escaping from the lid. Finally, stop once your soup is super creamy and warmed through.

Notes

If your soup is too thick, add up to 1 cup more broth and blend.

Season to taste and serve with parsley, and crusty bread.

• Author: Rosie
• Prep Time: 10
• Cook Time: 35
• Category: Soup
• Cuisine: American

Video Recipe for Roasted Butternut Squash Soup

Here is the most satisfying part of this article: the video recipe. When I cook this kind of recipe (good-looking and still simple), the video tutorial becomes a must. It’s a pleasure even for me to watch me prepare it. Everything seems so easy… Well, that’s because it actually is!

Easy Butternut Squash Recipes for Thanksgiving

So, Loves, I know that holiday dishes are the most difficult because we work under a lot of pressure, there is never enough time, and everyone has a lot of requests from the cook. Also, they all love to serve butternut on Thanksgiving. That’s why I rounded up some of my favorite recipes for Thanksgiving dinner that are made with this delicious vegetable.

Therefore the next list will include some recipes from wearychef that I strongly recommend serving on Thanksgiving. You will impress any butternut squash lover, believe me!

Stuffed Butternut Squash – This cheesy stuffed butternut squash is full of flavors and vegan at the same time! That sound just perfect! Use simple ingredients, adapt to your own taste, and prepare one of our favorite fall recipes. It is so good looking even your kids won’t resist it! Don’t you worry a second more! This recipe is almost as easy to prepare as it is to eat in no time! 

Butternut Squash Nachos – Have you ever asked yourself, “I wonder if I could put butternut squash on nachos”? I’m sure that thought has crossed your mind dozens of times, but maybe you just haven’t found the time to try it. Or, maybe you actually never thought of that and aren’t sure it would taste good. In either case, you can be glad I’m here to tell you that I tried it, and it is really good!

Potluck Casserole with Turkey and Squash – This hearty potluck casserole is loaded with seasoned ground turkey, butternut squash, spinach, and hashbrown potatoes. It all comes together with a creamy parmesan sauce. Sure to be a crowd favorite!

Enjoy Your Creamy Soup for Thanksgiving!

One healthy soup coming your way, Hons! Finally, this is it: my creamy butternut squash soup perfect for Thanksgiving or any chilly afternoon, to be honest. The creaminess and flavors of this recipe will impress any butternut lover or fancy guest of yours. Not to mention with only some seasonings and nice bowls you can make it look so professional they won’t guess how easy it actually is to make.

That being said, now it’s your turn to share with all of us your experience with this fall recipe. Tell us everything: Did you convenience your kids to taste it? (mine are sincerely in love with it) Did your guests enjoy it? (Also, keep in mind that I appreciate the negative feedback too). Did you need to improvise when it came to the ingredients list? If so, what did you replace, and with what? In addition, please, don’t hesitate to ask any further questions in the comment section too. I am here for you!

Last but not least, I will leave you with some extra reading. These three Thanksgiving round-ups are the best! You can choose your favorite punch, turkey, and pie recipes and get inspired for the holiday season that’s coming,

[wpurp-searchable-recipe]Roasted Butternut Squash Soup – Learn how to prepare creamy butternut squash soup for your Thanksgiving dinner table. It is spicy and creamy and the flavors are out of this world! – large butternut squash (halved vertically and seeds removed), extra virgin olive oil, medium yellow onion (chopped), garlic cloves (minced), brown sugar, salt, freshly ground black pepper (to taste), vegetable broth, fresh rosemary (chopped), , Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with baking paper.; Then, place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat it. Roast it until tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor).; Meanwhile, in a pot, warm 1 tablespoon olive oil over medium heat until shimmering, add the chopped onion and garlic. Cook, stirring often until the onion has softened (about 3 to 4 minutes).; Next, transfer the mixture to your stand blender and add the salt, pepper, rosemary, and brown sugar.; Use a large spoon to scoop the baked butternut squash flesh into your blender. Discard the tough skin.; Also, add the vegetable broth to the blender and blend everything together.; Blend on high, being careful to avoid hot steam escaping from the lid. Finally, stop once your soup is super creamy and warmed through.; ; – <p><!– wp:paragraph –></p>
<p><em>If your soup is too thick, add up to 1 cup more broth and blend. </em></p>
<p><em>Season to taste and serve with parsley, and crusty bread.</em></p>
<p><!– /wp:paragraph –></p> – Soup – American – Dinner – Recipes – Soups – butternut squash – cream – soup – – [/wpurp-searchable-recipe]