Roasted Butternut Squash Soup

butternut squash soup

I cut this recipe out of a mailer years ago.  It is a good recipe to have on hand, especially if you plant butternut squash in your garden. I will often use this recipe if I make roasted butternut squash and then have leftovers of it.  When I do that I can skip the roasting part (yay for less work!) and usually half the recipe.   The soup is smooth and creamy.  It has curry powder in it, which is a spice that I don’t use too often but I do like how it plays off the butternut squash in this recipe.  It is not a soup that I can eat bowls and bowls of at one sitting but it is does have a yummy flavor.

Roasted Butternut Squash Soup

1 Butternut Squash, Peeled and diced

1/4 C. Olive Oil

Pinch of Salt and Pepper

1/2 Medium Yellow Onion diced

1 Tbsp Butter

3 C. Chicken Stock

1/2 Heavy Whipping Cream

Pinch of Nutmeg

Pinch of Cloves

1 tsp Curry Powder

1/4 C. Maple Syrup


Place the diced butternut squash on a sheet pan.  Drizzle the olive oil over the squash.  Season with salt and pepper.  Roast in the oven at 350 degrees F for 10-15 minutes or until browned.  While squash is cooking, sweat the onion in a large pot with the butter until it is translucent. Add the chicken stock to the pot.   Add the squash to the pot.  Boil until the squash is tender.  Pour mixture into a blender.  Depending on the size of your blender, you may have to do multiple blendings.  Puree the mixture until smooth.  Return the smooth mixture back to the pot.  Add the nutmeg, cloves, curry, maple syrup and cream.

Fall butternut squash soup

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  1. katherine says: convinced me to buy a butternut squash and sent me this recipe, and it is fantastic! Well done!

    • greylustergirl says:

      Thanks Katherine! I am glad you liked it! Sarah has good taste in pretty much everything so I am not surprised that her taste buds are spot on as well :). Thanks for dropping in!

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