Roasted Butternut Squash Soup

Kim Biegacki


This is such a lovely soup to make for the fall. I just love using all the different squashes for soups and other side dishes as they are so tasty and beautiful in color. A great choice for serving up during your holiday festivities.

This soup is creamy, lightly sweetened, fast & easy to make. Plus it is a very satisfying bowl of soup. Something different than your stews, chili's or heavier soups. You could serve it up with grilled sandwiches if you want something more.

pinch tips: How to Clean Pots and Pans



6 - 8 servings


5 Min


40 Min




2 medium
butternut squash
5 c
chicken or vegetable broth
1 c
evaporated milk
1 tsp
cardamon, ground (opt.)
1/2 tsp
cinnamon, ground
1/2 tsp
freshly grated nutmeg
cooking spray, butter flavor (pam)


maple syrup
sour cream
french fried onions

Directions Step-By-Step

Rinse your butternut squash, slice in half and scoop out seeds. Lay flesh side down on a tin foil covered pan (spray foil with Pam oil) and roast at 375 degrees for 1/2 hour to 45 minutes or till fork tender. Remove from oven, let cool for a few minutes and scoop out squash, mash and put in blender.
Heat your chicken broth, seasonings and evaporated milk in a pan on the stove top over medium heat till warm. Place some or half of the broth into the blender with the squash and puree. Then add back to the pot and blend with an immersion blender if necessary or just a whisk will sometime do. (This all depends on the power of your blender.)
Heat till desired temperature for serving. Add salt and pepper to taste. Serve up in bowls, add a dollop of sour cream, drizzle of maple syrup and French fried onions. Or just place those toppings on the table and let everyone add their own.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy