Roasted Butternut Squash Soup

barbara lentz


Great fall soup. Tasty too.


☆☆☆☆☆ 0 votes

2 Hr
45 Min
Stove Top


  • 1 large
    butternut squash
  • 1 1/2 stick
  • 2 Tbsp
    packed dark brown sugar
  • ·
    salt and white pepper
  • 1 tsp
    ground ginger
  • 1/2 tsp
    each ground cinnamon and cloves
  • 3 Tbsp
  • ·
    grated zest and juice of 1 lemon and 1 orange
  • 2 Tbsp
    worcestershire sauce
  • 4 clove
    garlic minced
  • 2 c
  • 1 c
    heavy cream

How to Make Roasted Butternut Squash Soup


  1. Cut squash in half and scoup out seeds. Place in baking pan with cut sides up. Melt 1/2 stick butter and pour into the whole where the seeds were. Place a tbsp of brown sugar in each hole. Season both halves with salt, white pepper, ginger, cinnamon and cloves. Pour about an inch of water in pan. About half way up the squash. Cover with foil and roast in 375 degree oven for 2 hours. Remove from oven and let cool a bit. Scoup out the squash and place in large Dutch oven.
  2. Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 30 to 45 minutes. Taste and adjust seasonings.
  3. Puree in batches with an immersion blender or food processor

Printable Recipe Card

About Roasted Butternut Squash Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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