roasted butternut squash soup

Name: Roasted Butternut Squash Soup
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 large butternut squash; 1 large white onion; 2 tablespoon(s) minced garlic; 1/2 cup(s) olive oil; 1 teaspoon(s) black pepper; 1 teaspoon(s) sea salt; 1/2 teaspoon(s) seasoned pepper (i use mccormick's); 1 - cube chicken bouiloon; 2 cup(s) water; 3/4 cup(s) half and half

23 Pinches 1 Photo

Paula Mahon

Blue Eye, AR

Updated on Jan 7, 2024

It's creamy, thick and full of spices. Add whatever herbs or spices you'd like, it's very forgiving.

Rate

Creamy, flavorful, butternut squash soup that begins with roasted squash, onions and garlic.

prep time 20 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

1 large butternut squash
1 large white onion
2 tablespoons minced garlic
1/2 cup olive oil
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon seasoned pepper (i use mccormick's)
1 - cube chicken bouiloon
2 cups water
3/4 cup half and half

How To Make roasted butternut squash soup

Step 1

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Step 2

Peel and seed the squash, cut into large cubes and place in large bowl. Cut the onion into large chunks and add to bowl. Add garlic, olive oil and spices; mix.
Step 3

Pour out onto lined pan and bake 30-40 minutes, until squash is fork tender.
Step 4

Pour all ingredients into a large pot and blend with an immersion blender, adding bouillon cube, water and half and half. Add enough water and half and half to make the consistency shown in photo. It will be thick and creamy.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes