Real Recipes From Real Home Cooks ®

roasted butternut squash soup

Recipe by
Paula Todora
Fort Worth, TX

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

yield 8 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For roasted butternut squash soup

  • 1 lg
    butternut squash
  • 1 lg
    white onion
  • 2 Tbsp
    minced garlic
  • 1/2 c
    olive oil
  • 1 tsp
    black pepper
  • 1 tsp
    sea salt
  • 1/2 tsp
    seasoned pepper (i use mccormick's)
  • 1
    cube chicken bouiloon
  • 2 c
    water
  • 3/4 c
    half and half

How To Make roasted butternut squash soup

  • 1
    Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • 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.
  • 3
    Pour out onto lined pan and bake 30-40 minutes, until squash is fork tender.
  • 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.

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