Roasted Butternut Squash Soup Recipe - Allrecipes.com
Roasted Butternut Squash Soup Recipe
  • READY IN 1 hr

Roasted Butternut Squash Soup

Read Reviews (44)

"Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander." —  

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Original recipe makes 4 cups Change Servings
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Directions

  1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 1 hr

Footnotes

  • Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.
  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2011

Tasty! For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turkey broth to simmer for a bit, then into the blender. Saves a step. Thanks for the recipe!

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Most Helpful Critical Review
Oct 17, 2011

The texture of this soup was great, but I thought the flavor was lacking something - and I LOVE squash soups! My husband agreed. If I make this again, I will probably use 2 cinnamon sticks, more squash and add some brown sugar. But, it seems I'm in the minority here.

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Dec 13, 2010

I add a bit more celery, carrot and onion and rather than add a stick of cinnamon I add a dash at the end. I don't use the coriander since I don't have any, and I use sour cream instead of half and half. But let me tell you, everyone loves this soup, even made some for my neighbors.

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Nov 22, 2010

This is a great recipe! I followed the recipe with these modifications: 1/4 tsp of coriander, 1/2 plain yogurt and used a sprinkle of cinnamon. Definitely a keeper.

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Jan 05, 2011

Maybe it was the homegrown organic squash I used, or the homemade goose broth, but this was AMAZING. The squash never really browned in the oven even though I left it in there twice as long, and it's not as thick as the recipe says, but it is phenomenally delicious. The cinnamon really adds that extra zing to the sweet squash.

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Jan 03, 2011

Excellent!! Added a little sprinkle of cinnamon and ginger to the soup just before serving. Everyone LOVED it! Definitely a keeper

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Dec 15, 2010

I loved this soup. I've been looking for a creamy squash based soup for the holidays and this is it. Sauteing then roasting the squash gives it a fabulous flavor - I almost didn't add the 1/2 & 1/2 and I didn't need to add any salt and pepper during step 2. I'm very excited to introduce this to my holiday table. Next time I think I'll opt for the more health conscious plain, low-fat yogurt. Finally, it was quick and easy and I usually have most of the ingredients in the house.

— 
Nov 08, 2010

I added a small turnip to the celery and carrot. Other than that I followed the recipe and served my family a beautiful winter soup!

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Nutrition

  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 1485 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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