Butternut Squash Soup

Amy E.

"This is a simple, full flovoured soup, and a great way to get everyone to enjoy this vitamin packed veggie. It is likely the messiest soup you will ever make, but it is worth it!"
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0 servings
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Original recipe yields 8 servings

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  1. Coat large baking dish or roasting pan with the olive oil.
  2. Slice squash in half lenghtwise and remove seeds. Place cut side down in pan.
  3. Place onions around squash (toss to coat in oil).
  4. Cut top off of garlic, fill with 2 tbsp oil, place in pan.
  5. Bake at 350' for 45 min - 1 hour, until squash is golden brown.
  6. Scoop out sqaush and garlic, and place in a large pot along with onions. Discard oil from baking dish.
  7. Add in broth, salt and pepper.
  8. Simmer for 15 minutes, stirring constantly.
  9. Using a hand mixer, puree the soup (you can also use a blender, blend in batches).
  10. Strain soup into bowls and garnish with nutmeg.


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