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Roasted Butternut Squash Soup

    Butternut squash is roasted with olive oil and curry powder until caramelized then pulsed with chicken or vegetable stock until smooth and creamy.

    Roasted butternut squash soup.

    I am a total soup fanatic. Regardless of the weather or season, I’ll never turn down a comforting, warm bowl of soup. And I love this Roasted Butternut Squash Soup. Take the time to roast the squash first! This simple step allows the natural sugars found in the squash to caramelize. The end result is a major flavor boost without any extra calories. Butternut squash is a blank canvas just waiting for you to flavor it with any number of spices from around the world. Let your imagination take you to lands far away.

    Ingredients

    • Butternut squash: Sweet, nutty, and naturally creamy when cooked.
    • Olive oil: Depending on the brand, flavor can vary tremendously, but it’s a heart-healthy oil that tastes great with roasted veggies.
    • Curry powder: A delicious blend of sweet and savory spices that boosts the flavor of the soup.
    • Chicken broth: Adds flavor to the soup as well as makes the consistency more “soupy.”

    How to Make Roasted Butternut Squash Soup

    Liz peeling butternut squash

    Begin your Roasted Butternut Squash Soup by peeling the skin off your butternut squash.

    Deseeding butternut squash

    Then, using a large spoon, scrape all of the seeds and strings from the middle of the squash (it’ll be very reminiscent of carving pumpkins).

    Liz chopping butternut squash

    Next cut your squash into cubes, about 1 inch pieces.

    Drizzling squash with olive oil

    Scatter the cubed squash onto a prepared baking sheet, and drizzle with olive oil.

    Seasoning butternut squash

    Sprinkle the butternut squash with salt, pepper, and curry powder. Roast in the oven at 350 until caramelized and tender.

    Squash and broth in blender

    Then using a high powered blender or food processor, puree the roasted squash with the chicken broth until smooth.

    Blended roasted butternut squash

    For an added creaminess and tang, add some plain yogurt and blend until smooth.

    Spoonful of roasted butternut squash soup.

    Pour into bowls, drizzle with more yogurt, and enjoy your Roasted Butternut Squash Soup.

    Switch It Up

    • Make it vegan/vegetarian. Use vegetable broth instead of chicken, and skip the yogurt to make this dish vegan.
    • Add more veggies. Roast some potatoes, carrots, and celery with your butternut squash and blend them all together for a more hearty soup.

    Frequently Asked Questions:

    Is butternut squash carb heavy?

    Butternut squash is heavier in carbs compared to other vegetables, but it shouldn’t deter you from eating this delicious winter squash.

    What flavors go well with butternut squash?

    Butternut squash is naturally sweet, so I find it delicious with savory flavors, like curry powder, nutmeg, cloves, cinnamon, and other similar herbs and spices.

    How do I store leftover roasted butternut squash soup?

    Kept in an airtight container, leftover soup will stay good in the fridge for 4 days.

    Roasted butternut squash soup.

    More Yummy Soups

    Like It, Eat It, Share It!

    Did you try this soup and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz eating roasted butternut squash soup.

    This Roasted Butternut Squash Soup is delicious, filling, and so simple and quick, you have to give it a try.

    Your spoon is waiting.

    Roasted butternut squash soup 2

    Roasted Butternut Squash Soup

    Rate It!
    Butternut squash is roasted with olive oil and curry powder until caramelized then pulsed with chicken or vegetable stock until smooth and creamy.
    PREP: 10 mins
    COOK: 45 mins
    TOTAL: 55 mins
    Save
    Servings: 8

    Ingredients
     

    • 1 large butternut squash (peeled, seeded and cubed)
    • 2 tablespoons olive oil
    • 1 tablespoon curry powder
    • salt and pepper (to taste)
    • 4 cups chicken broth (or veggie broth)
    • ½ cup plain yogurt (optional)

    Instructions
     

    • Pre-heat oven to 350 degrees.
    • Scatter butternut squash cubes on a foil-lined baking sheet sprayed with non-stick cooking spray. Drizzle with olive oil then sprinkle with curry powder, salt and pepper. Toss well then roast until tender and caramelized, about 20-25 minutes.
    • Once squash is roasted, place in a high speed blender and begin pulsing until smooth. Slowly drizzle in the chicken broth along with another pinch salt and pepper.
    • If you want to make the soup a bit more rich and creamy, add the plain yogurt to the blender and pulse again until smooth. To warm soup, pour mixture in to a medium sauce pot and heat until warmed through. Check for seasoning and adjust accordingly.

    Notes

    Excellent source of Vitamins A and C, good source of Calcium and Iron

    Nutrition

    Serving: 1cupCalories: 62kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 441mgPotassium: 459mgFiber: 2gSugar: 3gVitamin A: 9991IUVitamin C: 28mgCalcium: 74mgIron: 1mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    3 Comments

    1. about how many cups of cubed butternut squash is needed? I can get cut-up cubed butternut squash at my grocery store.

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