Butternut squash soup has  a thicker consistency almost like tomato soup. I love to put pumpkin seed on top or even a dash of nutmeg. Then it is fun to dip a roll or bread stick in or we even like oyster crackers.

What Ingredients Do I Need For Butternut Squash Soup?

Here’s a list of ingredients you’ll need to make this soup (scroll down for the full recipe):

• Butternut squash
• Olive oil or avocado oil
• White or yellow onion
• Garlic clove
• Maple syrup
• Salt
• Ground nutmeg
• Ground ginger
• Vegetable broth
• Butter
• Cayenne pepper (optional)

Don’t worry that the vegetables look a little dark, they are not over cooked and they taste amazing.

How Do I Make Butternut Squash Soup?

Here’s the simple steps you’ll follow to make this soup (scroll down for the full recipe):

• Slice the butternut squash in half, and remove the seeds.
• Line a baking sheet with parchment paper, rub the squash with the oil, and sprinkle with salt and pepper.
• Place the squash cut side down on the baking sheet and cook for 30 minutes.
• Cut the onion in half and rub it with oil and place it cut side down on the baking sheet and cook the onion and the squash for an additional 30 minutes.
• Remove from the oven and when you are able to handle the squash, remove the flesh and place it in the blender, along with the onion, garlic, maple syrup, salt, nutmeg, ginger, vegetable broth, butter, and cayenne pepper.
• If you have a blender that allows you to mince your soup and make it hot, go ahead and finish your soup this way.
• Or you can blend it and place it on the stove on low to medium until it is nice and warm.
• To make your soup look pretty, you can add parsley, black pepper and even pumpkin seeds if you like.

I love to make Butternut squash soup because you can put your vegetables in the oven and then put everything in the blender and then your soup is done.

I put the garlic in the oven for about 5-10 minutes and it makes it nice and soft and easy to mince and then it is also slightly cooked. The reason I take the outer layer off of the onion after it is cooked in the oven is because it goes a little hard and you do not want hard chunks of onion in your creamy soup.

This is a butternut squash for those of you who may not know.

More Tasty Soups For You:

Pasta e Fagioli Soup

Chicken Avocado Tortilla Soup

New England Clam Chowder

Potato and Ham Soup

Olive Garden Copycat Zuppa Toscana Soup

Crock Pot Chicken Noodle Soup

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Yield: 4 people

Butternut Squash Soup

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Butternut soup is such a great way to use up those extra squash. And you will love putting this soup into the blender to finish it up.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 large butternut squash, about 3 pounds, cooked
• 1 Tablespoon olive oil or avocado oil
• 1 small white or yellow onion, cut in half
• 1 garlic clove, minced
• 2 teaspoons maple syrup
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 3 1/2 - 4 cups vegetable broth
• 2 Tablespoons butter
• 1 tiny sprinkle of cayenne pepper to enhance the flavors (optional)

Instructions

1. Preheat the oven to 425 degrees.
2. Slice the butternut squash in half, and remove the seeds.
3. Line a baking sheet with parchment paper, rub the squash with the oil, and sprinkle with salt and pepper.
4. Place the squash cut side down on the baking sheet and cook for 30 minutes.
5. Cut the onion in half and rub it with oil and place it cut side down on the baking sheet and cook the onion and the squash for an additional 30 minutes.
6. You may also want to place your garlic on the pan as well for about the last 10 minutes.
7. Remove from the oven and when you are able to handle the squash, remove the flesh and place it in the blender, along with the onion, garlic, maple syrup, salt, nutmeg, ginger, vegetable broth, (adding as much broth as you like to make it the consistency that you desire), butter, and cayenne pepper.
8. If you have a blender that allows you to mince your soup and make it hot, go ahead and finish your soup this way.
9. Or you can blend it and place it on the stove on low to medium until it is nice and warm
10. If you like, you can always add more salt and pepper.
11. To make your soup look pretty, you can add parsley, black pepper and even pumpkin seeds if you like.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 197Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 15mgSodium 2911mgCarbohydrates 18gFiber 2gSugar 8gProtein 3g