Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.
This recipe for butternut squash soup can win over even the skeptics who aren’t fans of butternut squash. It’s perfect on a cold day with a Berry Spinach Salad and a sandwich, like our Easy Chicken Salad. It can be made ahead of time and even frozen for later on. Roasting the butternut squash adds to the rich flavor of the soup. Try it!
What does butternut squash soup taste like?
Butternut squash soup reminds me of a sweeter, more flavorful version of a potato soup, without all the fattening additions. I mean, don’t get me wrong, I think some crumbled bacon on top of the butternut squash soup is a great idea, ha!
How to make Butternut Squash Soup
To make our Butternut Squash Soup recipe you’ll first need to roast the squash. Roasting it adds a lovely flavor that goes well with the rest of the ingredients in the soup. So preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan and roast for 15 minutes.
What spices to add to butternut squash soup
To increase the flavor of this butternut squash soup, we added dried marjoram, as well as salt, pepper and a dash of cayenne pepper! If you don’t have marjoram on hand, you can use oregano instead. Marjoram is a bit sweeter, which makes it perfect for this recipe!
How to make Butternut Squash soup faster
Here are tips to making this 30 minute butternut squash soup even faster:
–swap out the diced onion with 1 teaspoon onion powder
–skip roasting the butternut squash and instead, place it in a glass or ceramic bowl with 1/4 cup water and microwave for 3 minutes, then proceed with the recipe
–use an immersion blender to puree the soup in the saucepan, instead of spending more time & dishes transferring soup to a blender!
Ingredients needed to make Butternut Squash Soup recipe
- 1/2 cup chopped onion
- 3 TBSP butter, divided
- 3 cups peeled and cubed butternut squash (16 oz)
- 1 can chicken broth (14.5 oz)
- 1 cup water
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- dash of ground cayenne pepper
- 1 (8 ounce) block greek cream cheese
- salt, to taste
Steps to make Roasted Butternut Squash Soup recipe
Roasted Butternut Squash Soup
Ingredients
- 1/2 cup chopped onion
- 3 TBSP butter divided
- 3 cups peeled and cubed butternut squash 16 oz container
- 1 14.5 oz can chicken broth
- 1 cup water
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground black pepper
- dash ground cayenne pepper
- 1 8 ounce block greek cream cheese
- salt, to taste
Instructions
- Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.
- Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
- Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.
- Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.
Humphrey Addison says
Attractive new element, definitely looking forward to more of this! Got inspired to try the salad for dinner and it was simply divine!!!<br /><a href="http://www.personalchef.com" rel="nofollow">Personal Chef To Go</a><br />
Marie says
I've been making this same recipe for a few years, substituting basil or oregano for the majoram. I also roast my squash first, it adds a great layer of flavor.
angie says
I can imagine how filling this would be, oh my goodness that color is rather pretty as well
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Kippi says
Yum, I just pinned this recipe. I could not print it out, but I will be making this one this week. Bon appetit, Kippi #kippiathome