Meatless/ Recipe/ Soup/ Vegetarian

Butternut Squash Soup

November 12, 2016 (Last Updated: October 6, 2019)

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Roasted Butternut Squash makes a delicious soup!

Butternut Squash Soup garnished with green onions.

This weekend is a soup kind of weekend and Butternut Squash Soup is on the menu! We just finished a long week of parent-teacher conferences. The conferences are always great but the days are super long and exhausting. I am ready for a weekend of comfort: warm fire, comfy couch and warm tasty food.  Butternut squash soup is just what I need!Yellow soup in a white bowl.

What ingredients do I need to make butternut squash soup?

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  •  bay leaves
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I roast the  squash to make this soup. I also roast the carrots and onions.  It just adds another dimension of flavor. This soup is all about flavor…and comfort….and deliciousness!

Butternut squash soup served with bread sticks.

My butternut squash soup takes a bit of time to make, but what I love is you aren’t in the whole kitchen the entire time it is cooking. You put the squash in the oven. While it’s baking you can curl up on the couch with a good book. While the soup is simmering, you can make walk away tend to something else….or keep reading that book!

This soup also can be reheated the next day, if you have any leftovers 🙂

Other Great Soup Recipes:

Don’t forget to PIN for later! A bowl of soup topped with green onions.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you’ll LOVE all the others in this category. Check out all my soups here!

5 from 1 vote
Roasted Butternut Squash Soup.
Butternut Squash Soup
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

Creamy soup made with roasted butternut squash. 

Course: Dinner, Lunch
Cuisine: American
Keyword: butternut squash soup
Servings: 6 servings
Calories: 33 kcal
Author: Kathy
Ingredients
  • 1 whole Butternut squash halved and seeded
  • 1 small onion
  • 4 whole carrots
  • 2 cloves garlic minced
  • 2 quarts water
  • 1 teaspoon curry powder
  • 2 leaves bay
  • 1 teaspoon thyme
  • 1/4 cup dark rum
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Place squash, onion and carrots on a baking sheet. Place pan in oven and add just enough water to baking pan to cover the bottom of the pan. Bake in a preheated 375 degree oven for 30-45 minutes.
  2. Check roasting veggies after 20 minutes. If dry, carefully add more water to the pan.
  3. Test squash with a knife. When it is soft, remove from the oven.
  4. Let cool enough to handle.
  5. Roughly chop onion and carrots. Add to pot along with minced garlic and sautee for 2-3 minutes
  6. Scoop out squash from shells into a soup pot.
  7. Add water, curry, bay leaves and thyme.
  8. Cook over medium heat for 30 minutes.
  9. Remove from heat and remove bay leaves. In small batches, carefully puree soup in a blender.
  10. Return to soup pot over low heat.
  11. Add rum and salt and pepper.
  12. Simmer for 15 minutes, stirring every few minutes to avoid scorching.
  13. Serve with a drizzle of cream, if desired.
Recipe Notes
  • Whole carrots are best in this recipe. Avoid using the small, package mini carrots.
  • Add additional salt, if needed.
  • Rum is optional and can be left out, if desired.
  • If soup becomes too thick, add  water to thin.
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 405mg18%
Potassium 17mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 166IU3%
Vitamin C 2mg2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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47 Comments

  • Reply
    Adina
    November 18, 2016 at 12:55 am

    Nothing beats a good butternut squash soup, so aromatic and comforting. I have to make some again, very soon. 🙂

    • Reply
      Kathy
      November 19, 2016 at 8:52 am

      I had some as leftovers in my lunch this week! Soooo good the next day too!

  • Reply
    karrie @ Tasty Ever After
    November 17, 2016 at 8:28 pm

    I love butternut squash soup! Total comfort food 🙂

    • Reply
      Kathy
      November 19, 2016 at 8:51 am

      I agree…it’s filling, warm and tastes delicious!

  • Reply
    Amanda
    November 17, 2016 at 12:43 pm

    It’s supposed to be snowy here tomorrow so I think I need this soup to warm up. The curry powder sounds great!

    • Reply
      Kathy
      November 17, 2016 at 7:51 pm

      We haven’t had a snow yet…just up in the mountains. The temps are chilly though and a great soup is just what we need!

  • Reply
    Miriam - londonkitchendiaries.com
    November 17, 2016 at 2:59 am

    What a beautiful, comforting recipe! Great autumn dish – just what I was looking for! Have a lovely weekend!

    • Reply
      Kathy
      November 17, 2016 at 7:51 pm

      Perfect! I hope you love it as much as we do!

  • Reply
    Ashley
    November 16, 2016 at 1:32 pm

    Oh how I love a good butternut squash soup! There is just something about it! This version sounds delightful!!

    • Reply
      Kathy
      November 17, 2016 at 7:50 pm

      It does make a great soup. It’s the perfect color and have an amazing consistency. Mmmmmmmmmm!

  • Reply
    Stacey @ The Sugar Coated Cottage
    November 15, 2016 at 5:29 pm

    5 stars
    What a beautiful recipe! Curry and rum, count me in! I like that you roasted the veggies first! Take care.

    • Reply
      Kathy
      November 17, 2016 at 7:50 pm

      Thanks, Stacy! The curry and rum make a great combination in this soup.

  • Reply
    Nicole @ Young, Broke and Hungry
    November 15, 2016 at 3:02 pm

    Butternut squash soup is my favorite! The addition of curry powder is such a genius move.

    • Reply
      Kathy
      November 17, 2016 at 7:49 pm

      Just a touch of curry! Too much is….well…to much. But just a bit has perfect flavor!

  • Reply
    Jessica @ Citrus Blossom Bliss
    November 15, 2016 at 12:59 pm

    This soup sounds fabulous! I’ve never seen a butternut squash soup with rum in it, but I think I like it! My one chef friend used to add fall spices like nutmeg to his butternut squash soup and it felt so perfect for autumn. I can’t wait to make soup and read a good book!!

    • Reply
      Kathy
      November 17, 2016 at 7:49 pm

      This recipe came from a restaurant I used to work in! It was favorite in the restaurant and a favorite in our house!

  • Reply
    Manali@CookWithManali
    November 15, 2016 at 10:46 am

    butternut squash soup is my favorite these days! looks so comforting!

    • Reply
      Kathy
      November 17, 2016 at 7:48 pm

      Thanks, Manali! I hope you give it a try.

  • Reply
    Anu - My Ginger Garlic Kitchen
    November 15, 2016 at 4:17 am

    Love butternut squash dishes. And this is one absolutely comfy and delicious looking soup bowl. Beautiful presentation! Yes to this deliciousness! 🙂

    • Reply
      Kathy
      November 17, 2016 at 7:47 pm

      The color of the squash is such a perfect color. It does make a beautiful soup!

  • Reply
    Rachelle @ Beer Girl Cooks
    November 14, 2016 at 7:14 pm

    I absolutely love the idea of my butternut roasting while I’m reading a book. This soup is definitely perfect for this weekend and those dropping temps!

    • Reply
      Kathy
      November 17, 2016 at 7:44 pm

      There’s nothing better than letting the oven do the work while we sit and relax! 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    November 14, 2016 at 6:32 am

    Yay to the end of parent-teacher conferences!I guess both of us had soup on the brain Kathy! This sounds just delicious and totally perfect for this time of year. It’s one of my favorites. Can’t wait to try your recipe. Happy Monday!

    • Reply
      Kathy
      November 17, 2016 at 7:44 pm

      It is great for fall….and winter! Soups are perfect this time of year.

  • Reply
    Cheyanne @ No Spoon Necessary
    November 14, 2016 at 5:36 am

    I’m glad the parent-teacher conferences went well.. and better yet, glad they are over for you! Soup is definitely one of the best cozy, comforting meals and I happen to LOVE butternut squash soup!! I adore that you also roasted the carrots and onions in here!! GENIUS! Can’t wait to try this! Cheers, friend!

    • Reply
      Kathy
      November 16, 2016 at 5:36 am

      I haven’t always been a fan of butternut squash. When I was a kid I would do everything I could to avoid anything thing orange or with the name squash in it! Good thing I’ve changed my ways! 🙂

    • Reply
      Kathy
      November 17, 2016 at 7:43 pm

      I love cozy, warm meals. This soup is total comfort food….just like being wrapped in a warm blanket!

  • Reply
    David @ Spiced
    November 14, 2016 at 5:14 am

    Oh, this sounds like a great winter soup! And I totally second your thought about curling up on the couch with a good book. That sounds pretty much like my ideal place right about now. Oh, and fun addition with that rum in there…I like it! 🙂

    • Reply
      Kathy
      November 16, 2016 at 5:34 am

      Thanks, David!A little extra rum never hurts! 🙂

  • Reply
    Dawn @ Girl Heart Food
    November 14, 2016 at 5:09 am

    I love butternut squash too and such a wonderful fall recipe! I’ve never added rum before. Bet that really adds a lovely flavour 🙂 Great pics too!!

    • Reply
      Kathy
      November 16, 2016 at 5:23 am

      Thanks, Dawn! This recipe comes from a restaurant I worked at in college. The rum just adds a bit of extra deliciousness…you’d never know it was in there.

  • Reply
    Megan - The Emotional Baker
    November 14, 2016 at 4:43 am

    I’ve been craving soup lately. This one looks like a winner, so creamy and delicious!!

    • Reply
      Kathy
      November 16, 2016 at 5:21 am

      I’ve been in a soup mood too! Must be the weather….

  • Reply
    Laura ~ Raise Your Garden
    November 14, 2016 at 4:19 am

    This looks luscious Kathy! I’ve never put any rum in my soup before, will have to try. It’s definitely going on the to-do list this week! Thanks for sharing.

    • Reply
      Kathy
      November 16, 2016 at 5:20 am

      You’d never know the rum was in there, but it does add a bit of extra flavor!

  • Reply
    allie @ Through Her Looking Glass
    November 13, 2016 at 8:45 pm

    What a beautiful soup Kathy. I can only imagine as principal, that parent teacher conferences must be such a busy time for you. What a great soup to unwind with – love that all the veggies are roasted. Grabbing my spoon! Have a great week.

    • Reply
      Kathy
      November 16, 2016 at 5:20 am

      Between the kids and work, every week seems to be crazy busy! Thank goodness for weekends….and soup!

  • Reply
    mira
    November 13, 2016 at 8:14 pm

    Love butternut squash soup! This one looks perfect! Pinning!

    • Reply
      Kathy
      November 16, 2016 at 5:19 am

      It one of my favorite fall soups! Thanks 🙂

  • Reply
    Nicoletta @sugarlovespices
    November 13, 2016 at 4:08 pm

    We love squash soups, any kind, and we agree on roasting it before. But we never roasted the carrots and onions, and this must be so good for the final flavor. Great looking and tasty soup!

    • Reply
      Kathy
      November 16, 2016 at 5:18 am

      The roasting of the veggies does add extra flavor!

  • Reply
    Kate @ Framed Cooks
    November 13, 2016 at 12:21 pm

    Ah, we could all use a nice bowl of soup about now, and this one looks perfect!! Pinning. 🙂

    • Reply
      Kathy
      November 16, 2016 at 5:17 am

      There’s nothing like a bowl of soup to warm you up on a cold day. This one hit the spot!

  • Reply
    Trish
    November 12, 2016 at 11:55 am

    I’ve never added run to mine… Always use coconut milk… I’ll try this next time!!!

    • Reply
      Kathy
      November 12, 2016 at 5:48 pm

      A little rum just makes things a bit yummier! 🙂

  • Reply
    Geraldine | Green Valley Kitchen
    November 12, 2016 at 9:33 am

    I love butternut squash soup, Kathy. I make it the same way – roast it in its skin since it’s such a bear to peel. I have a bit of a cold at the moment and would love a big bowl of this soup.

    • Reply
      Kathy
      November 13, 2016 at 6:24 am

      It is so much easier to scoop out the pulp once its cooked. Peeling it can be difficult otherwise. I hope you feel better!

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