Meatless/ Recipe/ Soup/ Vegetarian

Butternut Squash Soup

November 12, 2016 (Last Updated: February 24, 2019)

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!Butternut Squash Soup

I roast the butternut 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:

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: 32 kcal
Author: Kathy
  • 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
  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.
If soup becomes too thick, add a water to thin.

Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 32
% Daily Value*
Sodium 404mg 17%
Potassium 17mg 0%
Total Carbohydrates 2g 1%
Vitamin A 3.3%
Vitamin C 2.3%
Calcium 1.7%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Soup with Pasta

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  • Reply
    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
      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
      November 19, 2016 at 8:51 am

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

  • Reply
    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
      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!

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