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
  • 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
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.