This butternut squash soup recipe is a simple homey classic with all the warm comforting flavours of fall.
Roasting the vegetables brings out the deep rich flavours for a perfect meal.
Try topping your soup with toasted pine nuts and shaved parmesan cheese for a delicious finish.
Makes
4 – 6 servings
Prep Time:
30 minutes
Cook Time:
90 minutes
Good For:
dinner or lunch
Ingredients
- 1 large butternut squash cubed – about 4 cups
- 1 medium sweet onion cut into quarters
- 4 carrots peeled and cut into chunks
- 2 ½ cups chicken stock
- Olive oil to drizzle
- 1 standard Bouquet garni with 4 sage leaves to replace the bay leaf – get the recipe here
- OR
- ¼ teaspoon dried thyme
- 1 Pinch dried sage
- White pepper and salt to taste
How to make Butternut Squash Soup
Check out our easy step by step video
Step by Step Instructions
Step 1 – Roasting
Preheat an oven to 375 degrees F
Line a large rimmed baking sheet with parchment paper
Place the squash, carrots, and onion on the baking sheet and drizzle with a little olive oil
Place the tray in the oven and roast until the squash is nice and tender, about 45 minutes
Allow to cool
Step 2 – Simmering
Place all the roasted vegetables into a saucepan
Add the broth and bouquet garni or dried herbs and bring to a gentle simmer over medium heat
Cook, stirring occasionally for about 30 minutes
Remove from the heat and let cool, until just warm
Remove the bouquet garni
Step 3 – Blending
Working in batches, puree the soup in a blender or food processor or with an immersion blender until completely smooth
Add more stock as needed if it is too thick
Gently rewarm the soup over low heat
Taste and adjust the seasoning
Serve and enjoy!
More Soup Recipes
Creamy Mushroom Soup
If you are a mushroom lover then you have to try this recipe.
Add in a variety of your favourite mushrooms in the last step for an amazing mushroom burst of flavour. My favourite is sliced king oyster mushrooms. This is delicious served with garlic toast.
Classic Tomato Soup
5 simple everyday ingredients – tomatoes, carrots, onions, garlic and basil are the foundation of this classic tomato soup recipe. You won’t believe how easy this is to make!
How To Make a Bouquet Garni
The bouquet garni is an aromatic bundle of herbs either tied together with string or bundled into cheesecloth so you can add a few peppercorns if desired. It is and mainly used for soups, stocks and stews, and is great for adding additional flavour without the challenge of picking out the tough leaves and stems before serving.
Butternut Squash Soup
Ingredients
- 1 large butternut squash cubed - about 4 cups
- 1 medium sweet onion cut into quarters
- 4 carrots peeled and cut into chunks
- 2 ½ cups chicken stock
- Olive oil to drizzle
- ¼ teaspoon dried thyme
- 1 Pinch dried sage
- White pepper and salt to taste
Instructions
Roasting
- Preheat an oven to 375 degrees F
- Line a large rimmed baking sheet with parchment paper
- Place the squash, carrots, and onion on the baking sheet and drizzle with a little olive oil
- Place the tray in the oven and roast until the squash is nice and tender, about 45 minutes
- Allow to cool
Simmering
- Place all the roasted vegetables into a saucepan
- Add the broth and bouquet garni or dried herbs and bring to a gentle simmer over medium heat
- Cook, stirring occasionally for about 30 minutes
- Remove from the heat and let cool, until just warm
- Remove the bouquet garni
Blending
- Working in batches, puree the soup in a blender or food processor or with an immersion blender until completely smooth
- Add more stock as needed if it is too thick
- Pour back into the pan and gently rewarm the soup over low heat
- Taste and adjust the seasoning
- Serve and enjoy!
Notes
¼ teaspoon dried thyme
1 Pinch dried sage
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
