This roasted butternut squash soup is smooth and silky! The texture is creamy and the taste is smokey, this is the best cold weather soup!
How To Make Butternut Squash Soup
To answer this question, we have to start by explaining how you roast up butternut squash. Butternut squash looks daunting at first glance but it actually quite easy to work with. Despite the hard exterior, the squash is easy to cut open. Grab yourself a sharp knife, then make the incision. I start from the top and work my knife through vegetable until it has been cut in half. Remove the seeds (there really aren’t that many) and place your cut squash face up on a foil-lined baking sheet.
The squash does not need a lot of seasoning, I drizzle olive oil over the face of each half and generously sprinkle salt and cracked pepper on top. You will want to place these under high heat. I had my oven set to 425 degrees and it took a good 45 minutes to get a tender squash.
Here is the best part…once the squash has been roasted, you can scoop out the flesh, place it in a blender with some liquid (broth; chicken or vegetable) and your soup is ready! All you have to do after blending is warm up the soup and season it any way you like! I seasoned this soup with chipotle peppers (in adobe), paprika, and garlic powder.
How To Make Butternut Squash Soup Without A Blender?
No Vitamix or Ninja blender? No problem! Two things you could do, you could use an immersion blender while the soup is heating on low heat or before you add your soup to the stock pot, use a potato masher to get a somewhat smooth consistency. Once the squash hits the heat and the liquid it will begin to thin out.
If you want to make this soup taste a little more luxurious, a splash of milk or heavy cream will really make it taste extra creamy!
- 2 medium butternut squash
- 2 teaspoons olive oil
- Pinch of salt and pepper
- 3 cups of chicken broth
- 1 teaspoon olive oil
- ¼ cup diced onions
- 1 chipotle pepper in adobo sauce
- Salt and pepper to taste
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- cooked crumbled bacon and croutons for garnish
- Preheat the oven to 425 degrees. Line a being sheet with aluminum foil and set aside.
- Cut each squash in half, remove the seeds and place the squash on the baking sheet. Drizzle olive oil over the face of the squash and sprinkle with salt and pepper.
- Roasted the squash for 45 minutes or until tender. Remove from the and allow it to cool until is easily handled.
- When the squash has cooled, scoop out the pulp and place in a blender along with the broth, blend until combined.
- Heat remaining oil in a saucepan over medium heat.. Add the onions and cook for 2-3 minutes or until soft. Add the the chipotles, stir.
- Pour the soup into the pot and season with salt, pepper (to taste) paprika, and garlic powder; stir. Heat until warm.
- Garnish soup with crumbled up bacon and croutons.
If you blender is on the small side, work in batches.
An immersion blender may also be used. Or use a potato masher to thin out the pulp before adding it to the saucepan, it will thin out as it is stirred over the heat.