This butternut squash soup, made easy by blending roasted winter squash with sage and drizzled with heavy cream or creme fraiche, is quick, easy, and healthy. Not to mention delicious. Consider yourself warned.
This roast butternut squash soup is one of the most gratifying uses we’ve experienced for this gangly winter gourd. What results is silken and satiating and all but defines autumn.–Renee Schettler Rossi
Roasted Butternut Squash Soup
- Quick Glance
- 15 M
- 3 H
- Serves 8
IngredientsEmail Grocery List
As you can see in the ingredients list, vegetable stock makes a fine substitution here for chicken stock if you’d prefer a vegetarian version of the soup.
LEITE’s LOVES…INSPIRED BY THIS RECIPE
Love the look? Click to bring the LC Lifestyle into your home.
Set of 2 Blue Ceramic Bowls by Ingrid Melief Pottery
Recipe Testers Reviews
Roasting the squash whole made this soup recipe a cinch to make. I didn’t even need to peel the cooked squash—I just scooped it out. The result was a very flavorful and satisfying butternut squash soup. The crème fraîche added a nice touch of richness to this hearty but healthy soup.
This butternut squash soup is elegant and lovely—perfect for a winter night and great topped with a little grated Parmesan and maybe even a freshly fried and salted sage leaf if you have one.
This recipe is quite similar to another soup recipe I've been experimenting with but I really like the additions of the honey and sage in this one. I didn't have fresh sage on hand so I used about a 1/2 tsp dried sage and it worked perfectly. I also added about 1/2 tsp ground cumin and the smallest grate of nutmeg at the same time I added sage, it really gave the soup a nice depth of flavor.
I roasted pre-cut cubes of butternut squash in the oven, tossed with olive oil salt and pepper at 425°F for about 25 minutes and then added them to the sautéed onions and garlic and followed the recipe as instructed. I omitted the 1 cup cream and used 1/4 cup half and half. I still tasted the richness of the cream but saved a lot of calories. I used a hand immersion blender to blend the soup but a regular blender works great as well.
I will be making this again!