Roasted Butternut Squash Soup – a delicious recipe with carrots, onion, chicken stock, white wine, nutmeg, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Begin by peeling and cutting the squash and carrots into cubes. Place on roasting pan, sprinkle with all seasonings and roast at 400 degrees until soft and carmelized about 45 minutes to 1 hour. I will often do this ahead.
2
While this is roasting, saute onions in bottom of 8 quart soup pot until soft and translucent; do not allow to brown.
3
When onions have softened and squash and carrots have roasted, add squash to pan along with broth and wine. Cover and let simmer for 45- min to 1 hour and re-season to taste.
4
After all ingredients have merged, use an immersion blender to blend soup. If it seems too thin, just allow to cook longer with the lid off. If you do not have an immersion blender, then transfer soup in batches and puree in blender.
5
Serve with toasted pumpkin or sunflower seeds
824
kcal
Calories
35
g
Fat
13
g
Carbs
113
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large butternut squash(2-3 pounds), 4-5 large carrots, 1 large onion, 6 cups chicken stock, and more.
Yes, Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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