Roasted Cream of Butternut Squash Soup Recipe

Name: Roasted Cream of Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound butternut squash; 1 large onion, chopped; 2 garlic cloves, halved; 2 tablespoons olive oil or vegetable oil; 4 cups chicken broth; 1 cup light cream or milk; 1 teaspoon salt or to taste; Pinch cayenne pepper; 1 bay leaf; Freshly squeezed lemon juice; Whipped heavy cream (unsweetened) for garnish

Servings: persons

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection bake at 425F.
3
Cover two baking sheets with foil and coat lightly with nonstick spray.
4
Cut the squash in half lengthwise and remove the seeds.
5
Place cut side down on one of the baking sheets.
6
Combine the onion and garlic and toss with the olive oil until well coated.
7
Spread them on the second baking sheet.
8
Place the squash on the upper rack in the oven and the onion and garlic on the rack beneath.
9
Roast the onion and garlic for 15 to 20 minutes, until tender, and remove from the oven.
10
Roast the squash for 25 to 30 minutes, until tender.
11
Let cool slightly.
12
Put the onion and garlic into a food processor fitted with the steel blade or a blender.
13
Scoop the flesh from the squash and add to the onion and garlic; process until pureed.
14
Pour the puree into a saucepan and mix in the chicken broth, cream, salt, cayenne, bay leaf, and lemon juice to taste.
15
Simmer for 20 minutes; remove the bay leaf.
16
Serve the soup hot or chilled with a dollop of unsweetened whipped cream.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 2-pound butternut squash, 1 large onion, chopped, 2 garlic cloves, halved, 2 tablespoons olive oil or vegetable oil, and more.

Yes, Roasted Cream of 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.

That's it — enjoy your meal!

Roasted Cream of Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions