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Roasted Butternut Squash Soup


Butternut Squash Soup

Butternut Squash Soup

Diana Rattray
Garnish this flavorful butternut squash soup with spiced pumpkin seeds or a sprig of thyme, or finely chopped parsley or chives.
Large Photo of Butternut Squash Soup


  • 1 large butternut squash, 2 1/2 to 3 pounds
  • 1 1/2 cups apple cider
  • 1/3 cup brown sugar
  • 2 cinnamon sticks, cut in half crosswise
  • 2 tablespoons melted butter
  • 1 cup diced onion
  • 2 tablespoons butter
  • 4 cups chicken broth
  • dash ground ginger
  • dash ground nutmeg
  • 1/2 cup heavy cream
  • salt, to taste
  • butter-toasted pumpkin seeds, optional, see below


Using a vegetable peeler, peel the squash. Cut into chunks, removing seeds and soft fibers with a spoon. Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter. Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450° for 1 hour, or until very tender.

Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter. When onion is ver tender, add chicken broth; bring to a boil; remove from heat and set aside. When squash is very tender, remove from oven. Remove cinnamon from the squash. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender; return to the saucepan. Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through. Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.

Butter-Toasted Pumpkin Seeds
In a small skillet, heat 2 teaspoons butter; add a few tablespoons of pumpkin seeds and cook over medium-low heat until lightly browned. Transfer to a paper towel to drain; sprinkle with cinnamon sugar.
Makes about 8 cups of soup.

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