Roasted Butternut Squash Soup
featured in Butternut Squash Recipes For The Fall
This batch of creamy butternut-flavored soup is the perfect fall meal for you and your loved ones.
Chris Rosa & Karlee Rotoly
Tasty Team
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
20 minutes
20 minutes
Cook Time
1 hr 50 min
1 hr 50 min
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Total Time
2 hr 10 min
2 hr 10 min
Prep Time
20 minutes
20 minutes
Cook Time
1 hr 50 min
1 hr 50 min
Ingredients
for 8 servings
- 2 butternut squashes, peeled, seeded and cut into 2 in (5 cm) cubes
-
4 tablespoons olive oil, divided -
2 ½ teaspoons kosher salt, divided -
4 tablespoons unsalted butter, divided - 1 large white onion, diced
- 4 cloves garlic, minced
-
1 tablespoon fresh sage, chopped -
1 cup dry white wine (240 mL) -
8 cups vegetable broth (1.9 L) -
½ cup heavy cream, plus more for serving (120 mL) -
½ cup walnuts, toasted (50 g) -
8 teaspoons chive oil, for serving
Chive Oil
-
2 cups ice (280 g) -
8 cups water, divided (1.9 L) -
½ oz fresh chives (15 g) -
¾ cup neutral oil (180 mL)
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Preparation
- Preheat the oven to 400˚F (200°C).
- In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
- Roast the squash for 60–70 minutes, until completely tender and just beginning to brown on the edges.
- Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8–10 minutes, until the onion is translucent and fragrant.
- Add the garlic and sage and stir to combine. Sauté for another 8–10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2–4 minutes, until reduced by about half.
- Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15–20 minutes, until the squash is completely broken down.
- Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
- Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
- To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
- Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
- Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
- Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
- Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
- Enjoy!
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Submit your recipeTips
-
Katie Welburn
Left out the wine and sage (because I didn’t have any), and also left out the heavy cream (my husband can’t do dairy), and subbed refined coconut oil for the butter. My husband said it’s absolutely delicious! Yay! Don’t forget those toasted walnuts! They’re a must!
2019-11-01T00:01:23Z Helpful (29) -
Catelynn Hulslander
My boyfriend and I made this and it was amazing. We roasted the squash on the wood grill first tho😍😍
2019-11-28T08:28:54Z Helpful (24) -
Harlee Pick
I didn’t have the wine or the sage but I added acorn squash and topped it with Sautéed kale and a bit of bacon!
2019-12-17T02:14:17Z Helpful (23) -
Amelia Swensen
I made this for thanksgiving and it was fantastic! I toasted the squash whole first to make cutting it easier rather than roasting it in pieces but otherwise followed the recipe to a T.
2019-11-29T05:21:26Z Helpful (11) -
akorbin
I love it. Left out half the butter though, and it tastes great. The chive infused oil looks cool for presentation but flavorwise just tastes like olive oil, maybe add more chives?
2020-03-16T03:29:11Z Helpful (10) -
Christina Santos
My family loved this! I butter baked walnuts and used dried chives for the oil. I didn’t use cream either since we don’t eat dairy. Served with vegan meatballs. Came out great!
2020-04-18T15:12:36Z Helpful (9) -
Elizaveta Lubanovskaya
Finally, you can add a bit of Parmesan, paprika and pumpkin seeds. It is wonderful!
2020-01-08T18:00:53Z Helpful (9) -
elii44
this was the best butternut squash soup i’ve ever made in my life!! it was so TASTY! I’ve made some changes: I’ve replaced wine by vegetable both, i didnt put any chives on and added a little more garlic like 2 gloves! I also put garlic herb and origano on the butternut squash before to put it in the oven! I added green onion with the white onion. Enjoy😋
2019-12-23T01:31:12Z Helpful (9) -
Michelle Pinkey
I added some nutmeg to bring out the notes
2019-11-07T00:54:38Z Helpful (9) -
rubadu
Love it! Also skipped the sage and white wine (because I didn’t have any and I’m too lazy to get some) Took another’s suggestion about adding a shake or two of nutmeg. AMAZING! So yummy for a cold and snowy day! Skipped the chive oil and just added some dried chives. Crowd 👏🏻 pleaser 👏🏻
2020-09-08T17:36:01Z Helpful (5) -
pamelareal
I also roasted the garlic and it adds a really great flavor!!
2020-04-04T15:03:47Z Helpful (5) -
Holley Weldon
I used less broth and more butternut and it was nice, thick and tasty!
2019-11-23T20:18:22Z Helpful (5)
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