Recipe: Roasted Butternut Soup

Sherry M Watson
Ratings : 4.4 ⭐ from 325
⌛ -
🗒️ 10 ingredients
👩‍🍳 5 servings

Welcome to the universe of Cookpad Recipes, a blog where you can discover tasty and straightforward recipes for any event.

Today's special is the roasted butternut soup. This pleasing recipe is straightforward and quick to prepare.

All you require are 10 ingredients and the readiness to follow 9 easy steps.

Recipe: Roasted Butternut Soup


  • 1 Butternut squash (3-5 lbs.)
  • 1 large onion (diced)
  • 4 cloves garlic (sliced)
  • 1 Tbs fresh sage (chopped)
  • 1/2 Tbs fresh rosemary (minced)
  • 1 tsp grated ginger
  • 3-4 cups vegetable broth
  • Olive oil
  • Salt
  • Pepper
⚡Before proceeding to the steps of creating "Recipe: Roasted Butternut Soup", it is advisable to explore the following brief health tips:
Or 👇 jump to method

A well-rounded and nutritious diet is crucial for maintaining good health. Consuming a variety of foods that provide essential nutrients helps our bodies perform various important functions.

Foods packed with vitamins, minerals, fibers, and antioxidants are key to strengthening our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

Additionally, a healthy diet aids in maintaining an healthy weight, controlling cholesterol and blood pressure levels, and even balancing hormones. For growing children and teenagers, proper nutrition is crucial for their full physical development and brain growth. For adults, a well-rounded diet can significantly enhance daily productivity and energy levels.

In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "roasted butternut soup".

💡️ Once all the ingredients are ready, you can prepare roasted butternut soup by following the 9 following procedures:


  • Preheat your oven to 425°F. Cut the squash in half length wise (top to bottom). Remove the seeds with a spoon. (You can save the seeds for roasting as garnish or just snacking)
  • Drizzle the inside of both halves with oil and generously salt and pepper. Rub the oil to coat evenly.
  • Place on a parchment lined tray face down (skin side up) and roast for 50 minutes. It's OK if the skin darkens or even bubbles a little.
  • When the squash is done, remove from oven and let cool.
  • In a large sauce pan, heat 1Tbs of oil on medium. Once the oil is hot, add the onion and saute until translucent. Add the garlic and saute until fragrant (A minute or so).
  • Add rosemary, sage, and ginger. Mix thoroughly. Then add stock.
  • As the pan heats to a simmer, peel the skin off of the squash. (I like to cut it into 3rds and peel it off in sections). Then add the squash to the pan and simmer for 20-30 minutes.
  • Working in batches if necessary, blend everything together until smooth.
  • Garnish with the roasted seeds of the squash, herbs, or cream if you'd like. Serve and enjoy

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

If you find this site useful, remember to add it to your bookmarks and share it with your family, friends, and relatives.

Other recipes…