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Butternut Squash Soup

This hearty, thick, and filling butternut squash soup is loaded with flavor. This recipe is adapted from a restaurant known for their butternut squash soup!

Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 331 kcal

Ingredients

  • Heaping 5 cups butternut squash, cut into 1-inch pieces Note 1
  • 1 large yellow onion, halved and each half cut into 4 parts Note 2
  • 1 head garlic
  • 1/4 cup olive oil, separated
  • 1 tablespoon unsalted butter
  • 1/16 teaspoon (just a small pinch) ground nutmeg
  • 1/16 teaspoon (just a small pinch) ground cloves
  • 1 teaspoon yellow curry powder
  • 3 cups chicken stock (or chicken broth)
  • 3 tablespoons pure maple syrup
  • 1/2 cup heavy cream
  • Salt and pepper
  • Serve with: toasted & salted pepita seeds (pumpkin seeds)

Instructions

  1. VEGGIES: Preheat the oven to 425 degrees F. On a very large sheet pan, add the cubed butternut squash and onion chunks. Peel and discard the outer layers of the entire garlic bulb making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with tin foil, adding 1 teaspoon olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the squash and onions. Drizzle the remaining 3 tablespoons + 2 teaspoons oil over everything else (yes it's a lot of oil!). Season with salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss and bake for 15 minutes. Remove, toss, and bake for another 10-15 minutes. Set aside the garlic in the foil pack.

  2. STOCKPOT: Meanwhile, add butter to pot and melt over medium heat. Add in ground nutmeg, cloves, and curry powder. Stir for 1 minute or until fragrant. Transfer the squash, onions, and all the oil leftover on the tray into the pot. Stir to coat the squash in seasonings and butter. Add chicken stock. Cook for 5 minutes over medium high heat. Carefully transfer everything to a large high powered blender (do in batches if needed). Add 2-3 cloves of the cooked garlic (more if you love garlic and less if you don't; I add 3). Secure the lid on the blender and carefully blend (if you have Blendtec, blend on soup setting). Avoid too much power or pulsing as it could explode out of the blender. Once very smooth, transfer back into pot and set at medium heat.

  3. FINISHING TOUCHES: Add in maple syrup and heavy cream. Stir to combine and warm through. Season to taste with salt & pepper again; I add another 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference. Ladle into bowls and garnish with toasted and salted pepita seeds. Enjoy!

Recipe Notes

Note 1: If you buy the pre-cut squash that comes in 16 ounce bags, you'll need 1 and 1/2 bags.

Note 2: get an onion (or you may need 2) around 14 ounces in size