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Roasted Butternut Squash Soup
Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
 

This time of the year, with such abundance of pumpkin and squash, why not warm yourself up with a hearty velvety delicious soup. I am using butternut squash and sweet potatoes, but it can easily be replaced by acorn squash, baking pumpkin, Calabaza (Caribbean squash) or any other squash you enjoy. The soup is creamy, warm and will lift your spirits! 

Course: Main Course, Side Dish
Cuisine: American, Caribbean
Servings: 8
Calories: 257 kcal
Author: Victor Zeno
Ingredients
Roasted Butternut squash and sweet potatoes
  • 4 lbs butternut squash 1 large
  • 1.5 lbs sweet potatoes 2 medium
  • olive oil
  • salt
  • pepper
Soup
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 tbsp butter
  • 1 tsp olive oil
  • 1 tsp thyme
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 tbsp brown sugar optional
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 1 cup half and half
  • Salt
  • Black pepper
US Customary - Metric
Instructions
Roasting
  1. Preheat oven to 400 degrees F. Cut the squash from top to bottom and scoop all the seeds. Cut the sweet potatoes lengthwise. Place all the parts in a baking sheet and drizzle with olive oil, salt, and pepper. Cook in the oven for an hour or until the squash and sweet potatoes are easily pierced by a fork or the tip of a knife.
  2. Once they are cool, spoon them into a container and discard the skins.
Soup
  1. In a large saucepan, melt the butter, add the olive oil and sauté the onions, carrots, garlic, and ginger. Cook until softened. Season with salt, pepper, and thyme.
  2. Add the bay leaf, the roasted squash, sweet potatoes, and chicken broth and simmer for 20 minutes. using an immersion blender, blend soup until creamy. If you do not have an immersion blender, carefully transfer batches of the hot soup to a blender.
  3. Return the soup to the saucepan and add cinnamon, allspice and half & half. Simmer for 15 minutes.
  4. Garnish with roasted butternut squash seeds and cracked black pepper.
Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 524mg23%
Potassium 1218mg35%
Carbohydrates 47g16%
Fiber 7g29%
Sugar 10g11%
Protein 5g10%
Vitamin A 36370IU727%
Vitamin C 58.3mg71%
Calcium 173mg17%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.