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  • Writer's pictureBobbi Jo Lathan

Creamy Roasted Butternut Squash Soup

Updated: Apr 10


Recipe by: Bobbi Jo Lathan

Recipe type: Appetizers

Cuisine: Soup








1 large butternut squash

5 tablespoons extra virgin olive oil (divided)

4 tablespoon butter

I medium-sized yellow onion (roughly chopped)

5 cloves of fresh garlic (peeled and roughly chopped)

½ teaspoon fresh ginger (peeled and grated)

2-3 cups chicken broth

3 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/3 cup heavy whipping cream

2 strips of bacon (fried and broken into pieces for garnish)

Croutons (for garnish)


1. Preheat your oven to 350ᵒ. Get out a baking pan and cover it in parchment paper.

2. Now, get out a nice sharp knife and cut your butternut squash in half lengthwise into 2 equally

sized pieces. Get a spoon and remove the seeds and excess stringy stuff in the cavity of the bulb.

Then, pour some olive oil onto each half and rub it all over the inside and outside of the squash.

Sprinkle each of the halves of the beautiful orange, meaty part of the butternut squash with

some salt and freshly ground pepper. And, place the squash meaty side down onto the

parchment paper in your baking dish or pan.

3. Bake the squash for 40 minutes in your 350ᵒ oven until soft.

4. While the butternut squash is roasting, get out a frying pan, add two tablespoons of olive oil and

two tablespoons of butter over a medium high heat. Once the butter is all frothy, add the

chopped onion , garlic and freshly grated ginger and cook until the onions are translucent, and

then set aside.

5. Once the squash is done roasting, take it out of the oven and let it cool for about 3-4 minutes.

Then, holding the halved squash with a hot pad, scoop out the beautifully roasted meat of both

the butternut squash halves and place the roasted meat into your blender. Then, add the onion-

garlic mixture that you cooked and set aside into the blender also, along with the 2 cups of the

chicken broth and blend for about a minute until incorporated. (If you are using a smaller

blender like a Nutri-Bullet, you can do this in stages and add the blended mixture into the Dutch

oven, one at a time. Also, you can add everything into the Dutch oven at once and use an

emulsifier. It’s up to you. I like the blender or Nutri-Bullit, myself.)

6. Now, get out your Dutch oven or soup pot (I like the Dutch oven better) and pour your beautiful

orange mixture from the blender into your Dutch oven and cook over a medium heat for 15

minutes, stirring constantly

7. Once the soup has cooked for 15 minutes and all the ingredients have nicely blended, add the

heavy cream and stir to blend. Then, add the remaining 2 tablespoons of butter and keep

stirring until blended. Add the salt and pepper and garlic powder and cook for another 20

minutes, stirring every few minutes.

8. Now, garnish your tasty and beautiful and delicious Roasted Butternut Squash Soup garnished

with croutons and chopped fried bacon pieces. YUM! Your dinner guests and family will love


NOTE: You can also garnish the soup, if you like, with freshly chopped apple pieces and swirls of Crème fraiche or pepitas and chopped parsley or sage.


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