This roasted butternut squash soup is rich and creamy with flavors of ginger and nutmeg. It is finished with delectable maple cream. The ingredients are simple and it is easy to make.
Every year, once the weather begins to chill, this is one of my favorite go-to soups. The creamy, richness of the soup is both comforting and filling. Eating it is the perfect way to warm up on a cold day.
I also like to serve it as a starter when I am hosting a formal dinner. I honestly have not found one person that has not fallen in love with the flavor combination. Even though it is so easy to make, my guests assume I put a lot of effort into cooking it. If you don't tell, I won't!
I hope you love it as much as I do. Enjoy! Xoxo~ Katie.
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Ingredient notes and substitutions
You will need the following ingredients to make this roasted butternut squash soup.
- butternut squash
- heavy cream-You can substitute with whole milk or whipping cream, however it will not be as rich.
- maple syrup-Use real maple syrup. Do not substitute with pancake syrup.
- chicken broth-You can substitute with chicken bone broth, chicken stock, or vegetable broth.
- nutmeg
- ginger- I use ground ginger, but you would like a stronger ginger flavor, use grated fresh ginger.
- sour cream-You can substitute with a whole fat Greek yogurt.
(The full recipe is located at the bottom of the post in the recipe card.)
Steps
Follow these simple steps to make butternut squash soup.
- Slice butternut squash in half. Remove the seeds. Place squash cut side down on a baking dish wrapped in tinfoil. Bake at 400 degrees for 35-40 minutes or until the squash is soft and tender.
- Remove pulp from the skin and add to a food processor or blender. You can also use an immersion blender.
- Add heavy cream, chicken broth, nutmeg, ginger, and salt and pepper. Pulse until smooth and creamy without any lumps.
- Pour soup into serving bowls.
- In a small mixing bowl, mix sour cream and maple syrup.
- Garnish soup with 2 tablespoons of maple syrup and sour cream blend. Drizzle with a small amount of maple syrup and serve.
Watch how to make
How to cut a butternut squash in half easy
Cutting a butternut squash in half can be hard. Follow these steps to cut a butternut squash in half easy.
- Cut off the stem and root end of the butternut squash.
- Pierce butternut squash with a fork.
- Microwave for 3 minutes.
- The squash will be softened enough to easily cut in half or peel.
If you like this creamy soup recipe, check out: Zucchini Curry Soup, crockpot vegetable beef soup, and Gazpacho.
Did your butternut squash soup turn out delicious? Please leave me a comment below if you make this and tell me what you think about it. I would love to hear back, and so would my readers.
Also post a picture of your soup on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Creamy Roasted Butternut Squash Soup
Equipment
- Blender or Food Processor
Ingredients
- 3 pounds roasted butternut squash 1 large or 2 small butternut squash
- 1½ cups heavy cream
- 1½ cups chicken broth
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- Salt and Pepper to taste
- 1 cup sour cream
- 4 tablespoons maple syrup
- drizzle maple syrup for garnish
Instructions
- Slice butternut squash in half. Remove the seeds. Place squash cut side down on a baking dish wrapped in tinfoil. Bake at 400 degrees for 35-40 minutes or until the squash is soft and tender.3 pounds roasted butternut squash
- Remove pulp from the skin and add to a food processor or blender.
- Add heavy cream, chicken broth, nutmeg, ginger, and salt and pepper. Pulse until smooth and creamy without any lumps.1½ cups heavy cream, 1½ cups chicken broth, 1 teaspoon ginger, ¾ teaspoon nutmeg, Salt and Pepper to taste
- Pour soup into serving bowls.
- In a small mixing bowl, mix sour cream and maple syrup.1 cup sour cream, 4 tablespoons maple syrup
- Garnish soup with 2 tablespoons of maple syrup and sour cream blend. Drizzle with a small amount of maple syrup and serve.
Sam - Journo and the Joker says
Mmmmm, I love butternut pumpkin soup! My favourite. But I've experimented with roasting the pumpkin first and I couldn't pick any difference in the flavour to warrant the time and effort in doing that again. I've never had a need to add maple syrup or any other kind of sugar though, I find they are really sweet on their own. But I just love how you have served it in a tea cup. How delightful. I'm going to try that one day - when I have tea cups and the temperature cools down enough to contemplate soup.