Roasted Butternut Squash Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
This Roasted Butternut Squash Soup is rich and silky with a suble spicy kick! It is a perfect soup for a crisp fall dinner, a ladies lunch, or for a special course for a Thanksgiving or Christmas Eve meal.
  • 1 - 32oz. container of cubed butternut squash (appx. 5 cups)
  • 1- large yellow onion chopped
  • 1½ teaspoon finely minced fresh rosemary
  • ¼ cup light olive oil
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon curry powder
  • 2 dashes ground nutmeg
  • 2 cups low sodium broth (chicken or vegtable)
  • 1 cup cream (may substitute half and half)
  • Garnish - sour cream and rosemary sprig
  1. Line a baking sheet pan with parchment paper or non-stick foil.
  2. Add the cubed butternut squash, chopped onion and minced rosemary to the sheet pan.
  3. Pour olive oil over the vegtables
  4. Sprinkle the seasoning and spices over the vegtable and stir with your hands, making sure all the vegtables are coated well.
  5. Place in a pre-heated 400 degree oven and roast for 40 minutes or until very tender, stirring after 20 minutes.
  6. After roasting, transfer the vegtables to a food processor and blend until smooth and pureed. If using a blender, then blend in batches.
  7. Microwave the broth until hot. Turn on processor and slowly pour the broth into the squash.
  8. Lastly pour in the cream and pulse processor until combined.
  9. Garnish with a dollop of sour cream and a fresh rosemary sprig.
Recipe by Sand and Sisal at