This Roasted Butternut Squash Soup is the perfect fusion recipe for you if you have never had squash soup. With homemade chicken broth and anti-inflammatory spices, such as turmeric and ginger, you will want to have this soup in your tool kit this upcoming cold season! Plus, it’s Paleo, Whole30, and AIP-approved.
“So delicious and perfect for a cold day!”
– Francesca
What is butternut squash?
Butternut squash is an orange-fleshed winter squash. It has a sweet flavor, much like that of a sweet potato.
I feared the squash. The kind of fear that you have of the unknown. This was uncharted culinary territory for me. You see, growing up in Pakistan, the closest I came to eating, let alone cooking, this fruit was the Lauki, or gourd. They all come from the same cucurbit family. Members include the pumpkin, squash, zucchini, and watermelon. Even a good old cucumber is related!
As I became more conscious of what I put inside my body, the list of fruits and vegetables I consumed grew. There was no way I could ignore the squash any longer. It is such a big part of life here in the United States, especially during the fall season! And so, along with this soup recipe, I set about creating my chocolate-crusted pumpkin pie and mini pumpkin pancakes recipe.
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Why you should make this soup
- It is healthy. Butternut squash is a low-calorie, high-fiber food and is rich in antioxidants and vitamins.
- This soup is also meal prep and freezer-friendly! Win-win!
Key Ingredients
- Butternut squash – You can also use pumpkin or any other winter squash available in your area.
- Onion – Roughly chopped
- Minced garlic –
- Ginger – either minced or a one-inch knob.
- Bone Broth – Or store-bought vegetable stock.
- Spices: Cinnamon, black pepper, cloves, turmeric, and salt.
How to Make Butternut Squash Soup
I know this soup is a little labor-intensive, but once ready, it can be frozen and stored for future meals!
Unlike other butternut squash soup recipes, this one doesn’t include heavy cream or fancy spices, but rather basic homemade yakhni and minimal spices like cinnamon, cloves, and black peppercorns, which are widely available globally.
- You will start by roasting a butternut squash. While the squash is roasting, sauté the onions until translucent. Next, add the garlic and sauté until aromatic. Then, add all the whole spices, turmeric, and salt. Be sure to taste-test, as the broth will also contain salt.
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- Once the squash has roasted, let it cool, scoop out the flesh, and add it to a high-speed blender. Add the sautéed onion mixture and ginger, and blend until everything is fully incorporated and the mixture is nice and creamy. Check seasoning and consistency, and add salt as needed. If the mixture is too thick, add more water or stock to thin it out. Serve with a garnish of red pepper flakes and pepper if desired.
What to serve with butternut squash soup
You can make it a soup and sandwich meal! This soup pairs well with my Club Sandwiches or makes an excellent base for a tuna sandwich or salad using my Tuna Spread Recipe.
Alternatively, you can also serve this soup as an appetizer, pairing it with Sumac Chicken or Coconut Shrimp Curry.
Frequently Asked Questions
Absolutely. Allow the soup to cool completely, then store it in air-tight bags, containers, or 1-cup portioned freezer trays, as shown in the picture below.
Butternut squash is higher in complex carbohydrates, but it is also rich in fiber, making it keto-friendly and low-carb. There are approximately 90 calories in one cup of homemade soup.
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If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
This recipe was originally published in 2016 but has been updated with more detailed instructions and step-by-step guidance for you.
Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash about 1 – 1 1/2 pound
- 1 tablespoon olive oil for brushing butternut squash
- 1 large white onion roughly chopped
- 4 cups homemade bone broth or vegetable stock. I use Pacific Organic.
- 2 teaspoons minced garlic
- 1/2 teaspoon minced ginger or 1 inch knob whole
- 1 cinnamon stick Ceylon Cinnamon is best
- 3 peppercorns
- 1 clove
- 1 teaspoon salt or to taste
- 1/2 teaspoon turmeric
Instructions
- Preheat the oven to 425 (218) degrees.
- Cut the squash down the middle and remove the seeds with a spoon. Coat the cut sides with olive oil and lay flat side down on a cookie sheet. Roast the squash for 40 minutes till the skin is browned and the flesh is fork tender.
- Meanwhile chop the onion and set aside. Heat a medium sized saute pan on medium heat. Once it is hot, add the oil and add the chopped onion and saute till translucent. This should take about 5 -7 minutes.
- Add the garlic and saute some more, about 30 seconds. Next add the rest of the spices and saute to allow the spices to bloom, about 30 seconds.
- Once the squash is ready, let it cool for a few minutes and then scoop out the buttery flesh and throw away the skin.
- In a high speed blender, add the squash, onion mixture and the stock. Blend till fully incorporated.
- The soup is now ready. Adjust consistency and salt to your liking. If you like a thinner soup, add more water/stock. You can serve as is or pour the soup back into the pan and heat it up some more.
- Garnish with pumpkin seeds, some red pepper flakes and enjoy!
Notes
- You can use pumpkin spice in place of the whole spices if you wish. Just substitute with 1 tablespoon pumpkin spice.
Francesca Quintos says
So delicious and perfect for a cold day!
Shah Zeeshan says
So good to hear Francesca! Thanks for leaving a review:)
Sabina says
Looks delicious.
Zeeshan says
Thank you Sabina! I hope you try it:)