Roasted Butternut Squash Soup

Butternut Squash Soup

Here’s an easy soup to make on a cold night.  Roasting the squash is the secret to bringing out the best flavor.

Roasted Butternut Squash Soup

Makes about 6 servings


2 medium sized butternut squash

olive oil

salt and pepper

1 onion, chopped

4 garlic cloves, minced

2 Tablespoons fresh ginger, minced

the juice of one orange (or 1/2 cup orange juice)

4 cups low salt chicken broth

1 Tablespoon smoked paprika

1 cup crème fraîche

1/2 cup chopped, crisply cooked pancetta to garnish (optional)


Preheat oven to 400 degrees.

Slice squash in half, scoop out the seeds, rub with olive oil, and season with salt and pepper.  Wrap each half individually in foil and place all 4 slices, cut side down, on a baking sheet.  Roast for about 1 hour or until tender.  Set aside until cool enough to handle.

In a large, heavy bottomed pot over medium heat, add 2 Tablespoons olive oil.  Sautè onions, garlic and ginger until soft- about 5 minutes.

Scoop out flesh from squash, discarding skins, and add to pot along with orange juice, chicken broth, and smoked paprika.  Simmer, uncovered, for 30 minutes.

Add mixture to blender.  Add crème fraîche and puree until smooth.

Pour soup into cleaned pot and bring to a simmer.  Adjust seasonings along with more salt and pepper if needed.

Serve into warm soup bowls and garnish with a sprinkle of pancetta on top.

One Response to Roasted Butternut Squash Soup

  1. Rose Chilibeck says:

    This was so easy to make and delicious. I roasted the squash the day before so at dinner time it was super quick to make. I made it vegan using almond milk and I topped with sliced toasted almonds. Butternut is my favourite squash, this recipe is a keeper. 🙂

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