In my kitchen, when the weather turns cold, the oven turns on!  Roasting vegetables to make soup is a favorite of mine.   Roasting is an easy technique that enhances the flavor of vegetables by caramelizing the natural sugars, resulting in a deeper more intense flavor. Roasted Butternut Soup is great when topped with croutons, a splash of cream, or toasted nuts/seeds.  This soup is great with sandwiches, as a meal starter or a light snack.

Health benefits: butternut squash is rich in beta-carotene (the body converts beta-carotene into vitamin A, which benefits the immune system and eye health) and contains vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.

How to choose: To pick a good butternut squash, look for a creamy, pear-shaped squash that feels heavy for its size. It should have thick skin.  Avoid butternut squash with blemishes or soft spots.

How to store: Place your squash in a cool dark place, such as a pantry, for up to a month.  Do not refrigerate uncooked squash.  However, if you peel or prepare butternut squash, it should be refrigerated, and should last for 5 to 7 days.

Ingredients

  • 1 butternut (or other winter squash), halved lengthwise and seeds removed

  • 2 Tbsp Olive oil

  • 1/2 Onion, chopped

  • 3 Cloves garlic, minced

  • 4 Cups Vegetable stock (or chicken broth)

  • Salt and pepper, to taste

  • 1 Tbsp maple syrup, brown sugar or honey

  • 1/2 tsp. dried sage or thyme

Instructions

  1. Heat oven to 425°F. Coat halved squash with 1 tbsp olive oil. Cook cut side up on a baking sheet. Roast until tender, about 50 minutes to 1 hour.
  2. In large pot, heat the remaining tablespoon of oil over medium-high heat. Sauté onions until soft, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, pepper and any additional seasoning, cook for 1 more minute.
  3. When the squash is ready, scoop out insides and place in blender with stock in batches or mash in pot.
  4. Add squash/stock puree to pot with cooked ingredients, add maple syrup and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer. Remove the pan from the heat. Can top with cream, toasted nuts, croutons, or grated cheese!
Photo of Recipe of Roasted Butternut Soup

DOWNLOAD THIS RECIPE

Test This Recipe!

Cook and try this recipe and you’ll be entered to win a $100 gift card.

STEP 1: Test This Recipe.

STEP 2: Fill Out This Survey.

Explore VT Fresh

Are You In Need of Help?

Are You In Need of Help?

If you’re in need of help, the Foodbank has programs that can help you get the food you need.

Are You Able To Help?

Are You Able To Help?

1 in 3 of our neighbors in Vermont have experienced food insecurity during the pandemic. If you’re able to help, the Foodbank has opportunities for you!