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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Serves 6
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  1. 1 (2 ½ lb.) butternut squash, peeled and cut into 1 in. chunks or 5 cups precut squash
  2. 3 medium carrots, peeled and cut into 1 in. chunks
  3. 3 medium shallots, peeled and quartered
  4. 4 cloves garlic, minced
  5. 2 tablespoons olive oil
  6. 2 tablespoons salted butter, melted
  7. 2 ½ cups reduced sodium chicken broth, divided, plus additional, if needed
  8. 2 cups water
  9. ¼ cup heavy whipping cream
  10. 1 tablespoon pure maple syrup
  11. 1 teaspoon apple cider vinegar
  12. ¼ teaspoon ground nutmeg, plus more for garnish
  13. Kosher sea salt, to taste
  14. Sour cream, for garnish
  15. Pepitas (pumpkin seeds), for garnish
  1. Preheat oven to 425°F.
  2. Toss squash, carrots, shallots, garlic, oil and butter in a large bowl.
  3. Arrange vegetables in a single layer in a large roasting pan.
  4. Roast for 30 to 35 minutes or until vegetables are golden brown and softened, stirring once halfway through.
  5. Add ½ cup broth to baking pan and scrape up any browned bits.
  6. Return to oven and roast for 5 minutes more or until liquid has reduced and vegetables are glazed.
  7. Puree half of the squash mixture and 2 cups broth in a blender or food processor until smooth; transfer to a large saucepan.
  8. Puree remaining squash mixture and the water in the same manner; add to saucepan.
  9. Stir in cream, maple syrup, vinegar and ¼ teaspoon nutmeg.
  10. Bring to a simmer over medium-low heat, adding additional broth, if needed, to reach desired consistency.
  11. Season with salt.
  12. Swirl sour cream into each serving and sprinkle with pepitas and nutmeg, if desired.
  1. Serves 6. Per serving: 250 calories, 12 g total fat, 5g saturated fat, 300 mg sodium, 35g total carbohydrate, 5g dietary fiber, 5 g protein.
  2. Source: Adapted from Hy-Vee Seasons, October 2017,
Hutchinson Health