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Yummly User: "It is excellent! Didn’t change a thing. Especiall…" Read More
14Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. butternut squash
- 1 Tbsp. avocado oil
- 1 small yellow onion (halved)
- 2 garlic cloves (peeled)
- 1/2 Tbsp. maple syrup
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 4 cups vegetable broth
- cracked black pepper (to taste)
- 2 Tbsp. butter (optional)
- pepitas (pumpkin seeds)
- parsley
- cracked black pepper
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Reviews(19)
Yummly User 7 months ago
It is excellent! Didn’t change a thing. Especially happy there’s no cream or milk and you don’t even know it definitely will be my go to recipe from now on!!!
Yummly User a year ago
Added some cream at the end. Used chicken broth. Would make this again.
Yummly User 3 years ago
Delicious and great for Fall and Winter weather love that it’s w/o cream or milk
I shared with a friend and she shared with her friend Now we all are keeping this recipe
Yummly User 3 years ago
It was good, tasted like baby food. I didn't add all the vegetable broth or butter. But I did add heavy cream.
Yummly User 3 years ago
This is my “go to” recipe to get a great restaurant quality roasted butternut squash soup! Easy to make & freeze individual servings for another day👍
Yummly User 3 years ago
Turned out amazing! And I didn’t even need to add the butter. I love how flavorful it is yet easy to make This is now one of my go-to butternut squash recipes!
Yummly User 3 years ago
#delicious!!!! This recipe was by far the easiest & the best tasting! My granddaughters informed me earlier that they were craving butternut squash when they saw it on the countertop! I peeled & roasted my squash mixed with a few carrot cubes.
Yummly User 3 years ago
very good! I peeled the squash before hand to save time and coated entire squash in olive oil. Also addee about a cup of heavy cream. added one additional clove of garlic.
Yummly User 3 years ago
This was amazing!! When I told my husband I was making butternut squash soup he looked at me like I had 3 heads. After having a bowl of it he said OMG love that was amazing! My 3 kids also loved it!! I didn't have avacado oil I used vegetable oil and I roasted the squash 10 minute longer because I made a double batch.
Yummly User 3 years ago
I wound make this again. Roasting the squash for 60 minutes made it creamy with a carmelized flavor. And much easier than cutting up the squash and then roasting.
Yummly User 3 years ago
Amazing! So aromatic, super smooth, and surprisingly filling for a soup. Is definitely in the faves!
Yummly User 3 years ago
It is still on the “Soup” cycle of my Vitamix! Just finished!
.......Wow, very earthy, deep, silky smooth, a scant bit sweet, but delicious! (I only used 3 cups of broth.)
Yummly User 4 years ago
Made as directed. This was really good. Would definitely make this again
Yummly User 4 years ago
Excellent soup! Also, during the last 12 minutes of roasting I threw one garlic clove in the oven to roast. I added two Cartland apples and a little while milk too.
Yummly User 4 years ago
Turned out great! Second time making it and will definitely make again. I added a cup of heavy cream and increased the spices.
Yummly User 4 years ago
Delicious! Added cheddar cheese as garnish. Very savory
Yummly User 4 years ago
I will make it again and again! So good!
Yummly User 5 years ago
I didn’t have a lot of time so I cubed the squash and boiled it in broth. Turned out great, I just put in too much ginger but overall really great
Yummly User 5 years ago
delicious. used extra virgin olive oil added sweet potato and carrot.