Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Butternut Squash Soup Recipe
    Lost? Site Map

    Roasted Butternut Squash Soup

    Roasted Butternut Squash Soup. Photo by threeovens

    1/1 Photo of Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Forever Foodie's Note:

    Great for a nice light meal, or starter for family/friends dinner. The richness of this soup is heavenly. Its creamy and full of flavor! Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat an oven to 400°F.
    2. 2
      Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside.
    3. 3
      While the squash is cooling, reduce the oven temperature to 350°F.
    4. 4
      Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender).
    5. 5
      In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
    6. 6
      Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
    7. 7
      Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
    8. 8
      Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
    9. 9

    Ratings & Reviews:

    • on September 22, 2009


      Wasn't sure I would like squash as I haven't eaten much of it before. But, I loved this! It was thick and creamy and the spices were just right. Don't leave out the optional spices! I didn't blend it, I let it cool and mashed with a fork, then reheated it and ate it the next day. Made for PAC Fall 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.4
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 6.2 g
    Cholesterol 22.4 mg
    Sodium 681.3 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 7.1 g
    Sugars 8.5 g
    Protein 9.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites