Roasted Butternut Squash Soup With Crispy Croutons

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
  2. Place cut side down on baking sheet.
  3. Bake for 30-40 minutes or until flesh of squash is fully softened.
  4. On a low heat, saute onion in butter and oil until soft and browning.
  5. Add garlic and saute until fragrant and soft.
  6. Remove roasted squash from skin and put into soup pot.
  7. Add stock and bring soup to a boil.
  8. Reduce heat to a simmer and add seasoning and herbs.
  9. Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
  10. While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
  11. Serve with chopped green onion and/or croutons.
Most Helpful

I scaled this back for 4 serves and 3 of us gobbled up the lot for a nice lunch on wet and chilly day. I did have to add another cup of vegetable stock and still ended up with a thick silky soup once blended. I added the sauted onion and garlic in with the seasoning then simmered. I made the croutons but next time I would make them just as garlic as the herbs tended to over power the pumpkin flavour but they added a lovely crunch. Thank you grrlee, made for ZAAR Chef Alphabet Soup.

I'mPat September 26, 2011