Roasted Winter Squash Soup

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

A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson

Ingredients Nutrition


  1. Heat oven to 400.
  2. Cut the squash in half, seed it, and quarter it.
  3. Brush well with olive oil and season liberally with salt and pepper.
  4. Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  5. When squash is tender throughout, scoop flesh from skin and set aside.
  6. These steps can be done ahead of time and frozen for later use.
  7. Cook onion in butter over medium low heat until soft.
  8. Onion should be sweated, not cooked till brown or caramelized.
  9. Add the garlic and cook for one minute.
  10. Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  11. Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  12. Add the squash pulp to the pot.
  13. Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  14. Reduce heat to simmer, season with salt and pepper to taste.
  15. Simmer soup for 20 minutes.
  16. Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  17. Serve hot.
Most Helpful

5 5

AMAZING!! We made this for Thanksgiving AND Christmas '08, and absolutely loved it. Double the amount of herbs/spices, and add enough pepper to rename it Peppered Roasted Butternut Squash Soup. Use vegetable stock instead of chicken stock to make it both healthy and vegan!!

3 5

I used some roasted squash I had in the freezer which makes this recipe very simple and quick to make. I started at step 7 and followed the recipe. The soup was very mild flavoured and good. Even DH had a bowl and he hates squash soup, so he says!!