Butternut squash soup is one of my all-time favourite recipes, and over the years, I’ve had quite a few people tell me it’s the best butternut squash soup they’ve ever tasted. I’ve even had a few say that I’ve completely ruined boxed or canned butternut squash soup for them—which I take as a pretty great compliment!
The soup itself is surprisingly easy to make, and the most time-consuming part is simply roasting the squash. Once that’s done, the rest comes together fairly quickly, making this a wonderfully comforting and fuss-free soup.
The amount of stock you need will depend on how thick or thin you like your soup, as well as the size of your squash. The size of the squash will also determine how much you may need to adjust the seasonings. Don’t be afraid to add a little more or less of the spices to suit your taste!
Roasted Butternut Squash Soup
Ingredients
- 2 large butternut squash
- 1 large onion
- 1 head of garlic
- 4-5 cups vegetable stock
- 1/2 cup cream
- 1 teaspoon cumin
- 1/2 teaspoon yellow or Madras curry
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon sweet paprika
- salt and pepper to taste*
- Clubhouse Roasted Garlic & Peppers Seasoning or seasoning of choice
Instructions
- Cut the squash in half lengthwise, cleaning out the seeds. Make a crosshatch pattern with a knife in the flesh. Drizzle with olive oil and sprinkle generously with the rub.
- Steak cut the onion into 3 large slices, rub both sides with oil, and sprinkle with the seasoning.
- Cut the top off of the head of garlic, place in tinfoil, drizzle with oil and a bit of salt, and seal up the foil.
- Set the squash, garlic, and onion pieces on a rack on foil-lined baking sheet. (You can also roast them on the BBQ if desired.)
- Set your oven to 375°F and roast for 1 hour.
- Peel the skin off the cooked squash and roughly chop, and place in a large pot.
- Remove the outer ring of the onion slices, as they'll most likely be quite charred. Cut roughly and add to the pot.
- Add the remaining ingredients, and puree with an emulsion blender. Add more stock to get the consistency you desire.
- Bring to a simmer and adjust spices or stock amount if required, simmering for 15 minutes before serving.