Roasted Butternut Squash Soup is an easy recipe to make and hits the spot. It is very filling and makes for a hearty meal all on its own, but add a grilled cheese and you have a very satisfying dinner, even for the old meat and potato types like my hubs!

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Butternut squash is loaded with healthy stuff, so it's a good gourd to add to your diet! It is relatively inexpensive and pretty easy with which to work too. Butternut squash has a milder flavor than pumpkin, which is another reason why I love it so much! No offense to all the pumpkin fans. Not only does this soup taste amazing, but the smooth, creamy texture is very comforting as it coats your palate deliciously! Mmmmmm.... it is so good!

Why Butternut Squash?

• First and foremost, it's delicious!
• Butternut squash is good for you! This beautiful gourd is packed full of healthy stuff like beta carotene, fiber, folate, potassium, as well as vitamins B6 and C.
• On top of all that, it is low in fat too!
• It's easier to use than pumpkin. With just a small area of seeds and pulp, it's not messy like pumpkin, and the skin is easily removed with a vegetable peeler.
• It's versatile! Not only is butternut squash delicious on its own, but you can also use it in a variety of recipes from savory to sweet! It even doubles as a bowl!!
• Savory butternut squash recipes to try:
• Butternut Squash Dinner Rolls
• Honey Baked Butternut Squash Fries
• Stuffed Butternut Squash Recipe (one of the most popular recipes on my website!)
• Butternut Squash Orzo Pasta
• Sweet butternut squash recipes to try:
• Oatmeal Butternut Squash Cookies, 
• Butternut Cheesecake
• Butternut Squash French Toast
• This butternut squash soup also makes a great start for Thanksgiving dinner. Check out my Small Thanksgiving Dinner Menu with Recipes and a Printable Grocery List

Recipe Prep Tips

• For easy clean-up, line your sheet pan with foil to roast the squash.
• Start preparing the soup while the squash is cooling.
• Use an immersion blender (I love the Cuisinart Smart Stick), to make the soup creamy and delicious. You can also use a blender or a food processor, but the immersion blender is so much easier to use and to clean-up too! I use mine for everything these days! If you use a blender, please be very careful not to fill it too much. Also, be sure to cover the top with a kitchen towel and hold the lid on.
• Taste, taste, and taste some more to get the seasonings just right.
• While the soup is simmering cook up some thick cut bacon. I chop the bacon and some chives for garnish. It is delicious with the soup!

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Roasted Butternut Squash Soup

By Life Tastes Good
Published 11/10/2016

Roasted Butternut Squash Soup is an easy recipe to make and hits the spot. It is very filling and makes for a hearty meal all on its own, but add a grilled cheese and you have a very satisfying dinner, even for the old meat and potato types like my hubs!

Ingredients

• 2 lb Butternut Squash, cut in half and seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 teaspoon freshly minced garlic
• 1/3 cup yellow onion, chopped
• 3 cups water
• 1 tablespoon chicken base
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon ground cayenne pepper
• 8 ounces cream cheese, softened
• 2 slices thick cut bacon
• Chopped chives

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with foil. Cut the squash in half and remove the seeds. In a small bowl mix together a tablespoon of olive oil with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste. Add 1 teaspoon freshly minced garlic. Brush this mixture onto the cut sides of the squash. Roast, cut side up, for about 45 mins. Remove from oven and let cool.
2. While the squash is cooling, melt 4 tablespoons butter and saute 1/3 cup onion in a stockpot until soft. Add 3 cups water, 1 tablespoon chicken base, 1 teaspoon fresh thyme leaves, 1/4 teaspoon freshly cracked black pepper, and 1/8 teaspoon ground cayenne pepper. Bring to a boil, stirring. Then reduce heat and let simmer.
3. When squash is cooled enough to handle, scoop out the flesh and add it to your stockpot with 8 ounces of cream cheese. Using an immersion blender, blend until smooth and creamy. After blending well, simmer the soup for 30 minutes to an hour. The longer you simmer the more enhanced the flavor will be.
4. While the soup is simmering, cook up some thick cut bacon. Chop the bacon and some chives for garnish. It is delicious with the soup! Prior to serving be sure to salt to your tastes.

NOTE: You can also use a blender or a food processor, but the immersion blender is so much easier to use and to clean-up too! I use mine for everything these days! If you use a blender, please be very careful not to fill it too much. Also, be sure to cover the top with a kitchen towel and hold the lid on.

Yield: 6 Servings
Prep Time: 15 mins.

Cook time: 01 hrs. 15 mins.
Total time: 1 hrs. 30 mins.