Inspired by ChefExtract

Roasted Whole Butternut Squash Soup

Name: Roasted Whole Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 large butternut squash (about 3 lbs / 1.4 kg); 3 tbsp unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 4 cups low-sodium vegetable broth; 1/2 cup heavy cream; 6 fresh sage leaves; 1/4 tsp freshly grated nutmeg; 1 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 2 tbsp toasted pumpkin seeds (pepitas) for garnish

Serves 4 servingsPrep 15 minCook 50 minEst. calories 330 kcal per serving

Ingredients

1 large butternut squash (about 3 lbs / 1.4 kg)
3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 cup heavy cream
6 fresh sage leaves
1/4 tsp freshly grated nutmeg
1 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 tbsp toasted pumpkin seeds (pepitas) for garnish

Like this recipe?

Save it to your personal cookbook and cook offline, anytime.

Instructions

1
Preheat your oven to 400°F (200°C). Pierce the butternut squash several times with a fork and place it whole on a parchment-lined baking sheet.
2
Roast the squash whole for 45 to 50 minutes until soft and easily pierced with a sharp knife.
3
Remove from the oven, let cool slightly, then split lengthwise, scoop out seeds, and scrape out the tender roasted flesh.
4
Melt the butter in a Dutch oven over medium heat, add sage leaves, and fry for 1 minute until crisp; transfer sage to a plate.
5
Sauté diced onion in the brown butter for 5 minutes until soft, then stir in garlic for 1 minute until fragrant.
6
Add roasted squash flesh, vegetable broth, nutmeg, salt, and black pepper; bring to a gentle simmer for 10 minutes.
7
Puree soup with an immersion blender until silky smooth, stir in heavy cream, and top with fried sage and toasted pumpkin seeds.

Notes

Roasting the squash whole preserves its internal moisture and steam while caramelizing natural sugars, eliminating tough peeling work. For a dairy-free alternative, swap butter for olive oil and heavy cream for full-fat coconut milk.

The Story Behind Butternut Squash Soup

Butternut squash is a modern winter squash cultivar developed in Massachusetts during the 1940s by gardener Charles Leggett, who crossed pumpkin and gooseneck squash varieties. Native North American tribes originally cultivated winter squashes as part of the sacred 'Three Sisters' agricultural tradition alongside maize and climbing beans. Blending roasted autumn squashes into silky cream soups draws inspiration from classic French potages, celebrating the comforting, natural sweetness of harvest vegetables.

Discover Roasted Whole Butternut Squash Soup

Yotam Ottolenghi

Chef Yotam Ottolenghi frequently roasts root vegetables whole or in large pieces to concentrate their natural sugars before pairing them with aromatic herbs and warm spices. His vegetable-focused culinary approach treats squashes as complex star ingredients rather than simple soup bases.