Soup so good you’ll dream about it. Roasted Winter Squash Soup tastes amazing and it’s full of good carbs. For a healthy protein meal, pair with deli turkey rolled in a butter lettuce leaf.

No peeling the squash prior to cooking, cut and arrange on sheet pan. Roasting brings out the flavors and softens the squash to make it easy to fix.

Roasted Squash Soup

5.0 from 1 reviews
Roasted Winter Squash Soup
 
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Ingredients
  • 2 medium butternut squash, each 1½ to 2 pounds
  • 1 teaspoon Tuscan seasoning (thyme, sage, crushed red pepper, rosemary, garlic) - if you don't have this type of seasoning a fresh jar of curry powder is a wonderful too
  • 6 tablespoons butter
  • 2 yellow onions, diced
  • 6 cups chicken broth - I use Swanson Natural Goodness in the box
  • Salt and freshly ground pepper, to taste
Instructions
  1. Preheat an oven to 400°F.
  2. Using a big kitchen knife and a cutting board, cut the butternut squash into one inch thick slices. Arrange on a greased baking sheet, drizzle with olive oil, season with salt pepper and ½ teaspoon of seasoning. Roast until somewhat soft to the touch and a knife penetrates the flesh easily, 45 to 50 minutes. Remove from the oven and when cool enough to handle, scoop out the pulp into a bowl and set aside.
  3. In a saucepan over medium heat, melt the butter. Add the onions and an additional ½ teaspoon of seasoning and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes.
  4. Add the broth and the squash, raise the heat to high and bring just to boiling.
  5. Reduce the heat to low and simmer for ten minutes to combine the flavors. Remove from the heat.
  6. Working in batches, puree the soup in a blender or using an immersion stick blender. Be careful blending hot liquids. Return to a clean saucepan. Just before serving, heat gently over medium-low heat. Season with salt and pepper to taste.
  7. Ladle into warmed bowls and garnish with pumpkin seeds.
 

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7 thoughts on “Roasted Winter Squash Soup

  1. Sharon says:

    Can you please advise what brand Tuscan Seasoning you use? None I have looked at have the ingredients you list….Tuscan seasoning (thyme, sage, crushed red pepper, rosemary, garlic)
    Thanks

    • Susan Maria Leach says:

      Sorry about that, I should have been more specific. The roasted squash is so delicious, many seasoning blends work but I happened to use a brand by Victoria Taylor’s Seqsonings I happened to pick up at Fresh Market that’s awesome. The entire line of seasoning are fantastic.

      McCormack makes one that is excellent that contains:
      Black Pepper, Marjoram, Rosemary, Thyme, Basil, Crushed Red Pepper, Onion Powder, Garlic Powder, sea salt

      I also make a container of my own Tuscan Blend and use it as an all purpose chicken seafood seasoning with the following:
      2 tablespoons dried oregano
      2 tablespoons dried basil
      3 tablespoons kosher or sea salt
      2 tablespoons Spanish sweet paprika
      2 tablespoons ground fennel
      2 tablespoons finely chopped dried rosemary
      2 tablespoons granulated garlic
      2 tablespoons granulated onion
      1 tablespoon crushed red pepper flakes
      1 tablespoon coarse ground black pepper

    • Mike says:

      Posted too quick. This is my first full liquid meal. It smells great and I can’t wait for dinner! Ill have to use my liquid protein for now, but I can totally taste a turkey sandwich next to this soup.

  2. Joan says:

    Can the Unflavored Protein Powder be added to this soup recipe to give it a protein boost? I’m 6 weeks out from my surgery, and need all the help with my protein intake that I can get. Thanks!

  3. Jennifer says:

    Can I ask, is this something we should limit? being that it’s a carb ( a good carb, but a carb all the same) thanks
    I love when my husband makes this soup for me and when he does I usually have it for lunch for 3 days = not sure if that’s ok

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