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Butternut Squash Soup

Course Soup
Keyword soup, butternut, squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 Butternut Squash ( medium size) cut in half lengthwise, and each half cut in half width-wise
  • 1/2 Onion cut in half and peel the skin
  • 3 Garlic cloves
  • Salt and pepper {Season before roasting}
  • 1 Tbs. Oil {to rub on vegetables}
  • 2 Cups  vegetable stock
  • 2 Tbs. Butter unsalted
  • 1 tsp. Cumin
  • Pinch of grated Nutmeg
  • 1/2 tsp. ground Ginger
  • 1/2 Cup Heavy Whipped Cream
  • Salt and pepper to taste


  1. Preheat the oven on 400 degrees Fahrenheit
  2. Cut the squash(leave the skin on), peel and cut the onion in half and use 3 garlic cloves; season it with salt and pepper and rub oil all over. For the first 15 minutes let the squash bake on its own, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
  3. Once done, take it out and carefully scrape the tender squash to separate it from the skin. Put it in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined and smooth.
  4. Then melt the butter in the pan and pour the squash mixture in the butter, stir and add cumin, nutmeg, ginger, heavy whipped cream and salt and pepper to taste. Stir!
  5. Once at the boiling point turn off the heat and it's ready for serving.

Recipe Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream do give nice creamy texture, but if you are vegan omit or if you are watching your waist line use half and half, it will still give you creaminess.