Roasted Butternut Squash Soup

I remember growing up eating canned soup and thinking how yummy it tasted. Why would anyone want to make soup, when all you need to do is open the can, add water and heat? Of course, I loved TV dinners too in the foil divided trays! I’m not knocking my childhood because it was wonderful and we had delicious home cooked meals, but “convenience food” was so cool. Remember Jiffy Pop popcorn, it “grew” on the stove when you shook the pan?

 The “growing” on the stove these days is the large pot of home made roasted butternut squash soup. Butternut squash is at it’s best from early fall through winter. There is no better time than fall to whip up a batch of soup for those crisp evenings. A large chunk of French bread with butter will complete the meal. Now, at this point my family would laugh because soup and bread would not constitute a meal, so add some roasted chicken to the plate for those hearty eaters.

My recipe is combination of several recipes I found and experimented with ingredients, but don’t let that scare you. A bit different but good, this soup “sells out” along with others at the church soup and crafts fair each year.

Words to the wise, unless you want a funny YouTube video, remove the glass/plastic cap when blending in the blender. Cover with a dish towel or paper towels as there will be splatter.

Roasted Butternut Squash Soup

  • 2 tablespoons of Butter
  • 1 small onion chopped
  • 1 piece ( about 2 inches) fresh ginger, peeled and chopped
  • 2 Cloves of Garlic, chopped or pressed
  • 2 ¾ pounds small butternut squash, prepared and cut into cubes
  • ¼ cup orange juice
  • ½ cup Sour Cream
  • 1 cup Applesauce
  • 1 ½ teaspoons of salt
  • ¼ teaspoon of nutmeg
  • ground pepper
  1. Roast squash in shallow pan @ 400 degrees for 15-20 minutes.
  2. Melt butter in a large saucepan over medium heat. Cook onion about two minutes. Add ginger, nutmeg, garlic and squash, cook about 5-6 minutes . Stir in 4 cups water and orange juice, bring to a boil, and add applesauce then reduce heat. Simmer for 10-15 minutes.
  3. Puree soup in two batches. Use ¼ cup sour cream for each batch. When blending hot foods, allow the heat to escape to prevent splattering and burns. Remove the cap from the hole of the blender’s lid and cover with a dishtowel. Stir in juice and 1 ½ teaspoons of salt when finished with both batches.
  4. Serve hot with a dollop of sour cream and fresh pepper on top.

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!