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Roasted Butternut Squash Soup

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“This soup is delicious and excellent for you!! It's spicy, slightly sweet and perfect for fall. My parents are amazing cooks, but this one is mine! I made it last time I visited and I barely got one bowl...”
READY IN:
2hrs 50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half, scoop out seeds and place on a baking sheet.
  2. Mix together cinnamon, cloves and red pepper flakes in a small bowl.
  3. Place 1 tablespoons butter in pieces on the squash and sprinkle half of the cloves, cinnamon and pepper mixture on top. Place the squash in the oven and bake at 400 degrees for approximately 2 hrs or until soft.
  4. Sautee onions, garlic and sage in the remaining butter and the olive oil in a stock pot until translucent and soft.
  5. When squash is cooked, scoop out of its shell and put into a bowl. Put some of the squash and some of the onions into a food processor and blend until smooth. Keep doing this until all the squash has been blended. You can add some of the stock if mixture is too thick to blend.
  6. Return mixture to stock pot on medium heat and add remainder of stock until desired consistency.
  7. Add the rest of the cinnamon, clove and pepper mixture to the soup and stir well.
  8. Add a little of the heated mixture to the half and half to warm it up but keep it from curdling and then add to the soup.
  9. Add maple syrup and stir.
  10. Garnish with chopped green onions.

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