Butternut Squash Soup Recipe
Prep time
Cook time
Total time
Serves: 4-6
  • 500 grams (ca. 1 pound) butternut squash
  • olive oil
  • 250 ml (1 cup) water
  • 2 tablespoons butter
  • Salt and pepper to taste
  • chili oil (optional)
  • sour cream (optional)
  1. Cut the squash in half and place cut side up on a parchment paper lined baking tray. Drizzle with olive oil.
  2. Place baking tray into a pre-heated 190 C/ 375 F oven, for an hour, or until the squash flesh turns very dark brown.
  3. After the squash have roasted in the oven, allow to cool completely.
  4. When the squash halves have cooled, scoop out the squash flesh and place into a blender.
  5. Add water to blender and blend on medium-high until the squash is a smooth liquid.
  6. Melt the butter in a large pot on medium heat.
  7. Carefully add the smooth squash pulp to the pot, season with salt and pepper.
  8. Cook the soup, stirring occasionally, for 20 minutes, or until it is warmed through.
  9. Serve warm with chili oil and sour cream.
Recipe by Thanks For The Food at https://thanksforthefood.com/butternut-squash-soup/