This rich and hearty butternut squash soup is thick and chunky! It’s a super simple recipe that will warm you through and through. This is the soup to make when you crave a savory butternut squash soup made from fresh oven roasted squash! It’s warming and delicious… Plus, you can top it with just about anything you can think of!
A Hearty and Chunky Fresh and healthy Butternut Squash Soup
Usually when I have butternut squash soup, the texture of the entire soup has been puréed down to a fine velvety and silky texture. I have no beef with that, but for this easy and simple version, I wanted something chunky and hearty with good texture and heavier mouthfeel.
That heaviness and chunkiness in the bite of the soup makes it so much more substantial and satisfying!
Related: Roasted Sweet Potatoes and Beets w/ Orange Pomegranate Drizzle
1. Split Butternut Squash & Remove Seeds
Cut the butternut squash in half and scoop the seeds out. If it seems difficult to cut through the length of the squash, then just cut it in half, and then quarter it. Remember, the flesh will go in the food processor later on, so how you cut it is not super important but you do want it to roast up nice and soft.
2. Season Butternut Squash For Roasting
Drizzle the squash with olive oil and season it with pinches of coarse sea salt, nutmeg, and ground pepper to get it ready for roasting.
3. Roast Butternut Squash Until Tender To Make Easy Butternut squash soup
Place the butternut squash cut side down on the baking sheet and then puncture the outer part of the skin or rind rind all over and then place in a 450 degree oven for 35 to 40 minutes or until completely roasted through and fork tender. When it’s finished roasting, remove the squash from the oven and set aside a moment to let cool.
4. Dice Onion & Tomato To garnish Butternut Squash Soup
While the squash cools, dice a yellow onion and some ripe cherry tomatoes or even vine-ripe tomatoes would taste great! Cut everything to a rough dice/chop. Set these aside and come back to the now roasted, cooled butternut squash.
5. Purée Butternut Squash
Remove the skin from the tender butternut squash and place the flesh of the squash in a food processor to purée it. Pulse the food processor to bring he squash to a puree. It does not need to be super silky smooth. Remember, this is a hearty version! Once this is finished, set aside.
6. Splash In Some White Wine
In a pot over medium/high heat add olive oil and butter and toss in the onion and chopped tomato. Hit them with a pinch of coarse sea salt and fresh ground pepper. Cook through until onions begin to sweat and become fragrant, about 8 minutes. Then splash in some dry white wine (such as Sauvignon Blanc or Chardonnay) and give it a stir. Cook out the alcohol in the wine another moment, about 5 or 6 mins.
Related: Autumn Roasted Butternut Squash & Cranberry Pecan Wild Rice
7. Add Stock
Once the onion, tomato and wine cook through for a few minutes, splash in some stock (I used chicken stock) and give everything a good stir. The wine and chicken stock will bring added layers of flavor while the oven-roasted squash will bring sweetness, richness, creaminess, and warmth.
8. Combine Purée With Onion Mixture In Pot
Add the puréed butternut squash to pot and give it a stir. With the tomatoes and onions and squash, it should now come to a creamy and chunky consistency. This is a good time to check everything for seasonings and adjust it to your taste. At this point I tasted it and added another tsp of coarse sea salt and fresh ground pepper. If you don’t think it needs anything then leave it as is! Everyone’s palate/tolerance for saltiness is different.
9. Adjust Thickness of butternut squash soup If Needed
If the butternut squash soup is too thick for your taste, splash in another small splash of stock, but don’t overdo it with the liquid. Remember, it shouldn’t be watery. It should be a thick, creamy, and chunky consistency. Give it a stir and bring everything to a light simmer. When it starts to bubble, cover the soup and reduce heat to low. Simmer the butternut squash soup on low for another 10 or 15 minutes or until onion and tomato pieces are completely soft and cooked through. Serve hot with toasted bread and salad!
Top easy Butternut Squash Soup With Anything You Like!
Top with fresh chopped tomato chunks, crunchy croutons, parsley… or anything you wish! You could float some pieces of goat cheese on top and then top that with crushed pistachios! Sky is truly the limit for this rich, warming and hearty butternut squash soup.
Substitutions/Suggestions
Make It Vegetarian: swap out the chicken stock with vegetable stock.
Make it Vegan-Friendly: don’t use butter when cooking the onion and tomato mixture. Just use your preferred cooking oil or olive oil and swap out the chicken stock for vegetable stock.
Non-Dairy: This recipe is already non-dairy as I did not add in any cream to the puree. I just rely on the natural creaminess of the ripe butternut squash to add the richness and texture the soup needs.
Use Ripe Produce: To get the most out of this soup, try to use a super ripe butternut squash that has had some time to mature and deepen in flavor. When I buy new ones, I let them sit on the counter a few days before using to let them ripen a bit more. When they roast up they are flavorful and bold in color.
If you’re looking for another comforting creamy soup to warm you up for winter, try a creamy slow cooker chicken soup with potatoes or a nice hot beef chili!
Hearty Easy Butternut Squash Soup Made with Oven Roasted Butternut Squash
Equipment
Ingredients
- 1 large Butternut Squash - sliced in half seeds removed
- 1 Yellow Onion - diced
- 2 cups Unsalted Chicken Stock
- 2/3 cup Fresh Cherry Tomatoes - chopped
- 1 tsp Ground nutmeg
- 1 tsp Sea salt and fresh ground pepper
- 2 tbsp Good Olive Oil
- 1 tbsp Unsalted butter
- 1/4 cup Dry White Wine - Such as Sauvignon Blanc or Chardonnay
Instructions
- Slice large butternut squash in half and remove seeds. Rub with olive oil and sprinkle with ground nutmeg, coarse sea salt and fresh ground pepper. Place cut side down on a baking sheet and puncture the skin side all over with the tip of a knife. Roast in a 400 degree oven for 35 minutes or until roasted through and completely tender.
- When squash is finished roasting remove from the oven and let cool for 10 minutes. Skin will easily peel off. Cut into large chunks and add roasted squash meat to a food processor. Puree the squash until velvety and smooth. Set aside.
- In a hot pan over medium/high heat, heat olive oil and butter for a moment and add in diced onion and chopped cherry tomatoes. They should sizzle when they hit the pan! Hit them with a little sea salt and cracked pepper. Toss and cook in the pan until onions sweat and become fragrant. After about 8 or 10 minutes, when they start to become golden, splash in some dry white wine. Toss and cook in the pan until the mixture has absorbed some of the flavor of the wine and it has reduced a bit, about 5 minutes.
- Add in the butternut squash puree and the chicken stock. Give everything a good stir. This is a good time check the seasoning and adjust it your taste as you see fit. ( I added about close to another tsp salt at this point and some more fresh cracked pepper).
- Bring everything to a simmer and when it starts to bubble, cover and turn heat to low. Simmer on low until tomato and onions are soft and cooked through, about another 15 minutes.
- Top a little chopped parsley and crushed croutons for brightness and crunch if desired. Serve hot with sliced baguette for dipping.
Notes
You Might Also Like…
A Creamy Mushroom Barley Soup Instant Pot Recipe To Warm Your Winter
A Delicious Smoky Instant Pot Split Pea Soup with Leftover Ham
Comforting Crockpot Red Wine Beef Stew
CrockPot Loaded Baked Potato Soup with Shallots and White Wine
Here is another great link for more information and tips on cutting and roasting butternut squash!