Roasted Butternut Squash Soup

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My dad loves this soup. I was totally shocked, because he hates squash. Like he will not touch a squash with a ten-foot pole. But he is dipping potato chips in it as I type. Not that I recommend that for health reasons, but still, I have never seen him even consider eating anything orange. So even if your family hates squash, make this soup. You may be pleasantly surprised.

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Roasted Butternut Squash Soup

By March 7, 2014

  • Prep Time : 15 minutes
  • Cook Time : 40 minutes
  • Rating 2 stars - based on 1 review(s)
  • Yield : 4 servings
  • Allergens :
Nutrition facts :



Preheat the oven to 400 degrees Fahrenheit. Place cubed squash and garlic cloves in a 9 inch by 13 inch baking dish. Toss with butter, salt, and pepper. Roast for 40 minutes, or until tender. Carefully peel garlic cloves. Place squash and garlic in a blender. Pour the stock over. Puree until very smooth. Pour into a saucepan and bring to a simmer. Serve topped with diced cooked bacon and additional black pepper.
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6 Responses to Roasted Butternut Squash Soup

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  5. matthew

    The instructions say to “toss with butter, salt and pepper.” uuh butter is not listed in the ingredients? The are many areas in life I can make an educated guess, cooking is not one! Could somebody give me some direction- are we talking like 2 tbs or 1/2 cup?

    • Heather R.

      Hi Matthew – Sorry about that; it’s 2 tablespoons! Fixing :)

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