January Winter Roasting – Roasted Butternut Squash Soup

This recipe is a tad more complex than previous roasting recipes even though it only requires 2 ingredients, but it is well worth the effort, especially as it results in lots of leftovers that make for an easy lunch the next day or two.  Here are the three ways this recipe is a little different from previous roasting recipes:

  1. It takes time – about and hour of roasting time and then 4-6 hours in the slow cooker.  It’s a great recipe to make on a lazy weekend afternoon.
  2. It involves roasting, slow cooking and using a blender or food processor to create the final product.
  3. Peeling the squash is a little tricky and messy – I think I just need to make this soup more often so I get more practice 🙂

Roasted Butternut Squash Soup


Ingredients / Nutrition Information

  • 1 large butternut squash
  • 4 cups chicken broth – low sodium


Kitchen Gadgets

  • Glass oven safe dish
  • Sharp knife
  • Spoon
  • Crock pot
  • Hand held immersion blender (or a food processor, blender, or hand masher will also work)


image source


  • Heat oven to 350 degrees
  • Pierce the squash with a knife several times
  • Place the squash in the baking dish, pour enough water to cover the bottom os the baking dish so the squash won’t burn / stick to the bottom
  • Roast the squash for 45-60 minutes, rotating it several times during the process – it will be done when you can very easily slice it in the middle with a knife
  • When the squash is done roasting, pull it out of the oven and let it cool for a bit, until it is cool enough to handle with your bare hands
  • Slice the squash into quarters, scoop out the seeds and any stringy pieces and throw away
  • Then use the knife to peer away the skin – when skin is removed, chop the squash into cubes about 1 inch by 1 inch
  • Place the squash cubes into the slow cooker and turn it on low
  • Pour in chicken broth so it barely covers all the squash
  • Put the cover on the slow cooker and let it cook for 4-6 hours on low
  • Prior to serving, liquify the squash using the handheld blender in the crock pot (or ladle out batches and use a food processor or regular blender – or use a hand masher)
  • Ladle out the soup into serving bowls and enjoy!


  • If you like a creamy soup, stir in .5-1 cup of milk just prior to serving
  • Topping with a spoonful of goat cheese crumbles and / or fresh parsley adds excellent flavor
  • I also like adding hot sauce – the spicy hot sauce and sweet butternut squash go great together
  • If you don’t have broth (or not enough broth) water will work OK too – you could also swap vegetable broth instead of chicken broth for vegetarians

Question for you: Do you have a favorite Winter Roasting recipe you’d like to share?  Please post a comment and let me know and you can be a guest blogger!



5 thoughts on “January Winter Roasting – Roasted Butternut Squash Soup

  1. Pingback: Pumpkin Spice Smoothie via Immersion Blender – Kitchen Gadgets in November | Cheers³

  2. Pingback: January Winter Roasting Wrap Up + Roasted Cauliflower Recipe | Cheers³

  3. Yummy! Butternut squash is excellent. Yesterday I pureed a whole roasted butternut and put it in macaroni and cheese (G free macaroni) and no one even knew it was there! That Cuisinart immersion blender is an amazing thing. I have that same red one and use it ALL the time!


    • That sounds awesome – What kind of cheese did you pair with the puréed butternut squash? I once added avacado with jack cheese to make some St Patricks day Mac and cheese – it added great creaminess but the leftovers looked bad the next day (since advacados tend to turn brown).


      • I mixed white sharp cheddar with regular shredded cheddar. I cant get too crazy or else I get noses turned up. I made a crumb topping on it. James loved it and Charlie picked his off. The St Patrick’s day mac n cheese sounds awesome. That’s the price you pay for the universal wonder that is the avocado (turning brown). They are so perfect for only a moment in time (sign)…


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