{"title":"How to Make Butternut Squash Soup (Roasted, No Cream)","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-butternut-squash-soup","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Downshiftology","channelUrl":"https://www.youtube.com/channel/UCYidQwKhM3WTDKpT8pwfJzw","sourceVideoUrl":"https://www.youtube.com/watch?v=Fjf8rI6z9uY"},"tldr":"Roast the squash instead of peeling and dicing it. No cream needed - the roasted flesh blends silky on its own. Ready in about 70 minutes.","totalDurationSeconds":317,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Halve the Squash","text":"Preheat the oven to 425F. Slice the ends off a 3.5 to 4 pound butternut squash so it has two flat surfaces, then stand it upright and cut down through the middle.Winter squash is dense and a dull knife will skate off it. Sharpen yours first and use a slow rocking motion rather than trying to force the blade through."},{"number":2,"title":"Step 2: Scrape Out the Seeds","text":"Run a spoon around the cavity to lift out the seeds and the stringy membrane. It comes away in one or two passes.Keep the seeds. Rinsed, dried and roasted with a little salt, they turn into the same snack you get from a pumpkin."},{"number":3,"title":"Step 3: Oil and Season the Cut Sides","text":"Drizzle avocado oil over the exposed flesh and rub it in with your fingers so the whole surface is coated. Sprinkle on salt and pepper.Avocado oil handles 425F without smoking. Olive oil will work but sits closer to its smoke point at this temperature."},{"number":4,"title":"Step 4: Roast Cut Side Down at 425F","text":"Flip the halves so the cut side faces the tray, slide them into the oven and set a timer for 30 minutes.Face down traps the steam against the flesh. That is what makes it soft enough to scoop rather than leathery on top."},{"number":5,"title":"Step 5: Add the Onion, Then Take It All Out","text":"When the first 30 minutes are up, halve a small onion, coat it with oil and add it to the tray cut side down. Set the timer for another 30 minutes.The tray comes out hot after the hour. Roasted onion brings a sweetness raw onion cannot, and doing it on the same tray means no extra pan."},{"number":6,"title":"Step 6: Scoop the Flesh into the Blender","text":"Once it is cool enough to handle, run a large spoon between the flesh and the skin. It should be buttery soft and lift away with no resistance.Slip the papery skin off the onion halves and drop those into the blender too."},{"number":7,"title":"Step 7: Add the Broth and Blend","text":"Into the blender go two cloves of garlic, half a tablespoon of maple syrup, a teaspoon of sea salt, a quarter teaspoon of nutmeg and a quarter teaspoon of ground ginger. Add three cups of vegetable broth to start, plus two tablespoons of butter if you want it richer.Blend for several minutes, long enough that the soup comes out hot. Check the consistency, then add the last cup of broth if it is thicker than you want."},{"number":8,"title":"Step 8: Garnish and Serve","text":"Pour the soup into bowls. Scatter a handful of pepitas over the top, add a sprinkle of roughly chopped parsley and finish with cracked black pepper.The pepitas matter more than they look. A smooth blended soup with nothing on top eats the same in every mouthful, and the seeds give it some crunch."}],"recipe":{"servings":"Serves 4 to 6","prepMinutes":10,"cookMinutes":60,"cuisine":"American","ingredients":[{"name":"butternut squash","notes":"3.5 to 4 lb","amount":"1"},{"name":"avocado oil","notes":"for the squash and the onion","amount":"a drizzle"},{"name":"onion","notes":"halved, roasted alongside the squash","amount":"1 small"},{"name":"garlic","amount":"2 cloves"},{"name":"maple syrup","amount":"1/2 tbsp"},{"name":"sea salt","notes":"plus more for seasoning the squash","amount":"1 tsp"},{"name":"nutmeg","amount":"1/4 tsp"},{"name":"ground ginger","amount":"1/4 tsp"},{"name":"vegetable broth","notes":"start with 3 and adjust after blending","amount":"3 to 4 cups"},{"name":"butter","notes":"optional, leave out to keep it vegan","amount":"2 tbsp"},{"name":"black pepper","notes":"cracked","amount":"to taste"},{"name":"pepitas","notes":"pumpkin seeds, to garnish","amount":"a handful"},{"name":"fresh parsley","notes":"roughly chopped, to garnish","amount":"a few tbsp"}]},"lastUpdated":"2026-08-21T15:19:24.984Z","published":"2026-08-21T15:19:19.851Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}