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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a rich and comforting soup recipe topped with welcomed texture and flavor. Best of all? You don't need to peel the squash to make it!
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 1h 10m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
- ●oven
- ●microwave
- ●baking sheet
- ●pot
- ●dutch oven
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees. Pierce bulb ends of butternut squash with a sharp knife then microwave for 1-1/⏱️ 2 minutes to make them easier to cut. Cut in half lengthwise with a sharp knife then remove seeds with a spoon and place cut-side up on a nonstick sprayed half sheet pan. Brush or mist with extra virgin olive oil then season liberally with salt and pepper.
extra virgin olive oil2 teaspoonssalt and pepper
2
Drain chickpeas then rinse and pat dry with a kitchen towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil and 1-1/4 teaspoons smoked paprika, and then toss with your hands to coat.
extra virgin olive oil2 teaspoons
3
Place baking sheets into the oven. Roast butternut squash for ⏱️ 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, place a piece of foil on top. Set aside until cool enough to handle. Roast chickpeas for ⏱️ 25-30 minutes, stirring or shaking the pan every ⏱️ 10 minutes, or until crisp (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool.
4
Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat then remove to a paper towel lined plate to train. Remove all but 2 Tablespoons bacon grease from pot then add leeks and season with salt and pepper. Saute for ⏱️ 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute. Remove pot from heat then transfer leek/garlic mixture into a blender. Add maple syrup and remaining 1/4 teaspoon smoked paprika to blender.
bacon (chopped)6 slicessalt and pepper
5
Scoop butternut squash flesh out of the skin with a spoon then add to the blender with 2 cups chicken broth (may need to do this in two batches.) Blend until very smooth — being sure to crack the lid of the blender, or the top portion of the lid if removable, to allow steam to escape — then pour back into soup pot and turn heat to low. Stir in remaining cup chicken broth then simmer on low for ⏱️ 10 minutes. Taste then add remaining tablespoon maple syrup, salt, and pepper if desired. Serve topped with cooked bacon and crunchy roasted chickpeas.
chicken broth3 cupsbacon (chopped)6 slices
Nutrition Facts
calories
339 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
10 g
sugar Content
10 g
sodium Content
797 mg
protein Content
11 g
trans Fat Content
0.03 g
cholesterol Content
17 mg
carbohydrate Content
53 g
saturated Fat Content
3 g
unsaturated Fat Content
7 g
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