Roasted Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6
  • 1 - 3lb Butternut Squash
  • 1 - 14oz Can of Chicken Broth (Use your favorite kind)
  • ½ - Yellow Onion (Chopped)
  • 1 - Anju Pear (Peeled & Chopped)
  • 2 TBSP - Butter
  • 1.5 Cups - Water
  • ⅓ to ½ Cup - Heavy Cream
  • Salt, Pepper, Paprika, Nutmeg & Curry Powder To Taste
  • Sour Cream for Garnish
  1. Preheat oven to 425F Degrees. Line a baking sheet with aluminum foil.
  2. Cut squash in half. Clean out the seeds. Brush on 1 TBSP of butter. Salt & Pepper generously.
  3. On a rack in the center of the oven, roast squash for 50-60 minutes. When squash is done you should be able to insert a fork easily into the flesh.
  4. Set pan with squash aside on a cooling rack until cooled enough to spoon flesh out and discard the skins.
  5. In a large sauce pot saute onion and pear in remaining 1 TBSP of butter until soft. This takes approximately 6-8 minutes.
  6. Remove from heat.
  7. Add water, chicken broth, and squash to the onion and pear.
  8. Bring to a boil, then reduce heat and simmer for 20 minutes while breaking up any large pieces of squash.
  9. Add salt, pepper, paprika, nutmeg & curry powder to taste. (I went heavier on the salt and paprika, and did a pinch of curry powder and a dash of nutmeg.)
  10. Remove from heat & add heavy cream.
  11. Using a food processor or immersion blender, blend the soup mixture until smooth and creamy.
  12. Serve hot & garnish with a small dollop of sour cream.
Recipe by Exploring Food & Drink in D.C. at