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Baked Winter Squash Soup Recipe

Warm up on a chilly evening with this comforting Baked Winter Squash Soup! Inspired by a recipe from Jodi Moore of Bellingham, Washington, this creamy soup is perfect for a cozy dinner party or a quiet night in. Imagine the aroma of roasted squash and warming spices filling your kitchen as you savor each delicious spoonful. This recipe features the perfect balance of sweet and savory, creating a truly unforgettable winter treat.

Prep Time 30 mins
Cook Time 165 mins
Calories 357.7 kcal
Protein 17g
Rating 4.7 (3 Reviews)
Baked Winter Squash Soup 111

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Winter Squash Soup

  • Acorn Squash
  • 1 (2 1/2 - 3 lb) butternut squash
  • 2 teaspoons butter
  • 2 teaspoons dark brown sugar
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 4 cups chicken stock
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground ginger
  • 1 pinch cayenne pepper, or more to taste
  • salt, to taste
  • 2 tablespoons creme fraiche
  • 2 tablespoons chopped fresh chives
  • fresh cracked black pepper, to taste

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How to Make Baked Winter Squash Soup

  1. Preheat oven to 350°F (175°C).
  2. Cut one medium butternut squash in half lengthwise and scoop out the seeds.
  3. Place squash halves, cut-side down, in a roasting pan.
  4. In each squash cavity, place 1 teaspoon butter and 1 teaspoon brown sugar.
  5. Arrange 1 cup chopped carrots and 1 cup chopped onions around the squash in the roasting pan.
  6. Pour 2 cups of vegetable or chicken stock into the bottom of the roasting pan. Cover the pan tightly with foil.
  7. Bake for 120-150 minutes, or until the squash is very tender.
  8. Remove from oven and let cool slightly.
  9. Once cool enough to handle, scoop the roasted squash pulp into a large pot or Dutch oven.
  10. Add the cooked carrots, onions, and the pan juices to the pot.
  11. Add 2 additional cups of stock, 1/2 teaspoon ground mace, 1/4 teaspoon ground ginger, a pinch of cayenne pepper (or more, to taste), and salt to taste.
  12. Stir well to combine all ingredients.
  13. Bring the mixture to a boil over medium-high heat.
  14. Reduce heat to low, cover, and simmer for 10 minutes.
  15. Carefully puree the soup using an immersion blender or in a regular blender until completely smooth.
  16. Adjust seasonings as needed. Add more salt, pepper, or cayenne to your preference.
  17. Serve warm, garnished with a dollop of crème fraîche and chopped chives.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

43g

Fat

49g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Soups Stews Vegetables Dinner Party Holiday Event Romantic Winter Dietary Christmas Low Sodium Low Cholesterol Seasonal Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Squash Taste Mood Presentation Served Hot 4 Hours Or Less