A comforting fall soup with a little something extra: Crunchy paprika croutons that bring this soup up a notch in terms of flavor and texture.

One of the best soups I’ve ever had the pleasure of enjoying was at Wolfgang Puck Express in the Mall of America here in Minnesota. Their roasted butternut squash soup was ridiculously good. It was thick, creamy, rich, slightly sweet with just a hint of citrus. They served it with some toasted flatbread and a splash of roasted red pepper sauce.

One night I went to the Mall of America after work to do a little shopping and to grab a bite to eat. I turned the corner to go to Wolfgang Puck Express, and to my horror, discovered that the restaurant had closed.

I came to the realization that the only way I could continue enjoying this soup was to find a suitable copycat recipe myself. I found this one and adapted it slightly. 

The end result? This version comes very close to the soup at Wolfgang Puck Express.

Thank goodness for the Internet, because I found the love-of-my-life soup recipe. And thank goodness for Wolfgang Puck too.

There are so many variations on roasted squash soup. And really, most of the recipes I’ve tried over the years have been delicious. Try a classic recipe or a variation such as this butternut squash and carrot soup which makes delicious use of affordable vegetables.

Roast butternut squash for about an hour at 400F

Preparing The Butternut Squash

To make this soup, you’ll need to roast the butternut squash. This essential steps adds great flavor and texture to the soup. While you certainly could substitute a can of butternut squash puree, you’ll get better results if you roast it yourself.

I like to cut the squash in half the long way, then cut each half in half. Drizzle with some olive oil, sprinkle with salt, and roast at 400F for about 50 minutes – until the squash is soft and tender.

Remove the squash from the oven and allow it to cool slightly before scooping out.

More Squash Recipes & Inspiration

• Can’t get enough squash soup this time of the year? Try this acorn squash soup recipe (with cinnamon-sugar croutons) that I made last year.
• More squash recipes! Check out these delicata squash fries and sesame squash brulee.
• Creative soup toppings: Check out these 50+ creative soup topping ideas.

Continue to Content

Roasted Butternut Squash Soup With Paprika Croutons

Yield: 4 large servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Top this soup with roasted butternut squash seeds, sliced apple, chopped scallions, or other favorite soup toppings.

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Ingredients

For soup

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Juice from 2 oranges
• 2 cups water + 2 chicken bouillon cubes (or equivalent chicken broth)
• 1/2 cup whole milk or half-and-half
• 2 tablespoons sugar
• Garlic powder, paprika, salt and pepper, to taste

For paprika croutons

• 1 small loaf crusty French bread
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon fine grain sea salt

Instructions

1. Heat oven to 400F. Cut butternut squash into fourths and remove seeds. Pour a bit of olive oil in the bottom of a baking dish, and place squash cut-side down. Sprinkle with sea salt. Roast for 50 minutes to one hour, or until squash is tender. Allow to cool. Scoop out cooked butternut squash and place in a blender to puree. Set aside.
2. In a medium saucepan, sauté onions in olive oil for a few minutes, until onions soften. Add garlic and cook for about 30 seconds. Add orange juice, chicken stock, milk, and butternut squash puree. Add sugar and spices. Stir and simmer until ready to serve.
3. To make paprika croutons, preheat oven to 375F. Cut French bread into small cubes. Coat with olive oil and sprinkle with paprika. Bake for 10 to 12 minutes, or until slightly browned.

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