Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.

Then use a large, sharp knife to cut the butternut squash in half vertically (from top to bottom) and remove and discard the seeds.

Roast The Butternut Squash

Now that you have the squash cut in half, drizzle ½ tablespoon of olive oil over the inside of each half (using a total of 1 tablespoon). Then sprinkle it with salt and pepper.

Gather the prepared baking sheet and place the squash face down, so that the skin is facing upward. Then place the baking sheet in the oven and roast it until it is tender and completely cooked through.

Although oven temperatures can vary, it will take approximately 50-60 minutes. Test doneness with a fork by piercing through the top of the skin.

Once the fork can easily be inserted through the butternut squash, remove the baking sheet from the oven. Then use a large spatula and flip the two halves over and set aside until cool enough to handle.

Using a large spoon, scoop the squash into a large bowl and discard the skin.

Now it is time to prepare the onions for the roasted butternut squash soup. *If you are making the soup in an electric pressure cooker skip this step and proceed to the instructions below.

In a large stockpot, add ⅔ tablespoon of olive oil over medium heat. Once the oil is hot, add the onion and salt to the pan.

Then cook the onion until it becomes tender and translucent. This will take approximately 4-5 minutes.

Then add the minced garlic and cook for an additional minute, or until the garlic is fragrant. Be sure to stir frequently to prevent the garlic from burning and becoming bitter.

Cooking Methods To Make Butternut Squash Soup

Stove Top Blender Method:

Add the roasted squash to the same stockpot that you used to cook the onions and garlic. Then add the vegetable broth, maple syrup, pumpkin pie spice and fresh ground black pepper to the pot.

Bring the mixture to a light boil and reduce heat to a simmer. Cook, stirring occasionally for 15 – 20 minutes

Then carefully use your immersion blender to blend the soup completely. Then add 1 to 2 tablespoons olive oil and blend again. Add additional salt and pepper, to taste.

If you don’t have an immersion blender you can add the cooked roasted butternut squash soup to a blender and pulse until smooth.

The important thing to remember is to not overfill the blender with the hot mixture. You want to fill the container only half full.

Therefore, you may need to work in batches to get the soup nice and smooth.

High Performance Blender Method:

If you have a high performance blender with a heated soup function, transfer the cooked onion and garlic from the pot to your blender. Then add the roasted butternut squash, maple syrup, pumpkin pie spice and fresh ground black pepper to the container.

Next, pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line, again, work in batches as necessary.

Then lock the lid in place and select the SOUP preset button. Use the puree mode if applicable. For the Instant Pot Blender push Soup Level 2.

Once the cook time expires, you can add in additional broth if desired. Then add 1 to 2 tablespoons more of olive oil, and additional salt and pepper to taste. Press pulse a few times to blend in the final ingredients.

Electric Pressure Cooker Instructions:

When using an electric pressure cooker there is no need to saute the onions and garlic in a separate pan.

You will do this step in the pressure cooker itself.

Turn the pressure cooker on the Saute Mode. Once the display reads HOT add olive oil, onion and salt. Saute until the onion has softened and is translucent, approximately 4-5 minutes.

Then add the garlic and cook for 1 minute, stirring frequently. Press CANCEL.

Now add the roasted squash to the pot. Then add the broth, maple syrup, pumpkin pie spice and fresh ground black pepper and stir.

Place the lid in the locked and sealed position. Press Pressure Cook or the Manual button (depending on the model that you have) and cook on HIGH pressure for 5 minutes.

***If you are using un-roasted butternut squash: peel, remove the seeds and dice the squash into 1-2 inch pieces. Pressure cook on HIGH for 8 minutes.

Once the cook time has expired, preform a controlled, Quick Release of Pressure by slowly moving the valve to the VENTING position. Do this slowly so that the liquid from the roasted butternut squash soup does not spew out of the spout.

Carefully unlock the lid and stir in the remaining olive oil. Add salt & ground black pepper to taste. If you like your soup a little spicy, add in a dash of cayenne pepper as well.

Serve warm.

Store leftovers in a covered container in the refrigerator for up to 5 days.