Go Back
+ servings
5 from 7 votes

Roasted Butternut Squash Soup

Let your oven do all the work with this creamy, delicious, roasted butternut squash soup. Hearty, cozy, and healthy. Don't forget the crusty bread!

Ingredients

  • 2 medium butternut squash (5-6 pounds total) peeled, seeded, and cubed
  • 4 stalks of celery chopped
  • 1 medium yellow onion chopped
  • 3 carrots peeled and chopped
  • 6 garlic cloves peeled and whole
  • 10-12 fresh sage leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • pinch of cayenne pepper
  • freshly-ground black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups chicken or vegetable broth

Instructions

  • Preheat the oven to 400 degrees F. Add cubed squash, celery, onion, carrots, garlic, sage, thyme, salt, cayenne, and black pepper to a large rimmed sheet pan. Drizzle olive oil on top and toss to coat everything evenly.
  • Roast for 30 minutes, then begin checking the veggies every 10 minutes or so, until they are soft enough to be pierced easily with a fork. Remove from the oven and set aside to cool slightly.
  • Transfer roasted veggies and herbs to a large blender and add 2 cups of the broth. Puree until smooth, then pour mixture into a large stockpot and stir in remaining 2 cups broth. Simmer on low heat for 10-15 minutes, or until ready to serve. Taste and adjust seasonings as desired.
  • Alternatively, you can transfer the roasted veggies and herbs directly into a large stockpot, add all 4 cups of broth, and blend with an immersion blender. This saves some effort, but usually doesn't get the finished soup quite as smooth and velvety.

Notes

  • Shortcut: Use pre-peeled and cubed butternut squash! It's available with other convenience produce in most major grocery stores when squash is in season. You'll need about 8 cups. Don't sweat the exact amount, the recipe is flexible if you have a little more or less.
  • Garnish: We love a sprinkle of fresh thyme and a little more black pepper, or for a little crunch, try pepitas (toasted green pumpkin seeds). So good! 
  • Storage: This soup keeps well in the fridge for 3-4 days. It can be frozen for 3-4 months. Freeze in an airtight container and leave some room, the soup will expand as it freezes. Defrost in the fridge overnight and re-warm on the stove as needed.

Nutrition Estimate

Calories: 208 kcal, Carbohydrates: 36 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 802 mg, Potassium: 1149 mg, Fiber: 6 g, Sugar: 8 g, Vitamin A: 31692 IU, Vitamin C: 68 mg, Calcium: 152 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!