Roasted Butternut Squash Soup

5 from 7 votes

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!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Soup

Cuisine: American

Keyword: roasted butternut squash soup

Servings:

Calories: 208kcal

Author: Monica Lensink

40-50 ounces peeled and cubed butternut squash about 2 medium-large whole squash, see note
4 stalks of celery chopped
1 medium yellow onion chopped
4 whole carrots peeled and chopped, or 2-3 cups baby carrots
10-12 fresh sage leaves
1/2 teaspoon dried thyme
kosher salt and black pepper
pinch cayenne pepper
3 Tablespoons extra-virgin olive oil
4 cups low-sodium chicken or vegetable broth

Preheat the oven to 400°F. Add cubed squash, celery, onion, carrots, sage, thyme, cayenne, and 1/2 teaspoon each kosher salt and black pepper to a large rimmed sheet pan.
40-50 ounces peeled and cubed butternut squash, 4 stalks of celery, 1 medium yellow onion, 4 whole carrots, 10-12 fresh sage leaves, 1/2 teaspoon dried thyme, kosher salt and black pepper, pinch cayenne pepper
Drizzle olive oil on top and toss to coat everything evenly.
3 Tablespoons extra-virgin olive oil
Roast for 40-50 minutes, tossing once midway through if possible. Start to check them periodically near the end of the roasting time. When even the thickest pieces of squash and carrot are tender enough to be pierced easily with a fork, remove from the oven and set aside to cool slightly.
For the smoothest soup: Pour 2 cups of the broth into a large blender and transfer about half of the roasted veggies on top. Blitz on high speed until very smooth, then pour this mixture into a large Dutch oven or stockpot. Repeat with the remaining 2 cups broth and remaining veggies.
4 cups low-sodium chicken or vegetable broth
For fewer dishes: Transfer all of the roasted veggies and herbs directly into a large Dutch oven or stockpot. Pour in all 4 cups of broth and blend with an immersion blender until as smooth as possible.
Simmer on medium heat until ready to serve. Be sure to sample a spoonful and add more salt and pepper to taste. Enjoy!

Squash: If using pre-peeled and cubed butternut squash, I find most packages contain about 20 ounces and buy two packages, which typically yields about 8-9 total cups of cubes. You'll probably get the same amount from 2 medium-large whole squash. Don't sweat the exact amount, the recipe is flexible if you have a little more or less.
Garnishes: The kids like it plain (what a surprise). My husband and I love a sprinkle of fresh thyme or sage and a little more black pepper, or chia seeds, or roasted pumpkin seeds for a little crunch. So good!
Storage, Freezing, Reheating: This soup keeps well in the fridge for at least 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.