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–+ servings
overhead view of a bowl of butternut squash soup with a spoon.
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5 from 1 vote

Butternut Squash Soup

This roasted butternut squash soup is one of my favorite ways to welcome fall. It's sweet, savory, and silky smooth.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Difficulty: Easy
Servings: 6 bowls
Author: Krista Teigen

Equipment

  • Baking Sheet
  • Dutch Oven
  • Immersion Blender OR
  • High Powered Blender

Ingredients

  • 1 large butternut squash cut in half lengthwise
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • ½ onion chopped
  • 2 large carrots chopped
  • 3 ribs celery chopped
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth divided

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and pepper over the squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool.
    1 large butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
  • Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel.
    roasted and seeded halves of a butternut squash on a baking sheet.
  • Add 1 tablespoon of olive oil to a Dutch oven over medium heat. Add in the onion, carrots, celery, herbs, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
    ½ onion, 2 large carrots, 3 ribs celery, 2 cloves garlic, 2-3 sprigs fresh thyme, 2-3 sprigs fresh rosemary
    sauteeing vegetables in a large pot with a wooden spoon.
  • Add in the cooked squash. Pour in the chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes.
    4 cups low-sodium chicken broth
    pouring chicken broth over butternut squash chunks and sauteed vegetables in a large pot.
  • Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed.
    blending butternut squash soup in a large pot with an immersion blender.
  • Serve with additional herbs and a drizzle of olive oil on top.
    overhead view of a bowl of butternut squash soup with a spoon.

Notes

Storage: Store butternut squash soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months

Nutrition

Serving: 1bowl | Calories: 141kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 473mg | Potassium: 725mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17404IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 1mg