Go Back
–+ servings
overhead view of a bowl of butternut squash soup with a spoon.
Print Recipe
No ratings yet

Butternut Squash Soup

This roasted butternut squash soup is one of my favorite ways to welcome fall. It's sweet, savory, and silky smooth.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
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