Roasted Butternut Squash Soup (NEW & UPDATED)
My updated Roasted Butternut Squash Soup is officially one of my favorite cozy recipes of the season. It’s silky, rich, naturally sweet, and full of warm roasted flavors. This is not your average butternut squash soup—it’s packed with depth from slow-roasted veggies, fresh herbs, and a touch of creaminess that brings everything together beautifully.
Servings: 8 servings
Equipment
- Oven
- Sheet pan
- Parchment paper
- Large blender or emersion hand blender
- Large Dutch oven
Ingredients
- 2 Large Butternut squash 8 cups total
- 2 Medium Plum tomatoes sliced in half (length wise)
- 1 Small Red onion sliced in half
- 2 Large Carrots peeled and sliced in half (length wise)
- 1 Large Red bell pepper Sliced in half and innards out
- 3 Whole garlic
- 3 TBSP Avocado oil or olive oil
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 TBSP Dried rosemary or fresh
- 1 TBSP Dried sage or fresh
- 2 tsp Dried oregano or fresh
- 2 tsp Dried thyme or fresh
- 1-2 dashes Cinnamon
- 1-2 pinches Nutmeg
- 32 FL oz Chicken bone broth or vegetable broth to stay vegetarian
- 1 TBSP Better Than Bouillon chicken base optional
- 1/4 cup fat free half and half or milk of choice
Instructions
- Preheat the oven to 400 degrees
- Place parchment paper on a large sheet tray
- Peel the skin off of the butternut squash carefully or leave skin off and scoop out squash after roasting process.
- Once skin is off of the butternut squash, slice in half (vertically), scoop the innards out, make some slice marks with a knife on the squash (cut side) and place onto the sheet pan (cut side up)
- Place all of the remaining vegetables on the sheet tray with the squash
- Take the whole garlic and slice the tops off
- Place the garlic in some foil, drizzle the top of the garlic generously with avocado oil or olive oil followed by salt and pepper
- Close up the garlic into a ball and place onto the sheet pan
- Drizzle all of the vegetables generously with avocado oil or olive oil
- Season with salt, pepper, rosemary, sage, oregano, thyme, cinnamon and nutmeg
- Place the sheet tray into the oven for about 20-30 minutes or until vegetables are tender and nice and roasted
- Either place the roasted vegetables into a blender (not the whole garlic) or into a large Dutch oven.
- If using the blender add the veggies, squeeze the garlic out and pour the broth in a little at a time with the chicken base (optional) and blend until smooth, Pour into the large Dutch oven, heat up then add the half and half or milk.
- Season to taste with salt and pepper
- If using an emersion blender add the roasted vegetables to the large Dutch oven with all of the broth and chicken base (optional).
- Blend until smooth. Add more broth if needed to loosen if the soup is too thick.
- Season to taste with salt and pepper
- Add the half and half or milk of choice
- Serve and enjoy!
Notes
8 servings = 1 1/4 cup per serving