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Roasted Butternut Squash Soup

Butternut Squash Soup

Butternut Squash – Clean & Delicious®

I am such a huge fan of butternut squash.

It’s one of those, ‘I-can’t-believe-how-yum-scrum-a-veggie-straight-from-nature-can-be-all-on-it’s-own‘ foods.  Seriously, if you’re one of those “I-don’t-like-veggies” types, do me a favor and go roast up a butternut squash – then let’s talk.

Usually when I make Butternut Squash Soup, I boil it right on the stove for a super quick soup but this time I wanted to really highlight the squash by using as few ingredients as possible.  One of the best ways to pull the depth of flavor out butternut squash (or most any veggie for that matter) is to roast it. Certainly this takes a little more time than the ‘stove top boiling method’, but it’s still super easy and well worth the efforts.

While many people like to add cream to their butternut squash soup, I prefer to be pleasantly surprised at this squashes ability to produce a rich, velvety, creamy soup all on it’s own – no assistance needed.  It’s really quite impressive.

And considering that I ate my weight in cookies and cheesecake this holiday season, skipping the cream seemed to be the only reasonable way to go.

However, if you wanted to add yet another layer of depth and richness to this soup without traveling down the road of cream and butter, I highly recommend a drizzle of black truffle oil right over the top.  It’s rich, decadent, indulgent and absolutely TDF (to die for!!).

Roasted Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes


  • 1 medium butternut squash
  • 1 large yellow onion, chopped
  • 1 tbsp olive oil
  • 4 cups of chicken stock
  • Salt and pepper to taste


Peel, seed and chop butternut squash into a 1-inch dice.

Toss squash and onions with olive oil, salt and pepper.

Pop into a 400 degree oven for 30 minutes or until the veggies are tender and golden brown.

Transfer veggies into a large pot and add in chicken stock. Simmer for about 30 minutes and then allow the soup to cool down a bit.

Pour soup into a blender and blend until you have a nice, smooth soup. Return to pot, gently heat and adjust the seasonings.

Enjoy topped with a tbsp of roasted pumpkin seeds!

Nutritional Analysis

Calories: 160; Total Fat: 3.6g; Saturated Fat: 0.5g; Cholesterol: 10mg; Carbohydrate: 30g; Dietary Fiber: 1.1g; Sugars: 6.8g; Protein: 4.4g

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5 Responses to “Roasted Butternut Squash Soup”

  1. #
    Laura — January 3, 2011 @ 5:05 pm

    HI Dani,
    what is a serving size of this soup? It looks absolutely yummy!! I love your website. Thanks!


    • #
      Dani — January 3, 2011 @ 7:24 pm

      Laura – This recipe makes about 5 cups of soup so I’m calculating 4 serving -> 1.25 cups per serving.

  2. #
    KristenK — January 4, 2011 @ 5:43 pm

    I’ve made butternut squash soup a few times (for the first time) this season. I’ve used basically this same recipe except not roasting it (which I will try next!!), and I add a few cloves of garlic. And I also, as a fluke, added a quinoa and black bean salad to leftovers and it was delicious and added something so my husband didn’t think it was baby food!!

    I will have to post it to my blog asap.

    Thanks Dani, I love your website!

    • #
      Dani — January 7, 2011 @ 11:55 am

      KristenK – Mmmm, garlic makes everything better:) Black beans and quinoa sound like a great addition!

  3. #
    Kim — November 17, 2013 @ 2:48 pm

    I made this for dinner tonight following your recipe exactly and was delicious! Peeling and cutting the squash was a pain but the rest was sooo easy. I will be making this again and again. Thank you!

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