This butternut squash soup recipe is a simple homey classic with all the warm comforting flavours of fall.

Roasting the vegetables brings out the deep rich flavours for a perfect meal.

Try topping your soup with toasted pine nuts and shaved parmesan cheese for a delicious finish.

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Makes

4 – 6 servings

Prep Time:

30 minutes

Cook Time:

90 minutes

Good For:

dinner or lunch

Ingredients

  • 1 large butternut squash cubed – about 4 cups
  • 1 medium sweet onion cut into quarters
  • 4 carrots peeled and cut into chunks
  • 2 ½ cups chicken stock
  • Olive oil to drizzle
  • 1 standard Bouquet garni with 4 sage leaves to replace the bay leaf – get the recipe here
    • OR
  • ¼ teaspoon dried thyme
  • 1 Pinch dried sage
  • White pepper and salt to taste

How to make Butternut Squash Soup

Check out our easy step by step video

Step by Step Instructions

Step 1 – Roasting

Preheat an oven to 375 degrees F

Line a large rimmed baking sheet with parchment paper

Place the squash, carrots, and onion on the baking sheet and drizzle with a little olive oil

Place the tray in the oven and roast until the squash is nice and tender, about 45 minutes

Allow to cool

Step 2 – Simmering

Place all the roasted vegetables into a saucepan

Add the broth and bouquet garni or dried herbs and bring to a gentle simmer over medium heat

Cook, stirring occasionally for about 30 minutes

Remove from the heat and let cool, until just warm

Remove the bouquet garni

Step 3 – Blending

Working in batches, puree the soup in a blender or food processor or with an immersion blender until completely smooth

Add more stock as needed if it is too thick

Gently rewarm the soup over low heat

Taste and adjust the seasoning

Serve and enjoy!

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Butternut Squash Soup

A simple homey classic with all the warm comforting flavours of fall. Roasting the vegetables brings out the deep rich flavours for a perfect meal.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Soup
Cuisine American
Servings 4
Calories 191 kcal

Ingredients
  

  • 1 large butternut squash cubed - about 4 cups
  • 1 medium sweet onion cut into quarters
  • 4 carrots peeled and cut into chunks
  • 2 ½ cups chicken stock
  • Olive oil to drizzle
  • ¼ teaspoon dried thyme
  • 1 Pinch dried sage
  • White pepper and salt to taste

Instructions
 

Roasting

  • Preheat an oven to 375 degrees F
  • Line a large rimmed baking sheet with parchment paper
  • Place the squash, carrots, and onion on the baking sheet and drizzle with a little olive oil
  • Place the tray in the oven and roast until the squash is nice and tender, about 45 minutes
  • Allow to cool

Simmering

  • Place all the roasted vegetables into a saucepan
  • Add the broth and bouquet garni or dried herbs and bring to a gentle simmer over medium heat
  • Cook, stirring occasionally for about 30 minutes
  • Remove from the heat and let cool, until just warm
  • Remove the bouquet garni

Blending

  • Working in batches, puree the soup in a blender or food processor or with an immersion blender until completely smooth
  • Add more stock as needed if it is too thick
  • Pour back into the pan and gently rewarm the soup over low heat
  • Taste and adjust the seasoning
  • Serve and enjoy!

Notes

Use the following dried herbs in place of a Boquet Garni
¼ teaspoon dried thyme
1 Pinch dried sage

Nutrition Facts per serving

Calories: 191kcalCarbohydrates: 40gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 271mgPotassium: 1111mgFiber: 6gSugar: 14gVitamin A: 30137IUVitamin C: 47mgCalcium: 135mgIron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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