Butternut Squash Soup


Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup recipe starts with roasted butternut squash for deeper flavor in the finished product.

Prep Time:
30 mins
Cook Time:
15 mins
Roast Time:
1 hrs
Total Time:
1 hrs 45 mins


  • 3 pound butternut squash, peeled, seeded, and cut into 1-inch pieces

  • 2 tablespoon olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 cup chopped onion (1 large)

  • 1 tablespoon unsalted butter

  • 3 14-14.5 ounce cans vegetable broth

  • Kosher salt and freshly ground black pepper

  • Snipped fresh chives (optional)


  1. Preheat oven to 350ºF. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.

  2. Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.

  3. Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.

  4. Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.

    Butternut Squash Soup
    Jason Donnelly

Nutrition Facts (per serving)

100 Calories
4g Fat
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 100
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 713mg 31%
Total Carbohydrate 16g 6%
Total Sugars 4g
Protein 1g
Vitamin C 24.8mg 124%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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