Creamy Butternut Squash Soup
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Roasted Butternut Squash Soup With Chicken Broth

This creamy roasted butternut squash soup is perfect for winter and easy to make! The ultimate comfort food for the season!
Course Entree, Side Dish, Soup
Cuisine American
Keyword butternut squash soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 192kcal
Author Liz Della Croce


  • 1 large butternut squash peeled, halved and seeded
  • 2 tsp unsalted butter
  • 1 large onion diced
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 2 cloves garlic sliced
  • 4 c chicken broth low sodium


  • Pre-heat oven to 350 degrees.
  • Trim ends off butternut squash and peel with a wide peeler.
  • Cut squash in half lengthwise.
  • Remove seeds and roast or toss.
  • Spray baking sheet with non-stick spray and roast squash, flat side facing down (skin side facing ufor 30 minutes or until squash is fork tender.
  • (Roasting the squash brings out maximum flavor as compared to cubing and cooking in chicken broth.)
  • While squash is roasting, melt butter over medium heat in a large soup pot and saute onions for 7-8 minutes until soft.
  • Add salt to the onions to help release the juices.
  • Stir in remaining spices and garlic, cooking for an additional minute or two.
  • Remove squash from oven and cut into large chunks.
  • Add squash to onions in pot and cover with broth. Bring to a boil and simmer for 5 minutes or until squash is completely cooked through.
  • Working in batches, use a blender to puree soup until smooth. Check for seasoning before serving.
  • Garnish with roasted seeds.


Excellent source of Vitamins A and C, good source of Calcium and Iron


Calories: 192kcal | Carbohydrates: 45.9g | Protein: 5.9g | Sodium: 585mg | Fiber: 7.2g