Butternut Squash Soup

Silky, cozy and roasted to caramelized perfection, this is fall in a bowl! 🍂 This Butternut Squash Soup starts with roasted squash, onion and carrots.

After roasting with olive oil, sage, salt and pepper, the vegetables get blended with broth until silky smooth and finished with a little heavy cream.

Use chicken or vegetable broth, whichever you have.

Why You’ll Love It

• Roasted flavor. Roasting caramelizes the vegetables.
• Silky smooth. Blended until velvety.
• Simple ingredients. Squash, onion, carrots, broth and cream.
• Your choice of broth. Chicken or vegetable.
• Cozy. Perfect for chilly fall nights.

Ingredients You’ll Need

• Butternut squash: Peeled and cubed.
• Onion and carrots: Roasted right along with the squash.
• Olive oil, dried sage, salt and pepper: For roasting.
• Chicken or vegetable broth: Blended in for the soup base.
• Heavy cream: Stirred in at the end.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Toss the squash, onion and carrots with olive oil, sage, salt and pepper and roast them until tender. Blend the roasted vegetables with the broth until silky smooth. Simmer the soup, stir in the cream, and season it to taste.

Tips for the Best Butternut Squash Soup

• Roast first. It gives the soup its deep flavor.
• Blend until silky. Keep going until it’s completely smooth.
• Add the cream last. Stir it in after simmering.
• Season to taste. Adjust the salt and pepper at the end.
• Pick your broth. Use vegetable broth if you want it meatless.

Is butternut squash soup on your fall menu? 🧡