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Incredibly Delicious Butternut Squash Soup
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins

This butternut squash soup recipe is one for the books! Time spent roasting ingredients in the oven and warming aromatics in the sauté pan packs the soup with a bold, flavorful punch. My original recipe calls for vegetable broth to make this a vegetarian recipe. However, you could opt to use chicken broth instead for added flavor. If you are vegan, forego adding butter at the end of the recipe. You will need an immersion blender or a regular blender to purée the soup. Enjoy!

Course: Soup
  • 1 butternut squash medium-to-large size
  • 2 carrots
  • 2 celery stalks
  • 2 cloves of garlic use 3 cloves if they are small or 1 if you prefer less garlic flavor
  • 1 yellow onion
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme
  • 32 oz vegetable broth use chicken broth if preferred
  • 1 tbsp butter
  • 3 tbsp olive oil
  • salt & pepper
  • red pepper flakes
  1. Pre-heat oven to 425 degrees Fahrenheit

  2. Wash the butternut squash. Cut in half lengthwise using a sharp knife or cleaver. Use a spoon to scoop out seeds. Set aside.

  3. Drizzle the inside of each half of the butternut squash generously with olive oil. Rub the olive oil to coat the flesh of the squash and season with salt, pepper, and red pepper flakes. Place the squash flat side down on a baking sheet lined with parchment paper. Put squash in oven at 425 degrees Fahrenheit and set your timer for 30 minutes. 

  4. While the squash is roasting, complete your prep work. Wash and peel carrots. Cut carrots into 1 inch chunks. Wash and chop celery. Dice 1/2 of yellow onion. Wash sage leaves and chop. Wash thyme sprigs and de-stem leaves.

  5. Once the squash has roasted in the oven for 30 minutes, remove the sheet pan from the oven. Place carrots on the sheet pan. Drizzle the carrots with olive oil and season with salt and pepper. Smash 2 cloves of garlic with the flat side of your knife. Leave the skins on and place the smashed cloves on the sheet pan with the carrots. Place the sheet pan back in the oven for another 15-20 minutes. 

  6. Remove the sheet pan from the oven after 15-20 minutes or when garlic cloves start to brown. Turn the squash halves face up and allow everything to cool for 10 minutes or more as needed to be able to handle. 

  7. Once squash has cooled enough to handle, scoop out butternut squash from the skin with a large spoon. Chop into smaller pieces as needed. 

  8. Heat 1 tbsp of olive oil in a large pot (4 - 6 quart size). Add chopped celery and diced onion and sauté for 2-3 minutes until onion starts to become translucent.

  9. Add fresh sage and thyme to the pot with another drizzle of olive oil and allow the herbs to warm for 1-2 minutes. Sage and thyme should become fragrant. 

  10. Add the roasted carrots to the pot. Squeeze the roasted garlic cloves from their skins and into the pot. Season with a pinch salt, pepper, and a couple shakes of red pepper flakes. If you're not into spice, then forego the red pepper flakes. Stir.

  11. Add all of the roasted butternut squash to the pot.

  12. Pour in 32 ounces of vegetable or chicken broth. Cover the pot with a lid. Bring to a boil and then reduce the heat to a simmer. Allow to simmer for 10-15 minutes to allow the flavors to combine. 

  13. Remove the pot from the heat. Carefully blend the soup with an immersion blender until the soup is smooth with no chunks. If the soup is too thick, add a little water as needed and blend. 

  14. Stir in 1 tbsp of butter until the butter is melted. Taste the soup and season with salt & pepper as needed. 

  15. Serve in bowls with or without garnish. I love to garnish with pepitas and fresh parsley or homemade garlic croutons. 

Recipe Notes

Suggested wine pairings:

  • Viognier
  • A dry Gewürztraminer from Trento-Alto Adige, Italy, a cool California climate like Mendocino or Monterey, or Alsace, France