Easy Roasted Butternut Squash Soup

November 25, 2014

easy roasted butternut squash soup

I made this easy roasted butternut squash soups recipe tonight and it was so simple and delicious that I had to share! It’s basically just 5 simple, whole food ingredients and a bunch of spices and it requires very little culinary talent (but looks sort of fancy).

easy roasted butternut squash soup

I bought the butternut squash already peeled and diced, because to be honest, I don’t have time for that. I am working on cutting an onion uninterrupted these days so a mammoth butternut squash is definitely out of the question. I am not paleo (not sure if  that a noun or a way of life??) but I adapted this recipe from this paleo one… it called for ghee and I have no clue what that is? Anyone? Anyone?……. Anyway, it only called for a few tsp of it so I deemed it unnecessary and omitted.

The original recipe also told you roast the squash separate from everything else, but why clean more dishes? I threw it all in on one tray and it turned out great.

easy roasted butternut squash soup


Easy Roasted Butternut Squash Soup
Cuisine: Soup
Prep time:
Cook time:
Total time:
  • 2 lbs butternut squash peeled and cubed
  • 1 yellow onion chopped
  • 1 granny smith apple cored and cut
  • 3 carrots chopped
  • 1/4 cup olive oil
  • 4 cups chicken broth
  • 2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 teaspoon ginger
  • 1 tsp chili powder
  1. Preheat oven to 400.
  2. Combine the squash, apple, carrots, and onions in a large bowl.
  3. Toss with olive oil and all spices.
  4. Spread evenly on baking sheet and roast for 30 minutes until tender (toss once or twice).
  5. Transfer vegetables into a large pot and add chicken broth.
  6. Bring to a boil and then cover and simmer for 20 minutes.
  7. Use an immersion blender to puree the vegetables into soup.
  8. Serve hot, sprinkle with rosemary if desired.

So when we are all snowed in tomorrow ;)….. you can warm up to this recipe. Oh, and if you are looking for a good immersion blender, definitely go for this Cuisinart one. I’ve had mine for years and its great for soups, mashed potatoes, and even baby food. Add it to your Christmas list 😉

Oh, and one more thing… (I’m always thinking of more things)… my husband recommends that you eat it hot and not cold. Not sure why anyone would eat it cold except if you come home from work after dinner. It was hot at 5:30….. just sayin’. Anywho, he says it was “really good” after he heated it up. We can all just take that for what it’s worth.

Happy Thanksgiving y’all… I’m checking out until Friday when I’ll have my guide to BLACK FRIDAY shopping all in one spot for ya! Be sure to check back!

For more Sisters to Sons recipes click here.

  • Carrie MkgLemonade
    November 26, 2014 at 10:38 am

    My obsession with squash soup is almost unhealthy, ha! Pinning and making this one ASAP!

  • Gina B
    November 26, 2014 at 11:13 am

    Mmm, I love this! But my family is shy of squash, or i would make it every week. I think I’ll make a big pot just for me and freeze it.

  • Lauryn
    November 28, 2014 at 11:31 am

    Love the simplicity of this soup….though I am sure it is jam packed with flavor! Can’t wait to try!

  • Lauren Ros
    December 1, 2014 at 1:57 pm

    I just made this yesterday and it was delicious! Two thumbs up-thanks for the recipe!

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