Butternut Squash Soup

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This Butternut Squash Soup is smooth, creamy, and full of cozy fall flavor. Roasting the squash first makes it easy, flavorful, and no-peel.

Prep Time10

Cook Time1 5

Total Time1 15

Servings: servings

Calories: 141kcal

1 medium butternut squash cut in half with the seeds scooped out, about 2 1/2 to 3 pounds
2 tablespoons olive oil
1 small yellow onion diced
2 medium carrots peeled and diced
2 large garlic cloves minced
1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
pinch ground ginger
4 cups low sodium chicken or vegetable broth

Preheat your oven to 400 degrees Fahrenheit. Place the squash cut side down on a parchment paper-lined baking sheet. Bake for 45 minutes or until the squash is fork-tender. Allow the squash to cool while you move on to step 2.
1 medium butternut squash
In a large soup pot, heat the oil over medium heat. Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Sauté until the onion is translucent and the vegetables are soft, about 5 to 7 minutes.
2 tablespoons olive oil, 1 small yellow onion, 2 medium carrots, 2 large garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, pinch ground ginger
Add the broth, scraping up any browned bits. Scoop the squash from the shell and add it to the soup. Bring the soup to a boil, then reduce it to a simmer for five minutes so that the flavors can combine. Then, using an immersion blender, blend the soup until smooth, or transfer the soup to a blender in batches and blend it. Taste and add more salt and pepper if needed.
4 cups low sodium chicken or vegetable broth