The Best Roasted Butternut Squash Soup

Simple. Savory. Built for steady energy. Try it today.

This is a classic, done right. Roasting butternut squash concentrates the flavor and deepens its natural sweetness without added sugar. Olive oil supports cardiometabolic health. Herbs and ginger add anti-inflammatory[an-tee-in-flam-uh-tawr-ee]adjectiveReducing inflammation, which contributes to better overall health.Learn MoreClose compounds. The result is a silky, satisfying soup that feels grounding without being heavy. This is comfort food that respects your physiology.

Roasted Butternut Squash Soup Recipe

Serve it as a starter, a light dinner with a protein-forward salad, or a nourishing reset meal when your system wants something calm, warm, and steady.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
  
• 1 large yellow onion, chopped
  
• ½ teaspoon sea salt, plus more to taste
  
• 1 (3-pound) butternut squash, halved lengthwise
  
• 3 garlic cloves, chopped
  
• 1 tablespoon chopped fresh sage
  
• ½ tablespoon minced fresh rosemary
  
• 1 teaspoon grated fresh ginger
  
• 3 to 4 cups vegetable broth
  
• Freshly ground black pepper
  
• 1 to 2 tablespoons butter or olive oil, to finish

Instructions

1. Roast the squash
   Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the scooped-out squash halves cut-side up on the sheet. Drizzle the cut sides with about ½ teaspoon olive oil each. Rub to coat, then season with salt and pepper. Flip cut-side down and roast for 40 to 50 minutes, until completely tender. Browning is welcome. It adds flavor. Set aside to cool for about 10 minutes.
   
2. Build the base
   In a soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion and salt. Cook, stirring often, for 3 to 4 minutes until soft and translucent. Add the garlic, sage, rosemary, and ginger. Stir and cook for about 1 minute, until fragrant.
   
3. Simmer
   Scoop the roasted squash flesh into the pot. Add 3 to 4 cups of broth, depending on how thick you like your soup. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, to let the flavors meld.
   
4. Blend and finish
   Use an immersion blender to blend the soup until completely smooth. Add 1 to 2 tablespoons butter or olive oil and blend again. Taste and adjust with more salt and black pepper as needed.

Make It Yours

• Thicker, richer soup: Use 3 cups broth and finish with butter.
  
• Lighter, sippable texture: Use 4 cups broth and finish with olive oil.
  
• Extra warmth: Add a pinch of nutmeg or pumpkin pie spice at the end.

Serve with warm bread. You can also sprinkle with roasted pumpkin seeds for extra crunch and fiber. Enjoy!

Read This Next