Home
Dishes
Soup Recipes
Fall Soups and Stews
One-Pot Roasted Butternut Squash Soup

One-Pot Roasted Butternut Squash Soup

Name: One-Pot Roasted Butternut Squash Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Butternut squash 3-lb; Sweet onions 1; Rosemary 2 sprigs; Fresh thyme 2 sprigs; Garlic 1 head; Kosher Salt; Black pepper; Olive oil ¼ cup; Vegetable broth 3 cups; Olive oil; Croutons; Pepitas; Heavy cream; Bacon bits

flavorful and a breeze to make

Share
Like 43
50m
Serves 4
Easy
375 °F
(1)

Ingredients

Adjust Servings:

	For soup:
	3-lb Butternut squash peeled, seeded, and cut into large chunks. If using fresh, precut squash, you will need 2 lbs
	1 Sweet onions medium peeled and cut into chunks
	2 sprigs Rosemary small
	2 sprigs Fresh thyme
	1 head Garlic whole, top removed to expose the tops of garlic cloves
	Kosher Salt to taste
	Black pepper to taste
	¼ cup Olive oil extra-virgin
	3 cups Vegetable broth warmed, or chicken broth if not vegan
	Optional toppings:
	Olive oil extra-virgin, to drizzle
	Croutons homemade or store-bought
	Pepitas toasted
	Heavy cream to drizzle
	Bacon bits cooked

Nutritional information

196

Calories

Fat

11g

Carbohydrate

Protein

1.7g

Fiber

533mg

Sodium

Cuisine:

American Recipes

One-Pot Roasted Butternut Squash Soup recipe

This One-Pot Roasted Butternut Squash Soup is one of the easiest meals to make with just a handful of simple ingredients. It’s thick, creamy, and so delightful with very little work. I toss everything into an oven-safe Dutch oven, roast it all, then add the broth and blend it with an immersion blender.

Serve this soup with a satisfyingly crusty piece of bread. If you like, you can finish each bowl off with seeds, croutons, and a drizzle of extra-virgin olive oil. For non-vegans, add a sprinkle of crumbled bacon and a swirl of heavy cream.

And if you are looking for more simple soup recipes for your Dutch oven, be sure to check out this vegan roasted tomato white bean soup. It’s cozy, flavorful, and utterly delicious.

To make the One-Pot Roasted Butternut Squash Soup, you will need the following ingredients:

Ingredients for One-Pot Roasted Butternut Squash Soup

Steps to make One-Pot Roasted Butternut Squash Soup

1
Preheat oven
Preheat the oven to 375 °F.
2
Combine ingredients
1

In a 5- or 6-quart oven-safe Dutch oven, add butternut squash chunks, 1 chopped sweet onion, 1 whole garlic head, 2 small sprigs fresh rosemary, and 2 sprigs fresh thyme. Add a pinch of salt and black pepper. Drizzle with ¼ cup extra-virgin olive oil.
3
Roast
45

Cover the pot with a lid and transfer to the oven. Roast for 45 minutes or until the vegetables are very tender.
4
Squeeze out garlic cloves
1

Carefully remove the Dutch oven from the oven and open the lid. Carefully remove the garlic head. Squeeze out the garlic cloves into the Dutch oven. Discard the skins. Remove and discard the herbs.
5
Add vegetable broth
1

Pour in 3 cups warmed vegetable broth.
6
Puree
2

Use an immersion blender to purée the soup until smooth and creamy. Add more broth to thin the soup if you wish. Taste and adjust the seasoning if needed.
7
Serve

Serve hot with toppings of choice.

This One-Pot Roasted Butternut Squash Soup is loaded with flavor yet requires just a few simple ingredients. Made this recipe? Let us know what you think in the comments below!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.