Roasted Butternut Squash Soup

comfort food at its best
Comfort food at its best
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For the soup:
2 tbsp Olive oil
1 tbsp Honey
1 tbsp Rosemary fresh, chopped
¼ tsp Cayenne pepper
¼ tsp Salt plus more to taste
4 lbs Butternut squash whole, unpeeled, cut in half lengthwise, seeds removed
1 White onion large, chopped
2 ½ cups Chicken stock
Black pepper to taste
For garnish:
Pine nuts toasted
Pancetta crispy
Parsley chopped

Nutritional information

  • For the soup:

  • For garnish:

Roasted Butternut Squash Soup


This Roasted Butternut Squash Soup is easy to prepare yet delivers tons of flavor. The squash is first roasted in the oven to caramelized perfection along with garlic cloves, olive oil, rosemary, honey, a pinch of cayenne pepper and salt. And then puréed with chicken stock and white onions sautéed in butter to create an extra creamy bowl of soup without adding any cream. Top each serving with toasted pine nuts and crispy pancetta, adding a crunchy contrast to the soup. Sprinkle with fresh parsley, and enjoy with crusty bread on the side. It’s fantastic!

The recipe for this butternut squash soup is simple. The first step is to roast the squash. While the squash roasts, sauté the onions in butter. Once the butternut squash is done, it takes only 5 minutes to finish the soup up. Scoop up the butternut squash flesh into the pot with the sautéed onions. Squeeze the garlic cloves out and add to the pot too. Use an immersion blender to puréе the soup, adding the chicken stock to thin the soup to your taste. Reheat the soup and serve with toppings of choice. Enjoy!

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

Ingridiens for Roasted Butternut Squash Soup

Steps to make Roasted Butternut Squash Soup


Preheat oven

Preheat the oven to 375 °F.


Prepare glaze for brushing


In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon fresh rosemary, ¼ teaspoon cayenne pepper, and ¼ teaspoon salt.


Prepare butternut squash


Score the flesh of the halved butternut squash and place the squash halves on a large baking sheet with the flesh side up. Brush both halves with the prepared glaze and place two unpeeled garlic cloves in each squash cavity.




Roast the butternut squash for 45 to 60 minutes or until very soft and caramelized.


Sauté onions


Meanwhile, in a large pot, melt 2 tablespoons butter and add 1 chopped onion. Sauté the onions over low-medium heat until soft and golden.


Add butternut squash flesh, garlic, and chicken stock


Once the butternut squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot. Peel the garlic cloves and add them to the pot. Pour in 2 cups chicken stock.




Use an immersion blender to puréе the soup until smooth. Add the remaining ¼ cup chicken stock to thin the soup if needed. Taste and adjust salt and black pepper. Gently reheat the soup before serving.



Serve hot, garnished with toasted pine nuts, crispy pancetta, and chopped parsley. Enjoy!

This Roasted Butternut Squash Soup recipe creates an extra creamy bowl of soup without adding any cream. Deeply comforting and delicious, the recipe requires almost no effort to make. Made it? Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

The recipe is extremely easy to make and taste delicious! Thanks!

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