Overhead shot of butternut squash soup

Butternut Squash Soup

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Make it a Soup!

How do you pack all of the wonderful flavors of Fall into one bite? …ya make it a soup!

In our newest blog series Make it a Soup! we will highlight the joys of soup making and all of the wonderful flavors you can can swaddle your taste buds in.


In this edition we’re making Butternut Squash Soup!

There are tons of advantages to cooking with Butternut Squash… They’re easy to work with, they don’t break the bank, and they’re loaded with vitamins A and C, potassium, and carbohydrates! Who knew a soup could give you all of that?

Check it out and try it for yourself! #makeitasoup

Serves 4 to 6


2 large butternut squashes, peeled and cubed

1 tsp olive oil, plus 1 tsp

1 large onion, peeled and diced

4 cups vegetable broth

¼ tsp cayenne pepper

Sea salt

freshly ground pepper


Preheat oven to 400°.


Place butternut squash on a sheet tray and toss with 1 teaspoon olive oil, sea salt and freshly ground pepper.

Roast for 25 minutes, until soft – a knife should easily cut through it.

Meanwhile, in a large pot over medium, heat olive oil until it simmers. Add diced onions and cook until translucent.

Once the squash is roasted, add to the pot. Add cayenne pepper, vegetable broth and bring pot to a boil. Reduce heat and let cook for 20 minutes.

Remove from heat and let cool.

Using an immersion blender, blend until smooth.

Notes + Serving Tips

Season with sea salt and freshly ground pepper to taste.

For a little extra kick add a ¼ teaspoon of fresh ginger or curry powder.

Crisp up some sage and toast some pepitas for a delicious garnish.