Roasted Butternut Squash Soup

This delicious roasted butternut squash soup recipe is the perfect fall soup. Roasted garlic, onions, and butternut squash are simmered with bone broth and pureed making a super simple and creamy soup. This is hands down my absolute favorite soup.

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Fall Soup Recipe with Bone Broth

This is the perfect soup for fall and I am in love with this soup. It is my absolute favorite and is especially delicious when you are able to get those fresh butternut squashes locally like at the farmers market or if you grow them yourself.

They aren’t quite in season yet and it may be a few more weeks, but when they are ready you can make this roasted butternut squash soup in abundance.

Normal or not, I was craving something creamy, bone broth-y and roasted-y. (Sorry I am kind of off my adjective game today.)

Our freezer was overflowing with bones I had been saving, during my first trimester of pregnancy, when the thought of slow-cooked bones was nothing short of repulsive.

Now that I am starting to feel a lot better, I am ready to jump back in, full force, to regular bone broth and soup-makin, summer or not.

You can find how I make bone broth more quickly in my pressure cooker.

If the health benefits of bone broth are a brand new concept to you, here a few articles to give you as much enthusiasm for it as I have:

Bone Broth Benefits from Wellness Mama

Bone Broth Benefits from Dr. Axe

Tips For Making Butternut Squash Soup

• This makes the perfect fall soup and I love to make it when butternut squashes are in season and really inexpensive.
• Use an immersion blender to blend it smooth without making a lot of extra dishes.
• An oil with a higher smoke point, like coconut or avocado oil, works best for this recipe. I would not recommend olive oil for roasting because the smoke point is lower.

How do you thicken butternut squash soup?

This soup thickens naturally due to the starch content of the butternut squash. While other recipes may call for cornstarch, or flour to thicken it, this recipe doesn’t making it is gluten-free and paleo.

What goes well with this recipe?

I love serving this soup with salad, or crusty bread. I also like to sometimes serve this soup with a little cream or a dollop of sour cream.

Can you make this soup vegan?

This recipe can be made vegan simply by swapping out the homemade bone broth with vegetable broth. The taste will be slightly different, but should still be delicious.

How do you seed a butternut squash?

Simply cut the butternut squash in half. With a spoon, scrape on the seeds and scrape out some of the stringy parts. Toss the seeds, give them to your chickens, or clean them up and roast them for a delicious snack.

Tools you will need:

Cutting Board

Knife

Immersion blender or regular blender

Large stockpot.

Liquid measuring cup

Butternut Squash Soup Ingredients

• 2 onions
• 2 whole bulbs of garlic
• 1 large butternut squash
• 2 tablespoons coconut oil, melted
• 4 cups bone broth
• 1/2 tablespoon sea salt
• 1/2 teaspoon ground ginger
• Optional toppings: drizzle of heavy cream or a dollop of sour cream

How To Make Butternut Squash Soup Instructions

Step 1: Prep Vegetables

1. Cut the ends of the onions off and slice them in half. Don’t worry about peeling them just yet.
2. For the garlic, cut off the tops, leaving the peel intact, to hold all the garlic in during the roasting process.
3. For the butternut squash, peel the outside, cut it in half and scrape out the seeds.
4. Next, dice it into small cubes.

Step 2: Roast The Vegetables

1. Put all your vegetables into some roasting dishes.
2. I just used my glass baking pans for this application.
3. Drizzle all the veggies with about two tablespoons of melted coconut oil.
4. Put them in the oven and roast at 425 degrees for 40 minutes.

Everything should come out soft, and slightly browned.

Step 3: Add Vegetables To Pot And Simmer

1. To get the roasted garlic out of the peels, simply squeeze it and it will come right out. I like to just squeeze it right into the pot.
2. Do the same thing to get the onions out of their skins.
3. Add all the vegetables, along with four cups of bone broth to a soup pot over medium heat. 
   • You will notice my bone broth looks like jello. That is because it was slowed cooked with gelatin filled bones and then cooled. The cooking process pulls that nutritious substance out, so we can enjoy all the health benefits of it! If you use freshly made bone broth it will not thick yet.
   • If you are using cooled bone broth it will melt and turn into liquid as soon as it heats up.
4. Bring the broth and veggies to a simmer for about 15-20 minutes.
5. Add 1/2 tablespoon of salt and 1/2 teaspoon of ground ginger. The amount of salt may vary depending on how much salt the broth you use and how big of a butternut squash you use.

Step 4: Puree The Soup

1. Add the soup to a blender. Blend it up until everything is pureed.
2. Dip your spoon in and make sure it has enough salt.
3. I almost always add just a little more, because I can never leave well enough alone.
4. Ladle up a bowl or two and top it with cracked pepper, fresh parsley, and sometimes a drizzle of heavy cream.

Enjoy!

Roasted Butternut Squash Soup Video

Our Family Favorite Soup Recipes Straight From Our Farmhouse Kitchen:

• Roasted Pumpkin Soup with Acorn Squash
• White Chicken Chili
• Roasted Red Pepper and Tomato Soup
• Hearty Healthy Homemade Potato Soup
• Cheeseburger Soup Recipe

Roasted Butternut Squash Soup With Roasted Garlic Recipe Card

If you try this recipe and love it, I would love if you came back and gate it a good rating.

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Roasted Butternut Squash Soup

4.66 from 67 votes

By Lisa Bass

If your craving something with bone broth in it, this roasted garlic and butternut squash soup is for you.

Prep: 15 minutes minutes

Cook: 1 hour hour

Additional Time: 5 minutes minutes

Total: 1 hour hour 20 minutes minutes

Servings: 6 servings

Video

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Ingredients 

1x2x3x

• ▢ 2 onions
• ▢ 2 bulbs garlic
• ▢ 1 large butternut squash
• ▢ 2 tablespoons coconut oil, melted
• ▢ 4 cups bone broth
• ▢ 1/2 tablespoon sea salt
• ▢ 1/2 teaspoon ground ginger

Cook ModePrevent your screen from going dark

Instructions 

• Cut the ends of the onions off and slice them in half.
• Cut the tops off the garlic, leaving the peel intact, to hold all the garlic in during the roasting process.
• Peel the outside of the butternut squash, cut it in half and scrape out the seeds.
• Dice the butternut squash into small cubes.
• Put all the vegetables into roasting dishes, and drizzle with two tablespoons of melted coconut oil.
• Put them in the oven and roast at 425 degrees for 40 minutes or until soft, and slightly browned.
• To get the roasted garlic out of the peels, simply squeeze it and it will come right out.
• Do the same thing to get the onions out of their skins.
• Add all the vegetables to a soup pot, along with four cups of bone broth.
• Bring the broth and veggies to a simmer for about 15-20 minutes.
• Add everything to a blender, along with 1/2 tablespoon of salt and 1/2 teaspoon of ground ginger.
• Blend it up until everything is pureed.
• Ladle up a bowl or two and top it with cracked pepper and fresh parsley.

Notes

• This soup thickens naturally due to the starch content of the butternut squash. While other recipes may call for cornstarch, or flour to thicken it, this recipe doesn’t, making it is gluten-free and paleo.

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 647mg | Potassium: 497mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13288IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was updated October 2019.

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