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Roasted Butternut Squash Soup

Recipe for the best butternut squash soup winter. So easy and creamy. Perfect for autumn lunch or a side dish for dinner.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6 guests
Author: Melanie - Gather for Bread


  • 1 2 to 3 pound butternut squash, peeled and seeded
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 cups chicken broth
  • Salt and freshly ground black pepper


  • Preheat oven to 400 degrees.
  • Cut squash in half. Scoop out seeds and discard. Sprinkle with olive oil. Lay face down on a baking sheet. Bake for 40-50 minutes or until tender. Remove from oven. Let cool.
  • Scoop out pulp. Discard skin. Chop into pieces.
  • Using a large pot, melt butter over medium-low heat. Add onion and saute until translucent.
  • Add roasted squash and chicken broth. 
  • Pour into a blender and blend until smooth or use an immersion blender. 
  • Season with salt and pepper to taste.


For creaminess, feel free to add a splash of milk, half and half or heavy cream. But I find it to taste amazing as is.