Roasted Butternut Squash Soup

Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. This Whole30-friendly Roasted Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park. It’s great as a starter or to make as a main course, serving with a large salad or protein of your choice.
20 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:3 g
Protein:1 g
Cholesterol:0 g
Sodium:345 mg
Fiber:1 g
Sugars:2 g
Calculated per serving.

Serves: 8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.
  2. Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.
  3. While squash is cooking, prepare onion, celery, garlic and sage.
  4. Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.
  5. Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.
  6. Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.
  7. Serve with chopped chives as garnish (optional).


*Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.

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