Looking for the best fall soup recipe to serve your family? This roasted butternut squash soup recipe is for you! The mix of sweet roasted squash with savory chicken broth, and aromatic onions and thyme make simple ingredients into food fit for a king!
As fall comes on, we’re transitioning from summer fruit and veggies to fall recipes. Gabriels brought a couple of pumpkins and butternut squashes from the garden last week, so I guess it’s goodbye fresh peach salsa, and hello roasted butternut squash soup.
I’m always a little sad to see produce go out of season – honestly, I could eat cherry crumble all year long.
But I’m also excited for other things to come back into season. It’s not that should only ever eat things that are in season – after all, in the winter when we’re making instant pot chili is when we need our canned diced tomatoes the most, but it sure does add excitement to the year to stick to seasonal eating at least a little bit.
It makes things like creamy asparagus soup something you get really excited for if you only have it in the spring when asparagus is growing in your area.
Of course, there are lots of vegetables that produce for the majority of the year, like zucchini squash that make it possible to have gluten-free zucchini cheese bread for most of the months of the year – at least it is when you live where there’s a long growing season like we do.
All that to say, I’m excited to be transitioning to roasted sweet potatoes and winter squash recipe, Gluten-free pumpkin bread, prepping pumpkin pie filling for Thanksgiving, and canning some Amish pumpkin butter to give to friends.
I guess the bottom line is seasonal eating isn’t about depriving yourself of yummy food, it’s more about adding variety. I don’t think we’ve ever eaten as much variety as we have when we’re focusing on consuming more of what’s in season.
Roasted Butternut Squash Soup Recipe
Some tips for the best results:
- Butternut squash can be difficult to peel. I fin it best to cut it into about 1 inch wide strips, and then peel it like a potato. Otherwise all the curves on a squash make it hard to get your peeler around.
- Another way to deal with the skin of a butternut is to cut it in half, de-seed, roast it whole, and scoop it out when it’s done. This method takes a lot more time however, so I recommend roasting squash ahead of time if you’re going to do it that way.
- This soup is puréed, so you’ll need a blender, food processor, or immersion blender. I typically use my immersion blender because it’s fast and easy, but if you want a really smooth soup, I recommend puréeing it in batches in a blender.
- Feel free to adjust the thickness of your soup to your liking. Just add more or less chicken broth and/or cream to reach your desired texture.
- If your soup ends up being too thin, add some potatoes flakes! Potato flakes are a great thickener for situations like this.
Now on to the recipe!Print
Roasted Butternut Squash Soup Recipe
- 1 large butternut squash
- 2 Tablespoons olive oil
- Salt and pepper
- 1 Tablespoon butter
- 1 large onion
- 1 large stalk celery
- 1–2 sprigs of thyme
- 3 cups chicken broth
- 1 cup heavy cream
- Preheat oven to 400º
- De-seed, peel, and cut butternut squash into 1″ cubes
- Toss is olive oil on a cookie sheet
- Sprinkle with salt and pepper and roast until tender – about 20-25 minutes
- While squash is roasting, heat butter in a large pot
- Dice onion and celery, add to melted butter, and cook until softened and onion is translucent
- Add squash, chicken broth, and thyme
- Bring to a simmer for about 5 minutes
- Remove thyme, and blend soup with an immersion blender
- Stir in cream and serve
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