Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Chef Brainy
What Started it all:
Butternut squash.

This delicious and comforting roasted butternut squash soup is the perfect dish for a cozy fall or winter evening. Made with simple ingredients and packed with flavor, it is sure to be a hit with your family or guests.


  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Optional toppings: croutons, fresh herbs, or a drizzle of cream


  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper until well coated.
  3. Spread the squash cubes in a single layer on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are tender and slightly caramelized.
  4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and fragrant.
  5. Add the roasted butternut squash cubes to the pot, along with the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
  6. Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Be careful when blending hot liquids.
  7. Season with additional salt and pepper to taste.
  8. Serve the soup hot, garnished with your choice of toppings, such as croutons, fresh herbs, or a drizzle of cream.

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