This roasted butternut squash soup recipe is warming and delicious, perfect for a cozy fall linch or dinner. I went and picked up several butternut squashes from our local farm because this is the time of year for lots of squash, roasts, soup, etc. I like to just dive in to the fall recipes. This butternut squash soup is a fall staple and contains lots of heartwarming vegetables and bone broth to nourish our family throughout the winter.
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Diving into Fall Recipes
Every year I look forward to diving into the season’s bounty.
There’s nothing better than using my homemade bone broth in as many recipes as possible. Especially soups, roasts, and pumpkin chili.
It’s pretty easy to do that too when so many recipes call for some kind of broth.
Now if you’re new to butternut squash, know that it’s just like every other squash. Similar to homemade pumpkin puree, you can make up a bunch of butternut squash early in the year and use it in all your recipes later.
But for this soup I actually like to roast the squash before pureeing it, because it adds that roasted flavor. That plus the garlic and onion with a few spices, and this becomes one of the best fall dishes out there.
Why use Bone Broth?
There are many health benefits of bone broth. It is rich in minerals, nutrient-dense, good for you skin/hair/nail, etc.
But I just love the fact that I can make it in bulk and pull some out of the freezer whenever I need it.
Whenever I make my roasted chicken dish (which is often because its one of our favorite meals), I just throw the whole chicken in the Instant Pot with water and apple cider vinegar. The next day I have perfect bone broth. It’s even healthier than the store bought kind, because I can throw in all sorts of veggies and herbs to spice it up. Saves money every week too (broth is expensive!)
You can read the full tutorial for how you can make bone broth in this post 🙂
Health Benefits of Butternut Squash
Butternut squash is loaded with antioxidants and vitamins such as Vitamin C, Vitamin E, and beta-carotene. It also contains magnesium and potassium, both help to contribute to bone and cell health. Source
I try to make it a goal for myself to always cook pure food and nutrient-dense food.
Think about this – back in the day there were no multivitamins or supplements. People got all the nutrients they needed from food itself. Now I take vitamins and supplements, so I’m not saying they are bad. But while we have these things at our fingertips, it’s more important to try to get your daily nutrients from food first. To me, the vitamins are like a booster in case you miss something in the day. Knowing which vitamins and minerals our food gives us can help us protect our immune systems, reduce risks of diseases, and let us live a long and healthy life.
More Fall Recipes from the Homestead Kitchen
Chocolate Pumpkin Bread from a Fresh Pumpkin
Pumpkin Chili Recipe with Lamb
Homestead Apple Pie on Sourdough Pie Crust
TOOLS NEEDED
Baking dish
Scooping spoon
INGREDIENTS
1 medium size butternut squash, peeled and chopped into large cubes
1 small to medium white onion
1 whole head of garlic
Drizzle of olive oil
1 tbsp salt, plus more to taste
1 tsp chopped fresh sage (or 1/2 tsp dried sage)
1/2 tsp pepper
1/2 tsp ginger
1/2 tsp cinnamon
4 cups bone broth
1/4 cup heavy cream (optional)
1/2 cup shredded cheese (optional)
BUTTERNUT SQUASH SOUP – PROCESS
Preheat oven to 375 degreed F and line a baking tray with parchment paper.
Peel the onion and cut it in half, placing it open side up on the baking tray. Then chop the tip off the head of garlic, exposing the garlic cloves but leaving the rest intact, and place it on the baking tray.
Next prepare the butternut squash for roasting. You can either peel and chop it up until cubes, or cut it in half and roast it whole. Either way, place the squash on the baking tray next to the onion and garlic.
Drizzle the squash, onion, and garlic with olive oil, and sprinkle with salt.
Roast the veggies at 375 degrees for about 30 minutes, or until softened and starting to brown.
Once finished, let cool slightly. Remove the garlic cloves by pinching the head of garlic until they fall out. If you roasted the squash whole, scoop it out and aside.
Place the onion, garlic, and squash in a dutch oven or other large stovetop pot. Add the bone broth. Now this is the fun part: use an immersion blender to blend them all together. Keep blending until smooth.
Turn the stove on medium-low and add the salt, pepper, sage, ginger, and cinnamon. Saute on medium heat for 20 minutes until warm and aromatic.
For a creamy, rich flavor, add the cream and cheese and stir until combined. Serve alongside a slice of sourdough bread and enjoy!
More Fall Recipes from the Homestead Kitchen
Chocolate Pumpkin Bread from a Fresh Pumpkin
Pumpkin Chili Recipe with Lamb
Homestead Apple Pie on Sourdough Pie Crust
FAQs:
Is butternut squash soup bad for you?
I was surprised when I found this FAQ on Google, because butternut squash is packed with vitamins, nutrients, and antioxidants, making it a very healthy dish. But I guess the title having “butter” in it may make it sound like a bad food. Although this squash does have a rich and creamy flavor to it, making it one of the better squashes to make soup out of. Butternut squash soup is definitely not bad for you.
What are the ingredients for butternut squash soup?
The main ingredients for butternut squash soup are 1) butternut squash, roasted and chopped, 2) broth, 3) onion and garlic, and 4) your choice of seasonings. Those are the basics. Then you can get fancy by adding cheese or fresh parsley on top, or maybe bacon, or even a dash of cream. I also like to serve soup with a side of sourdough bread of course.
Is butternut squash a bad carb?
Butternut squash is a vegetable, so it contains carbohydrates. I’m not a nutritionist so this isn’t medical advice, but eating a squash carb is not the same thing as eating a bread or pasta carb. Butternut squash contains many other nutrients and vitamins, so your body will get lots more nutritious benefit from eating a squash compared to a slice of bread. So no, I would not consider butternut squash to be a bad carb.
How do you thicken butternut squash soup?
Another surprising FAQ to me, because usually I have the opposite problem! I would say start with only a couple cups of bone broth to thicken butternut squash soup. Then you can gradually add more to the soup to thin it out if desired.
Roasted Butternut Squash Soup
Made with homemade bone broth, a handful of winter herbs and fresh butternut squash, this roasted soup is a hearty and delicious homestead meal.
Ingredients
- 1 medium size butternut squash, peeled and chopped into large cubes
- 1 small to medium white onion
- 1 whole head of garlic
- Drizzle of olive oil
- 4 cups bone broth
- 1 tbsp salt, plus more to taste
- 1 tsp chopped fresh sage (or 1/2 tsp dried sage)
- 1/2 tsp pepper
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 cup heavy cream (optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375 degreed F and line a baking tray with parchment paper.
- Peel the onion and cut it in half, placing it open side up on the baking tray. Then chop the tip off the head of garlic, exposing the garlic cloves but leaving the rest intact, and place it on the baking tray.
- Next prepare the butternut squash for roasting. You can either peel and chop it up until cubes, or cut it in half and roast it whole. Either way, place the squash on the baking tray next to the onion and garlic.
- Drizzle the squash, onion, and garlic with olive oil, and sprinkle with salt.
- Roast the veggies at 375 degrees for about 30 minutes, or until softened and starting to brown.
- Once finished, let cool slightly. Remove the garlic cloves by pinching the head of garlic until they fall out. If you roasted the squash whole, scoop it out and aside.
- Place the onion, garlic, and squash in a dutch oven or other large stovetop pot. Add the bone broth. Now this is the fun part: use an immersion blender to blend them all together. Keep blending until smooth.
- Turn the stove on medium-low and add the salt, pepper, sage, ginger, and cinnamon. Saute on medium heat for 20 minutes until warm and aromatic.
- For a creamy, rich flavor, add the cream and cheese and stir until combined. Serve alongside a slice of sourdough bread and enjoy!
Notes
Note: If using store-bought broth, you may want to add less salt (if it is already salted).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 2331mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 14g
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