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.
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
half a butternut squash, with seeds removed
1 yellow onion
1 whole head garlic
Drizzle of olive oil
1 tablespoon salt, plus more to taste
1/2 t pepper
pinch of cinnamon
4 cups bone broth
BUTTERNUT SQUASH SOUP – PROCESS
Preheat the oven to 375 degreed F.
Peel the onion and cut in half. Chop the tip off the head of garlic, exposing the garlic cloves but leaving the head in tact.
On a baking dish place the halved onion and garlic head, and drizzle with olive oil.
On another baking dish place the half butternut squash, with the squash side facing up. Drizzle with olive oil and a pinch of salt.
Bake the onion, garlic, and squash at 375 degrees for 20-30 minutes or until softened.
Once finished, let cool slightly. Remove the garlic cloves by pinching the head of garlic until they fall out. Then scoop out the butternut squash away from the skin (it should be nice and soft now and easy to separate).
Add the seasonings: salt, pepper, sage, ginger, and cinnamon. Saute on medium heat for 20 minutes until warm.
Serve with freshly shredded cheese on top with a side of sourdough bread. Another delicious topping is fresh bacon.
More Fall Recipes from the Homestead Kitchen
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.
- half a butternut squash, with seeds removed
- 1 yellow onion
- 1 whole head garlic
- Drizzle of olive oil
- 1 tablespoon salt, plus more to taste
- 1 teaspoon sage
- 1/2 t pepper
- 1 teaspoon ginger
- pinch of cinnamon
- 4 cups bone broth
- Preheat oven to 375 degreed F.
- Peel onion and cut in half. Chop the tip off the head of garlic, exposing the garlic cloves but leaving the rest in tact.
- On a baking dish place the halved onion and garlic head, and drizzle with olive oil.
- On another baking dish place the half butternut squash, with the squash side facing up. Drizzle with olive oil and a pinch of salt.
- Bake the onion, garlic, and squash at 375 degrees for 20-30 minutes or until softened.
- Once finished, let cool slightly. Remove the garlic cloves by pinching the head of garlic until they fall out. Then scoop out the butternut squash away from the skin (it should be nice and soft now and easy to separate).
- Place the onion, garlic, and squash in a dutch oven or InstantPot. Add the bone broth. Now this is the fun part: use an immersion blender to blend them all together. Keep blending until smooth.
- Add the seasonings: salt, pepper, sage, ginger, and cinnamon. Saute on medium heat for 20 minutes until warm.
- Serve with freshly shredded cheese on top and a slice of sourdough bread. Another delicious topping is fresh bacon.
You want to add less salt if using store-bought bone broth
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 2076mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 10g