Name: Homemade Butternut Squash Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 butternut squash ((halved and seeded)); 3 large carrots ((peeled and roughly chopped)); 1 yellow onion ((roughly chopped)); 1 head of garlic ((top sliced off)); ½-1 inch ginger ((skin trimmed off)); 3 ripe tomatoes ((halved)); 3 cups chicken broth regular or ((*low sodium chicken broth can be substituted)); salt and pepper to taste; 1 tsp olive oil

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As the days grow shorter and the air gets crisper, there’s nothing more comforting than a warm bowl of homemade soup. One of our all time favorites is this Butternut Squash Soup. It’s a vibrant, creamy, veggie packed dish that has lots of flavor. It’s perfect for cozy evenings or as a starter for a holiday meal.

Creamy homemade butternut squash soup in a white bowl with fresh herbs, perfect for fall comfort food. Located on a wooden table with a butternut squash, autumn leaves-patterned cloth, and wooden utensils.

Serves:
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

1 butternut squash (halved and seeded)
3 large carrots (peeled and roughly chopped)
1 yellow onion (roughly chopped)
1 head of garlic, (top sliced off)
½-1 inch ginger (skin trimmed off)
3 ripe tomatoes (halved)
3 cups regular or low-sodium chicken broth
salt and pepper to taste
1 tsp olive oil

Butternut squash, peeled in half, carrots, roughly chopped, one yellow onion, roughly chopped, one head of garlic, top, sliced off an inch of ginger with the skin, trimmed off, tomatoes, salt, pepper, and olive oil on a lined sheet pan.

*Chicken broth, olive oil, and salt & pepper are missing from the photo.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 425°F.

Step 2: Line a sheet pan with parchment paper. Then lay out all the above ingredients, except the broth. Drizzle veggies and ginger with olive oil and sprinkle with salt and pepper. Place the sheet pan in the preheated oven and roast for 45 minutes or until the squash is soft.

Butternut squash, peeled in half; carrots, roughly chopped; one yellow onion, roughly chopped; one head of garlic, top sliced off an inch of ginger, skin trimmed off; tomatoes; salt, pepper, and olive oil on a lined sheet pan. Fresh chopped vegetables and ingredients for cooking, including tomatoes, onions, carrots, garlic, butternut squash, and black pepper.

Step 3: Carefully remove the sheet pan from the oven. *Caution: the oven and the sheet pan will be hot. If you haven’t already, remove the butternut squash pulp from the skin and discard it. Next, transfer the contents of the sheet pan to a high-speed blender, except for the garlic and broth.

Step 4: To squeeze out roasted garlic, simply hold the roasted head and gently squeeze the root end so that the soft, cooked cloves will pop out of their skins. Next, transfer the contents of the sheet pan to a high-speed blender, except for the garlic. Put them into the blender and discard the outer garlic shell.

No-fuss tutorial/visual on how to roast and pop garlic cloves out of their skins.

Step 5: Finally, start blending the vegetables and gradually add 3 cups of your chicken broth. Blend until smooth, forming a soup. Add more broth to make the soup thinner. Then pour the soup into individual bowls and garnish with coconut milk, red pepper flakes, or drizzle with additional olive oil if desired.

Roasted vegetables in a high-speed blender, ready to be puréed into soup on the counter.

Tips:

Soup can be refrigerated for up to 3 days.
Try roasting vegetables ahead of time and let them cool. Purée the soup later and reheat it in a pot.
Low-sodium chicken broth is used in this recipe.
Try using vegetable broth instead of chicken broth.
No-fuss tutorial/visual on how to roast and pop garlic cloves out of their skins.

Homemade Butternut Squash Soup

Creamy butternut squash soup with fresh herbs, served in a white bowl on a rustic wooden table, perfect for fall or winter meals.

One of our all-time favorites is this Butternut Squash Soup. It's a vibrant, creamy dish packed with lots of flavor.

Tara

Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

1 butternut squash (halved and seeded)
3 large carrots (peeled and roughly chopped)
1 yellow onion (roughly chopped)
1 head of garlic (top sliced off)
½-1 inch ginger (skin trimmed off)
3 ripe tomatoes (halved)
3 cups chicken broth regular or (*low sodium chicken broth can be substituted)
salt and pepper to taste
1 tsp olive oil

Instructions

Preheat the oven to 425°F.
Ingredients, except the broth. Drizzle veggies and ginger with olive oil and sprinkle with salt and pepper. Place the sheet pan in the preheated oven and roast for 45 minutes or until the squash is soft.
Carefully remove the sheet pan from the oven. *Caution: the oven and the sheet pan will be hot. If you haven’t already, remove the butternut squash pulp from the skin and discard it.
Next, transfer the contents of the sheet pan to a high-speed blender, except for the garlic and broth. To squeeze out roasted garlic, simply hold the roasted head and gently squeeze the root end so that the soft, cooked cloves will pop out of their skins. Put them into the blender and discard the outer garlic shell.
Finally, start blending the vegetables and gradually add 3 cups of your chicken broth. Blend until smooth, forming a soup. Add more broth to make the soup thinner. Then pour the soup into individual bowls and garnish with coconut milk, red pepper flakes, or drizzle with additional olive oil if desired.