roasted butternut squash soup
5 from 5 votes
Roasted Butternut Squash Soup
Prep Time:
5 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 10 mins
Author: as easy as Apple Pie
Course: Soup

Roasted Butternut Squash Soup - an easy, creamy, dairy free, and healthy fall recipe.

  • 2 Kg (4.4 lbs) whole butternut squash
  • 1 brown onion
  • 4 sprigs fresh thyme
  • extra virgin olive oil for drizzling
  • sea salt
  • 960 ml (4 cups) vegetable stock
  • 1 tablespoon honey
  • 1/4 teaspoon fresh nutmeg grated
  • sour cream to serve (optional)
  1. Preheat the oven to 220 degrees C (428 degrees F).
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Place the pumpkin, cut side up, and the onion on a baking tray.
  4. Add a few sprigs of thyme, sprinkle with sea salt and drizzle with olive oil.
  5. Roast for 1 hour or until the butternut squash is softened and starting to brown.
  6. Scoop the pumpkin and onion from their skins and place in a blender.
  7. Add 240 ml (1 cup) of vegetable stock and blend until smooth.
  8. Transfer the mixture to a saucepan, add the remaining vegetable stock, nutmeg, honey and cook over medium heat until the soup is heated through.
  9. Serve the roasted butternut squash soup with a dollop of sour cream.
  10. Enjoy!
Nutrition Information
Amount per serving (521 g) — Calories: 186, Fat: 2.3g, Saturated Fat: 0.7g, Cholesterol: 2mg, Sodium: 109mg, Carbohydrates: 42.5g, Fiber: 7.4g, Sugar: 12.4g, Protein: 4.1g

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