Easy Roasted Butternut Squash Soup

By Abrar Khan

Prep Time: 10 minutes. Cook Time: 35 minutes. Total Time: 45 minutes. Servings: 4. Calories: 202 kcal.

Recipe Info

1 medium butternut squash, peeled and cubed, 3 tbsp extra virgin olive oil, divided (2 +1 tbsp), 1 medium sweet onion, chopped.


2 cloves garlic, 4 cups vegetable broth (more if needed), salt and pepper to taste chopped walnuts + EVOO for garnish.

Preheat oven to 400°F. Peel and cube the butternut squash. Toss in 2 Tbsp olive oil and season with salt and pepper.

Step 1

Roast on a sheet pan at 400°F for about 20 minutes – until caramelized. In a large stockpot, sauté the onions in 1 Tbsp olive oil.

Step 2

Add the roasted squash and broth. Simmer 10-15 minutes. Blend until smooth. Top with crushed walnuts and an extra drizzle of EVOO or a couple of large croutons.

Step 3

Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 949mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g |.