Butternut Squash Soup


Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe

A smooth butternut squash soup that warms the soul these cold autumn nights

Using vegetables that are in season seem to make a soup taste even better, no? I think that goes for cooking any sort of meal. If you can, definitely use produce that’s in season. Since it’s fall, here’s a super simple butternut squash soup recipe! When I think of fall I think of pumpkins, squash, apples… All of the wonderful things you can pick from a patch or an orchard (well at least that was the case pre-Covid). When I came across butternut squash at the grocery store I instantly knew that I wanted to make a deliciously smooth soup out of it.

Silky Smooth

Butternut Squash Soup

I started off by roasted the butternut squash coated with some olive oil and salt and pepper. In the meantime, I sautéed my other vegetables and spices and made my broth base. Eventually I combined the two and blended it all up in a high-powered blender for a couple of minutes to make it nice and silky smooth. For the full recipe, keep scrolling!

Want to try some other soups?

Cream of Green

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Butternut Squash Soup

Butternut Squash Soup

A silky smooth butternut squash soup
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings


  • Large pot
  • Baking sheet
  • High-powered blender


  • 1 butternut squash chopped into chunks
  • 1 small handful baby carrots chopped
  • 2 tbsp olive oil
  • 1 tsp salt /to taste
  • 1 tsp pepper /to taste
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp rosemary
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • 5 cups vegetable stock
  • 2 tsp vegetable boullion powder


  • Preheat the oven to 375°F. Chop the butternut squash into chunks. Coat with 1 tbsp of olive oil, some salt and pepper (to taste). Bake for 30 minutes.
  • Over medium-high heat, add 1 tbsp of olive oil to a large pot. Add onions and cook for 2 minutes. Next, add the garlic, carrots, salt, pepper, rosemary, nutmeg and cinnamon and cook for 5 minutes. Turn to high heat and the vegetable stock and boullion. Bring to a boil and then reduce down to a simmer. Simmer for 5 minutes and remove from heat.
  • Once the squash is done, add half the squash and half the soup base to a high-powdered blender. Blend on high for 2 minutes. Then, do the other half and combine.
  • You can put the soup, once blended, back on the stove top to heat it up. Serve and enjoy!


Did you make this recipe? Tag @forkandflora on Instagram!
Keyword butternut squash, butternut squash soup, soup


  1. Pingback: BEET SOUP | Fork & Flora | A little more fork than flora

Leave a Reply