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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!


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Keyword butternut squash, butternut squash soup, soup