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Four Ingredient Roasted Butternut Squash Soup

Silky, rich and comforting, this roasted butternut squash soup is the perfect four ingredient fall/winter soup recipe.

Three bowls of roasted butternut squash soup on a marble counter sprinkled with thyme,a grey napkin and three spoons.
 

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It’s fall, ergo it’s cold, ergo it’s comfort food and soup season – and the reason why I am posting two soup recipes back-to-back. Although the soups were not planned to posted one after another, I couldn’t wait to share this recipe because it also conveniently fits into the lunch box ready category, and I have been trying to be more proactive on meal prep these days.

A collage of four photos. Top left, a view of inside a blender containing roasted butternut squash and onions. Top middle, a roasting ban with butternut squash and onions. Top right and bottom, a side on and over-top view of blended roasted butternut squash soup in a blender.

Why butternut squash soup?

Long story short, I am new to the butternut squash (or just squash) soup scene. It’s not something I grew up eating, but after having my first bowl three years ago at Thanksgiving with my boyfriend’s family, you can definitely say I jumped on the butternut squash soup train.

While thinking about this recipe, I wanted to make sure it was a simple soup that latter could be jazzed up and added to. So in this version, I decided to keep it uncomplicated so that in years to come this recipe can be used as a base to start from – and the reason why its only calls for four ingredients besides pantry staples olive oil and salt. 

Close up of a bowl of roasted butternut squash soup on a marble counter sprinkled with thyme and a grey napkin.

Butternut squash soup ingredients


Four ingredients, one brilliant soup.

Butternut squash: Ya gotta roast it! Roasting allows the natural sugars to caramelize giving off a nice depth of flavor great for this soup (and no need to add maple syrup as some recipes do). There are various ways to roast it, I opted to cut my squash into cubes so that it roasts faster and has more surface area with the pan (aka more chance to brown); you just need to make sure it is nicely spread out so that overcrowding doesn’t steam the squash instead. Another option is cutting the butternut squash in half and roasting it face down for a longer period of time. The decision is totally up to you!

Onions: I just love them. They also add flavor to the soup which helps if the store bought broth chosen is a bit bland. If you make your own broth/stock that is rich in flavor you can omit if you like.

Broth/Stock: Store bought/homemade vegetable broth (for a vegetarian/vegan option) or chicken broth are good choices.

Fresh thyme: Ok, so maybe you don’t need thyme and this can be a three ingredient roasted butternut squash soup. However, I believe you need some sort of added flavor and thyme is classic. This would be the one ingredient swapped out for different renditions of this soup – like taking a cue from my boyfriend’s mom and using curry powder!

Close up of a bowl of roasted butternut squash soup (with two other bowls in the background) on a marble counter sprinkled with thyme and a grey napkin.

Anyways, this recipe might have missed Canadian Thanksgiving, but it’s coming in at a perfect time for American Thanksgiving!

Hope you enjoy!

ROASTED BUTTERNUT SQUASH SOUP
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Silky, rich and comforting, this roasted butternut squash soup is the perfect four ingredient fall/winter soup recipe.

Servings: 4 Large Servings
INGREDIENTS
  • 1 medium-large butternut squash
  • 2 small onions
  • 2 tbsp. extra virgin olive oil
  • 3-4 sprigs thyme (and more for garnish)
  • 2 tsp. kosher salt
  • 3 cups vegetable or chicken broth
  • Fresh ground pepper (for serving)
INSTRUCTIONS
  1. Heat oven to 400F.

  2. Peel butternut squash and onions. Cut butternut squash into 1-inch cubes and quarter the onions. Place both on a large baking sheet and toss with olive oil, thyme and salt.

  3. Roast the vegetables until tender and slightly caramelized, about 20 to 25 minutes. Meanwhile, warm broth in a pot on the stove.

  4. Once tender, transfer half the roasted squash and onions to a blender with half of the stock, blend until smooth and transfer to a large pot. Repeat with the remaining vegetable and broth.

  5. Serve garnished with thyme and fresh ground pepper if desired.

Recipe Notes

Above are the instructions to make the soup using a blender. I have a Cuisinart Velocity blender and I love it. Living in a condo can be tough on space and this blender is a three-in-one.

 

If you have an immersion blender (lucky you, I still have to get one) you can heat the broth in a large pot and then transfer the roasted vegetables to the pot for blending – easy peasy and fewer dishes!

 

If you find the soup is too thick just add more broth. On the other hand, if it is too thin, heat on the stove to evaporate the liquid to the desired consistency.

Did you make this recipe?

Tag @thebeaderchef on Instagram and include the hashtag #whynotmakeitdelicious I wanna see your tasty creations!
Close up of a bowl of roasted butternut squash soup on a marble counter sprinkled with thyme and a grey napkin (Pinterest pin).

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