Easy Roasted Butternut Squash soup is addictingly delicious.  Creamy.  Smooth.  Rich.  The irresistible flavor comes from butternut squash and onions that are roasted in the oven until they are buttery soft and their edges turn a lovely golden and rich brown color.  Roasting causes caramelization and when that happens, magic happens.  The squash and onions release their natural sweetness and an explosion of flavor and aroma fill the room.  At that moment, a splash of maple syrup is poured on to enhance the natural sweetness that the roasting created.  Then sage, coriander and nutmeg are sprinkled in.  A whirl of the blender unites the flavors into a fusion of velvety smooth richness, that hugs you, fills you with contentment and delight with every spoonful.

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 It is futile to resist… you need a bowl of Easy Roasted Butternut Squash Soup… now.  And since Easy Roasted Butternut Squash Soup is so healthy, I give you permission to eat as much of it as you like!  As a bonus: Easy Roasted Butternut Squash Soup is Dairy, Gluten, Egg and Nut-free.  It is also Paleo friendly, and if you are Vegan simply use water or vegetable broth, instead of chicken broth.  Enjoy!  

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2 pounds Butternut Squash, cut into chunks

2 cups Yellow Onion, coarsely chopped

3 Tablespoons Coconut Oil

1/2 teaspoon dried Sage, crumbled

1/2 teaspoon ground Coriander

1/4 teaspoon ground Nutmeg

3 – 4 Tablespoons real Maple Syrup (Grade B is best for flavor)

6 cups Chicken Broth (or water or vegetable broth for Vegan)

  1.  Preheat oven to 400 degrees Fahrenheit.  Place the coconut oil in a large, rimmed cookie sheet or very large baking dish.  Put in oven until the coconut oil is melted, about 4 minutes.  Remove, add butternut squash and onion.  Stir to coat all the veggies with the oil.  Bake 30 minutes.

2.  Remove from oven.  Sprinkle with dried sage; stir.  Bake 30 minutes more or until the squash is super-soft and well-roasted. 

3.  Put the roasted veggies in a powerful blender and set aside while you get the “stuck-on roasted bits” out of the rimmed cookie sheet or baking dish: 

  • Add 1 cup chicken broth broth to the hot baking dish and scrape all the roasted bits that are stuck to the pan with a strong spatula.  Add this “flavorful roasted mess” into the blender with the squash. 

4.  Add nutmeg, coriander and another cup of broth to the blender.  Whiz at low speed, slowly increasing to high.  Blend until smooth and creamy.  Pour into a large saucepan.  Add the remaining broth to your blender and whiz again, add to the saucepan.  Whisk until combined. 

5.  Taste your soup.  Season with salt and pepper to your taste.  Keep tasting as you add salt – a little at a time.  (I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.)  You may wish to add another tablespoon of maple syrup or a dash more herbs or black pepper. 

6.  Heat and ENJOY! 

MAKE AHEAD NOTE:  Follow steps 1 – 5.  Refrigerate soup until you wish to heat and serve it.  This soup keeps beautifully (tightly covered) for several days.

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1 Easy Roasted Butternut Squash Soup


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