Butternut Squash Soup Recipe 🍲

A bowl of vibrant Butternut Squash soup garnished with a small sprig of fresh thyme. The bowl is set on a dark plate with a silver spoon beside it, and the background includes a soft white cloth, creating a warm and inviting presentation.

5 from 3 votes

This Roasted Butternut Squash Soup highlights the natural sweetness and caramelized richness of butternut squash. It is super easy to make thanks to its minimal ingredients list. You can make a large batch and enjoy it as a starter or cozy meal on quick weekday lunches. Ready to experience the soothing soup? Let's dive into the recipe!

Prep Time30

Cook Time1

Total Time1 30

Course: Soup

Cuisine: American

Keyword: Butternut Squash Soup, creamy butternut squash soup, easy butternut squash soup recipe, grilled butternut squash soup, low carb squash soup, roasted butternut squash soup

Servings: servings

Calories: 140kcal

Author: Scott Groth

Ingredients

Butternut Squash Soup Ingredient List

3 cups chicken stock
1 butternut squash peeled and cubed (to yield approximately 3 cups)
1 Spanish onion peeled and diced
2 tablespoons coconut oil
2 tablespoons olive oil
½ teaspoon balsamic vinegar
Kosher salt to taste
Freshly cracked black pepper to taste

Instructions

Preparation Steps

Gather all the ingredients and tools for this recipe.
Peel and cut butternut squash into cubes.
Peel and dice Spanish onion.

Cooking Instructions

Preheat your oven to 375°F (190°C).
Coat the butternut squash cubes in a bowl with olive oil, kosher salt, and pepper. Spread them out in a single layer on a foil-lined baking sheet.
Roast in the oven for 45 minutes, or until the squash is caramelized and fork-tender. Then, add the roasted squash to the soup pot.
Heat the coconut and olive oil over high heat in a heavy-bottomed pan until shimmering. Add the diced onion and a pinch of salt. Cover the pan, and cook for 8 minutes on high heat, stirring occasionally.
Once the onion starts to brown, reduce the heat to low, cover, and cook for an additional 10-15 minutes, or until the onions are caramelized.
In your soup pot, combine the chicken stock, caramelized onions (with the oil from the pan), and roasted squash. Bring to a boil, then reduce the heat and simmer for 10-12 minutes.
Turn off the heat. Using an immersion blender, puree the soup until smooth.
Stir in the balsamic vinegar. Taste and adjust seasonings as needed.

Notes

NOTE: The overall net carb count does not include the Substitute and Additional Ingredients.

If you're a fan of this recipe, I'd love to hear from you! Got suggestions for making it even more low carb? Drop a comment below! Hope you have a great time cooking!

Nutrition