Name: Roasted Butternut Squash Soup
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1/2 teaspoon kosher salt; 1/8 teaspoon nutmeg; 1 tablespoon unsalted butter; 1/2 tablespoon chopped fresh thyme; This recipe for Roasted Butternut Squash; 1 small sweet onion (, diced (about 1 cup)); 2 stalks celery (, diced (about 1 cup)); 3 cups vegetable broth ( (or low-sodium chicken broth) ); 1/8 teaspoon cayenne pepper ((or more to taste)); shaved parmesan (, for serving)

Roasted Butternut Squash Soup

No reviews yet

This Roasted Butternut Squash Soup is rich, silky, and amazing. It’s also gluten free, vegetarian, and doesn’t have any cream, but you won’t even notice it’s missing!

By: Bellyfull (via Bellyfull)

Original Publish: Dec 2, 2010

Last Updated: Mar 3, 2026

Prep: 25 mins

Cook: 35 mins

Yields: 4

Nutrition Facts

241 kcalCalories

6 gProtein

30 gCarbs

13 gFat

Instructions

First, make this recipe for Roasted Butternut Squash.
Toward the end of the roasting time, get started on the soup. In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion and celery; sauté, stirring occasionally until the vegetables are translucent and tender, about 5 minutes. Stir in the thyme and season with a sprinkle of salt.
Add the cooked squash to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and 1/2 teaspoon salt. Bring to a boil. Lower heat and gently simmer for 10 minutes. Taste and adjust seasonings, if necessary.