As the season’s change, the fruits and vegetables that become available change according to what our bodies need at that time of year. At the farm markets in autumn, we’re seeing pumpkins, butternut squash, acorn squash, spaghetti squash, and all kinds of gourds you can use to decorate your house. We made this simple roasted butternut squash soup recipe to kick off the fall season.

Butternut squash can be prepared in different ways. Some people like to peel them, cut them into chunks, and then cook them. But they are not easy to peel. Butternut squash are quite heavy and difficult to cut. Use a strong, sharp knife, take your time, and be careful.

We cut our squash into fours: once lengthwise and once across. We then coated it in olive oil and roasted it in the oven with an onion and some rosemary sprigs.

Rosemary complements the slight sweetness of the butternut squash nicely.

Roast the squash for an hour. We also prepared some chicken broth (you can use vegetable broth if you want to keep it vegetarian) and added celery and garlic. When the squash was done, we transferred it to a blender with the onion, celery and garlic. Blend it up and add broth a little at a time to get your desired consistency.

To get all of the details of our recipe, read on. There is also a video showing you each step.


butternut squash soup

Roasted Butternut Squash Soup

This soup is made with the flavors of autumn.
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Soup
Cuisine Mediterranean


  • blender


  • 1 butternut squash
  • 1 small onion
  • olive oil
  • salt
  • 1 sprig rosemary
  • 3 cups chicken broth (or vegetable broth)
  • 1 stalk celery cut into 1-inch pieces
  • 1 clove garlic smashed


  • Preheat oven to 400 degrees F.
  • Carefully cut butternut squash into four pieces (longways and then across). Remove seeds.
  • Peel the onion and cut in half.
  • Rub squash and onion with olive oil and place on a baking sheet. Salt generously and add a sprig of rosemary.
  • Roast in oven for 1 hour.
  • Heat the broth in a small saucepan with the celery and garlic.
  • After 1 hour remove the butternut squash from the oven and let rest for 5 minutes. Discard the rosemary. 
  • With a spoon, remove the squash meat from the skin and put into a blender. Add the onion, celery, garlic, and a few ladles of broth. Blend until smooth. Add more broth until you get the consistency you desire. 



If you want this recipe to be vegetarian, use vegetable broth instead of chicken.
Rosemary complements the slight sweetness of the squash, but you can use any herbs that you like.
Keyword butternut squash, soup

butternut squash soup ingredients

butternut squash soup

butternut squash soup