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Roasted Butternut Squash Soup


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  • 1 butternut squash
  • 1 tbsp. canola oil or olive oil
  • 1 yellow onion
  • 1 tsp garlic, minced
  • 1 tsp cumin
  • 3 1/2 cups vegetable or chicken broth
  • Cayenne pepper (optional)


Servings 4
Adapted from


Step 1

Cut butternut squash in half lengthwise. Place each half, flesh side down on a lightly greased baking sheet. Roast in a 425 degree oven for 30-40 minutes until tender. Remove from oven and allow to cool

Heat oil in a large sized saucepot over medium heat. Add onions and cook for 4-5 minutes. Stir in garlic and cumin and continue cooking for 1 minute
Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat. Remove seeds from center of squash and discard. Scoop butternut squash out of skin and add to broth. Puree mixture in blender or food processor until smooth. Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)
Serving size: 4


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