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Butternut Squash Soup

  • Author: Nicole Dalton
  • Total Time: 1 hour 18 minutes
  • Yield: 4 1x


Make this delicious butternut squash soup a staple on your holiday table.


  • 1 3 lb butternut squash
  • 4 cups vegetable broth
  • 1 Tbsp extra virgin olive oil
  • 1 medium sized shallot (diced)
  • 3 cloves garlic (minced)
  • ½ tsp maple syrup
  • ½ tsp honey
  • 1 tsp salt
  • 1 Tbsp butter
  • ½ tsp nutmeg
  • Black pepper & salt to taste
  • Thyme to garnish


  1. Preheat oven to 425 degrees
  2. Cut the butternut squash in half making sure to rub the insides down with olive oil and black pepper
  3. Place halves face down onto a parchment paper lined baking tray
  4. Roast for 45 minutes
  5. Meanwhile in your soup pot heat 1 Tbsp of EVOO to a glisten and add diced shallot.
  6. Cook for 3-4 minutes or until the shallot develops a caramel color
  7. Add garlic and cook until fragrant
  8. Scoop out the soft insides of your squash and add to the soup pot
  9. Add vegetable broth, nutmeg, honey, maple syrup, salt and pepper and let simmer for 15-20 minutes stirring occasionally.
  10. Once cooked, use an immersion blender to mix until the texture is smooth
  11. Add butter and let it melt into the soup
  12. Serve with black pepper and garnish with fresh thyme
  • Prep Time: 18 minutes
  • Cook Time: 1 hour
  • Category: Main, Side, Soup
  • Cuisine: American

Keywords: soup, soup, fall food, thanksgiving

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