Roasted Artichoke and Butternut Squash Soup
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 bowls
Give your usual butternut squash soup recipe a twist by adding roasted artichokes for amazingly cozy flavor.
  • 2 tbsp olive oil, separated
  • 24 oz butternut squash
  • 1 can artichoke hearts, drained
  • 1 cup onion, diced
  • 3 cloves garlic, diced
  • 4 cups water
  • ½ cup milk
  1. Preheat oven to 375 degrees.
  2. Toss the butternut squash and artichoke in 1 tbsp olive oil. Bake for 20-30 minutes or until tender.
  3. In a large pot, add in 1 tbsp olive oil and sauté onions and garlic.
  4. Add in 4 cups of water and roasted squash and artichoke and let simmer for 30 minutes.
  5. In a blender, blend the soup mixture in batches until smooth. Return to pot and stir in milk and salt and pepper to taste.
  6. Garnish with drizzle of olive oil, sage, and croutons
Recipe by Honest Cooking at