Give your usual butternut squash soup recipe a twist by adding roasted artichokes for amazingly cozy flavor.
I made the coziest cold-weather soup that’s not only super delicious, but also healthy!
Does it get any better than curling up under blankets, turning the lights down, and downing some steamy comfort food? Probably not. 
It’s always fun for me to tweak recipes to be healthier, but still taste just as indulgent! And this Roasted Butternut Squash Artichoke Soup takes the cake —errrr soup— in that competition. It’s so creamy and flavorful that you won’t believe that there’s no heavy cream!
I wanted to put a small twist on a normal butternut squash soup recipe and thought that adding in some roasted artichoke would give it a great extra oomph! And it did!
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Roasted Artichoke and Butternut Squash Soup
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Cozy up with this twist on classic butternut squash soup. Roasting the artichokes adds a depth of flavor you wont believe!
Ingredients
- 2 tbsp olive oil
- 2 lbs (907 g) butternut squash
- 1 can artichoke hearts
- 1 cups (237 ml) onion
- 3 cloves garlic
- 4 cups (946 ml) water
- 0.5 cups (118 ml) milk
Instructions
- Preheat oven to 375°F (190°C).
- Toss butternut squash and artichoke with 1 tbsp olive oil. Bake for 20-30 minutes, or until tender.
- In a large pot, sauté onions and garlic in 1 tbsp olive oil.
- Add 4 cups of water, roasted squash, and artichoke. Simmer for 30 minutes.
- Blend the soup mixture in batches until smooth. Return to pot and stir in milk, salt, and pepper to taste.
- Garnish with a drizzle of olive oil, sage, and croutons.
Notes
- For a richer flavor, roast the butternut squash and artichokes until deeply caramelized, even if it takes a few extra minutes beyond 20-30.
- If you don’t have milk, you can substitute with an equal amount of heavy cream or unsweetened almond milk for a different flavor profile.
- This soup stores well! Allow to cool completely before storing in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What type of artichokes should I use for the Roasted Artichoke and Butternut Squash Soup?
You can use either frozen artichoke hearts or fresh artichokes that you’ve roasted yourself. Just ensure they are well-seasoned before adding them to the soup.
How should I roast the butternut squash for this soup?
Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper before roasting it in the oven at 400°F (200°C) until tender, about 25-30 minutes.
Do I need to blend the soup after cooking, and if so, what method should I use?
Yes, blending is essential for achieving a creamy texture. You can use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender.
