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Roasted Artichoke and Butternut Squash Soup

Christine Skari
Give your usual butternut squash soup recipe a twist by adding roasted artichokes for amazingly cozy flavor.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main
Servings 4 bowls


  • 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


  • Preheat oven to 375 degrees.
  • Toss the butternut squash and artichoke in 1 tbsp olive oil. Bake for 20-30 minutes or until tender.
  • In a large pot, add in 1 tbsp olive oil and sauté onions and garlic.
  • Add in 4 cups of water and roasted squash and artichoke and let simmer for 30 minutes.
  • In a blender, blend the soup mixture in batches until smooth. Return to pot and stir in milk and salt and pepper to taste.
  • Garnish with drizzle of olive oil, sage, and croutons