How To Make Roast Butternut Squash Soup

Roast butternut squash soup is easy to make and is full of flavor.


Butternut squash 4 Pound , chopped, peeled, and seeded
Leek stalks 2 , rinsed and sliced
Diced celery 1/2 Cup (8 tbs)
Olive oil 2 Tablespoon , divided
Unsalted butter 1 Tablespoon
Green apple 1 , peeled, seeded, and thinly sliced
Fresh thyme sprigs 6 (or 1 teaspoon of dried thyme)
Whole nutmeg 1/4 Teaspoon (grated or ground nutmeg)
Whole milk 1/2 Cup (8 tbs)
Garlic head 1 , roasted
Low sodium chicken broth 4 Cup (64 tbs)
Salt and pepper To Taste , divided



1. Preheat the oven to 350 degree F. Line a baking sheet with aluminum foil and set aside.


2. Drizzle 1 tablespoon of olive oil over the squash and brush. Place over the prepared baking sheet, flesh side down. Bake in the oven for 40 – 50 minutes.

3. In a pan, heat olive oil and butter. Sauté the apple, celery, thyme, and leeks. Season with some salt and pepper and cook for 25 minutes on medium heat.

4. In a stock pot, pour in the chicken broth, and add in the apple mixture, roasted garlic, squash, and nutmeg. Simmer for 10 to 15 minutes on medium – low heat.

5. Blend the mixture into the vita mix. Pour back to the pot and heat through.

6. Season with salt and pepper and pour in the milk. Stir for a few minutes.


7. Ladle out the soup into a serving bowl and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 182Calories from Fat 49

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 86 mg3.58%

Total Carbohydrates 32 g10.7%

Dietary Fiber 5 g20%

Sugars 7 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet