Super creamy roasted butternut squash soup that’s so easy to make! Squash, carrots and onions are baked in the oven and then blended into a creamy soup! Enjoy this fall soup with crusty bread!
Roasted Butternut Squash Soup Recipe
When it turns Fall I’m excited to bring out the soup pot! I love simple creamy soups, like my Roasted Cauliflower Soup and this Butternut Squash Soup! It’s perfect for warming up on a chilly day.
This easy recipe combines roasted squash, carrots, and onions for a rich flavorful soup. After baking the vegetables, all you need to do is blend them with chicken broth for a smooth and creamy texture.
Some butternut squash soups call for you to make it on the stove top, but listen to me, roast your squash! By roasting the butternut squash you’re going to have so much stronger depth of flavor. The squash is going to turn instantly into a smoky, flavorful, caramelized squash. You want this for your soup!
This soup is simple to make and a great way to use seasonal ingredients. Serve it with crusty bread or dinner rolls for a delicious meal that the whole family will love!
Butternut Squash Soup Ingredients
- butternut squash , cut it in half and remove the seeds
- carrots , don’t cut your carrots too small. They should be cut into large sizes to prevent them from burning.
- onion , peeled and chopped big
- chicken broth
- milk
- other kitchen basics : olive oil, salt, butter, flour
How to Make Butternut Squash Soup
Drizzle olive oil and sprinkle salt on the vegetables, then roast them for 50 minutes. Stir the carrots and onions halfway through to keep them from sticking. You can see my carrots got a little browned, bu
After roasting, peel the skin off the butternut squash and discard it.
In a large pot over medium-high heat, melt butter and flour together, whisking until smooth. Add the chicken broth and milk, and whisk for about 5 minutes until creamy.
Finally, add the roasted vegetables to the pot and blend until smooth using an immersion blender.
Serve in bowls and enjoy!
Can I turn this into a dairy free soup?
You sure can! Here’s the ingredients you’ll want to change:
- Butter – use a vegan butter, I prefer Earth Balance soy butter
- Chicken Broth – use vegetable broth
- Milk – use a unsweetened almond milk or oat milk
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Ingredients
- ▢ 1 butternut squash cut in half and seeds removed
- ▢ 6 carrots peeled and chopped into large pieces
- ▢ 1 small onion peeled and chopped into large pieces
- ▢ 2 tablespoons olive oil
- ▢ 1/4 teaspoon salt
- ▢ 2 tablespoons butter
- ▢ 2 tablespoons flour
- ▢ 2 cups chicken broth
- ▢ 1 cup milk
Instructions
- Preheat oven to 425 degrees F. Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Bake for 45 minutes, stirring them half way. Remove from oven. Once butternut squash is cool, peel the skin off and discard.
- In a large pot over medium high heat, melt butter and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add vegetables to pot and use a immersion blender or blender and blend until your soup is creamy. Serve in bowls and enjoy!
Nutrition Information:
Easy Roasted Butternut Squash Soup with Carrots
Ingredients
- 1 butternut squash cut in half and seeds removed
- 6 carrots peeled and chopped into large pieces
- 1 small onion peeled and chopped into large pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F. Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Bake for 45 minutes, stirring them half way. Remove from oven. Once butternut squash is cool, peel the skin off and discard.
- In a large pot over medium high heat, melt butter and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
- Add vegetables to pot and use a immersion blender or blender and blend until your soup is creamy. Serve in bowls and enjoy!
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
