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5 from 1 vote

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup from scratch is creamy and delicious and made with simple, healthy, flavorful ingredients.
Course Soup
Cuisine American
Diet Diabetic, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 195kcal
Author Tracy



  • 2 lb butternut squash peeled and chopped into 1 inch cubes
  • 4 Cups vegetable stock divided
  • 1 large white onion
  • 3 large cloves of garlic
  • 1 large bunch of fresh thyme 7-8 sprigs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 350°F.
  • In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
  • Bake for 1 hr.
  • Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
  • Using an immersion or a blender (in batches) purée all ingredients until creamy.
  • Serve with buttered bread and enjoy!


Calories: 195kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1533mg | Potassium: 865mg | Fiber: 5g | Sugar: 9g | Vitamin A: 24623IU | Vitamin C: 52mg | Calcium: 124mg | Iron: 2mg