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Creamy Roasted Butternut Squash Soup

This roasted butternut squash soup recipe can make 4 bowls for lunches, or 8 cups as appetizers before a big meal.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Appetizer, lunch
Keyword: butternut squash, soup, thanksgiving, vegetarian
Servings: 4 bowls
Calories: 157kcal


  • Blender


  • 1 small butternut squash (6" to 9") halved
  • 2 tsp olive oil
  • 2 shallots peeled & halved
  • 4 garlic cloves
  • 3 cups broth chicken or vegetable
  • Dash of fresh cracked pepper
  • 1/2 cup half-in-half


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Scoop out the seeds of the butternut squash halves.
  • Brush the olive oil on the insides of the butternut squash. Place face down on the lined baking sheet.
  • Roast for 30 minutes.
  • Remove the pan from the oven and add the shallot halves and the garlic cloves to the baking sheet, both brushed with the remaining olive oil.
  • Immediately place back in the oven and roast for another 15 minutes.
  • Remove from the oven and leave the roasted vegetables until they are cool enough to tough—between 5 to 10 minutes should be fine.
  • Scoop out the butternut squash flesh and place in a blender with the roasted shallot and the garlic cloves (press out of the peels). Discard the garlic peels and the squash skins.
  • Add the chicken or vegetable broth to your blender. Sprinkle in a dash of black pepper. 
  • Blend until smooth—about 20 seconds.
  • Pour the soup contents into a stockpot and turn the heat on medium-low. 
  • Add in the half-in-half, stir to combine. 
  • Let the soup fully heat through before serving! Top with pumpkin seeds, if desired.


Calories account for 1 bowl. If you are using this soup to serve 8 small servings, calories would be around 79 calories per.