Roasted Butternut Squash Soup


October 16, 2013 by Sam

Winter squash is in season. Hooray! Butternut squash is usually fairly easy to find at farmers’ markets or the store. It’s a good source of Potassium and Vitamins A & C.

This soup is easy to make and has just a handful of ingredients. Between the butternut squash & the sautéed onions, there’s a slight sweetness to the soup. It’s thick & filling enough to be a meal on its own or you can serve it as a side.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup // Primal Noms

Serves: 4

1 large butternut squash

3 tbs. butter

1 1/2 tsp. salt

1 yellow onion, chopped

3 garlic cloves, chopped

2 cups chicken broth

Preheat your oven to 400 degrees.

Slice the butternut squash in half lengthwise. Remove the seeds and put 1 tbs. of butter each in the hollow of the squash halves. Season both halves with 1/2 tsp. of salt.


Place the squash facedown in oven dishes and roast in the oven for 75-90 minutes, until the squash is tender.


Melt the remaining 1 tbs. of butter in a large pot and add the onion & garlic. Saute for 4 minutes.


Scoop the roasted squash the flesh into a blender. Add the onion, garlic & broth to the blender and puree everything until smooth. Return to the pot and cook on low for 5 minutes.


Serve hot.


2 thoughts on “Roasted Butternut Squash Soup

  1. This is one of my favorite Winter foods, and I love the idea of cooking it with slices of butter nestled inside. I just might try a little ghee myself next time!

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