Butternut Squash Soup

Butternut Squash Soup

Course Main Course, Soup
Cuisine American
Keyword butternut squash, carrots, onion
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 104 kcal
Author Jennie Duncan


  • 1 large butternut squash
  • 1 large yellow onion
  • 3 large carrots
  • 1 tablespoon rosemary leaves
  • 1 tablespoon thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 32 oz vegetable broth
  • 1/3 cup heavy whipping cream


  1. Preheat oven to degrees 350 F. Prepare a baking sheet with non stick cooking spray. 

  2. Start by peeling and dicing your squash, onion, and carrots. Place them on your prepared baking sheet. Season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender. 

  3. Once tender add all roasted vegetables and broth to a large pot. Use an electric immersion blenders to blend soup until smooth. Allow to shimmer for 15-20 minutes. 

  4. Remove from heat and mix in heavy whipping cream. Serve and enjoy.  

Recipe Notes

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Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 104 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 13mg4%
Sodium 771mg32%
Potassium 461mg13%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 5g6%
Protein 1g2%
Vitamin A 14925IU299%
Vitamin C 24.3mg29%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.