Roasted Butternut Squash Soup

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“This soup is very easy to make and is a delicious way to use butternut squash. Recipe makes 6 one cup servings.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Peel the butternut squash using a vegetable peeler. Cut it in half and scoop the seeds out of the cavity. Discard the seeds.
  3. Cut the squash into 1 inch chunks and place in a large mixing bowl.
  4. Peel the shallot and slice thinly. Add the shallot to the squash in the mixing bowl.
  5. Add the 2 tablespoons olive oil, salt, pepper, and dried thyme to the squash and shallots in the mixing bowl, and mix thoroughly.
  6. Pour the squash/shallot mixture out onto a baking sheet and spread out into one layer - you don't want the squash to be lumped on top of each other, but if your baking sheet is small and you don't have a lot of room it is OK if some of it overlaps.
  7. Bake at 400 degrees for 40 minutes, stirring once halfway through.
  8. Place the squash in a blender with the chicken broth and half and half. Blend well until the soup is a thin puree.
  9. Pour the soup into a large saucepan and place over medium heat. Stir well over medium heat until the soup is heated through. Taste and add more salt if needed.
  10. If the soup is too thick for your taste, you could add some water or some more chicken broth to thin it out.

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