Roasted Butternut Squash Soup

Yield 4 cups



  1. Slice a 3-4 pound butternut squash in half, lengthwise. (See video for how to do this easily, in Prep Tips above.) Scoop out the seeds. Rub each side of the squash with olive oil (about a teaspoon total) and sprinkle with salt and pepper. Place the squash face down on a parchment paper lined baking sheet and roast in a 425 degree oven for 40-50 minutes, or until squash is fork tender. It’s OK if it starts to brown, that adds to the flavor. Let cool 10 minutes.
  2. While the squash is roasting, heat 2 teaspoons olive oil in a skillet. Cook the onions or shallots until lightly brown then add the garlic and cook until soft. Remove from heat.
  3. Place 4 cups of roasted squash, onion/garlic mixture and 1 cup broth in an 8 cup food processor or high speed blender.  Process until smooth and creamy.
  4.  Transfer the cooked squash to a pot and stir in the remaining ½ cup broth, salt, pepper, cayenne pepper and nutmeg. Whisk and heat over medium low heat until hot.  Once, hot, stir in the coconut milk or softened butter if using. Whisk until combined. Remove from heat, garnish with toppings of choice (some suggestions are above) and enjoy.
  5. Soup will keep in an airtight container for up to 3 days in the refrigerator. Soup will also freeze for up to 3 months.



  • Spice this soup any way you like it. Instead of nutmeg try using cumin and a dash of ancho chili powder.
  • Make it vegan. Use vegetable broth instead of chicken broth. 

Recipe by Empty Nest Eats at