Roasted Butternut Squash Soup

This soup was so fun and relaxing for me to make! The butternut squash roasting away in the oven with spices and herbs makes your whole house smell like a magical fall day. If your home alone making this, turn up some tunes and dance away while you create! (This may or may not have been what I did). Simple, delicious ingredients that you most definitely can’t go wrong with!

Let the squash be the star in this dish and don’t fret about anything else. Roasting the squash helps give it a deep and full flavor for the soup, and also acts as a self-made candle for your home. The skin of the butternut squash will come off pretty easily after the roasting process, so you don’t need to worry about peeling it prior. My Vitamix blender helped me whip this up in a snap, but if you don’t have access to one a food processor or anything you have on hand will do. If you want to make this a purely vegetarian dish, then swap out the the chicken stock for vegetable stock. Not only does this soup have the perfect, velevety texture and warmth down the back of your throat, but it stores perfectly! Refrigerate and re-heat and it will still stand its ground. What else could be more perfect about this soup? A hearty chunk of bread won’t hurt either. And don’t get me started on how the goat cheese melts and morphs into this liquid gold of a soup with a perfect crunch from a pumpkin seed.

Roasted Butternut Squash Soup 


  • 1 medium-sized butternut squash, cut into 2 inch cubes
  • 1/3 cup olive oil, plus more if needed for coating the squash
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • 1 cup half and half
  • 1 cup chicken stock
  • Goat cheese
  • Roasted, salted pumpkin seeds


  1. Preheat your oven to 425 degrees.
  2. Toss the butternut squash with the olive oil, oregano, garlic powder, onion powder, cinnamon and salt and pepper until evenly coated.
  3. Evenly spread the butternut squash on a foil-lined baking sheet and bake for 45 minutes or until the squash is tender and cooked through.
  4. After the squash has cooled slightly, peel the skins off the butternut squash cubes and place the skinless squash in a blender. Add in the half and half and chicken stock and blend until smooth. Season to taste with salt and pepper.
  5. To reheat, pour the butternut squash soup into a saucepan and bring to a simmer. Serve with crumbled goat cheese and pumpkin seeds.

1 Comment

  1. Anonymous October 17, 2016

    Another great post Blanche!

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