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Simple Roasted Squash Soup

Sara Ayesh
A simple yet delicious butternut squash soup
5 from 3 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course The Main Event
Cuisine Dinner
Servings 6
Calories 138 kcal


  • 1 butternut squash peeled and chopped into 1 inch chunks
  • 1 tablespoon melted coconut oil
  • 1 tablespoon olive oil or avocado oil
  • 1 tsp salt + pepper
  • 2 tsp garlic powder
  • 1 tsp minced garlic
  • ½ onion diced
  • 1 large apple peeled and diced
  • 8 sage leaves
  • 3 cups veggie broth
  • 2 cups water
  • Pinch of red pepper flakes optional
  • 3 oz goat cheese
  • ¼ cup pepitas
  • Heavy cream if desired


  • Set your oven to 400. Peel your butternut squash then chop it into 1 inch cubes. Make sure to remove the seeds!
  • Toss with melted coconut oil and season with salt and pepper. Place on a foil lined cooking sheet and roast for 30 min.
  • Once that is finished heat your olive or avocado oil in a dutch oven or your favorite pot on medium-high. Throw in your chopped onion and apple then cook for 3-5 minutes
  • Add in chopped sage leaves, garlic, garlic powder, salt, pepper, and pinch of red pepper flakes
  • Stir to combine then pour in vegetable broth, water & squash cubes. Bring to a boil and leave to simmer for about 15-20 minutes.
  • Then add everything to your food processor or high speed blender (be careful, it's hot!)
  • Blend for a good 2-3 minutes until silky smooth.
  • Add back to pot and stir in heavy cream if you are using it.
  • Dish it up and sprinkle the top with goat cheese, pepitas, and enjoy!


Serving: 1.5 cupsCalories: 138kcalCarbohydrates: 11.8gProtein: 4.8gFat: 13.4g
Keyword butternut squash, dinner, easy, healthy dinner, quick, simple, soup
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