The Only Roasted Butternut Squash Soup Recipe You Need

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This roasted butternut squash soup recipe will have you wanting to sip hot chocolate, snuggled by the fire. Or at least it does me. It always warms me up and brings in the Fall season well. It is best served with a warm piece of sourdough smeared with butter. Now that I have myself drooling, I know what I am having for dinner tonight.

This soup is not a super quick one, so make sure you give yourself some time to make it. Turn on some music and enjoy the process!

Ingredients:

• 1 Medium Butternut Squash (peel and roasted)
• 2 Tbsp Tallow, melted
• 1 Quart Beef Bone Broth
• 1 Cup Water
• 4 Tbsp Butter
• 2 Tbsp Flour
• 1 Medium Onion chopped
• 2-3 Cloves Garlic
• 15 oz Great Northern Beans (or any white bean)
• 1 Lb Italian Sausage
• 1-2 Cups Chopped Greens (kale, spinach, or chard)
• 1 tsp Dried Sage
• 1 tsp Dried Thyme
• 1 tsp Salt
• Pinch of Pepper
• Shredded Parmesan or Gouda

Instructions:

1. Preheat Oven to 425 degrees
2. Remove peel and seeds from butternut squash
3. Cut into 1-inch pieces and place on a baking sheet lined with parchment paper
4. Drizzle with tallow or oil of choice
5. Season with salt, pepper, garlic powder
6. Bake for 20-30 minutes, or until cooked and starting to brown
7. Meanwhile peel and chop onion and garlic, set aside
8. While squash is baking brown your Italian sausage in a Dutch oven on the stove over medium heat, set aside
9. Then, in the Dutch oven melt your butter over medium heat adding in chopped onion and garlic, sage and thyme
10. Once butter mixture is fragrant and onions translucent (3-5 minutes), add flour, stir and cook for a couple of minutes
11. Stir in broth and water slowly and bring to a slight simmer for about 10 minutes
12. While soup is coming to a simmer slightly chop greens (I like to devein mine)
13. Add in butternut squash, and using an immersion blender pulse a few times to desired consistency (I like to leave some chunks of squash)
14. Add in meat, and beans and salt, pepper, turn heat to low, cover, and continue to cook for 15-20 minutes
15. Just before serving add in kale or spinach and a little more salt and pepper to taste
16. Sprinkle each bowl with a little shredded cheese and serve with a side of bread

What can I top my soup with?

The possibilities are endless: cheese, croutons, pepitas, sliced truffles, etc.

Can butternut squash soup be frozen?

Yes! I usually freeze extra leftovers in old yogurt containers I keep on hand. I have not canned this recipe. This soup also makes a great lunch the next day.

How to thicken butternut squash soup?

This soup isn’t super thick like a potato soup, but if you do want to make it thicker you can roast a couple of chopped potatoes with the butternut squash. Add a little broth to the potatoes in a bowl and using the immersion blender into a thick slurry that can be added to the butternut squash soup.

Let’s Make Some Soup!

Preheat Oven to 425 degrees. Remove peel and seeds from butternut squash.

Cut into 1-inch pieces and place on a baking sheet lined with parchment paper. Drizzle with tallow or oil of choice. Season with salt, pepper, and garlic powder. Bake for 20-30 minutes, or until cooked and starting to brown.

Meanwhile peel and chop onion and garlic, set aside.

While squash is baking brown your Italian sausage (you can use unseasoned sausage, just add extra seasonings) in a Dutch oven on the stove over medium heat, set aside (I had Italian deer sausage links on hand so that’s what I used, but ground beef is just fine).

Then, in the Dutch oven melt your butter over medium heat adding in chopped onion and garlic, sage and thyme. Once butter mixture is fragrant and onions translucent (3-5 minutes), add flour, stir and cook for a couple of minutes.

Stir in broth and water slowly and bring to a slight simmer for about 10 minutes. While soup is coming to a simmer slightly chop greens (I like to devein mine).

Add butternut squash to Dutch oven and using an immersion blender pulse a few times to the desired consistency (I like to leave some chunks of squash). Add in the meat, beans, salt, and pepper, then turn the heat to low, cover, and continue to cook for 15-20 minutes.

Just before serving add in kale or spinach and a little more salt and pepper to taste. Sprinkle each bowl with a little shredded cheese and serve with a side of bread.

Do you have a favorite soup recipe you like to make when Fall begins? Let us know below.

Need some other soup recipes to try this season? Try this hearty beef and veggie stew, Chicken Tortilla Soup, or Dill Pickle soup next!