Roasted Butternut Squash Soup

Colorful fall leaves call for colorful fall soups. And fall soups are the best.

(Although, isn’t basically everything about this season the best?)

Not only are they warming and delicious, fall soups get the best spices. There is something so comforting about the smell of cinnamon and nutmeg. But it only really “works” when the fall chill is in the air.

When you use them in the summer, it kinda feels (and smells) like you’re trying to pretend it’s fall. And by the time December rolls around, we’ve all moved on to gingerbread and peppermint.

So while we have these few glorious fall months where sweaters abound (sans bulky coat), and trees still have a little life, give this delicious roasted butternut squash soup a try. It’s not complicated, and your neighbors will come knocking once you start making it.

This recipe makes ~4-6 servings. If you want to add a bit of heartiness to it, add ground turkey or lean ground beef. Also, the leftovers might just be better than the original as the veggies have time to marinade in the spices overnight.

Cheers to fall!

Time Allotment: 

10 minutes prep | 60 minutes total cook time


Ingredient List: 

  • 1 large butternut squash (or 1 pre-cut package)

  • 2 granny smith apples

  • 1 white onion

  • 4 large carrots

  • 2 tbsp of olive oil

  • 1 1/2 tsp of cinnamon

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 1/2 tsp of chili powder

  • 1/2 tsp of nutmeg

  • 4 cups of chicken broth (or vegetable broth to make this vegan)


  1. Pre-heat oven to 400 degrees.

  2. Core the apples, and peel carrots, onion, and butternut squash (or do yourself a favor and buy the pre-cut version!). Chop all into large cubes for roasting.

  3. Line a baking pan with tin foil, and set aside.

  4. Place all chopped ingredients into a large bowl, drizzle olive oil on top, and add all spices. Mix thoroughly to ensure an even coating. Pro tip! Use a large pot so that you can toss the lid on and shake, shake, shake.

  5. Place spiced up ingredients onto foil lined tray, and roast for 35-40 minutes. You can go ahead and blow out your pumpkin candle, this smells amazing!

  6. In a large pot, combine roasted veggies and chicken broth, simmer for about 20 minutes.

  7. Ladle simmered veggies and all of the broth into a blender, and blend to desired consistency (it really only needs about 5 seconds, so blend in waves).

  8. If you are feeling fancy, add some crushed walnuts and basil as a garnish on top.


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