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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Butternut Squash Soup

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Cook Time 40 minutes
Course Main Course, Side Dish
Servings 5
Calories 142 kcal


  • oven or air fryer
  • pot
  • blender


  • 1 butternut squash
  • 2 tbsp olive oil
  • 1 tbsp garlic minced
  • 1/2 cup yellow onion
  • 2 cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper


  • If using an oven – preheat oven to 400 degrees F.
  • Chop butternut squash into about 1 inch cube pieces.
    Spread evenly on a pan with one tbsp of olive oil, 1/2 tsp of salt and 1/2 tsp of pepper. Bake for 30 minutes.
    If using an air fryer cook butternut squash, olive oil, salt and pepper at 400 F for 14-16 minutes. flipping halfway through.
  • Chop yellow onion and mince garlic. Heat pot with 1 tbsp of olive oil and sautéed onion and garlic until it is translucent.
  • Once translucent, add broth to the pot and bring it to a simmer.
  • Add cooked butternut squash to the pot and continue to let it simmer for 5 minutes.
  • Remove from heat and add to a blender. Blend until smooth.
  • Enjoy topped with more fresh pepper, toasted bread, or topped with crispy quinoa.


Calories: 142kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 501mgPotassium: 644mgFiber: 3gSugar: 4gVitamin A: 15948IUVitamin C: 33mgCalcium: 84mgIron: 1mg
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