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Five Ingredient Roasted Butternut Squash Soup

Five Ingredient Butternut Squash Soup is super simple without sacrificing deliciousness.  Roasting the squash, caramelizing the onions and seasoning every step of the way ensures that this soup is layered with ample flavor. 

Course Soup
Cuisine American
Keyword butternut squash soup, vegetable soup,
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 157 kcal
Author Nicole


  • 1 large butternut squash, halved lengthwise
  • 1 small onion, halved
  • 3 tsp olive oil
  • 1 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups low-sodium (high quality) chicken stock
  • 1/2 cup heavy cream


  1. Preheat oven to 375 degrees. Brush squash with 2 teaspoons of olive oil. Season generously with salt and pepper. Toss onion with 1 teaspoon of olive oil. Season generously with salt and pepper. 

  2. Place squash flesh-side down on a large baking sheet. Place onion flesh-side down beside squash. Roast until onion and squash are soft, about 30-35 minutes. 

  3. Add salt, pepper and chicken stock to the blender. Scrape the meat of the squash out of the skin, transfer to the blender. Remove the skin from the onions. Add to the blender. Turn the dial to SOUP, once the cycle ends, turn the dial to manual and a medium speed. Drizzle in cream.

  4. Season soup to taste with salt and pepper. 

Nutrition Facts
Five Ingredient Roasted Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 157 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 521mg23%
Potassium 523mg15%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 13579IU272%
Vitamin C 26mg32%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.