Rainy Day Roasted Butternut Squash Soup

Butternut squash is doused in olive oil, salt and pepper, roasted to perfection and blended with vegetable broth for a decadent yet healthy and simple soup!


I have been having a love affair with soup lately.

It's gotten chilly here in NYC and my office especially knows how to keep the cold air in. We have a loft-style office with high ceilings, concrete floors and a few tiny radiators along 10 foot windows {I love our office space so much} and well, most days it can end up feeling even colder inside our office than outdoors. I kind of secretly love it. I love wearing big sweaters with skinny pants and boots to work. I love wrapping myself up in a knit Nordstrom shawl if I have a chill. And I really love sipping on a piping hot cup of tea to warm up my hands and my soul.


And most of all? I love having a rich bowl of soup for lunch. I totally slacked on any sort of food prep this week, and so for the first time since I can remember, I ended up buying lunch this entire week {--->wallet = unhappy}. Each day I've walked up to Hale & Hearty for some of their amazing soup. They have the most intriguing concoctions, taste like they are freshly poured and they provide calorie counts for each soup. 

I just love soup so much. I find it so filling and comforting and would happily eat it for most days through the cold months.

This is not a sustainable addiction. It's a pretty $7+ a pop {we are talking meal soups here} and I tend to overindulge in the soups that are probably not the healthiest choices. My solution is to begin making my own soup, and I'm starting with this incredibly easy roasted butternut squash version.


I made this soup a few weeks ago and can't wait to make it again. I really took the easy way out with this one by using basic ingredients that I could just throw together and wasn't sure how it would all turn out. Luckily, it was truly delicious and will now be a staple in my soup repetoire! It's so easy, reheats like a charm, and is special enough for a holiday table. I hope you enjoy!

Roasted Butternut Squash Soup

1 butternut squash, peeled & cubed*

1 Tbsp olive oil

1/2 tsp kosher salt (or more to taste)

1/4 tsp ground pepper (or more to taste)

4 C vegetable broth

1/2 C fat-free milk

1/4 tsp ground nutmeg

Preheat oven to 400 degrees. Lay out cubed butternut squash on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 20-30 minutes, or until squash is tender and soft.

In a medium saucepan, bring the vegetable broth and cooked squash to a boil. Remove from heat and blend thoroughly with an immersion blender (or transfer to a blender in batches to blend, then put back into the saucepan). Stir in the milk and nutmeg. Adjust seasonings to taste. 

The soup will keep for 3-5 days in a tight storage container in the refrigerator, or it can be frozen and reheated.

*I purchased a pre-cut and peeled squash at my local grocery store. More expensive, but Mama just doesn't have the time to peel and chop that thing.

So there you have it, one beautiful bowl of soup!

Are you a soup person? What is your favorite?