Roasted Butternut Squash Soup with Bone Broth Recipe

Introduction

This roasted butternut squash soup is a cozy and creamy fall favorite, perfect for chilly days. Made with rich bone broth and roasted vegetables, it offers comforting warmth with a deliciously smooth texture. Whether you find fresh squash at the farmers market or grow your own, this soup is simple and satisfying.

Ingredients

• 2 onions
• 2 whole bulbs of garlic
• 1 large butternut squash
• 2 tablespoons coconut oil, melted
• 4 cups bone broth
• 1/2 tablespoon sea salt
• 1/2 teaspoon ground ginger
• Optional toppings: drizzle of heavy cream or a dollop of sour cream

Instructions

1. Step 1: Prep the vegetables by cutting the ends off the onions and slicing them in half. Leave the garlic bulbs whole but cut off the tops, keeping the peel intact. Peel the butternut squash, cut it in half, scrape out the seeds, and dice into small cubes.
2. Step 2: Place the onions, garlic, and diced butternut squash into roasting dishes. Drizzle with the melted coconut oil. Roast in the oven at 425°F (220°C) for 40 minutes until tender and slightly browned.
3. Step 3: Remove the roasted garlic from their peels by squeezing it out directly into a large soup pot. Do the same with the onions, discarding the skins. Add the roasted butternut squash and 4 cups of bone broth to the pot. Bring to a simmer over medium heat for 15-20 minutes. Stir in the sea salt and ground ginger, adjusting salt to taste.
4. Step 4: Using an immersion blender or a regular blender, carefully puree the soup until smooth. Taste and add additional salt if desired. Serve hot with optional toppings like a drizzle of heavy cream or a dollop of sour cream.

Tips & Variations

• Use an oil with a high smoke point like coconut or avocado oil for roasting to avoid burning; avoid olive oil in this step.
• This soup thickens naturally from the squash’s starches, so no flour or cornstarch is needed, making it gluten-free and paleo-friendly.
• To make the soup vegan, substitute the bone broth with vegetable broth. The flavor will be slightly different but still delicious.
• Serve with crusty bread or a fresh salad for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do you seed a butternut squash?

Cut the butternut squash in half lengthwise, then use a spoon to scrape out the seeds and stringy parts. You can discard the seeds, feed them to chickens, or clean and roast them for a healthy snack.

Can I use store-bought broth instead of homemade bone broth?

Yes, you can use store-bought bone broth or vegetable broth if you prefer. Homemade bone broth adds rich flavor and nutrients, but store-bought broth works well for convenience.

Roasted Butternut Squash Soup with Bone Broth Recipe

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★★★★★

5 from 90 reviews

This rich, creamy roasted butternut squash soup is the perfect fall comfort food, combining naturally sweet roasted squash, caramelized onions, and garlic with nutrient-dense bone broth. Roasting the vegetables deepens their flavors, while blending creates a smooth, velvety texture. Ideal for a cozy meal, it is gluten-free, paleo-friendly, and can be adapted to vegan diets by substituting vegetable broth.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 onions
• 2 whole bulbs of garlic
• 1 large butternut squash

Other Ingredients

• 2 tablespoons coconut oil, melted
• 4 cups bone broth
• 1/2 tablespoon sea salt
• 1/2 teaspoon ground ginger
• Optional toppings: drizzle of heavy cream or a dollop of sour cream

Instructions

1. Prep Vegetables: Cut the ends off the onions and slice them in half without peeling. Cut off the tops of the garlic bulbs, leaving the peels intact to hold the cloves during roasting. Peel the butternut squash, cut it in half, and scrape out the seeds, then dice into small cubes.
2. Roast The Vegetables: Place the onions, garlic bulbs, and diced butternut squash in roasting pans. Drizzle with 2 tablespoons of melted coconut oil, then roast in the oven at 425°F (220°C) for 40 minutes or until soft and slightly browned.
3. Add Vegetables To Pot And Simmer: Squeeze the roasted garlic cloves out of their skins directly into a large soup pot. Peel the roasted onions by squeezing out the flesh and add to the pot along with the roasted butternut squash. Pour in 4 cups of bone broth, bring to a simmer over medium heat, and cook for 15-20 minutes. Season with 1/2 tablespoon sea salt and 1/2 teaspoon ground ginger, adjusting salt to taste depending on broth and squash size.
4. Puree The Soup: Transfer the soup to a blender and blend until smooth and creamy. Taste and adjust seasoning if needed. Serve hot with optional toppings such as cracked pepper, fresh parsley, and a drizzle or dollop of heavy cream or sour cream.

Notes

• Use an oil with a high smoke point like coconut or avocado oil for roasting to avoid burnt flavors.
• The natural starch content of butternut squash thickens the soup without needing flour or cornstarch, making it gluten-free and paleo-friendly.
• You can substitute bone broth with vegetable broth to make the soup vegan, though the flavor will differ slightly.
• To seed a butternut squash, cut it in half lengthwise and scoop out the seeds with a spoon.
• Serve this soup with crusty bread or a fresh salad for a complete meal.
• An immersion blender can be used directly in the pot to save on dishes.

Keywords: roasted butternut squash soup, fall soup, bone broth soup, creamy butternut soup, paleo soup, gluten free soup, healthy fall recipes, homemade soup