Roasted Butternut Squash Soup with Bone Broth Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
