Butternut Squash Soup

“I had extra butternut squash I needed to find a purpose for, so I roasted it with some garlic and added a little half and half and it made a pretty good soup. Simple and creamy.” – April Ferre

Butternut Squash Soup

Course: Soup


  • 1 Butternut Squash Peeled & Cubed
  • 1 Onion Chopped
  • 5 Cloves Garlic Minced
  • Olive Oil
  • Salt & Pepper
  • 1 Cup Chicken Broth
  • 1 Cup Half & Half
  • 7 Fresh Sage Leaves Optional
  • Cinnamon Optional
  • Nutmeg Optional


  • Preheat over to 400 degrees.
  • Toss butternut squash and onion with garlic and olive oil. Spread in a single layer on a foil-lined baking sheet and season to taste with salt and pepper. Roast in oven for 25 to 30 minutes.
  • Combine squash and chicken broth in blender and puree on high speed until well blended. Stir in half and half. Serve hot.

Seasoning options:

  • Sage: Finely chop 6 fresh sage leaves and toss with butternut squash before roasting. Garnish soup with extra chopped fresh sage.
  • Autumn Spiced: After adding half and half, add cinnamon and nutmeg to taste.

2018 Original Recipe, Revised 2021 – April Ferre