Go Back
Close-up of a creamy roasted butternut squash soup in a bowl, garnished with a drizzle of olive oil and spices.
Print Pin

Roasted Butternut Squash Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups
Calories 180
A warm, creamy soup perfect for fall, featuring roasted butternut squash blended with aromatic spices and optional yogurt for added richness.

Ingredients

Main

  • 1 large butternut squash (peeled, seeded and cubed)
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • salt and pepper (to taste) salt and pepper (to taste)
  • 4 cups chicken broth (or veggie broth)
  • 1/2 cup plain yogurt (optional) (for creaminess)

Instructions 

  • Preheat oven to 350°F (175°C).
  • Spread squash on a baking sheet, drizzle with olive oil, sprinkle with curry powder, salt, and pepper. Roast for 20-25 minutes.
  • Blend roasted squash until smooth, then slowly add broth with salt and pepper, blending until combined.
  • If desired, add yogurt and blend again. Warm the soup in a pot before serving.

Notes

Adjust seasoning to taste and serve hot.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: butternut squash