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Roasted Butternut Squash Soup is one of our favorite fall and winter meals. It’s rich, creamy and soothing on cold winter nights. We love that this recipe doesn’t require any cream. Instead, we’ve used chicken bone broth to blend together the sweet and savory flavors!
Roasted Butternut Squash Soup
Serves 4 to 6
- 2 tbsp (30 g) butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 medium sweet potato, cubed
- 1 medium butternut squash, peeled, seeded and cubed
- 4 cups (960 ml) Bonafide Provisions Chicken Bone Broth
- Salt and freshly ground black pepper, to taste
Melt the butter in a large pot and cook the onion, celery, carrot, sweet potato and squash for 5 minutes, or until lightly browned. Pour in enough of the broth to cover the vegetables. Bring to a boil. Reduce the heat to low, cover the pot and simmer 40 minutes or until all the vegetables are tender. Transfer the soup to a blender and blend until smooth. Return the vegetables to the pot and mix in any remaining broth to attain desired consistency. Season with salt and pepper.