Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


  • 1 small butternut squash
  • 1 tablespoon olive oil
  • 1/2 small white onion, diced
  • 1 to 2 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons heavy cream
  • Danish Blue Cheese, for topping
  • Toasted Walnuts, for topping


  1. Preheat oven to 425˚.
  2. Cut butternut squash in half length-wise and place cut side down in a roasting dish. Fill the dish with roughly 1/4″ of water and roast squash until tender, 40-60 minutes depending on the side of squash.
  3. Remove from oven and let cool enough to handle.
  4. In a pot, heat olive oil over medium-low heat.
  5. Add onion and cook until translucent and fragrant, 6-8 minutes.
  6. Stir in 1 cup vegetable broth, thyme, black pepper, and 2 cups of the roasted butternut squash. Cook for 5 minutes.
  7. Add in the heavy cream then puree soup using an immersion blender or traditional blender, adding extra broth as needed to reach a good consistency.
  8. Taste and adjust salt as needed.
  9. Divide soup into small bowls or glasses and top with a sprinkle of blue cheese and walnuts

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