It’s Not Fall Till You’ve Tried This Roasted Butternut Squash Soup

Christopher Caceres, Staff Writer

Everyone has something they love about autumn. For some it’s the comfy sweaters, while others it’s pumpkin spice lattes, but for me it’s soup. And what says falling leaves and a crisp autumn breeze better than a delicious bowl of butternut squash soup?

This is an easy vegetarian-friendly dish that can be made any night of the week.  

The sweet and creamy yet nutty, tangy flavor that comes from butternut squash soup has proven year after year to be the perfect gloomy-day comfort food. So, whether the elections have got you down or you merely want to curl up on with couch under a cozy blanket to binge Schitt’s Creek, this soup recipe has got your back.  

Get ready to slide into a comforting bowl of soup for these chilly fall days. (Christopher Caceres)

Prep: 30 mins 

Total cooking time: 2 hrs  


3 tablespoons unsalted butter 

2 tablespoons olive oil 

1 yellow onion, peeled and diced 

1 butternut squash, peeled, seeded and cubed 

4 medium carrots, peeled and diced 

3 stalks celery ribs 

1 green apple, peeled, cored, and cubed 

4 cups low-sodium chicken broth (or vegetable broth) 

1 teaspoon salt (to taste) 

2 teaspoon honey 

1/2 teaspoon ground nutmeg 

1/2 teaspoon cinnamon 

1/4 teaspoon black pepper 

Pinch of cayenne, fresh thyme sprigs and Greek yogurt (or heavy cream) for garnish 


  1. Heat a large pot over medium heat. Add the olive oil. Toss butternut squash and sauté until little brown bits start developing. Don’t worry about the crust developing on the bottom of the pot, we want that. Add more olive oil if needed.
  2. Once butternut squash is slightly darkened (not burned) melt butter and add onion, celery and carrot. Then cook until softened, 7 to 10 minutes. Season generously with salt, pepper and thyme.
  3. Pour chicken broth, allow to simmer for 10 minutes.
  4. Then, using a regular blender or immersion blender, blend soup until creamy. Take note, if using a regular blender then you’ll need to blend the soup in batches.
  5. Once blended, add a cup of water if soup is too thick (repeat process to reach desired thickness). 
  6. Lower heat to low. Let simmer for 30 minutes or longer for a richer flavor profile.
  7. Serve garnished with thyme, cayenne and a dollop of Greek yogurt. 

The world may suck right now. We might be stuck at home again in the not so distance future. But, if nothing else, at least you have butternut squash soup. And wine – don’t forget the wine.