This soup has become one of my absolute favorites. Decadent in texture, rich in nutrition and so easy!

The ingedients are so simple, but come together so well that it’s really an “open book” for flavor when it comes to the final seasonings you choose.

It can taste entirely different from a previous batch by simply changing up your spices and you know I am always going to preach MAKE IT YOUR OWN and use the recipe as a GUIDE!

If you need some tips on cutting up the squash, click here for a video where I demo several of our unusual vegetables and how to prepare them.

And if your curious about some of my favorite Penzeys spices, click here for my blog post where I go over several.

I love hearing from you, so if  you give this soup a go, let me know how you made it YOUR own!



Roasted Butternut Squash Soup

Servings 10 servings
Author Liz Geeslin


  • 1 slow cooker / crockpot
  • 1 Immersion blender


Caramelized Onions

  • 3 pounds onions, sliced thin
  • olive oil
  • salt

Roasted Butternut Squash Soup

  • 2 medium butternut squash peeled and cubed
  • olive oil
  • salt and pepper
  • 2-3 quarts chicken or vegetable broth
  • seasonings of choice


Caramelized Onions

  • Add the sliced onions to a slow cooker and drizzle with olive oil.
  • Set the cooker to HIGH and put on the lid.
  • Cook on HIGH for 5 hours, stirring on occasion.
  • Remove the lid and continue cooking for 2-3 hours or until the onions are nicely caramelized.
  • Remove and use immediately into the soup recipe or cool and place in the fridge or freezer to use later.

Roasted Butternut Squash Soup

  • Preheat oven to 425.
  • Add the cubed squash to a bowl and toss with a bit of olive oil and salt and pepper.
  • Pour onto parchment lined baking sheets in a single layer and roast for 20 minutes or until fork tender.
  • In a large soup pot, add the roasted squash and the onions and about 2 cups of broth.
  • Using the immersion blender, puree until will be THICK!
  • Continue adding broth until it is to YOUR desired consistency.
  • Add the seasonings of your choice and serve or cool and enjoy later!


I used Penzeys Northwoods seasoning, a bit of smoked Spanish paprika, some roasted garlic and bit of curry. They all blended beautifully, not one standing out more than another.
You could also add cream, half and half or coconut milk too!
Be creative and have fun with this recipe!

Pin It on Pinterest

Share This