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 smooth…it 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!

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