Roasted Butternut Squash Soup

My sisters-in-love, Linnea Lei and Brianna Rose, found this recipe while they were attending Hillsong Leaderschip College in Australia. They call it Pumpkin Soup over there in Aussieland, but it is actually made with butternut squash! It has such a rich flavor and tastes way better than it looks! We add roasted chicken to it, but I think it would be enjoyable as a vegetarian meal as well. 

Makes 4 servings
Preparation: 20 minutes
Cook: 40 minutes
Total Time: 1 hour


  • 4 medium cloves garlic, unpeeled
  • 3 lbs butternut squash
  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cumin
  • 4 cups of vegetable or chicken broth
  • 2-3 chicken breasts {more or less to taste}
  • Salt and Pepper to taste
  • Ground nutmeg, fresh parsley or fresh cilantro, for serving


  1. Preheat oven to 375 F.
  2. Peel, deseed & chop squash into even-sized pieces.

    I found it easiest to peel butternut squash like this--kind of shaved in long strips.
  3. Place squash and unpeeled garlic cloves in a big bowl- drizzle with a tablespoon of the oil and toss to coat. Spread out evenly on parchment papered or aluminum foiled baking tray. Bake for 20 minutes, then remove the garlic so that it doesn't overcook. 
  4. Place squash back in oven until tender and cooked through, but not burned. Once squash is tender, remove from oven, allow to cool slightly and puree.
  5. If you desire to add chicken to your soup, boil 2-3 chicken breasts until cooked thoroughly, an internal temperature of 165 degrees fahrenheit. Remove chicken from water, allow to cool, shred and set aside. 
  6. Heat remaining tablespoon of oil in large saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper and cook until onion is soft. 
  7. Peel roasted garlic, mince as finely as desired, and add to saucepan with onions. Add stock, squash and chicken to saucepan and warm through. If the soup seems too runny for your taste, let it simmer on low until thickens to your preference. If it is too thick, add more broth. 
  8. Serve the soup hot with fresh parsley or cilantro, if desired.

Additional notes

If you are using frozen chicken but forgot to thaw it ahead of time, you can also put the frozen breasts directly into water, it'll just increase cooking time by a few minutes. 
We also like to save money by buying whole chickens and preparing then ahead of time--see how we do this here!

About 3 lbs. of fresh squash yield approximately 2lbs of peeled, deseeded squash needed for this recipe.
Store soup in an airtight container in the refrigerator or freezer.

Did you try this recipe?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!