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Easy Sheet Pan Butternut Squash Soup

ByThe Fresh Flour Table

Skipping the pumpkin patch memoir; the soup’s right here: velvety, warmly spiced, and weeknight-easy.

Enjoy!

Becky

Sheet Pan Butternut Squash Soup with Chili Oil
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Sheet Pan Butternut Squash Soup with Chili Oil

Recipe by The Fresh Flour TableCourse: Main, Soup, StarterCuisine: American, Farm to TableDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes

A cozy, creamy butternut squash soup made with simple seasonal ingredients, all comes together on a sheet pan. Perfect for fall gatherings, weeknight dinners, or a Thanksgiving starter.

Ingredients

  • 1 large butternut squash, peeled, seeded, cubed

  • 2 tbsp olive oil (plus more for roasting)

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • ½ tsp smoked paprika

  • ¼ tsp red pepper flakes (optional for heat)

  • 4 cups vegetable or chicken broth

  • ½ cup whole milk or cream (optional, for creaminess)

  • Salt & freshly ground black pepper, to taste

  • Chili oil, for drizzling

Directions

  • Preheat oven to 400. Toss the butternut squash cubes and garlic with olive oil, salt, pepper, thyme, and spices. Roast on a parchment-lined baking sheet for 25-30 minutes, flipping halfway until tender.
  • Once the seasoned squash is tender and caramelized, remove from oven and allow to slightly cool. Add to blender with 4 cups of broth and process until smooth.
  • If needed, warm on stove. Serve hot, and drizzle with chili oil.

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