Dinner | Soup

Roasted Butternut Squash Soup

When fall arrives, this is the soup we come back to. Roasted butternut squash, caramelized shallots, fresh thyme and rosemary, a Parmesan rind, and a generous pour of cream. It's the kind of recipe that fills the kitchen with something that smells like the season itself. The squash goes into a hot oven while you build a base of aromatics on the stovetop, and by the time everything comes together in one pot, it's already tasting like something you'd order out. Ladle it into mugs at the table. Fresh chives, a drizzle of cream, and buttered crusty bread alongside.

August 14, 2026

By Lyndsey Eden

Ingredients

1 large butternut squash
2 leeks
2 shallots
3 cloves of garlic
1 tbsp onion powder
1 tbsp garlic powder
1 tsp herbs de Provence
1 tsp paprika
2 tsp fresh thyme
2 tsp fresh rosemary
1/2 cup water
1-1.5 litres chicken bone broth (depending on the consistency you like)
1 Parmesan rind
2 bay leaves
1/2 cup cream
Salt and pepper to taste

Directions

Preheat oven to 425°F.
Halve the butternut squash and clean out the seeds. Line a large baking dish with parchment and drizzle olive oil on the open side of each half. Place open side down and bake for 40-60 minutes, until tender to a fork and golden brown.
Meanwhile, chop your leek, shallot, and garlic. Add olive oil and butter to a large soup pot over medium heat and brown the leek, shallot, and garlic. Once browned, make a well in the center and add your herbs and spices. Stir continuously, and once fragrant, deglaze with about 1/2 cup of water. Turn the heat off and set aside until the squash is cooked.
Once the squash is done, scoop the cooked squash out of the peel and place in the soup pot. Add your stock and blend with an immersion blender until smooth. Add the Parmesan rind and bay leaves and let simmer for 10 minutes.
Add the cream and slowly simmer for another 10 minutes. Serve with fresh chives, a drizzle of cream, and buttered crusty bread.