Making Roasted Butternut Squash Soup

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1 large Butternut squash cut in half and de-seeded
1 medium shallot peeled
1 garlic bulb
4 cups low sodium vegetable or chicken broth
1-2 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp sea salt
1/4 tsp pepper to taste




Crunchy Chickpea Croutons
1 can chickpeas
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper


Garlicky Cheesy Kale Chips
4 cups roughly chopped black kale
1 tbsp olive oil
2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper


Pre-heat oven to 350F.


Line a large baking sheet with parchment paper. Place butternut squash and shallot on baking sheet, drizzle and rub down with olive oil and season with garlic powder, cayenne pepper, dried thyme, sea salt and black pepper. Then place butternut squash face down.


For the garlic simply cut a 1/4 inch off the top so that the top of the garlic cloves are exposed just a bit. Place on a square of foil, drizzle with olive oil and wrap up with the foil and place on the baking sheet with onion and squash. Roast everything in the oven for 45 min.


Drain and rinse and peel chickpeas.


Transfer chickpeas to a clean tea towel and dry well to get extra crispy.


Transfer to one side of another baking sheet lined with parchment paper. On the other side of the baking sheet lay out chopped kale evenly spread out.


Drizzle olive oil on both chickpeas and *kale and season with garlic powder, sea salt and pepper.


On the kale only sprinkle with nutritional yeast.


Bake for 15 min then remove kale, toss chickpeas and bake chickpeas for another 30 min.


Once squash is done roasting simply **scoop out the meat using a spoon.


Transfer squash meat, roasted shallot and garlic butter into a large pot with broth, another sprinkle of salt and pepper and bring to a boil.


In 2-3 batches ladle out soup into a high speed blender and blend for 15-30 sec until smooth.


Serve right away into bowls and top with chickpeas and kale and enjoy.


*I like to massage the olive oil into the kale for just a few seconds to soften them up and get the oil to sink right in for extra crispness.
**I like to use a metal measuring spoon to easily scoop out the meat from the skin of the squash.

Prep time 1hr
Cook time 2hrs
Serves or Makes: 6

Recipe Card


  • 1 (about 2.5 pounds) butternut squash
  • 4 apples, plus more for garnish
  • bunch of fresh sage
  • bunch of fresh thyme
  • 4 bay leaves
  • 6 cups chicken stock, (or vegetable stock)
  • 2 small onions, chopped
  • 5 cloves of garlic, smashed
  • 1 cup full fat coconut milk, (heavy cream or crème fraîche works too)
  • olive oil
  • salt
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon honey
  • umami spice, (a blend of ground mushrooms, thyme, ground mustard seed, salt & pepper & crushed red pepper)
  • 4 tablespoons salted butter


  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Cut squash in half, cut off the neck and set aside. scoop out seeds from the bulb and set aside. brush both sides with olive oil, sprinkle with salt & pepper & put sprigs of fresh sage inside. Place cut side down on a baking sheet lined with parchment paper. Cut up 4 apples, drizzle with olive oil, salt and pepper. Bake the apples with squash for an hour.

  • Step 3

    Peel and cube the squash from the neck and add to a large pot with 2 tablespoons of olive oil, onions, garlic, and a pinch of salt. Cook on low for 5 minutes.

  • Step 4

    Stir in 1 tablespoon honey and cook for a few more minutes. Add 6 cups chicken or vegetable stock and herbs, 8 sprigs of thyme, 4 bay leaves & 1/2 teaspoon black peppercorns. Simmer 15 minutes.

  • Step 5

    Clean the seeds, drizzle with olive oil, salt, pepper, and bake until they’re golden and crispy.

  • Step 6

    For the apple chips: slice one apple very thin with a mandoline and add to a baking pan with a rack or air fryer basket, fry/bake until they crisp up.

  • Step 7

    Scoop out the roasted squash and add to the pot along with the apples, 1 teaspoon ground nutmeg & 1 teaspoon umami blend. Simmer for 30 minutes.

  • Step 8

    Heat the salted butter over medium heat and add fresh sage leaves. Fry a few minutes until crisp and remove from the pan. Save the brown butter to garnish.

  • Step 9

    Remove the soup from heat, discard herbs and purée. Stir in the coconut milk (or cream) and adjust spice to taste.

  • Step 10

    Ladle into bowls and garnish with more cream, brown butter, crispy sage, apple chips and roasted squash seeds.