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Butternut Squash Soup with Winter Pesto Flatbread


Sweet and nutty, but not like an affable relative, butternut squash soup recipe is sure to please when paired with crispy winter flatbreads.

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  • 2½ pound butternut squash
  • 1 carrot
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 yellow onion thinly sliced
  • 4 cloves garlic minced
  • 4 cups chicken stock
  • 1 bay leaf


Level of difficulty Easy
Cost Budget Friendly


Step 1

Preheat oven to 425°F. Peel squash, remove seeds with a spoon, and cut into 1 inch cubes. Peel carrot and cut into 1 inch chunks.

Step 2

Toss squash and carrot pieces with olive oil and arrange on rimmed baking sheets. Roast until very well browned, about 40 minutes, turning pieces a few times during cooking.

Step 3

Melt butter in a large saucepan on medium heat. Add onion and garlic and cook until lightly browned, about 10 minutes.

Step 4

Add stock, bay leaf, squash and carrot to saucepan. Bring to a simmer then lower the heat and continue simmering until vegetables are soft, about 10 minutes.

Step 5

Remove and discard bay leaf. Blend until completely smooth and season to taste with salt and pepper.

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