Sweet Potato Crostini with Blue Cheese and Walnuts | Naturally Ella

Roasted Butternut Squash Soup

  • Author: Erin Alderson
  • Yield: 1-2 full servings or 6-8 small servings 1x



  • 1 small butternut squash
  • 1 tablespoon olive oil
  • 1/2 small white onion, diced
  • 1 to 2 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons heavy cream
  • Danish Blue Cheese, for topping
  • Toasted Walnuts, for topping


  1. Preheat oven to 425˚. Cut butternut squash in half length-wise and place cut side down in a roasting dish. Fill the dish with roughly 1/4″ of water and roast squash until tender, 40-60 minutes depending on the side of squash. Remove from oven and let cool enough to handle.
  2. In a pot, heat olive oil over medium-low heat. Add onion and cook until translucent and fragrant, 6-8 minutes. Stir in 1 cup vegetable broth, thyme, black pepper, and 2 cups of the roasted butternut squash. Cook for 5 minutes. Add in the heavy cream then puree soup using an immersion blender or traditional blender, adding extra broth as needed to reach a good consistency. Taste and adjust salt as needed.
  3. Divide soup into small bowls or glasses and top with a sprinkle of blue cheese and walnuts