Roasted Butternut Squash Soup

Try out this easy non vegetarian soup recipe to add to your starters menu. Grab this healthy soup recipe to indulge in the aroma of delicious soup. Try with a pinch of black pepper and salt.


  • 1 Large Butternut Squash
  • 1 Green Apple
  • 1 Small Yellow Onion
  • 2 Carrots
  • 3 Tbsp Olive Oil
  • 2 Tsp Cinnamon
  • 1½ Tsp Salt
  • ½ Tsp Cumin
  • 1 Tsp Chilli Powder
  • 2 Tbsp Ghee
  • 3 Cups Chicken Broth


1. Preheat oven to 400° F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, ½ tsp salt, and ½ tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.

3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 tsp each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm

Nutritional Facts


Calories973 Kcal
Total Fat93.3 g
Total Carbohydrates32.2 g
Protein7.5 g