Easy Butternut Squash Soup Recipe

Easy Butternut Squash Soup Recipe with Rosemary Journey Bar

The complex sweetness of roasted butternut squash pairs beautifully with hints of Italian spices like rosemary, oregano and thyme. Don’t be intimidated by the longer cooking time – it’s mostly passive time of waiting for the squash to roast. Top your bowl with toasted and crumbled walnuts or Rosemary croutons for added texture.


    • 1 whole butternut squa
    • Some toasted walnuts crumbled, or Rsosemary croutons.
    • sh (mine weighed around 2-1/3 pounds)
    • 2 cups almond milk, or other non-dairy milk of choice (plus ¼-1/2 cup more if you want a thinner soup)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika (sweet or hot if you’d like your soup to be a bit spicy)
  • 1 tsp fresh rosemary, or ½ tsp dried
  • Pinch dry thyme (optional)
  • Pinch dry sage (optional)
  • Pinch dry oregano (optional)
  • Salt, black pepper to taste


    1. Preheat the oven to 400°. Wash and pat dry your butternut squash. Pierce it with a fork a few times and microwave for 3 minutes on high. This will soften it slightly to help you cut it in half easier. Let the squash cool off for 5 min.
    2. Cut the squash in half lengthwise – be careful as it may be hot inside from the microwaving. Scoop out and discard the seeds. Place the halves on a cookie sheet, brush the tops lightly with olive oil or spray with cooking spray. Bake in the oven** for 35-45 minutes, or until the squash is fork-tender. Take the squash out of the oven and cool for 7-10 minutes.

  1. Using a tablespoon, scoop out the flesh out of each half of the squash (be careful not to burn yourself!) and place it into the bowl of a food processor along with the rest of the ingredients except the Rosemary Journey Bar. Blend the ingredients for 2-3 min, or until the mixture is completely smooth. If it’s too thick, add more almond milk.
  2. Pop the nuts into a toaster to toast them. Crumble it up into pieces and use them as croutons. (or use Rosemary croutons.)
  3. Pour the soup mixture into a soup pot and gently reheat it on the stove. Adjust seasoning and spices to taste. Serve topped with your favorite garnish.
  4. If not Vegan a drizzle of sour cream would be nice, or Greek yogurt.


*If you’d like a curried butternut squash soup, you can use a Coconut Curry Journey bar, and swap the spices for turmeric, curry, ground cumin and sweet paprika – adjust them to taste.

**Alternatively, you can cut the squash into cubes and steam them in a steamer basket for about 10 minutes. This is a quicker way to make this recipe, but I prefer the taste of roasted butternut squash to steamed in this soup as roasting caramelizes the sweet flavors of the squash better than steaming.

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