Sheet Pan Butternut Squash Soup
This sheet pan butternut squash soup is the perfect fall weeknight dinner. It’s packed with veggies and incredibly easy to make. All you need is a handful of ingredients for the easiest dinner. This soup is thick, creamy, and packed with delicious fall flavors.
Why You’ll Love It
- This sheet pan butternut squash soup is incredibly easy to make.
- It is packed with seasonal produce.
- The whole family will love it.
- All you need is a handful of ingredients.
- It is naturally gluten free and lactose free.
- There is minimal clean up.
Ingredients and Substitutions
- Extra virgin olive oil: This will be used for roasting the veggies for the soup.
- Butternut squash: You will need 1 large butternut squash. If butternut squash isn’t available, try acorn squash, delicata squash, or even sweet potatoes. They’ll give you a similar creamy texture and sweet flavor profile.
- Fresh herbs: This sheet pan butternut squash soup adds delicious fall flavor by using fresh sage and thyme.
- Kefir: To make this soup extra creamy we will be using Lifeway Kefir, plain organic kefir. This adds in healthy fats and probiotics.
- Bone broth: To add some much needed protein to the soup we use bone broth, this also helps to pack in vitamins and minerals as well. I use chicken bone broth, but beef bone broth works as well.
- Aromatics. You will need 1 whole head of garlic and 1 medium yellow onion.
How to Make this Sheet Pan Butternut Squash Soup
Step 1
Roast the veggies. Preheat the oven to 425. Add a piece of parchment paper to a sheet pan then arrange the butternut squash, onion, and garlic on the pan, squash will be laying cut side up. Toss everything with olive oil and salt. Make sure it is all fully coated. Bake for about 45 minutes.
Step 2
Add in the fresh herbs. After the veggies are nicely roasted, add in the fresh sage and thyme. Bake for another 10 minutes or until the butternut squash is caramelized and easily pierced with a fork.
Step 3
Remove sheet pan and add veggies to stock pot. Once the veggies are done roasted, allow them to cool for about 5 minutes. Scoop the flesh from the butternut squash, squeeze out the roasted garlic cloves from the foil, and add them together with the roasted onions into a large stockpot. Pour in the bone broth and use an immersion blender to puree everything until smooth and creamy.
Step 4
Add the kefir. Heat the soup over low heat until warmed through. Stir in the kefir. Taste and adjust seasoning as needed. I like to add a bit more salt or a dash of black pepper at this stage to enhance the flavors.
Step 5
Serve and enjoy! Serve the soup warm and top with a drizzle of kefir and some more fresh herbs. I also love having some toasted bread with it.
Expert Tips
- For the best sheet pan butternut squash soup, serve hot with fresh herbs, a kefir drizzle, and warm toasty bread.
- Make sure to wait to add the herbs to the sheet pan until the last 10ish minutes of baking, if you add them too soon they will burn.
- Cut the top off of the garlic, wrap the whole head with foil and a bit of olive oil. This is the best way to roast garlic. Roasting the cloves will make them hard.
- If you are dairy free you can swap the kefir with canned full fat coconut milk.
- Using bone broth adds protein, vitamins, and minerals to the soup, don’t skip out on this!
For the best sheet pan butternut squash soup, serve hot with fresh herbs, a kefir drizzle, and warm toasty bread.
If you don’t have an immersion blender you can add everything to a high speed blender or food processor and blend until smooth!
Kefir is not dairy free but it is lactose free. If you need the soup to be dairy free you can sub the kefir with a can of full fat coconut milk.
Allow the soup to cool and then store in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stovetop.
You May Also Like
- Gluten Free White Chicken Chili
- Harvest Skillet Lasagna
- Pumpkin Chicken Curry
- Potato Parsnip Soup
- Tomato Carrot Soup
Sheet Pan Butternut Squash Soup
Ingredients
- 1-2 tbsp extra virgin olive oil
- 1 large (3-4lb) butternut squash , cut in half lengthwise, seeds scooped out
- 1 medium yellow onion, cut in fourths
- 1 head garlic, top cut off, wrapped in foil with olive oil
- 1 tsp salt
- ½ tsp fresh cracked black pepper
- 1 bunch fresh sage leaves
- 1 bunch fresh thyme leaves
- 3 cups chicken bone broth
- ½ cup organic whole milk kefir
Equipment
- 1 sheet pan
- immersion blender
- large stock pot
Instructions
- Roast the veggies. Preheat the oven to 425. Add a piece of parchment paper to a sheet pan then arrange the butternut squash, onion, and garlic on the pan, squash will be laying cut side up. Toss everything with olive oil and salt. Make sure it is all fully coated. Bake for about 45 minutes.
- Add in the fresh herbs. After the veggies are nicely roasted, add in the fresh sage and thyme. Bake for another 10 minutes or until the butternut squash is caramelized and easily pierced with a fork.
- Remove sheet pan and add veggies to stock pot. Once the veggies are done roasted, allow them to cool for about 5 minutes. Scoop the flesh from the butternut squash, squeeze out the roasted garlic cloves from the foil, and add them together with the roasted onions into a large stockpot. Pour in the bone broth and use an immersion blender to puree everything until smooth and creamy.
- Add the kefir. Heat the soup over low heat until warmed through. Stir in the kefir. Taste and adjust seasoning as needed. I like to add a bit more salt or a dash of black pepper at this stage to enhance the flavors.
- Serve and enjoy! Serve the soup warm and top with a drizzle of kefir and some more fresh herbs. I also love having some toasted bread with it.
Notes
- For the best sheet pan butternut squash soup, serve hot with fresh herbs, a kefir drizzle, and warm toasty bread.
- Make sure to wait to add the herbs to the sheet pan until the last 10ish minutes of baking, if you add them too soon they will burn.
- Cut the top off of the garlic, wrap the whole head with foil and a bit of olive oil. This is the best way to roast garlic. Roasting the cloves will make them hard.
- If you are dairy free you can swap the kefir with canned full fat coconut milk.
- Using bone broth adds protein, vitamins, and minerals to the soup, don’t skip out on this!
- Store in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stove over a medium, low heat.