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Roasted Butternut Squash Soup with Kale Chips

  • Author: Nikki Yelton
  • Total Time: 1 hr 30 min
  • Yield: 4 servinfs 1x


This delicious Butternut Squash Soup recipe is so much tastier AND healthier than any pre-made version you’d find at the store.


  • 4 cups Butternut Squash
  • 1 tsp Cinnamon (plus extra for garnish)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 2 Apple (peeled, cored and sliced)
  • 1 Sweet Onion (diced)
  • 1 tbsp Ginger (grated)
  • 4 cups Vegetable Broth
  • 2 tsp Sea Salt (divided)


  1. Preheat the oven to 420ºF (216ºC). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender.
  2. Remove the squash from the oven and let cool. Use a spoon to scoop out the flesh and set aside. Discard the skin.
  3. Place a large pot over medium heat and add half of the olive oil. Add the apples, onion, and ginger and saute for about 5 minutes or until soft.
  4. Add the vegetable broth, cooked squash, and half of the sea salt. Reduce heat to a simmer. Let simmer while you prepare the kale chips.
  5. Set the oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Place your kale in a large bowl and massage it with your remaining olive oil and sea salt. Transfer kale leaves to the baking sheet in a single layer. Don’t overcrowd. Place in the oven and bake for 10 to 15 minutes. Remove from the oven when crisp and let cool.
  6. Using a blender or immersion blender, puree the soup until smooth. Divide soup between bowls and garnish with a sprinkle of cinnamon. Serve with kale chips for dipping. Enjoy!


Leftovers: Refrigerate for up to four days. Freeze for up to three months.

More protein: Blend in a 1 can of cooked red lentils or top with some shredded chicken breast