Caramelized Onion + Roasted Butternut Squash Soup

Great morning!  Every Wednesday morning I think to myself, Wow – how did another week already pass me by?  Time has been flying for me lately! 

Remember last week, when I posted that caramelized onion how-to?  Well I finished off the post with a photo of an amazing homemade butternut squash soup with caramelized onions.  I know, this soup sounds completely over-the-top.  Let me assure you – it is. 


This soup wins all the awards in my book.  Delicious, warming, creamy, vegan, satisfying, full of depth. 

It takes a bit to make, but I assure you, it’s well worth every second. 


Caramelized Onion + Roasted Butternut Squash Soup

vegan + gluten-free


  • 2 Tbsp olive oil
  • ~2 lbs sweet onion – chopped
  • ~1/4 tsp sea salt
  • 4 to 5 lbs butternut squash [I used two medium-sized]
  • 4 c vegetable stock or broth
  • 4-6 cloves garlic [optional]
  • cinnamon/nutmeg/cayenne pepper to taste [optional]
  • pepper to taste

Preheat oven to 400 degrees and spray a baking sheet with oil.

Halve the butternut squash, remove the seeds, and place it cut-side-down on the sheet.

Bake for about 45-60 minutes, or until the skin is loose and the flesh is tender. 


[Once the squash is done, remove from oven, allow to cool, then remove the skins.] 

In the meantime though, while the squash bakes, get started on caramelizing your onions [follow this tutorial].  In short: slice, oil, toss, cover, stir-stir-stir on low heat.  Use a pot large enough to hold all the ingredients for the recipe.  IMG_7523

We also had some roasted garlic hanging out in the house, so I plopped in a few cloves.  Totally unnecessary – but delicious!


Now that everything is ready, puree the onions [+garlic, if using] in a blender or food processor [I used my Magic Bullet] with about a cup of vegetable stock.  IMG_7526

Pour the pureed mixture back into the big pot. 

Puree about half of the butternut squash with another cup of vegetable stock and add it to the pot.

Continue with the remainder or the squash, adding more vegetable stock as desired. 


If using, stir in a dash of cinnamon, nutmeg, and or cayenne pepper – taste-testing along the way to see what you like. 

Bring to a simmer and taste-test.

Enjoy!  Makes 4-8 servings [which means – if there’s only two of you – you get to fill a mason jar for tomorrow!]. 


I sincerely hope you find the time to make this soup at some point this winter.  It’s out-of-this-world satisfying, even for those of us who live in tropical climates. Winking smile

I’m off to teach another Wednesday kickboxing class!  Make the most of today, friends! 

Are you a creamy or chunky soup person?  I’m a fan of both, but I’ll choose butternut squash over a brothy soup any day.…

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


8 thoughts on “Caramelized Onion + Roasted Butternut Squash Soup

  1. DIana says:

    thanks Hayley! I am going to make this right now!! I just picked up 2 butternut squash at the market yesterday. Love your blogs and awesome inspirational recipies!!!

  2. Beth says:

    Wonderful. I’d been planning to come up with a butternut squash soup recipe soon, and this looks simple and delicious. I’ve always cubed the butternut squash to roast and then pureed it along with the rest of the soup. If the squash gets all gooey and awesome (so you don’t have to puree it) when roasted in half on a sheet why doesn’t it make a mess on the cookie sheet?

    • Haley Rabago says:

      Hm, I’m not sure. It does give off a bit of watery goo after baking, but nothing overwhelmingly difficult to clean off. If you want, you can line your baking sheet with parchment paper or foil, too. I was pretty surprised to see learn how easy it was to bake the squash in halves… but I’m sure it cuts the time to bake it in cubes!

  3. kate says:

    yum! for a variation…you can kick up the heat with chili powder or more cayenne… add roasted apples or pears and then some cumin and/or cardamon for a sweet/spicy indian flare

  4. Leafy Leaf says:

    stop buying GMO foods from the supermarkets… stop taking vaccines and flu shots…. the American and European Government are SICK EVIL WAR CRIMINALS who inject toxic chemicals and poisons into our food supply

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