If you had told me 5 years ago that I would be a lover of butternut squash soup, I would have laughed…hysterically. I am not a fan of butternut squash. Point. Blank. Period.

Don’t get me wrong, I do want to be a fan. I’ve read about the health benefits, and I’ve tried a lot of butternut squash dishes.

I hated them all. That is until I tasted this roasted butternut squash soup with chicken meatballs! Turns out, I am a huge fan of ROASTED butternut squash! Bingo! Roasting is the

roasted butternut squash soup recipe chicken meatballs

So simple, yet so filling.


The soup is fantastic by itself, but the chicken meatballs really add that special, hearty touch. The key is all in the roasting for me. It really changes the taste of butternut squash and brings out all of that sweet, rustic goodness. It should be a culinary rule that butternut squash soup can only be made from roasted butternut squash. Boiling the squash just doesn’t do it justice.
This roasted butternut squash soup is velvety smooth, with a very light natural sweetness. The chicken broth, garlic, onions, and heavy cream make it savory, comforting and surprisingly very filling. They enhance the flavor of the roasted squash without covering it up. The tender chicken meatballs are full of spices and herbs that just pair so well with this soup.
It makes a beautiful meal or a starter soup before a meal.

Watch me make this roasted butternut squash soup from start to finish!

roasted butternut squash soup recipe chicken meatballs

Get the Recipe: Roasted Butternut Squash Soup w/ Chicken Meatballs

4.78 from 9 ratings
Servings: 6 -8


  • SOUP
  • 3 1/2 lb butternut squash, 4 cups roasted
  • 2 cups chicken broth
  • 1 cup white onions, diced
  • 2 cloves garlic, minced
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon black pepper
  • 1/2-1 teaspoon salt
  • 1/4 teaspoon sage
  • 1 lb ground chicken
  • 2 tablespoon fresh minced onion
  • 3 cloves garlic, minced
  • 1 egg
  • 1/2 cup plain panko
  • 2 teaspoon extra virgin olive oil
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/8 teaspoon all spice
  • 1/2 teaspoon whole thyme
  • 2 tablespoon parsley


  • Preheat oven to 425.
  • Place butternut squash on a baking pan lined with parchment paper.
  • Baked for 60-80 minutes or until squash is tender to the touch.
  • Remove from oven and let cool.
  • Slice the squash in half lengthwise, scoop out and discard the seeds.
  • Scoop out 4 cups of the flesh and place into a blender.
  • Add chicken broth to the blender and puree until smooth. Set aside.
  • Saute onion and garlic (in butter) in a large pot over medium heat until tender.
  • Add in the squash mixture, heavy cream, black pepper, salt and sage.
  • Simmer for 10 minutes. Remove from heat and let cool slightly.
  • Place the soup into the blender and puree until smooth.
  • Return soup to the pot and heat until hot again.
  • Serve plain or with chicken meatballs.
  • To make the chicken meatballs preheat oven to 400.
  • Add all of the meatball ingredients into a large bowl and mix well with your hands or a spoon.
  • Line a baking pan with parchment paper.
  • Wet your hands and shape the meat mixture into 9-12 uniform sized balls.
  • Place into the refrigerator until cold.
  • Bake for 20 minutes (timing may vary based on the size of your meatballs)
  • Serve meatballs with soup.



Make it a meal! Serve with a garden salad and french bread.
Use the "soup" option on your blender. It makes it so smooth!
Season to your preference to enhance the natural flavors of the squash.
Course: Soup
Author: divas can cook
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.