butternut squash roasted soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best butternut squash roasted soup recipe

I’ve been making butternut squash roasted soup for years, and it’s a recipe that never fails to impress. The rich, velvety texture and deep, nutty flavor of this soup make it a perfect addition to any meal. But what I love most about this recipe is the way it’s become a staple in our household – my kids beg for it whenever we’re feeling under the weather, and my husband requests it whenever he’s in need of a comforting meal.

The best part? It’s ridiculously easy to make, and the end result is a nutritious, filling soup that’s packed with vitamins and minerals. Butternut squash is an excellent source of vitamin A and fiber, making it a great option for families looking for a healthy meal option.

The key to this recipe is the roasting process – by roasting the squash instead of boiling it, we bring out its natural sweetness and create a depth of flavor that’s simply irresistible. And let’s not forget the aromatics – onions, garlic, and celery add a punch of flavor that complements the squash perfectly. It’s a classic combination that never goes out of style.

One thing I appreciate about this recipe is how versatile it is – we’ve made it with chicken broth for a clear soup, or with coconut milk for a creamy, indulgent treat. We’ve even added some heat with red pepper flakes for an extra kick. The beauty of this recipe is that you can customize it to your taste preferences.

This soup has become a staple in our household because it’s so easy to make – simply roast the squash until tender, then blend with broth and your choice of cream or coconut milk. It’s a one-pot wonder that’s perfect for busy weeknights or lazy Sundays. But what really sets this recipe apart is its health benefits – butternut squash is packed with antioxidants and vitamins, making it an excellent choice for families looking for a nutritious meal option.

Roasted Butternut Squash Soup

4.9 from 1983 votes

A comforting and flavorful soup made with roasted butternut squash, perfect for cold weather. This soup is creamy, savory, and packed with nutrients.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Roasted Butternut Squash

1 large butternut squash (about 2.5 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

For the Soup

1 large onion
2 carrots
2 stalks celery
3 cloves garlic
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
4 cups vegetable broth
1/2 tsp salt
1/2 tsp black pepper

For Garnish

Sour cream
Chopped fresh parsley
Pumpkin seeds

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3Cut each half into 2-inch cubes.
4Place the cubes on a baking sheet lined with parchment paper.
5Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
6Toss to coat evenly.
7Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned.
8While the squash is roasting, chop the onion, carrots, and celery into small pieces.
9Mince the garlic cloves.
10In a large pot, heat 1 tbsp olive oil over medium heat.
11Add the onion, carrots, and celery.
12Sauté for 5-7 minutes, or until the vegetables begin to soften.
13Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
14Add the roasted butternut squash to the pot with the sautéed vegetables.
15Stir in the vegetable broth, thyme, rosemary, 1/2 tsp salt, and 1/2 tsp black pepper.
16Bring the mixture to a boil over high heat.
17Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the flavors are well combined.
18Use an immersion blender to blend the soup until smooth.
19If you do not have an immersion blender, carefully transfer the soup to a blender and blend in batches until smooth.
20Return the soup to the pot if necessary.
21Taste and adjust the seasoning with additional salt and pepper if needed.
22Ladle the soup into bowls.
23Garnish with a dollop of sour cream, chopped fresh parsley, and pumpkin seeds.
24Serve immediately and enjoy your creamy roasted butternut squash soup.

🔧Equipment

Baking sheet
Parchment paper
Large pot
Immersion blender or blender

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 4g

📝Notes

Tips: For a smoother soup, blend it in batches in a blender. For a vegan option, omit the sour cream and use vegan sour cream instead.

Watch Video Of How Roasted Butternut Squash Soup Works

This butternut squash roasted soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal on a chilly day or want to serve something impressive at family gatherings.

One tip I have is to store leftovers in an airtight container in the refrigerator up to three days or freeze them up to two months.

❓ Frequently Asked Questions About Roasted Butternut Squash Soup

Q1: What type of squash should I use for this recipe?

The best type of squash to use is butternut squash – it has the perfect balance of sweetness and depth of flavor that makes this soup truly special.

Q2: Can I use canned pumpkin instead of butternut squash?

No, you shouldn’t use canned pumpkin as a substitute – while they share some similarities in terms of texture and flavor, they’re not interchangeable in recipes.

Q3: How do I roast the squash?

To roast the squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper and roast until tender, about 45 minutes.

Q4: Can I make this soup ahead of time?

Q5: What are some good options for adding extra flavor to this soup?

Some options for adding extra flavor include using chicken or vegetable broth instead of water, adding red pepper flakes for an extra kick, or using coconut milk instead of cream or broth.

Similar Posts