roasted butternut squash soup recipe

Written ByJenny Smyth Posted on
roasted butternut squash soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best roasted butternut squash soup recipe

I’ve been making roasted butternut squash soup for years, and it’s always a hit with my family. There’s something about the combination of the sweet squash, the savory broth, and the hint of spices that just feels like comfort food.

I think it’s because the flavors are so deep and rich, but also because it’s a soup that’s perfect for any occasion. Whether we’re having a big family dinner or just a cozy night in, this soup is always a good idea.

And the best part is that it’s incredibly easy to make – just toss all the ingredients in a pot and let it simmer away. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

They love mashing up the cooked squash with a fork and watching it turn into a smooth, creamy soup. As for me, I love how this recipe celebrates the flavors of fall – from the warm spices to the hearty squash.

It’s a true taste of the season, and one that never gets old.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

4.6 from 1635 votes

This roasted butternut squash soup is a comforting and flavorful dish perfect for chilly days. The butternut squash is roasted until caramelized, then blended with aromatic vegetables for a smooth and velvety soup.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup heavy cream
2 tablespoons maple syrup (optional)
fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3Spread the squash evenly on a baking sheet, and roast for 25-30 minutes or until the squash is tender and caramelized at the edges.
4Remove from the oven and set aside.
5While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
6Add the chopped onions, carrots, and garlic.
7Cook, stirring occasionally, for 5-7 minutes or until the vegetables are softened and the onions are translucent.
8Add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, cinnamon, and nutmeg.
9Stir well to combine and cook for an additional 1-2 minutes until fragrant.
10Add the roasted butternut squash to the pot with the vegetables.
11Pour in the vegetable broth and bring the mixture to a boil.
12Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes.
13This allows the flavors to meld together and the squash to become even more tender.
14Use an immersion blender to blend the soup until smooth.
15If you do not have an immersion blender, carefully transfer the soup to a blender, blend until smooth, and then return it to the pot.
16Stir in the heavy cream and maple syrup if using.
17Taste and adjust the seasoning if needed.
18Ladle the soup into bowls, garnish with chopped fresh parsley, and serve immediately.
19This soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

🔧Equipment

Baking sheet
Oven
Large pot
Immersion blender or blender
Ladle
Bowl
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 42g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Tips: For a creamier soup, you can use coconut milk instead of heavy cream. To make this soup vegan, omit the heavy cream or substitute it with coconut milk or another plant-based cream.

Watch Video Of How Roasted Butternut Squash Soup Works

This roasted butternut squash soup recipe has been a staple in our household for years – and for good reason! Not only is it ridiculously easy to make (just toss all your ingredients in a pot and let it simmer away), but it’s also incredibly healthy (all those vitamins and minerals from that sweet squash).

And let’s not forget about its versatility – whether we’re having a big family dinner or just a cozy night in (and everything in between!) , this soup always hits the spot.

❓ Frequently Asked Questions About Roasted Butternut Squash Soup

Q: What type of squash is best for this recipe?

A: Butternut squash is my go-to choice for this recipe, but you can also use other types of winter squash like acorn or kabocha. Just keep in mind that different varieties may have slightly different cooking times.

Similar Posts