Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a comforting dish perfect for cool days. It is creamy, flavorful, and packed with nutrients. Making this soup from scratch allows you to enjoy fresh ingredients and control the flavors. Plus, it’s easy to make and great for meal prep. Whether you are a seasoned cook or a beginner, this recipe is simple and rewarding.

How to Make Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled and diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can coconut milk or 1 cup cashew cream
• Salt and pepper to taste
• Olive oil

Directions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced butternut squash, onion, carrots, and garlic with olive oil, salt, and pepper.
3. Roast in the oven for 25-30 minutes until tender.
4. Transfer the roasted vegetables to a pot and add vegetable broth.
5. Bring to a simmer, then blend until smooth using an immersion blender or a countertop blender.
6. Stir in the coconut milk or cashew cream and heat through.
7. Adjust seasoning and serve warm.

How to Serve Roasted Butternut Squash Soup

Serve the soup warm in bowls. You can top it with a drizzle of olive oil, fresh herbs, or even croutons for added texture. This soup pairs well with crusty bread or a simple salad. It’s a cozy, delightful meal for lunch or dinner.

How to Store Roasted Butternut Squash Soup

You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Store it in freezer-safe containers, leaving some space at the top for expansion.

Tips to Make Roasted Butternut Squash Soup

• For extra flavor, try adding spices like cumin or nutmeg while blending.
• If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
• Always taste and adjust the seasoning before serving to ensure it’s just right.

Variation

You can customize this soup by adding other vegetables like sweet potatoes or apples for a sweeter taste. For a twist, consider adding a splash of balsamic vinegar for richness or a pinch of chili powder for heat.

FAQs

Can I make this soup in advance?
Yes, this soup can be made ahead of time. Just store it in the fridge or freezer, and reheat when ready to serve.

Can I replace the coconut milk?
Yes, you can use cashew cream or any dairy alternative of your choice.

Is this soup vegan?
Yes, this recipe is completely vegan and dairy-free, perfect for many diets.

Roasted Butternut Squash Soup

This creamy and comforting Roasted Butternut Squash Soup is perfect for a cozy meal. Roasted butternut squash is blended with sautéed onions, garlic, and vegetable broth to create a rich, flavorful, and incredibly smooth soup.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Dinner, Lunch, Soup

Cuisine: American, Vegan

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 medium Butternut squash peeled, seeded, and cubed
• 2 tbsp Olive oil
• 1 medium Onion chopped
• 2 Garlic cloves minced
• 4 cups Vegetable broth
• 1/2 cup Milk or cream optional, for extra creaminess
• 1 tsp Salt
• 1/2 tsp Black pepper

For Garnish (Optional)

• 2 tbsp Toasted pumpkin seeds
• 2 tbsp Fresh sage chopped

Equipment

• Baking sheet
• Large pot or Dutch oven
• Immersion blender (or regular blender)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
2. Roast the squash for 25-30 minutes, or until tender and slightly caramelized, then remove from oven and set aside.
3. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat, then add the chopped onion and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Add the roasted butternut squash, vegetable broth, and any additional salt and pepper to taste; bring the mixture to a simmer.
6. Reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld.
7. Carefully use an immersion blender to purée the soup until completely smooth, or transfer in batches to a regular blender and blend until smooth.
8. If using, stir in the milk or cream until fully incorporated and heated through.
9. Taste and adjust seasonings as needed, then ladle the hot soup into bowls and garnish with toasted pumpkin seeds and fresh sage, if desired.

Notes

For a richer flavor, consider roasting the squash until slightly browned. Adjust the amount of broth for your desired soup thickness. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days and freezes well.