Soups

Roasted Butternut Squash Soup Recipe – Creamy & Comforting

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Roasted butternut squash soup is a warm, creamy, and flavorful dish perfect for cozy evenings and chilly days. This soup is a favorite during fall and winter, featuring the naturally sweet, nutty flavor of roasted butternut squash blended with aromatic herbs, spices, and creamy ingredients. Whether you’re looking for a comforting meal, a healthy soup option, or an elegant appetizer, this Roasted Butternut Squash Soup Recipe is a must-try.

This recipe is simple yet incredibly delicious, offering a velvety texture and rich taste with minimal effort. Roasting the squash enhances its natural sweetness, while ingredients like garlic, onions, and a hint of cinnamon add depth to the soup’s flavor. It is also highly nutritious, packed with vitamins, fiber, and antioxidants, making it a wholesome meal choice.

This homemade soup pairs well with crusty bread, grilled cheese, or a side salad, making it a versatile dish for any occasion. Whether you’re making it for a holiday feast, meal prep, or a cozy dinner, this Roasted Butternut Squash Soup Recipe is sure to impress!

Roasted Butternut Squash Soup
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Nutrition Information (Per Serving)

  • Calories: 180 kcal
  • Carbohydrates: 35g
  • Protein: 3g
  • Fat: 4g
  • Fiber: 6g
  • Sugars: 8g
  • Vitamin A: 350% of the Daily Value (DV)
  • Vitamin C: 50% DV
  • Calcium: 10% DV
  • Iron: 8% DV

This soup is naturally gluten-free, vegetarian, and can be made vegan by substituting dairy-based ingredients with plant-based alternatives.


Recipe Details

  • Prep Time: 15 minutes
  • Active Time: 40 minutes
  • Resting Time: 5 minutes
  • Total Time: 60 minutes
  • Cuisine: American, Comfort Food
  • Course: Soup
  • Servings: 4-6

Equipment Needed

  • Baking sheet
  • Parchment paper (optional)
  • Large pot or Dutch oven
  • Immersion blender (or regular blender)
  • Sharp knife
  • Cutting board
  • Wooden spoon

Ingredients

  • 1 medium butternut squash (about 2–3 lbs), peeled, deseeded, and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ½ teaspoon smoked paprika (optional for depth of flavor)
  • 1 medium carrot, peeled and chopped (for extra sweetness)
  • 1 medium apple (such as Honeycrisp or Fuji), peeled and chopped
  • ½ cup coconut milk or heavy cream (for creaminess)
  • 1 tablespoon maple syrup or honey (optional for sweetness)
  • Pumpkin seeds, croutons, or a drizzle of coconut milk for garnish

Instructions

Step 1: Roast the Butternut Squash

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Spread the cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg, then toss to coat.
  4. Roast for 25-30 minutes, stirring halfway through, until the squash is soft and caramelized.

Step 2: Sauté the Aromatics

  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  2. Add chopped onion, minced garlic, and chopped carrot, then sauté for 5-7 minutes until softened.
  3. Stir in the chopped apple, thyme, and smoked paprika (if using). Cook for another 2 minutes.

Step 3: Simmer the Soup

  1. Pour in vegetable broth and bring to a simmer.
  2. Add the roasted butternut squash to the pot and let it simmer for 10-15 minutes to blend the flavors.
  3. Stir in maple syrup or honey for added depth (optional).

Step 4: Blend the Soup

  1. Use an immersion blender to puree the soup until smooth.
  2. If using a regular blender, blend in batches and return to the pot.
  3. Stir in coconut milk or heavy cream for a rich and creamy texture.

Step 5: Serve and Enjoy

  1. Taste and adjust seasoning if needed.
  2. Ladle the soup into bowls and garnish with pumpkin seeds, croutons, fresh thyme, or a drizzle of coconut milk.
  3. Serve warm with crusty bread or a grilled cheese sandwich.

Tips for the Best Roasted Butternut Squash Soup

  • Roasting is key: Roasting the butternut squash enhances its natural sweetness and deepens the flavor.
  • Use a sweet apple: Adding an apple balances the savory and sweet flavors of the soup.
  • Blend well: For an ultra-creamy texture, ensure the soup is blended thoroughly.
  • Make it spicy: Add a pinch of cayenne pepper for some heat.
  • Store & reheat: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently over low heat, adding more broth if needed.

Serving Suggestions

This soup is delicious on its own but pairs beautifully with:

  • Crusty Bread – A warm baguette or sourdough is perfect for dipping.
  • Grilled Cheese – Classic comfort food pairing.
  • Salads – A fresh green salad with balsamic dressing complements the richness.
  • Roasted Vegetables – Add extra depth with roasted Brussels sprouts or carrots.

Why You’ll Love This Recipe

Healthy & Nutritious – Packed with vitamins, fiber, and antioxidants.
Easy to Make – Simple ingredients and straightforward steps.
Comforting & Cozy – The perfect fall and winter dish.
Make-Ahead Friendly – Freezes well for meal prep.
Customizable – Easily adjusted for dietary preferences.


Final Thoughts

This Roasted Butternut Squash Soup Recipe is a wholesome and satisfying dish that brings warmth and comfort to any meal. With its rich, creamy texture and deep, roasted flavors, it’s the perfect go-to soup for fall and winter. Whether you’re serving it as an appetizer, a light dinner, or a meal prep staple, this soup is guaranteed to be a crowd-pleaser.

So, grab a butternut squash, fire up the oven, and enjoy a bowl of this delicious, homemade soup today! 🍂🥣

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