Roasted Butternut Squash Soup

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of roasted butternut squash soup to wrap you in comfort. This creamy delight is not just a treat for your taste buds; it’s a quick solution for those busy days when you need something nourishing yet simple. I love how this soup transforms a humble squash into a velvety masterpiece that impresses family and friends alike. Trust me, once you try it, this roasted butternut squash soup will become your go-to recipe for chilly evenings!

Why You’ll Love This Roasted Butternut Squash Soup

This roasted butternut squash soup is a game-changer for busy moms and professionals alike. It’s incredibly easy to make, taking just about an hour from start to finish. The rich, sweet flavor of the roasted squash combined with aromatic spices creates a comforting dish that warms the soul. Plus, it’s vegan and healthy, making it a guilt-free indulgence that everyone will love!

Ingredients for Roasted Butternut Squash Soup

Gathering the right ingredients is the first step to creating a delicious roasted butternut squash soup. Here’s what you’ll need:

Butternut Squash: The star of the show! Its natural sweetness and creamy texture make it perfect for soup.
Olive Oil: This adds richness and helps the squash caramelize beautifully in the oven.
Onion: A must-have for depth of flavor. It becomes sweet and tender when sautéed.
Garlic: Adds a fragrant kick that elevates the overall taste of the soup.
Vegetable Broth: The base of your soup. Choose a low-sodium option for better control over saltiness.
Ground Cumin: This spice brings warmth and earthiness, enhancing the soup’s flavor profile.
Salt and Pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
Coconut Milk (optional): For a creamy finish, this adds a hint of tropical flavor. You can substitute with almond milk for a nutty twist.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Roasted Butternut Squash Soup

Step 1: Preheat the Oven

Preheating the oven is crucial for achieving that perfect roast. It ensures the butternut squash cooks evenly and caramelizes beautifully. Set your oven to 400°F (200°C) and let it warm up while you prepare the squash. This step is key to unlocking the rich flavors in your soup!

Step 2: Prepare the Butternut Squash

Start by peeling the butternut squash with a vegetable peeler. Then, cut it in half and scoop out the seeds. Next, cube the squash into bite-sized pieces. Seasoning is essential here; toss the cubes with olive oil, salt, and pepper. This not only enhances the flavor but also helps with that lovely caramelization during roasting.

Step 3: Roast the Squash

Spread the seasoned squash cubes on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. You’ll know they’re done when they’re tender and have a golden-brown color. This roasting process brings out the natural sweetness, making your roasted butternut squash soup even more delicious!

Step 4: Sauté the Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re translucent and fragrant. This step is vital for building a flavor base that will elevate your soup. The aroma will fill your kitchen, making it hard to resist!

Step 5: Combine Ingredients

Once the squash is roasted, add it to the pot along with the vegetable broth and ground cumin. Stir everything together, allowing the flavors to meld. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This step helps the spices infuse into the soup, creating a warm, comforting dish.

Step 6: Blend the Soup

🚫 Don’t Buy This If…

❌ You hate hosting fun parties
❌ You don’t like saving time in the kitchen
❌ You only want boring, basic recipes

✅ What You’ll Get:

✅ 63 spooky & delicious Halloween recipes
✅ Creepy treats, eerie snacks, scary drinks & more
✅ Kid-friendly & adult-approved
✅ 📥 Instant digital download – start cooking today!

Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend just half of it. For an extra touch of creaminess, stir in coconut milk at this stage. It adds a delightful richness that complements the squash beautifully!

Step 7: Season and Serve

Before serving, taste your soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and consider garnishing with pumpkin seeds or a drizzle of olive oil. This final touch not only enhances the flavor but also makes your roasted butternut squash soup visually appealing!

Tips for Success

Always taste as you go! Adjust seasoning to your preference for the best flavor.
For a smoother soup, blend in batches if your blender is small.
Don’t skip the roasting! It enhances the sweetness and depth of flavor.
Use fresh spices for a more vibrant taste.
Store leftovers in an airtight container for up to five days.

Equipment Needed

Oven: Essential for roasting the squash. A toaster oven works too!
Baking Sheet: Use a rimmed baking sheet to catch any drips.
Large Pot: A sturdy pot for sautéing and simmering the soup.
Immersion Blender: Perfect for blending the soup smoothly. A regular blender is fine too!
Vegetable Peeler: Handy for peeling the squash.

Variations of Roasted Butternut Squash Soup

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a warm, spicy twist.
Herb Infusion: Stir in fresh herbs like thyme or sage for an aromatic flavor boost.
Apple Addition: Toss in a chopped apple before blending for a hint of sweetness and depth.
Nutty Flavor: Blend in a tablespoon of tahini or almond butter for a nutty richness.
Protein Boost: Add cooked lentils or chickpeas for extra protein and heartiness.

Serving Suggestions for Roasted Butternut Squash Soup

Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
Salad: Pair with a fresh green salad for a light, balanced meal.
Wine: Enjoy with a glass of white wine, like Sauvignon Blanc.
Garnish: Top with roasted pumpkin seeds or a swirl of coconut milk for flair.

FAQs about Roasted Butternut Squash Soup

Can I make roasted butternut squash soup ahead of time? Absolutely! This soup stores well in the refrigerator for up to five days. Just reheat it gently on the stove before serving.

Is roasted butternut squash soup vegan? Yes, this recipe is entirely vegan! It’s made with vegetable broth and coconut milk, making it a healthy choice for everyone.

Can I freeze roasted butternut squash soup? Yes, you can freeze it! Just let it cool completely, then transfer it to an airtight container. It will keep well for up to three months.

What can I serve with roasted butternut squash soup? This soup pairs wonderfully with crusty bread, a fresh salad, or even a light sandwich. It’s a versatile dish that complements many sides!

How can I adjust the thickness of the soup? If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, simply add more broth or water until you reach your desired texture.

Summarizing the Joy of Roasted Butternut Squash Soup

There’s something truly magical about a bowl of roasted butternut squash soup. It’s not just a meal; it’s a warm hug on a chilly day. The rich flavors and creamy texture bring comfort and joy, making it perfect for family gatherings or a cozy night in. As you savor each spoonful, you’ll feel the love and care that went into making it. Plus, it’s a fantastic way to sneak in some healthy goodness! So, gather your loved ones, share a laugh, and enjoy this delightful soup that warms both the heart and the soul.

Roasted butternut squash soup is your new favorite dish!

Author: Midwest Mama's Kitchen
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting and Blending
Cuisine: American
Diet: Vegan

Print Recipe

Description

A creamy and flavorful roasted butternut squash soup that is perfect for chilly days.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup coconut milk (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast in the oven for 25-30 minutes until tender and caramelized.
In a large pot, sauté the onion and garlic until translucent.
Add the roasted squash, vegetable broth, and cumin to the pot.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the soup until smooth, adding coconut milk if desired.
Season with additional salt and pepper to taste before serving.

Notes

For a spicier version, add a pinch of cayenne pepper.
This soup can be stored in the refrigerator for up to 5 days.
Garnish with pumpkin seeds or a drizzle of olive oil before serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 500mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg