Easy Roasted Butternut Squash Soup

A velvety, comforting soup made with roasted butternut squash, ideal for cozy chilly nights. This simple dish is naturally sweet, warmly spiced, and perfectly captures the essence of home cooking. Whether you are seeking a light lunch or a heart-warming dinner starter, this soup delivers a silky texture and rich flavor in every spoonful.

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The secret to this recipe lies in the roasting process. By tossing the cubed squash in olive oil and high heat, the edges become caramelized, providing a depth of flavor that pairs beautifully with the earthy notes of carrot, celery, and onion. This combination creates a soup that is both nourishing and deeply satisfying.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 medium yellow onion, chopped
• 2 garlic cloves, peeled
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter (optional, for richness)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1 tsp kosher salt (or to taste)
• Garnishes: heavy cream or coconut milk, toasted pumpkin seeds, fresh thyme leaves

Instructions

Step 1: Prep the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Roast the Squash

Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the cubes evenly on the baking sheet and roast for 25–30 minutes until tender and caramelized.

Step 3: Sauté Aromatics

While the squash is in the oven, heat the remaining olive oil and butter in a large pot over medium heat. Add the onion, carrot, and celery, cooking for 5–7 minutes until softened. Stir in the garlic and cook for one more minute.

Step 4: Simmer

Add the roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes.

Step 5: Puree

Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a countertop blender in batches.

Step 6: Final Seasoning

Taste your soup and adjust the salt and pepper as needed before serving.

Zusatztipps für die Zubereitung

For the smoothest results, an immersion blender is the easiest tool to use right in the pot. Ensure you use a large pot to prevent splashing while blending. If the soup is too thick for your preference, you can stir in a small amount of extra vegetable broth until the desired consistency is reached.

Varianten und Anpassungen

To make this soup entirely vegan, simply omit the butter and use only olive oil for sautéing. You can also swap the heavy cream garnish for coconut milk. If you enjoy a bit of heat, add a pinch of cayenne pepper during the simmering stage to give the soup a spicy kick.

Serviervorschläge

Serve the soup hot in wide bowls. Drizzle with a swirl of heavy cream or coconut milk, and top with toasted pumpkin seeds and fresh thyme leaves for added texture and fragrance. This soup pairs excellently with a side of warm, crusty bread for a complete and hearty meal.

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With only 170 calories per serving, this Easy Roasted Butternut Squash Soup is a light yet nourishing addition to your recipe collection. Enjoy the warmth of seasonal spices and the velvety texture of fresh roasted squash in every bite.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Simply reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How do I make this soup vegan?

Use only olive oil instead of butter and substitute coconut milk for heavy cream. The soup is naturally plant-based when using vegetable broth and avoiding dairy garnishes.

→ Can I use pre-cut butternut squash?

Absolutely! Pre-cut squash saves time and works perfectly for this preparation. Just ensure the pieces are roughly the same size for even roasting.

→ What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad pair wonderfully. For a heartier meal, try a grilled cheese sandwich on the side.

→ Why roast the butternut squash first?

Roasting caramelizes the natural sugars in the squash, creating deeper, richer flavors and a slightly sweet, nutty taste that elevates the entire dish.

→ Can I add other vegetables to this soup?

Yes! Sweet potatoes, parsnips, or apples complement butternut squash beautifully. Add them to the roasting pan or sauté them with the aromatics.