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Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe
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★★★★★

4.8 from 26 reviews

This creamy and comforting Roasted Butternut Squash Soup is perfect for chilly days. Roasting the squash enhances its natural sweetness, while warm spices like cinnamon add depth of flavor. Blended to velvety smoothness, this easy-to-make vegetable soup is a wholesome, cozy meal that’s both nutritious and satisfying.

Ingredients

Scale

Vegetables

  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 1 onion, chopped
  • 2 garlic cloves, minced

Liquids and Fats

  • 2 tablespoons olive oil
  • 4 cups vegetable broth

Spices and Seasonings

  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash, which brings out its natural sweetness and caramelization.
  2. Roast Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30-35 minutes, flipping halfway through so the pieces cook evenly and become tender and slightly caramelized.
  3. Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 4-5 minutes. This step builds the soup’s base flavor.
  4. Simmer Soup: Add the roasted butternut squash cubes, vegetable broth, and ground cinnamon to the pot with the aromatics. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.
  5. Blend Soup: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If desired, adjust salt and pepper to taste to balance the flavors.
  6. Serve: Serve the soup hot, optionally accompanied by crusty bread or croutons for added texture. Enjoy this warm and flavorful dish!

Notes

  • You can substitute the vegetable broth with chicken broth if not vegan.
  • For a creamier texture, add a splash of coconut milk or cream after blending.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Roasting the squash enhances its sweetness — avoid boiling raw squash to keep flavors richer.
  • Add a pinch of nutmeg or smoked paprika for extra warmth and depth.

Nutrition

Keywords: roasted butternut squash soup, easy fall soup, creamy vegetable soup, healthy vegetarian soup, autumn recipe, simple soup recipe

Find it online: https://recipeswithmia.com/roasted-butternut-squash-soup-recipe/