Easy Roasted Butternut Squash Soup is my favorite bowl of soup when fall rolls around. Sweet butternut squash is roasted and then pureed with carrots, nutmeg, cloves and cinnamon and a touch of maple syrup. The combination comes together to create a comforting, warm soup the whole family will love!
EASY ROASTED BUTTERNUT SQUASH SOUP
Butternut squash soup is my favorite thing to make in the fall and winter months.
There is something so delicious about the sweet, creamy butternut squash mixed with warm fall spices. I love adding a side of crusty bread to soak up all the juices.
I have a variety of butternut squash recipes like today’s simple roasted butternut squash soup, Butternut Squash and Sweet Potato Soup, Curried Butternut Squash Soup or this Slow Cooker Butternut Squash Apple Soup.
Today’s version of an easy butternut squash soup recipe is my most simple to make and uses pretty basic ingredients that you probably already have in your pantry.
The base of the soup uses the butternut squash, carrots and onion and pairs it with the warm spices of cinnamon, nutmeg and cloves.
I used vegetable broth but you could use coconut milk for a creamier soup or try making a Homemade Chicken Broth to use.
WHY YOU WILL LOVE THIS BUTTERNUT SQUASH SOUP RECIPE
SIMPLE TO COOK: Prepare and roast some vegetables with warming spices, then blend together with some vegetable broth, it really is that easy! I love making this when I need a quick and easy fall soup. Not only do I think this is the best roasted butternut squash soup recipe, it is also so simple to make!
ROASTING VEGETABLES ADDS SO MUCH FLAVOR: Roasting the vegetables for this soup adds an extra level of flavor, bringing out the natural sweetness in the vegetables.
A GREAT MAKE AHEAD DISH: Soup makes a great make ahead meal and tastes even better when it has had a chance to sit as the flavors meld together and intensify. It also freezes well for later.
ROASTED BUTTERNUT SQUASH SOUP INGREDIENTS
This soup uses simple ingredients that you probably already have on hand.
- SQUASH: I used a large butternut squash which I roasted first for extra flavor.
- VEGETABLES: The vegetables add a level of flavor alongside the squash. I added carrot, yellow onion and garlic as the base flavors for this soup and roast these along with the butternut squash.
- SPICES: I used a combination of cayenne pepper, and ground nutmeg, cloves and cinnamon, along with sea salt to add depth of flavor and season the soup.
- BROTH: I used vegetable broth, but you could also use vegetable stock, chicken stock or chicken broth.
- SWEETNESS: I like to add a touch of sweetness to the soup by adding maple syrup or honey. You can skip this if you prefer. You also could add a small amount of brown sugar.
- GARNISH: I garnished the soup with fresh thyme, pumpkin seeds and a swirl of Greek yogurt or cream.
HOW TO MAKE EASY ROASTED BUTTERNUT SQUASH SOUP
PREPARE THE VEGETABLES: Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.
Add the carrot, onion and whole garlic cloves {you can chop the garlic if you prefer} to the mixing bowl.
ADD THE SPICES: Add the olive oil, salt, pepper, nutmeg, cloves, cinnamon and cayenne red pepper and toss the squash and vegetables until they are coated in the spices and olive oil.
ROAST THE VEGETABLES: Spread the vegetables and squash on a non-stick baking sheet or sheet pan lined with parchment paper in an even layer.
Roast the vegetables in the oven for 15 minutes, turn the cubes of squash and vegetables with a spatula and roasted for another 15 minutes or until the squash is soft.
BLEND THE VEGETABLES: Remove from the oven.
Put the vegetables, squash, 1 cup of broth and syrup or honey and blend until smooth using a food processor, regular blender or an immersion blender (you might have to work in two batches depending on the size of your blender).
COOK THE SOUP: Add the pureed soup to a dutch oven or large soup pot to a silky smooth texture. Add the remaining broth and simmer for 15 minutes on medium-low heat.
SERVE THE SOUP: Portion the pureed soup into soup bowls and garnish with fresh thyme, a swirl of Greek yogurt or cream and pumpkin seeds.
Serve with sourdough bread.
WAYS TO MODIFY THIS ROASTED SQUASH SOUP RECIPE
SQUASH: I used a butternut squash but you can use any variety of squash or pumpkin. Or try swapping the squash for sweet potato.
CHEESE: You could garnish this soup with these. Try goat cheese, feta cheese or Parmesan cheese.
SPICES: This is a versatile soup recipe, if there is a spice you don’t like the flavor of you can leave it out. Likewise, feel free to add other spices that you do enjoy, like ground curry powder, turmeric, cumin, coriander or sweet paprika.
FRESH HERBS: The soup is garnished with some fresh thyme, but you can add thyme to the vegetables while they are roasting in the oven for extra flavor. Or swap the thyme for fresh parsley, cilantro or sage leaves.
CHILI: For a spicy butternut squash soup, add some fresh red chilies, chili powder or red pepper flakes to the vegetables while they are roasting.
CREAM: I like to garnish the soup with a swirl of Greek yogurt or heavy cream for a creamy butternut squash soup. However, if you want a thicker, creamier soup you can add heavy cream or some coconut milk. You also could add a dollop of sour cream and stir that in for a creamy texture.
VEGAN: To make a vegan roasted squash soup, ensure you use a vegetable broth and when finishing the soup, swirl through some coconut milk or plant based yogurt instead of Greek yogurt or heavy cream.
TIPS & NOTES FOR THE BEST ROASTED BUTTERNUT SQUASH SOUP
CHOOSING SQUASH: When picking a squash look for one that is firm and heavy for its size. A butternut squash with a long neck and small seed cavity is typically easier to work with for this type of purpose.
PREPARING THE SQUASH: To make the peeling process easier I like to microwave the whole squash for about 2 minutes to help soften the skin.
Once the squash is peeled cube the squash into evenly sized chunks which helps it cook evenly.
ADJUST THE CONSISTENCY: Add more broth for a thinner soup or you can add coconut milk or heavy cream for a creamy soup.
I particularly like a roasted butternut squash soup with coconut milk which is still dairy free but creamy.
DOUBLE THE RECIPE: Feeding a crowd? No problem, this simple squash soup is easy to make a double batch or triple batch depending on numbers.
LEFTOVERS: Cool the soup completely before storing leftovers in an airtight container in the refrigerator for up 4-5 days.
When ready to enjoy place the soup into a pot and warm up to piping hot on the stove.
IS BUTTERNUT SQUASH SOUP HEALTHY?
Yes, butternut squash soup is healthy.
It is rich with vitamins, minerals and fiber.
It is a good source or vitamin A, vitamin C, Vitamin E and several B vitamins along with potassium and manganese.
Additionally, butternut squash is low in calories and fat while being relatively high in fiber.
HOW DO YOU STORE BUTTERNUT SQUASH SOUP
This soup freezes really well so I will often double the recipe, enjoying some now and freezing the rest for a quick and easy meal another day.
Once cooked, and before adding any garnishes, allow the soup to cool completely then place in an airtight container in the freezer for up to 3 months.
Defrost the soup in the refrigerator before warming up and finishing the soup with fresh garnishes.
OTHER BUTTERNUT SQUASH RECIPES YOU MIGHT LIKE:
BUTTERNUT SQUASH PASTA
SLOW COOKER BUTTERNUT SQUASH APPLE SOUP
BUTTERNUT SQUASH APPLE BAKE RECIPE
CHEESY BUTTERNUT SQUASH ORZO
BUTTERNUT SQUASH AND SWEET POTATO SOUP
BUTTERNUT SQUASH CHICKPEA CURRY
Easy Roasted Butternut Squash Soup
Easy Roasted Butternut Squash Soup is my favorite bowl of soup when fall rolls around. Sweet butternut squash is roasted and then pureed with carrots, nutmeg, cloves and cinnamon and a touch of maple syrup. The combination comes together to create a comforting, warm soup the whole family will love!
Ingredients
- 1 large butternut squash, cut in half vertically, remove seeds
- 1 carrot, cut into rounds
- 1 small sweet onion, cut into chunks
- 5 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/8 teaspoons ground nutmeg
- 1/8 teaspoons cloves
- 1/8 t teaspoons cinnamon
- 1/8 teaspoons cayenne {optional}
- 4 cups vegetable broth
- 2 teaspoons maple syrup or honey
- Fresh thyme for garnish
- Swirl of Greek yogurt or cream
- Pumpkin seeds for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.
- Add the carrot, onion and whole garlic cloves {you can chop the garlic if you prefer} to the mixing bowl.
- Add the 2 tbsps. olive oil, salt, pepper, nutmeg, cloves, cinnamon and cayenne red pepper and toss the squash and vegetables until they are coated in the spices and olive oil.
- Spread the vegetables and squash on a non-stick baking sheet in an even layer.
- Roast the vegetables in the oven for 15 minutes, turn the cubes of squash and vegetables with a spatula and roasted for another 15 minutes or until the squash is soft.
- Remove from the oven. Put the vegetables, squash, 1 cup of broth and maple syrup or honey and blend until smooth {you might have to work in two batches depending on the size of your blender}.
- Add the pureed soup to a dutch oven or soup pot. Add the remaining broth and simmer for 15 minutes on low.
- Add more broth for a thinner soup or you can add coconut milk or cream for a creamier soup.
- Portion the pureed soup into soup bowls and garnish with fresh thyme, a swirl of Greek yorgurt or cream and pumpkin seeds.
