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Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe
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★★★★★

4.9 from 30 reviews

Roasted Butternut Squash Soup is a cozy, soul-warming fall and winter recipe featuring naturally creamy, caramelized butternut squash with a perfect balance of sweet, savory, and spiced flavors. Roasting the squash and onion develops a deep, smoky sweetness, while warming spices like ginger and nutmeg add comforting complexity. This vegan, gluten-free, and dairy-free soup is easy to prepare, healthy, and versatile, ideal for meal prep or elegant entertaining.

Ingredients

Scale

Squash and Vegetables

  • 3 ½ pounds butternut squash
  • 1 small yellow onion, halved
  • 1 small garlic clove, peeled

Seasonings and Liquid

  • 1 tablespoon avocado oil
  • ½ tablespoon maple syrup
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 to 4 cups vegetable broth

Optional Garnishes

  • Pepitas (roasted pumpkin seeds)
  • Fresh parsley
  • Extra black pepper

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Cut off both ends of the butternut squash and slice it lengthwise. Scoop out the seeds and membrane with a spoon to prepare the squash for roasting.
  2. Season and Roast Squash: Place the squash cut-side up on a baking tray. Brush the flesh with avocado oil and sprinkle with salt and pepper, then flip the squash cut-side down so it roasts flesh-side down. Roast in the preheated oven for 60 minutes.
  3. Add Onion to Roast: After 30 minutes of roasting the squash, place the halved onion on the same baking tray, cut-side down, brushed with avocado oil. Continue roasting both the squash and onion until the squash is soft and caramelized.
  4. Blend Soup Ingredients: Once roasted, scoop the tender squash flesh into a high-speed blender. Peel the roasted onion and add it along with the garlic clove, maple syrup, salt, ground nutmeg, ground ginger, and 3 cups of vegetable broth.
  5. Puree and Adjust Consistency: Blend the mixture until smooth and creamy. Add additional vegetable broth if a thinner consistency is desired. Taste and adjust seasoning with salt, pepper, or more maple syrup as needed.
  6. Serve and Garnish: Serve the soup warm, garnished with roasted pepitas, fresh parsley, and a sprinkle of black pepper if desired. Enjoy immediately or store for later.

Notes

  • Roasting the squash and onion adds caramelized sweetness and depth to the flavor not achievable by boiling or steaming.
  • The soup is naturally creamy without cream, making it perfect for vegan, gluten-free, and dairy-free diets.
  • Optional toppings like sour cream, coconut cream, crispy bacon, or roasted chickpeas can add texture and flavor variations.
  • The soup keeps well in the refrigerator for up to 5 days and freezes for up to 3 months without flavor loss.
  • For a richer texture, consider adding coconut milk or soaked cashews during blending.
  • Use this recipe as a base for creative variations, including adding apples, carrots, fresh herbs, or warming spices like cayenne or smoked paprika.
  • This soup is suitable for meal prep and quick reheating via stovetop or microwave.

Nutrition

Keywords: butternut squash soup, roasted squash soup, vegan soup, fall soup, autumn soup, healthy soup, creamy soup, gluten-free soup, dairy-free soup, easy soup recipe

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