Description
Discover the ultimate comfort food with this Roasted Butternut Squash Soup. Roasting the squash caramelizes its natural sugars, creating an incredibly deep, sweet, and savory flavor that’s simply irresistible. This easy, velvety-smooth soup tastes luxurious enough for a special occasion but is simple enough for a cozy weeknight meal. It’s a nourishing and heartwarming dish you’ll crave all season long.
Ingredients
3½ pounds butternut squash
1 tablespoon avocado oil
1 small yellow onion, halved
1 small garlic clove, peeled
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 Garnish
Pepitas (roasted pumpkin seeds)
Fresh parsley
Freshly ground black pepper
Instructions
Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash, onion, and garlic on the baking sheet. Drizzle with avocado oil and maple syrup, then season with salt, pepper, nutmeg, and ginger. Rub to coat everything evenly. Place the squash halves cut-side down and roast for 45-55 minutes, or until fork-tender.
Combine and Simmer
Let the roasted vegetables cool slightly. Scoop the squash flesh from the skin and add it to a large pot along with the roasted onion and garlic. Pour in 3 cups of vegetable broth. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld.
Blend Until Velvety Smooth
Use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, ensuring you vent the lid to let steam escape.
Season and Serve
If the soup is too thick, stir in the remaining vegetable broth until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve your beautiful Roasted Butternut Squash Soup hot, topped with optional pepitas, parsley, and black pepper.
Notes
Extra-Smooth Texture:
For a truly luxurious, restaurant-quality texture, pour the blended soup through a fine-mesh sieve after blending. This will catch any remaining fibrous bits.
Flavor Variations:
Add 1 teaspoon of mild curry powder for a warm, aromatic twist, or roast a peeled and chopped apple along with the squash for a subtle, fruity sweetness.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing:
This soup freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 175
- Sugar: 10
- Sodium: 650
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 8
- Protein: 3
Keywords: roasted butternut squash soup, creamy squash soup, vegan soup, fall recipe, healthy soup, butternut squash recipe, easy soup