As the weather turns cooler, there’s nothing quite like wrapping your hands around a warm bowl of soup. And if you’re looking for the perfect autumnal recipe, roasted butternut squash soup is it.
The naturally sweet flavor of butternut squash pairs beautifully with fresh rosemary, garlic, and a touch of cinnamon, creating a bowl of comfort that’s both healthy and delicious. Top it off with crunchy pumpkin seeds for an extra-special touch!
Not only is this soup incredibly easy to make, but it’s also packed with nutrients like vitamin A, fiber, and antioxidants. It’s the ideal dish for meal prepping, a cozy lunch, or even a light dinner when paired with some crusty bread or a salad. Plus, it’s naturally creamy without needing any dairy, making it perfect for vegan and gluten-free diets.
Why you’ll love this recipe
- Simple ingredients: You only need a handful of ingredients, most of which you probably already have in your kitchen.
- Naturally creamy: The roasted butternut squash creates a creamy texture without needing heavy cream.
- Healthy and nourishing: Packed with vitamins A and C, butternut squash is not only delicious but also incredibly good for you.
- Easily customizable: Whether you like a bit of spice, prefer different herbs, or want to add some extra protein, this soup is flexible and can be tailored to your preferences.
- Perfect for meal prep: Make a big batch and enjoy it throughout the week!
How to make roasted butternut squash soup
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 3-4 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary, plus more for garnish
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup pumpkin seeds (for topping)
- Optional: A drizzle of coconut cream or olive oil for extra richness
Instructions
Step 1: Prepare and roast the vegetables
Preheat your oven to 400°F (200°C). Start by peeling and cubing your butternut squash. If you’ve never done it before, peeling butternut squash can be a bit tricky, but the easiest method is to cut off both ends of the squash and then use a sharp vegetable peeler to remove the skin.
Toss the cubed squash, chopped onion, and garlic cloves with olive oil, salt, and pepper on a baking sheet. Spread them out evenly so everything roasts well. Roast the vegetables for about 25-30 minutes, or until the squash is tender and caramelized around the edges.
Roasting brings out the natural sweetness of the butternut squash and garlic, giving the soup a rich, sweet, and savory flavor that you wouldn’t get from boiling the ingredients.
Step 2: Blend the soup
Once the vegetables are done roasting, transfer them to a blender or food processor. Add the vegetable broth, rosemary, cinnamon, and a pinch of salt and pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
For a super smooth and velvety texture, blend the soup longer. If you prefer a chunkier texture, blend it just until the ingredients are combined but still have some texture.
If you don’t have a blender, you can use an immersion blender directly in the pot after combining the broth and roasted veggies.
Step 3: Heat and adjust consistency
Pour the blended mixture into a large pot and heat it over medium heat for 5-10 minutes. At this point, you can adjust the consistency by adding more vegetable broth if the soup is too thick for your liking.
Taste the soup and adjust the seasoning. You may want to add more salt, pepper, or cinnamon depending on your preference.
Step 4: Garnish and serve
Once the soup is hot and seasoned to your liking, it’s time to serve! Ladle it into bowls and top with pumpkin seeds for a satisfying crunch. You can also add a drizzle of coconut cream or olive oil to make it extra rich and luxurious. Garnish with a sprig of rosemary for an elegant touch.
Variations and add-ins
Want to put your own spin on this classic soup? Here are a few ways to customize it:
- Spicy twist: If you like a bit of heat, try adding a pinch of cayenne pepper or red pepper flakes to the soup.
- Herbal variations: Swap out the rosemary for thyme or sage for a different flavor profile.
- Add some protein: Top the soup with roasted chickpeas or stir in some white beans for a protein boost.
- Creamier version: If you’re not dairy-free, you can add a splash of cream or milk to make the soup even richer.
How to store and reheat
This soup stores wonderfully, making it perfect for meal prep:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze the soup in individual portions for up to 3 months. To reheat, thaw in the fridge overnight, then warm on the stove.
Perfect pairings
To make this roasted butternut squash soup even more satisfying, pair it with a side of crusty sourdough or homemade garlic bread for dipping. A fresh green salad with a light vinaigrette is also a great complement to balance out the richness of the soup.
Add this soup to your fall recipe rotation
Whether you’re new to butternut squash or it’s already a staple in your fall recipe lineup, this roasted butternut squash soup will quickly become a favorite. It’s the perfect combination of cozy, comforting, and healthy, and it’s so easy to make! The creamy texture, enhanced by the subtle sweetness of roasted squash and the earthy flavor of rosemary, will keep you coming back for more.
