Save This Easy Roasted Butternut Squash Soup is a velvety, comforting dish made with roasted vegetables, ideal for cozy chilly nights. Naturally sweet and warmly spiced, it is simple to prepare and offers a sophisticated depth of flavor that is both satisfying and nourishing.
Save The secret to this soup's incredible richness lies in the caramelization process. By roasting the butternut squash cubes until they are tender and golden at the edges, you build a foundation of flavor that transforms humble ingredients into a gourmet meal.
Ingredients
- Vegetables
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 garlic cloves, peeled
- 1 medium carrot, peeled and chopped
- 1 stalk celery, chopped
- Oils & Dairy
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for richness)
- Liquids
- 4 cups vegetable broth (low sodium preferred)
- Spices & Seasonings
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1 tsp kosher salt (or to taste)
- Garnishes (optional)
- 1/4 cup heavy cream or coconut milk
- Toasted pumpkin seeds
- Fresh thyme leaves
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, until tender and caramelized at the edges.
- Step 3
- While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Step 4
- Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Step 5
- Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.
Zusatztipps für die Zubereitung
Using a baking sheet lined with parchment paper prevents the squash from sticking and ensures even browning. If you prefer an extra silky texture, you can pass the pureed soup through a fine-mesh sieve before serving to remove any remaining fibers.
Varianten und Anpassungen
To make a vegan version of this soup, simply substitute the butter for more olive oil and use coconut milk instead of heavy cream. For those who enjoy a bit of heat, adding a pinch of cayenne pepper during the simmering stage provides a wonderful spicy kick.
Serviervorschläge
Serve this soup piping hot in deep bowls or rustic mugs. It pairs beautifully with a side of warm, crusty bread for dipping, making it a hearty and complete meal for a chilly evening.
Save With its vibrant golden hue and velvety finish, this Easy Roasted Butternut Squash Soup is a true celebration of autumn. Whether served as an elegant starter or a simple family dinner, it is sure to become a seasonal favorite.
Kitchen Q&A
- → How do I peel and cut butternut squash safely?
Use a sharp vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out seeds with a spoon, cut into sections, and cube into even pieces about 1-inch in size for uniform roasting.
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves overnight as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or water if needed to adjust consistency.
- → What's the best way to achieve a smooth texture?
An immersion blender works perfectly directly in the pot. If using a countertop blender, cool slightly first, then blend in batches, never filling more than halfway. Remove the center cap of the blender lid and cover with a kitchen towel to allow steam to escape safely.
- → How can I add more protein to this soup?
Stir in rinsed white beans or lentils during the last 10 minutes of simmering. Alternatively, top with roasted chickpeas, hemp seeds, or serve alongside grilled chicken or a protein-packed grain bowl.
- → What other garnishes work well besides pumpkin seeds?
Try toasted walnut pieces, crumbled feta or goat cheese, a drizzle of balsamic glaze, crispy fried sage leaves, or a swirl of pesto. Each adds different flavors and textures that complement the sweet, creamy base beautifully.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers, leaving 1 inch of space for expansion. Thaw overnight in the refrigerator before reheating. If using cream or coconut milk, add it after reheating for best texture.