Print

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe
Print Recipe

★★★★★

5.1 from 19 reviews

This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for chilly days. Roasting the squash and onion caramelizes their natural sugars, enhancing the soup’s sweet and savory depth. Blended smooth with warm spices like nutmeg and ginger, it’s a nourishing vegan soup that’s easy to make and perfect for a cozy meal.

Ingredients

Scale

Main Ingredients

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

  • Pepitas (pumpkin seeds)
  • Fresh parsley leaves
  • Extra cracked 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 in half lengthwise. Use a spoon to scoop out the seeds and membrane thoroughly.
  2. Season and roast squash: Place the squash halves cut-side up on a baking tray. Brush each half with avocado oil and sprinkle with salt and freshly ground black pepper. Then, carefully flip the squash halves cut-side down onto the tray.
  3. Add onion to roast: After the squash has roasted for 30 minutes, add the halved onion to the baking tray with the cut side down, also brushed lightly with avocado oil. Continue roasting everything for another 30 minutes until tender and caramelized.
  4. Blend the soup: Once roasted, scoop the soft butternut squash flesh into a high-speed blender. Peel the onion and add it along with the peeled garlic clove, maple syrup, remaining salt, ground nutmeg, ground ginger, and 3 cups of vegetable broth.
  5. Adjust consistency and seasoning: Blend the mixture until smooth and creamy. If you prefer a thinner soup, gradually add more vegetable broth and blend again until you reach your desired consistency. Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed.
  6. Serve and garnish: Ladle the warm soup into bowls and garnish with pepitas, fresh parsley, and an extra sprinkle of cracked black pepper for a nice finishing touch.

Notes

  • Roasting the squash and onion brings out their natural sweetness and adds depth to the soup.
  • Use a high-speed blender for the creamiest texture, or an immersion blender for a chunkier soup.
  • If you want more spice, add a pinch of cayenne or smoked paprika along with the ginger and nutmeg.
  • Soups like this can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Substitute maple syrup with honey if not strictly vegan.
  • For a creamier version, a splash of coconut milk or plain yogurt can be added after blending.

Nutrition

Keywords: roasted butternut squash soup, vegan soup, fall soup recipe, roasted vegetable soup, creamy squash soup

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