Is there anything more comforting than a warm bowl of soup on a chilly evening? I think not! This Roasted Squash Soup is my go-to for a quick weeknight dinner or a cozy weekend lunch. Roasting the squash first brings out its natural sweetness, creating a depth of flavor you just can’t get from boiling. It’s truly like a warm hug in a bowl.
Top Reasons To Make It
This Roasted Squash Soup is a winner for so many reasons:
- Easy to make: Simply roast, blend, and enjoy!
- Healthy and nutritious: Packed with vitamins and fiber.
- Budget-friendly: Uses simple, affordable ingredients.
- Versatile: Easily customizable with different spices and toppings.
- Delicious: A creamy, flavorful soup that everyone will love. So good.
Ingredients
- Butternut squash: The star of the show! Its sweet, nutty flavor is perfect for roasting.
- Onion: Adds a savory base to the soup.
- Garlic: Enhances the overall flavor profile.
- Olive oil: For roasting and sautéing.
- Vegetable broth: Creates a flavorful, light base for the soup.
- Spices (ginger, cinnamon, nutmeg): Adds warmth and complexity.
- Salt and pepper: To season.
- Optional toppings: Toasted pepitas, a dollop of coconut milk, or a sprinkle of cayenne pepper.
See below complete ingredient in the recipe card.
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, remove the seeds, and drizzle with olive oil, salt, and pepper. Roast for 45-60 minutes, or until fork-tender.
- While the squash roasts, sauté the chopped onion and garlic in a large pot with a little olive oil until softened, about 5 minutes.
- Scoop out the roasted butternut squash flesh and add it to the pot with the onions and garlic.
- Pour in the vegetable broth, ginger, cinnamon, and nutmeg. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
- Return the blended soup to the pot and season with salt and pepper to taste. Heat through if needed.
- Serve hot, garnished with your favorite toppings.
Variations & Substitutions
For a vegan version: Use coconut milk instead of heavy cream for a richer texture. For a spicier kick: Add a pinch of cayenne pepper or a dash of hot sauce.
If you don’t have butternut squash, try using another winter squash like kabocha or acorn squash. Sweet potatoes would also work!
Serving Ideas & Pairings
This Roasted Butternut Squash Soup is delicious on its own, but it also pairs well with crusty bread, a simple salad, or a grilled cheese sandwich. But honestly, I just love it as is!
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Don’t let it boil, it might scorch.
Frequently Asked Questions
Can I freeze Roasted Butternut Squash Soup? Yes, you can freeze it for up to 3 months. Just be sure to let it cool completely before freezing.
Can I make this soup in an Instant Pot? Yes! Sauté the onions and garlic, then pressure cook the squash with the broth and spices for about 10 minutes. Blend as directed.
So, are you ready to make a pot of this delicious, cozy, and easy Roasted Squash Soup? I promise you won’t regret it! This roasted butternut squash soup is so, so flavorful and comforting, especially on a chilly fall or winter evening. It’s a true classic in my book.