Description
This Roasted Squash Soup is cozy, creamy, and packed with warm, spiced flavor. Perfect for chilly fall evenings or holiday gatherings, it’s made with sweet roasted butternut squash, savory onions, and a hint of cinnamon and ginger. Simple to prepare and deeply satisfying!
Ingredients
1 large butternut squash (about 3 lbs), halved and seeded
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil, divided
4 cups vegetable broth
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Salt and pepper, to taste
Optional toppings: toasted pepitas, coconut milk swirl, or cayenne pepper
Instructions
1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and place cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
2. Roast for 45–60 minutes until fork-tender and caramelized. Set aside to cool slightly.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Sauté chopped onion for 3–4 minutes until translucent. Add garlic and cook another 1–2 minutes.
4. Scoop the roasted squash flesh into the pot. Add the vegetable broth, ginger, cinnamon, and nutmeg.
5. Bring to a simmer and cook for 15 minutes, allowing flavors to blend.
6. Use an immersion blender or transfer the soup carefully to a blender in batches. Blend until smooth and creamy.
7. Return to the pot and reheat if needed. Taste and season with salt and pepper.
8. Serve hot, topped with toasted pepitas, a swirl of coconut milk, or a dash of cayenne pepper if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezes well for up to 2 months—perfect for meal prep!
Add a chopped apple to the pot for a touch of sweetness, or a pinch of curry powder for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner, Fall
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted squash soup, butternut squash soup, fall soup, creamy vegan soup