Ah, fall! It just smells like comfort, doesn’t it? And for me, nothing captures that cozy feeling quite like a big, steaming bowl of soup. Especially when it’s this roasted butternut squash soup. I mean, seriously, the natural sweetness you get from roasting the squash? It’s just magic. I’ve been cooking in my little studio in Valencia for years, and even with all the amazing Spanish flavors I play with, this soup is a staple when the leaves start to turn. It’s incredibly creamy, packed with warming spices, and honestly, so easy to whip up. It’s the perfect bowl of autumn goodness, I promise!
Why You’ll Love This Roasted Butternut Squash Soup
Seriously, this roasted butternut squash soup is a game-changer for so many reasons. It’s ridiculously easy to make, even on a weeknight!
- Super Simple: You just chop, roast, and blend. That’s pretty much it!
- Incredible Flavor: Roasting the squash brings out this amazing sweet, nutty depth that you just can’t get otherwise. Plus, those warm spices? Divine!
- Healthy & Wholesome: It’s packed with veggies and good fats, making it a guilt-free indulgence.
- Perfect for Any Occasion: Whether it’s a cozy night in, a fancy dinner party, or meal prep for the week, this soup totally fits the bill.
Gathering Your Ingredients for Roasted Butternut Squash Soup
Okay, so to make this amazing roasted butternut squash soup, you’ll need a few simple things from the grocery store. Don’t worry, it’s all pretty straightforward! First up, grab about 2 pounds of butternut squash. You’ll want to peel it, scoop out those seeds, and then cube it up into nice bite-sized pieces. I like to use a good tablespoon of olive oil to toss with the squash, along with salt and pepper to taste – this helps it caramelize perfectly in the oven. Then, you’ll need one big onion, just chopped up. Two little cloves of garlic, minced nice and fine, will give it a lovely aroma. For the liquid base, about 4 cups of vegetable broth works wonders. Now, for that super creamy texture, we’re using half a cup of heavy cream. But hey, if you want a vegan butternut squash soup or just something a little lighter, full-fat coconut milk is a fantastic substitute! And for the spices – oh, the spices! Half a teaspoon of freshly grated nutmeg and a quarter teaspoon of ground cinnamon will give it that warm, cozy hug. Just salt and pepper to taste at the end, of course!
Essential Equipment for Your Roasted Butternut Squash Soup
To get this delicious soup going, you don’t need a whole professional kitchen, thankfully! Just a sturdy baking sheet for roasting that lovely squash, a good-sized pot or a Dutch oven for simmering everything up, and of course, a blender. You can use an immersion blender right in the pot, which is super handy, or a regular countertop blender if you have one. And don’t forget your measuring cups and spoons – accuracy helps when you’re trying to get that perfect flavor balance for your butternut squash soup!
Step-by-Step Guide to Making Roasted Butternut Squash Soup
Alright, let’s get cooking this fantastic roasted butternut squash soup! It’s really quite straightforward, and the results are so worth it. First things first, let’s get that oven preheated. You’ll want to set it to 400°F (200°C). While it’s heating up, grab your cubed butternut squash. Toss it with a tablespoon of olive oil, a good pinch of salt, and some freshly cracked black pepper right on a baking sheet. Spread it all out evenly so it roasts beautifully. Pop that in the oven for about 25 to 30 minutes. You’re looking for it to be fork-tender and maybe get a few lovely caramelized edges – that’s where the flavor really pops!
Now, while the squash is doing its thing, let’s get the base going. Heat up a nice big pot or Dutch oven over medium heat. Add your chopped onion and let it soften up, which usually takes about 5 to 7 minutes. You don’t want it browned, just nice and tender. Then, toss in your minced garlic and sauté for just another minute until you can really smell that wonderful aroma. Be careful not to burn the garlic, okay?
Once the squash is roasted and tender, carefully add it to the pot with the onions and garlic. Pour in your vegetable broth, and bring the whole mixture to a gentle simmer. Now comes the magic part! You’ll need to blend this until it’s super smooth. I usually use an immersion blender right in the pot, but if you have a countertop blender, just carefully transfer the soup (work in batches if you have to!) and blend until it’s velvety. Be super careful with hot liquids in a blender! Pour the smooth soup back into the pot. Stir in that creamy heavy cream (or coconut milk if you’re going vegan!), the nutmeg, and the cinnamon. Gently heat it through, but whatever you do, don’t let it boil after you’ve added the cream. Taste it and add more salt and pepper if you think it needs it. And there you have it – pure autumn in a bowl!
Tips for the Perfect Roasted Butternut Squash Soup
To really make this roasted butternut squash soup sing, here are a few little tricks I swear by. If you like your soup extra smooth, like velvet, give it a quick strain through a fine-mesh sieve after you blend it. It takes an extra minute, but wow, the texture is just divine! Don’t be shy with those spices either; if you love cinnamon or nutmeg, feel free to add a little extra. And for presentation? A sprinkle of toasted pumpkin seeds or a pretty swirl of cream on top makes it look as good as it tastes. You could even add a tiny drizzle of good olive oil!
Variations for Your Creamy Roasted Squash Soup
You know, as much as I adore this roasted butternut squash soup just the way it is, it’s also super fun to play around with! If you like a little warmth, try adding just a tiny pinch of cayenne pepper or some freshly grated ginger when you add the other spices – it gives it a lovely kick. Sometimes I toss in a couple of chopped carrots or a small sweet potato along with the butternut squash when roasting; they add another layer of flavor and sweetness. And of course, if you’re looking for that vegan butternut squash soup magic, the coconut milk version is absolutely delicious. It just goes to show how versatile this soup really is!
Serving and Storing Your Delicious Roasted Butternut Squash Soup
This roasted butternut squash soup is just begging to be served with something delicious alongside it! My favorite is a big chunk of crusty bread – perfect for soaking up every last drop. It also pairs beautifully with a light, fresh side salad if you want to make it a more complete meal. And don’t worry if you have leftovers, because this soup stores like a dream! Just pop it into an airtight container and keep it in the fridge for about 3 to 4 days. When you’re ready for another bowl, you can gently reheat it on the stovetop over low heat, or pop a serving in the microwave. Just be sure to stir it occasionally, and you’ll be enjoying that comforting flavor all over again!
Frequently Asked Questions About Roasted Butternut Squash Soup
Got questions about my favorite roasted butternut squash soup? I’ve got answers! People often ask if they can make this ahead of time, and the answer is a resounding YES! It’s actually even better the next day as the flavors meld. For a lighter version, you can totally swap the heavy cream for full-fat coconut milk, or even a lighter dairy-free milk like oat milk, though it might be a bit less creamy. How do you know when the squash is roasted perfectly? Look for it to be fork-tender and to have those lovely, slightly browned edges – that’s the sweet spot! And yes, this butternut squash soup recipe is absolutely fantastic for meal prep. Just make a big batch, portion it out into containers, and you’ve got cozy, healthy lunches ready to go all week long. It’s a lifesaver, trust me!
Estimated Nutritional Information for Roasted Butternut Squash Soup
Just a little heads-up about nutrition for this delicious roasted butternut squash soup! Keep in mind these numbers are estimates, and they can totally change depending on the exact ingredients you use and the brands you pick. But generally, one serving (about 1.5 cups) will have around 250 calories, 15g of fat, 4g of protein, and 28g of carbohydrates. It’s a pretty wholesome bowl, don’t you think?
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Amazing Roasted Butternut Squash Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful roasted butternut squash soup, perfect for a cozy autumn meal. This recipe highlights the natural sweetness of roasted squash with warming spices.
Ingredients
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for vegan option)
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and lightly caramelized.
- While squash is roasting, heat a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (or coconut milk), nutmeg, and cinnamon.
- Heat gently until warmed through. Do not boil.
- Season with additional salt and pepper if needed. Serve hot.
Notes
- For a smoother soup, strain it after blending.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg
Keywords: roasted butternut squash soup, butternut squash soup recipe, easy butternut squash soup, creamy butternut squash soup, fall soup, autumn soup, vegetable soup, vegan butternut squash soup, healthy soup