Roasted Butternut Squash Soup

This creamy and comforting butternut squash soup is my go-to recipe for chilly days. It’s packed with flavor thanks to the roasting method, and surprisingly simple to make.

The best part? We roast all the veggies on a single baking sheet, minimizing cleanup. Plus, you can skip peeling the squash – a win in my book!

Why Roast the Butternut Squash?

Roasting the vegetables brings out their natural sweetness and intensifies the flavor of the soup. It’s a technique that elevates this dish from good to great.

The natural sweetness of the squash pairs beautifully with the earthy notes of fall spices like sage and thyme. Feel free to experiment with other seasonings like nutmeg, cinnamon, or even a pinch of cayenne pepper for a kick.

Simple and Versatile

This recipe is a favorite because it’s so straightforward. It’s also perfect for meal prepping – the soup reheats beautifully and tastes just as delicious the next day.

Here’s another time-saver: you can leave the skins on the butternut squash while roasting. No more tedious peeling required!

Ingredients:

• Butternut Squash: Look for a medium-sized squash, around 3 ½ to 4 pounds.
• Yellow Onion: One medium onion will do the trick.
• Garlic: A whole head will add a nice garlicky depth.
• Olive Oil: For drizzling and coating the vegetables.
• Seasonings: Salt, pepper, fresh sage, and thyme are classics. Feel free to get creative with nutmeg, cinnamon, cayenne pepper, or rosemary.
• Vegetable Broth: You can substitute chicken broth or water if needed.
• Heavy Cream (Optional): For an extra creamy texture. Cashew cream or coconut milk are great vegan alternatives.
• Croutons (Optional): Skip these for a gluten-free version.
• Applesauce (Optional): A half cup can add a subtle touch of sweetness, mimicking the flavor of an apple.

Instructions:

1. Prep the Veggies: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

• Butternut Squash: Cut the squash in half lengthwise and scoop out the seeds. Save the seeds for roasting later (instructions below!).
• Onion: Peel and cut the onion into wedges or large pieces.
• Garlic: Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, and wrap it in foil. This will roast the garlic cloves to a soft and fragrant perfection.
• Seasoning: Toss the butternut squash and onions with olive oil, salt, pepper, chopped sage, and thyme. Spread them out on the prepared baking sheet.

2. Roast the Vegetables: Pop the pan in the oven and roast for 45 minutes, or until the squash is fork-tender.
3. Blend the Soup: Once roasted, remove the vegetables from the oven. Scrape the flesh off the squash peels and add it to a large pot along with the squeezed garlic cloves and roasted onions.

Pour in the vegetable broth and use an immersion blender to puree the soup directly in the pot.

4. Thicken and Adjust: Reheat the puréed soup over medium-low heat. If desired, stir in heavy cream or your chosen vegan alternative for extra creaminess.

Adjust the consistency by simmering to thicken or adding more broth to thin it out. Season to taste with additional salt and pepper if needed.

Bonus: Roasted Butternut Squash Seeds

Don’t toss those seeds! They make a delicious and nutritious topping for the soup.

1. Clean the Seeds: Once the vegetables are finished roasting, lower the oven temperature to 350°F (176°C). Rinse the seeds in a colander to remove any remaining squash flesh. Pat them dry with a towel.
2. Season and Roast: Toss the seeds with olive oil, salt, and spread them on a baking sheet. Roast for 15-20 minutes, stirring halfway through, until golden brown and crispy.
3. Enjoy! Let the seeds cool completely before storing them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Now you have a delicious and comforting bowl of roasted butternut squash soup, complete with the perfect homemade croutons (if you didn’t go gluten-free) and roasted squash seed topping!

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