Roasted Butternut Squash Soup

This simple and delicious roasted butternut squash soup is a welcome for autumn evenings. With the evenings turning a little chilly, this soup along with some crusty bread makes a light, comforting dinner.


Autumn brings with it the beauty of all the bright oranges, yellows, and reds. Wherever you look, the autumn colors are abundant in nature be it the falling leaves or the seasonal produce of pumpkins, sweet potatoes, carrots, and the many many different varieties of squashes! I hope you are making use of nature’s bounty and making all the amazing autumn dishes — pumpkin pies, carrot soups, sweet potato salads, carrot puddings, pumpkin curries or squash stews. There are just so many ways to enjoy all the fall vegetables.

Of all the squashes, butternut squash is one of my favorite for soups. I love its mildly sweet flavor which is enhanced by roasting. In this simple recipe, I just combine roasted butternut squash with onion, garlic, salt, and pepper. I’ve used my vegetable stock made from kitchen scraps so it has elements of more vegetables like carrot peels, potato peels, chili seeds etc. The secret ingredient of this soup, however, is just one stalk of fresh rosemary. It infuses the soup with a beautiful flavor and aroma.

To blend, I use my Braun stick blender directly into the pot. Stick blender makes it possible to blend the soup even when it is hot unlike in a food processor. I love that mine has a steel stick, it is easy to clean and also doesn’t get stained. Earlier I had a stick blender with a plastic body on the stick which soon got yellow stains from all the blending of curries that I was doing

How to cut and roast Butternut Squash for soup?

The size of butternut squash is definitely one of the factors why I choose it more often than pumpkin or other squashes for soups. One can find huge butternut squashes too, but mostly they come in sizes that are perfect for a 2-3 person soup portions. I remember the first time I saw a butternut squash and it was so hard and solid that I was wondering how to cut a butternut squash, let alone cook it! If you happen to have the same question, do check out this easy video for how to cut and roast a butternut squash in the oven.

It always makes sense for me to roast more than one butternut squash at a time (to use all the oven space and heat!) and then I end up with extra roasted squash. One solution is to just make more soup. The soup stays well in the refrigerator for 2-3 days and freezes well for weeks for that one lazy evening when you will come home and not want to cook at all! 🙂

If you like this recipe, please take a moment to rate it and/or leave your feedback in comments. It will really encourage me to keep exploring, learning and improving.

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Roasted Butternut Squash Soup

Celebrate fall evenings with this simple and delicious roasted butternut squash soup. With the evenings turning a little chilly these days, this easy one-pot soup with some crusty bread makes a light and comforting dinner.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: Continental, Gluten-free, Vegan, Vegetarian

Keyword: butternut squash recipe, easy meal ideas

Servings: 4

Calories: 255kcal

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

• 1 butternut squash (~1.5 kgs)
• 2 tbsp olive oil
• 4-5 cloves garlic , finely chopped
• 2 medium red onions , finely chopped
• 3 cups vegetable stock
• Salt , to taste
• Red Pepper flakes , to taste
• 1 sprig fresh rosemary
• 15-20 Pumpkin seeds , for garnish

Instructions

• Preheat oven to 200ºC.
• Cut the top head of the butternut squash. Cut into half and then remove the seeds. [Check out how to cut and roast butternut squash here]
• Rub the inside with little olive oil and sprinkle some salt.
• Place them flesh down on a baking tray and roast in oven for about 20 mins till they are soft. Turn and check the squashes in between with a tong or long spoon to see if they are done or not.
• Remove from heat and allow to cool before scooping out the flesh. 
• Meanwhile heat the remaining olive oil in a deep pot on medium heat. Add garlic and onions. Sauté for 5 minutes till the onions start to soften.
• Scoop out the flesh of the roasted butternut squashes and add to the pot.
• Top with stock, salt, and pepper. Mix well, stick in a fresh rosemary stalk, and cover.
• Cook covered on low heat for 10 mins for all the flavours to come together.
• Remove from heat, discard the rosemary stalk and using a stick blender, blend the soup to smooth in the pot itself.
• Remove into serving bowls, garnish with pumpkin seeds and chilli flakes and serve hot with some bread for a complete meal.

Notes

• The soup stays well in the refrigerator for 2-3 days and freezes well for weeks.
• For a slightly different recipe for butternut squash soup, try this clear butternut squash soup recipe which is a potpourri of different textures and flavors all complimenting each other.

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