Creamy Roasted Butternut Squash Soup

My best butternut squash soup recipe! Roasting the squash makes it extra creamy & delicious. A healthy fall soup that's ready in under an hour. Get the recipe!

Alright, let's dive into this butternut squash soup recipe . ever get that craving for something comforting and healthy as soon as the leaves start to turn? i know i do! this recipe is my go-to.

It's got that classic autumn vibe with a little something extra.

Why You'll Fall in Love with This Butternut Squash Soup Recipe

This isn't some boring, bland soup. we're talking creamy, dreamy goodness here. originating from simple autumn harvests, butternut squash soup is a fall staple that has evolved into a culinary delight.

This one's easy, like a weeknight dinner kind of easy. we're talking about 20 minutes prep, 45 minutes cook time, and feeds six hungry souls.

It's the kind of meal that makes you feel all warm and fuzzy inside. the health benefits are great because butternut squash is loaded with vitamin a.

You can make this for a cozy night in or even dress it up for thanksgiving. what makes this recipe special? that's the roasting.

Roasting the squash really brings out its natural sweetness. you know?

From Field to Spoon: The Magic of Butternut

Honestly, fall soups with butternut squash are the best. this particular best butternut soup recipe starts with roasting. roasting is the key here.

It's not just about cooking the squash . it's about transforming it. that little bit of caramelization takes it to another level.

My grandma always said, "roasting is the secret to happiness". i think she was on to something. this roasted butternut squash soup highlights all the earthy flavors.

What You'll Need for This Healthy Squash Soup

Okay, let's gather our goodies. you'll need one medium butternut squash , of course. also get one yellow onion, two carrots, two celery stalks.

Don't forget four cloves of garlic. four cups of vegetable broth are needed but low sodium is better. you need olive oil and spices like cinnamon, nutmeg, and ginger.

If you are going all in with the cream, get a half cup of heavy cream. have salt and pepper on hand.

Pumpkin seeds and fresh parsley are optional. some recipes uses also rosemary sage . personally, i like it without them. my secret ingredient is a pinch of cayenne if i'm feeling feisty!

Elevating Your Butternut Squash Recipes Soup Experience

Want to level up your squash soup recipe game? Try roasting a few butternut and acorn squash soup together. It adds a nutty dimension that's just divine.

And hey, if you're feeling fancy, add a swirl of crème fraîche before serving. it looks gorgeous and tastes even better! this best squash soup is so versatile that you can customize it with a little personal touch.

So, get in the kitchen and whip up a batch of pure, fall healthy soups deliciousness!

Alright, let's talk ingredients & equipment for the most amazing butternut squash soup recipe you'll ever make! i'm telling you, this is the best butternut soup recipe ever, perfect for those fall soups with butternut squash vibes.

We're talking seriously delicious.

Main Ingredients: The Foundation of Flavor

Okay, here’s the lowdown on what you’ll need for this butternut squash soup roasted to perfection:

• Butternut Squash: 1 medium (about 2 lbs / 900g) , peeled, seeded, and cubed. Quality matters here! Look for a squash that feels heavy for its size, with a hard, matte skin. A shiny skin might mean it was picked too early.
• Yellow Onion: 1 medium (about 8 oz / 225g) , chopped. Nothing fancy, just a regular yellow onion will do the trick.
• Carrots: 2 (about 4 oz / 115g) , chopped. Carrots add a touch of sweetness.
• Celery Stalks: 2 (about 4 oz / 115g) , chopped. Celery is underrated and adds an earthy depth.
• Garlic: 4 cloves , minced. Don't skimp on the garlic!
• Vegetable Broth: 4 cups (32 fl oz / 950ml) , low sodium. I prefer low sodium so I can control the saltiness. You can even use chicken broth if you want a richer flavor.
• Olive Oil: 2 tablespoons . This is what we are roasting the squash with.
• Spices: 1 teaspoon ground cinnamon , 1/2 teaspoon ground nutmeg , 1/4 teaspoon ground ginger . These spices are what make this healthy squash soup extra cozy.
• Heavy Cream: 1/2 cup (4 fl oz / 120ml) . Optional but highly recommended. If you want a Butternut Squash Soup Vegetarian option, just skip it or use coconut cream.
• Salt and pepper to taste. Seasoning is key. Don't be afraid to use a little extra!

Seasoning Notes: The Spice is Right!

Spices are your friend! i love rosemary sage with this soup. honestly, a pinch of smoked paprika also does wonders.

My secret ingredient? a tiny dash of maple syrup at the end. it brings out the best squash soup flavor.

Quick Substitution Option: No nutmeg? Allspice works in a pinch.

Equipment Needed: Keep it Simple!

You don't need a million gadgets. For my sheet pan roasted butternut squash soup you only need the bare bones to make the best butternut squash soup :

• Large Baking Sheet : For roasting the butternut and acorn squash soup ingredients.
• Large Pot or Dutch Oven : For simmering.
• Immersion Blender or Regular Blender : An immersion blender is easier but be careful blending hot liquids! Let it cool a bit if you're using a regular blender to prevent explosions.

Making this fall healthy soups is super easy and a total crowd-pleaser.

Okay, here we go! let's dive into making some seriously good creamy roasted butternut squash soup! forget that watery stuff you get in a can.

We're talking real deal, flavor-packed goodness. honestly, this butternut squash soup recipe is the perfect fall comfort food.

Creamy Roasted Butternut Squash Soup (Simple & Satisfying!)

This isn’t your nan’s bland soup! this butternut squash soup is elevated by roasting the squash to deepen its naturally sweet flavor and a touch of warming spices.

A comforting and healthy squash soup autumn classic, perfect for a chilly evening or a sophisticated starter. you'll wonder why you ever bothered with the canned stuff.

Prep Like a Pro: Your Mise en Place

First things first, let's get our stuff together. We need:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed. I hate peeling these.
• 1 medium yellow onion, chopped. Onions always make me cry.
• 2 carrots, chopped.
• 2 celery stalks, chopped.
• 4 cloves garlic, minced.
• 4 cups vegetable broth.
• 2 tablespoons olive oil.
• 1 teaspoon ground cinnamon.
• ½ teaspoon ground nutmeg.
• ¼ teaspoon ground ginger.
• ½ cup heavy cream (optional, but come on!).
• Salt and pepper to taste.

Time-Saver Tip: Chop everything at once! It makes the cooking process so much smoother. Safety first, folks! Watch those fingers when you're wielding that knife!

Let's Get Cooking: Step-by-Step

1. Preheat your oven to 400° F ( 200° C) . This is key for roasting.
2. Toss the squash, onion, carrots, celery, olive oil, cinnamon, nutmeg, ginger, salt, and pepper on a baking sheet. Don't be shy with the spices!
3. Roast for 30- 40 minutes , flipping halfway. The squash should be tender and slightly caramelized. Look for those lovely browned bits!
4. While the squash roasts, lightly sauté the minced garlic in a large pot or Dutch oven.
5. Add the roasted veggies and garlic to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Carefully blend with an immersion blender (or in batches in a regular blender). Hot liquids are dangerous, be careful!
7. Stir in the cream (if using). Season with salt and pepper to taste. Taste! Adjust! This is your soup, make it sing!
8. Ladle into bowls and garnish. Maybe some toasted pumpkin seeds or fresh parsley?

Pro Tips and Tricks

• Roasting is non-negotiable! It makes all the difference. So this is the best butternut soup recipe !
• Spice it up! A pinch of cayenne adds a nice kick. For your Fall Soups With Butternut Squash .
• Make-ahead option: This freezes great! Cool completely before freezing.

Enjoy this amazing creamy roasted butternut squash soup! and let me know what you think! i am so in love with butternut and acorn squash soup , and best squash soup .

You should also try fall soups

Recipe Notes: Making This Butternut Squash Soup Recipe Shine

Alright, so you're ready to make this butternut squash soup recipe , awesome! Before you dive in, let's chat about some important stuff to make sure it's absolutely perfect.

Plating Like a Pro

Presentation matters, you know? seriously, even simple fall soups with butternut squash can look fancy. i like to swirl a little extra cream on top (if i’m feeling fancy), then sprinkle some toasted pumpkin seeds for crunch.

Chopped fresh parsley adds a pop of color, too. honestly, even just a simple ladle into a nice bowl makes a difference.

It’s the little things!

Storage Savvy

This healthy squash soup is great for meal prep. once cooled, stash it in airtight containers in the fridge. it’ll last for about 3-4 days.

Wanna freeze it? go for it! just make sure it's completely cool first. i recommend portioning it out. then when you reheat it, just gently warm it on the stovetop or microwave until heated through.

I found that reheating it slowly on the stovetop helps keep it creamy.

Remixing the Recipe: Variations Galore!

Want to change things up? i get it! for a butternut squash soup vegetarian version, just make sure your broth is veggie-based and skip the cream or use coconut milk.

Done! if you wanna rock the fall healthy soups vibe you can get creative with the squash. you can even substitute some of the butternut and acorn squash soup for a different flavor dimension.

Plus, roasting the butternut and acorn squash soup with rosemary sage helps the butternut squash recipes soup sing.

Nutrition 101: Goodness in a Bowl

Okay, let's talk health. this butternut squash soup is packed with vitamins and fiber. i always feel good after eating a bowl.

A rough estimate for a serving is around 220 calories, 4g protein, 12g fat, 28g carbs and 6g fiber, but honestly, it depends on your ingredients.

Just enjoy the deliciousness and know you're doing something good for yourself.

I hope that you enjoy the The Best Butternut Squash Soup ! Give this Roasted Butternut Squash Soup recipe a shot. It might just become your new favorite thing!

Frequently Asked Questions

Can I make this butternut squash soup recipe ahead of time?

Absolutely! Butternut squash soup is a fantastic make-ahead dish. Let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Just give it a good stir before serving to recombine everything, especially if you added cream.

How do I store leftover butternut squash soup?

Storing leftovers is a doddle! Once the soup has cooled down, pop it into an airtight container and keep it in the fridge. It will happily sit there for 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Just remember that cream-based soups sometimes change texture slightly after freezing, but they'll still taste grand!

I don't have an immersion blender. Can I still make this butternut squash soup recipe?

Yes, you can! A regular blender works just as well, but please be careful. Let the soup cool slightly before transferring it to the blender in batches – hot liquids can cause explosions! Also, vent the lid while blending to release steam. Pulse first, then blend until smooth. Immersion blenders are safer, but a regular blender will absolutely do the job.

My butternut squash soup is too thick. How can I thin it out?

Easy peasy! Simply add more vegetable broth (or even water, in a pinch) a little bit at a time until you reach your desired consistency. Give it a good stir after each addition and let it simmer for a minute or two to ensure the flavors meld together properly. You want it like Goldilocks' porridge – not too thick, not too thin, but just right!

What can I substitute for heavy cream in this butternut squash soup recipe if I want a lighter option?

If you're looking to lighten things up a bit, you've got options! Half-and-half will give you a similar creamy texture with fewer calories. For a dairy-free alternative, try coconut milk (the full-fat kind for best results) or even a dollop of plain yogurt. Just remember that these substitutions might slightly alter the flavor of the soup, so taste as you go and adjust your seasonings accordingly.

Can I add other vegetables to this butternut squash soup recipe?

Absolutely! This recipe is very forgiving. Adding a diced apple alongside the squash during roasting adds a lovely touch of sweetness and tartness. You could also include other root vegetables like parsnips or sweet potatoes for a more complex flavor profile. A pinch of chilli flakes can also give the soup a subtle kick!

Previous Recipe: Seriously Fudgy Brownies Recipe: Ridiculously Good!
Next Recipe: Creamy Cheesy Polenta Recipe: Italian Comfort Food!