Roasted Butternut Squash Soup

This is hands down the easiest and best Roasted Butternut Squash Soup recipe. This soup is packed with so much flavor and we don’t think you will be going back to another recipe after you try this one. This recipe is suited to your Thanksgiving dinner, but also simple enough that with a little prep you can totally pull it off on a weeknight. Even better? Make a huge batch on the weekend and freeze for future meals!

What stands out

This Roasted Butternut Squash Soup is comfort in a bowl. This soup is full of and nutritious vegetables, and flavors that are so warm and hearty and totally satisfying. The color is perfection: vibrant and bright orange, and we love the contrast with some toasted pumpkin seeds on top as well. The texture is spot-on, too. Utterly creamy and luscious, but it’s dairy-free! No cream or milk in sight. The thickness is from the veggies and you can certainly adjust the consistency depending on how you like it.

How to Prepare Roasted Butternut Squash Soup

First, preheat your oven to 425° F (220C) and then line a baking sheet with parchment paper.

Use a sharp knife to peel your butternut squash, cut off the ends, cut it in half and cut those halves in half. Scoop out the seeds, dice the squash into chunks and then add them to the baking sheet.

Next, cut the rest of your veggies and apple and then add them to the sheet pan.

Cut the tops off of 2 garlic bulbs, and place them on foil. Drizzle the tops with a touch of olive oil and then close up the foil to make a little package.

Now, toss the rest of the veggies and apple with salt, pepper and a nice drizzle of olive oil.

Bake for 40-45 min.

Remove the pan from the oven and then add all the ingredients to a big pot on the stove. Squeeze the garlic out of its shell and put it into the pot as well.

Add in your stock and then transfer (in batches) to a blender or use an immersion blender to combine everything together.

Spread pumpkin seeds on top for added crunch and a beautiful presentation. Enjoy!

Kitchen tip

This soup is suited to meal prep. Have all your veggies cubed and ready to roast or bake a double (or triple!) batch on the weekend and freeze for future meals.

Swaps

1. You can certainly add other vegetables like parsnips, sweet potatoes, or bell peppers to the mix.
2. Play with the herbs in this Roasted Butternut Squash Soup and try adding thyme, rosemary, or a bay leaf for an even earthier flavor.
3. For a creamier soup, feel free to add a splash of heavy cream, coconut milk, almond milk or regular milk.

Serve it with

• Serve the soup with crusty bread like our No Knead Peasant Bread.
• Serve this Roasted Butternut Squash Soup with a simple side salad.
• Go the soup-and-sandwich route and serve a bowl with a grilled cheese sandwich.
• Toppings like toasted pumpkin seeds croutons a tablespoon of sour cream or a drizzle of olive oil add extra flavor and texture as well.

Questions

can we use pre-cut butternut squash?

You can! Just make sure you have about 5 to 6 cups total.

What kind of vegetable stock did you use in this Roasted Butternut Squash Soup?

We made our own veggie stock with water, salt, whole carrots, whole onion, whole garlic cloves, and whole celery on the stove. We added everything to a pot and let it simmer for 30 min but feel free to use any.

strong What can we use instead of vegetable stock?

You can use chicken stock, beef stock, or even water if you prefer. Vegetable stock keeps the recipe vegetarian/vegan.

strong How do we blend the soup if we don’t have an immersion blender?

You can blend the Roasted Butternut Squash Soup in batches using a regular mark blender. Be careful not to overfill the blender and allow the soup to cool slightly as well before blending to avoid splattering.

strong Can we add other vegetables to the soup?

Yes, you can certainly add other vegetables like parsnips, sweet potatoes, or bell peppers to the mix.

How do we adjust the consistency of the soup?

If the soup is too thick, add more stock or water until you reach your desired consistency. If it’s too thin, simmer the soup uncovered to reduce it further.

Ingredients

Makes 3 servings

• 1 medium butternut squash, chopped, (about 5-6 cups)
• 2 medium potatoes, peeled and diced
• 2 carrots, chopped
• 1 yellow onion, sliced
• 1 rib celery, quartered
• 1 bulb garlic
• 1 teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 3 tablespoons olive oil
• 1 apple, peeled, cored and diced
• 5-6 cups vegetable stock, or any

Equipment

• Nakiri Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Large Pot
• Stick Blender
• Blender
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
2. Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
3. Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
4. Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
5. Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
6. Add any stock you prefer and blend in batches using a regular blender or immersion blender like ours. We toasted pumpkin seeds for garnish. Enjoy!