Roasted Butternut Squash Soup Recipe
This Roasted Butternut Squash Soup Recipe is creamy, savory, and full of fall flavors your family will enjoy!
Recipe for Roasted Butternut Squash Soup
It’s fall and soup is back on the menu. I certainly get excited when warm and creamy soups create the best cozy atmosphere. This fall soup recipe is definitely one of my favorites.
The bonus is that it’s super easy and freezable. Just add to any gallon freezer bag for a quick warm up that is great for an on-the-go family or a busy single.
For other great fall recipe soups check out: Zuppa Toscana Soup, Instant Pot Chicken Pot Pie Soup, Pot Roast Soup, and our most popular: Thai Coconut Peanut Soup.
Why you will love this recipe!
- The recipe is easy and freezable.
- This soup is versatile and healthy.
- The creamy flavor comes from the natural roasting of the squash.
One of the best ways to sneak in those veggies, is simply to make a veggie soup. This recipe is so good, your family won’t even realize they are getting vitamins like vitamin A (more than 100% of this one), vitamin C, magnesium, and potassium.
The secret to making this soup taste great is how you roast your squash. I will share all of that and more tips in the recipe.
For those of you who are health conscious, you can take out the butter in this recipe. This will make it a healthy fall soup recipe. I found that it definitely tastes better with the butter, but without it, the soup still has loads of flavor, depending on how well you roast your squash.
How to Make Perfect Roasted Butternut Squash Soup
- Preheat oven to 400 degrees.
- Lengthwise, cut the butternut squash in half. Scoop out the middle where the seeds are and discard.
- Cut the onion in half. Leave the skin on.
- Drizzle oil and lather all of the squash and the flesh part of the onion. Add half of the peppercorn on the flesh of the onion and squash.
- Place both the onion and squash face down on a baking sheet, and roast for 35-40 minutes.
- When the onion and squash are done, they should have a caramelized golden brown look when flipped over. Allow to cool for ten minutes. Then scoop the squash flesh into a bowl. Discard the skin. Set aside â…“ cup of squash for later.
- In a blender add the onion, squash, and remaining ingredients. Blend on medium until the soup is smooth and creamy.
- Serve with the remaining butternut squash. Add a dollop of sour cream, and enjoy!
Chef’s Tips
-Butternut squash when ripe should not have any green spots, and the skin should be hard. Look for this when shopping at the grocery store.
-For easy peeling, make sure to be generous with the oil and lather the whole squash.
Frequently asked Questions
How do you make butternut squash soup better?
The caramelization of the butternut squash when roasting is how to get the best result for the soup. You want to make sure that both the onion and the squash have a fantastic carmel color. And you will definitely smell a savory fragrance when the caramelization begins.
Is Butternut Squash Soup bad for you?
Butternut Squash is an excellent source of many vitamins and minerals. You get way over 100% of your vitamin A, 50% C and many more vitamins and minerals like vitamin E, Thiamine B1, Niacin B3, Pyridoxine B6, Folate B9, Magnesium, Potassium and Manganese. Especially, if you take the butter out of this recipe or reduce it, this is a very healthy soup. Even with the butter, you’re still getting many vitamins and minerals from this fantastic veggie. Â
What can I eat butternut soup with?
We like to pair butternut soup with a dollop of sour cream and baguette bread. Or here are some great pairs from our site: Garlic Rosemary Bread, Zucchini Leek Focaccia Bread.
Is butternut squash healthier than potatoes?
The short answer is yes! Butternut squash has less protein than potatoes but it also has 71% fewer calories than potatoes and 50% fewer carbs. When it comes to vitamins and minerals each veggie differs a bit but butternut squash comes on top with vitamin C, A, and the B vitamins.
Roasted Butternut Squash Soup Recipe
This vegan fall soup recipe is creamy, savory, and full of flavor your family will enjoy!
Equipment
Servings 6
Calories 271kcal
Ingredients
- 8 tbsp butter (1 stick) Optional to leave out
- 1 butternut squash
- 1 onion
- 1/3 cup maple syrup
- 1 tbsp olive oil extra virgin
- 2 tsp garlic minced
- 1 tsp chicken seasoning Mckay's Chicken Style
- 1 tsp black pepper crushed peppercorn
- 1/2 tsp Himalayan Pink Salt Crystals Or Regular Salt
- 2 cups Vegetable Broth
Instructions
- Preheat oven to 400 degrees.
- Lengthwise, cut the butternut squash in half. Scoop out the middle where the seeds are and discard.
- Cut the onion in half. Leave the skin on.
- Drizzle oil and lather all of the squash and the flesh part of the onion. Add half of the peppercorn on the flesh of the onion and squash.
- Place both the onion and squash face down on a baking sheet, and roast for 35-40 minutes.
- When the onion and squash are done, they should have a caramelized golden brown look when flipped over. Allow to cool for ten minutes. Then scoop the squash flesh into a bowl. Discard the skin. Set aside â…“ cup of squash for later.
- In a blender add the onion, squash, and remaining ingredients. Blend on medium until the soup is smooth and creamy.
- Serve with the remaining butternut squash. Add a dollop of sour cream, and enjoy!
Nutrition
Calories: 271kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 648mg | Potassium: 513mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13932IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 1mg
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