Roasted Butternut Squash Soup is a really easy and comforting fall recipe. We love this silky and creamy soup with a crunchy sprinkle of pepitas on top. Super creamy and totally vegan!
Baby, it’s cold outside! Let’s eat soup…roasted butternut squash soup, to be exact! So it finally happened! The temperatures dropped in so many places and it’s even a bit cooler here. There should be a cold and refreshing front coming all the way down to us in Florida. When it’s fall we just love to enjoy squash and this is alwaysa hit: stuffed acorn squash recipe…it’s amazing! If you love lasagna, you have to try this roasted butternut squash lasagna…OUT OF THIS WORLD!
I’m not saying that we have turned our air conditioning off, but I did open a couple of windows. Every time my mother-in-law visits from Italy, she opens every single window every single day to “air out the place”. No matter how many times she’s visited us, she still hasn’t realized that the temperature is exactly the same in the morning as it was the night before.
How do you make roasted butternut squash soup?
- To make roasted winter squash: Heat oven to 375 degrees F.
- Heat oven to 375F.
- Roast vegetables until they are soft.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot.
- Sautee’ the onion, garlic until soft.
- Add the roasted squash and vegetables.
- Add the spices and broth. Simmer until ready.
- Puree the soup using an immersion blender or in a blender until smooth.
PIN for later!
Roasted Butternut Squash Soup
Ingredients
- 4 Tablespoons olive oil
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon chile powder
- 1 Tablespoon paprika
- 1 butternut squash sliced in half
- 1 large sweet potato peeled and sliced into chunks
- 1 large carrot peeled
- 1 Tablespoon fresh rosemary
- salt and pepper to taste
- a handful of pepitas
- 8 cups vegetable broth
Instructions
- Preheat the oven to 375 Line a baking sheet with a generous amount of foil. Add the butternut squash and sweet potatoes. Drizzle on the olive oil and on the potatoes, mix it around with your hands to incorporate the oil. Sprinkle salt and pepper to taste; toss on the rosemary sprigs.
- Cover the pan with foil and fold the sheets under.
- Bake the vegetables in this foil pouch for about 45 minutes until the they are tender.
- Heat a large pot over medium heat, add 2 Tablespoons of olive oil, the onion, garlic, and sugar and caramelize.
- When veggies are roasted, scoop the roasted butternut squash out of its shells and add them,along with the sweet potatoes and carrot, to the pot with the caramelized onions.
- Add the spices and salt and pepper to taste. Add the broth and simmer for about 30 minutes. Puree until smooth; if texture is too thick, add a bit of water (you can puree in a blender or with an immersion blender). Adjust seasoning to your taste. Sprinkle on some pepitas and a little extra spice.
I have chicken noodle soup on the menu tonight, but I kind of wish it was this instead. I can never get enough pumpkin – both sweet and savory.
This soup looks delicious. Your mother-in-law sounds delightful. I go crazy if I can't get some fresh air, although I do believe that my dislike of the extreme humidity in Florida trumps my love of fresh air…in this case.
This looks wonderful!
I am a window open person too, but now that temperatures are dipping below freezing at night the windows will have to stay shut for a few months 🙂
Love love love this soup!
I love it when it gets cold because we can eat soup!!! This one looks fabulous .. yummm!! and love the yellow frangipane flower. . so pretty!!
I love butternut squash, such a wonderful fall soup!
Count me among the soup lovers of this world, no matter what time of year. I could eat soup every day and if it weren't for my 17-year-old, who isn't that fond of it, I probably would. My favorite soup squashes are buttercup and kabocha, with butternut close behind. My current favorite iteration is roasted squash and fennel soup. Your MIL reminds me of my Zia Gilda, who always used to open everything up in the morning as she went about her daily cleaning rituals. Pretty pics. BTW, is that frangipane flower edible?
Lol, ugh, I hate when I do something silly and whatever I'm preparing ends up splashed everywhere. I hate it so much that even when I watch commercials for cleaners or paper towels, I cringe when a mess is made. I'm just a little OCD. I love this soup, Lora. It's gorgeous! It's high time I got myself an immersion blender so that I can make this myself.
Mmmm.. I'm loving the spices in this soup, Lora! Pinned!
Hey! Guess what? Your blog is finally in my Bloglovin' feed. (Yay!) Beautiful yellow frangipane flower, Lora. 🙂 Wish I could take in the fragrance. We need Smell-O-Vision, don't we? Your butternut squash soup looks fabulous! I just adore butternut squash soup and it just isn't Thanksgiving unless I make mine. I love making it the day prior and I, too, like using vegetable broth. For this soup, it just makes sense as it enhances the veggie flavor. Cannot wait to try your roasted version and will be pinning it tonight. Have a wonderful Sunday and enjoy the cooler weather!
It IS cold outside and I would love a bowl of this soup. In my opinion, one pot meals are the best part of fall.
Hi–looks great.a.. you mentioned the smell of rosemary..yet I don't see it in the recipe? Am I missing something? Just got home from store to make this & now I'm concerned I may have missed something?
Hi Cindy-Rosemary goes on veggies during roasting process w/salt and pepper. If you don't like rosemary, you can omit. Thanks-hope you enjoy!:)
Okay thanks… you may want to revise your recipe..at the top of it it says 4 Tablespoons (blank)..I assume that's where the rosemary goes? Anyway, my carrot & sweet potato has already roasted but my butternut squash still has a bit to go, so I'll sneak some in. Thanks.. it smells DELISH!! can't wait to try it tonight!
That was the olive oil and it was always there on top-not sure why it went away but back again:) My butternut squash roasted quicker than my other veggies. After chatting with you about the soup I'm craving it again tonight!
oh gotcha… I added some rosemary to the butternut squash..it took quite a bit longer ..maybe due to the size? not sure, but I just tasted the soup & it's awesome! Of course I live it the South & we have to add as much butter & cream as possible…I added 2 TB butter for depth of flavor & decided to make it a cream-based soup… PLUS I only had 4 cups of vegetable stock (and I was too lazy to drive to the store)..lol So I added some heavy cream. It is sooo delish. Thanks for sharing your recipe (I also added a little red pepper to give it a Louisiana kick!). Today is the first day we've had with the temp in the 60's..so my hubby will be so excited when he comes home to this awesome soup! Have some apple-walnut pound cake baking now for desert. Hope you have a great evening! C