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?
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Roasted Butternut Squash Soup
- 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
- 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.