Roasted Butternut Squash Soup

Roasted butternut squash soup is the perfect comfort food to warm you up on chilly evenings. With its velvety texture, sweet and savory flavor, and wholesome ingredients, this soup is a must-have during fall and winter. Roasting the squash brings out a caramelized depth that blends beautifully with aromatic shallots, garlic, and a hint of nutmeg. Whether you’re looking for a cozy dinner, a holiday appetizer, or a make-ahead meal, roasted butternut squash soup delivers both taste and nourishment. This dish is naturally free of gluten and can be effortlessly adapted to a vegan diet.

Why You’ll Love This Roasted Butternut Squash Soup

This soup is as simple as it is satisfying. You’ll appreciate how roasting the squash intensifies its flavor, resulting in a smooth, rich texture that doesn’t require any heavy cream. The addition of maple syrup and nutmeg enhances the squash’s natural sweetness, while garlic and shallots add a savory balance. It’s an elegant soup that feels gourmet but is surprisingly easy to make at home. Ideal for meal prep, holidays, or weeknight dinners, it’s also versatile and diet-friendly. One taste and it might just become your go-to fall soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup chopped shallot (about 1 large shallot)
• 1 teaspoon salt
• 4 garlic cloves, minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth (24 to 32 ounces)
• 1 to 2 tablespoons butter (or olive oil for dairy-free version)

Step-by-Step: How to Make Roasted Butternut Squash Soup

1. Preheat and prepare the squash: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the butternut squash halves cut-side up on the sheet and drizzle with olive oil. Rub to coat evenly and season with salt and pepper.
2. Roast the squash: Flip the squash halves cut-side down and roast for 40 to 50 minutes, or until completely tender. Some browning on the skin and flesh is a good sign—it adds flavor.
3. Sauté the aromatics: While the squash cools, heat 1 tablespoon olive oil in a soup pot over medium heat. Add chopped shallot and 1 teaspoon salt. Cook for 3 to 4 minutes until softened and slightly golden. Stir in the garlic and cook for about a minute until its aroma is released.
4. Blend the soup: Scoop out the roasted squash flesh and discard the skin. Add the squash, shallot mixture, maple syrup, nutmeg, and black pepper into a blender. Pour in 3 cups of vegetable broth. Blend until creamy and smooth.
5. Adjust the consistency: If the soup is too thick, blend in up to 1 more cup of broth. Add butter or olive oil to taste and blend again. Adjust salt and pepper as needed.
6. Reheat if necessary: If the soup isn’t hot enough after blending, return it to the pot and warm over medium heat, stirring occasionally.

Helpful Tips

• Use a sharp knife and stable cutting board when slicing the squash to ensure safety.
• Roast the squash until it’s deeply caramelized for maximum flavor.
• Always let the squash cool slightly before handling to avoid burns.
• For ultra-smooth soup, use a high-speed blender or an immersion blender.
• Add more broth for a thinner soup or less for a thicker, more bisque-like texture.

Substitutions And Variations

• Vegan version: Swap the butter with olive oil or a dairy-free butter alternative.
• Spiced twist: Add a pinch of cayenne pepper or curry powder for a spicy edge.
• Creamy touch: Stir in a splash of coconut milk or heavy cream for extra richness.
• Garnishes: Top with roasted pumpkin seeds, a swirl of coconut cream, or croutons.
• Add protein: Serve with a dollop of Greek yogurt or a side of crusty bread with cheese.

Storage Instructions

Allow the soup to cool to room temperature before storing. Place it in an airtight container and keep it in the refrigerator for up to 4 days. The flavors develop even more with time, making the leftovers particularly delicious. For longer storage, freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave until warm.

Nutritional Information

(Approximate per serving, based on 6 servings)

• Calories: 180
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Fiber: 5g
• Sugars: 6g
• Protein: 2g
• Sodium: 480mg

This soup is low in calories, high in fiber, and packed with vitamins A and C from the butternut squash. It’s a wholesome, nutritious option perfect for any diet.

Serving Suggestions

• Serve with crusty artisan bread or a grilled cheese sandwich.
• Garnish with fresh herbs like parsley or thyme.
• Drizzle with coconut cream or a splash of olive oil.
• Pair with a fall salad featuring kale, apples, and walnuts.
• Great as a starter for a holiday meal or as a light lunch on its own.

Frequently Asked Questions About Roasted Butternut Squash Soup

Can I use frozen butternut squash?
Yes, you can use frozen cubed squash. Roast it if possible for better flavor, or cook directly in the soup if you’re short on time.

Is this soup freezer-friendly?
Absolutely. This soup freezes well for up to 3 months. Let it cool, portion into containers, and freeze. Thaw and reheat gently.

Can I use an immersion blender?
Yes. After cooking the shallot and garlic, add all ingredients to the soup pot, simmer, and blend directly in the pot.

How do I make this soup creamier?
Blend in a tablespoon of butter or a splash of cream or coconut milk for a richer consistency.

What can I add for more flavor?
Try fresh herbs, roasted garlic, curry powder, or a dash of cinnamon to elevate the flavor profile.

Conclusion

Thank you for joining me in the kitchen to make this comforting roasted butternut squash soup. It’s one of my favorite recipes for fall and winter, bringing together ease, flavor, and warmth in every spoonful. Whether you’re making it for your family, a holiday gathering, or meal prepping for the week, this soup is always a crowd-pleaser. I hope it becomes a staple in your seasonal menu just as it has in mine. Happy cooking and thanks for being part of our food-loving community!

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