Butternut squash soup is a fall and winter favorite. And this roasted version is top-notch! Plus no dicing the squash!
The extra roasting step is a game-changer. Roasting the butternut squash imparts an earthy, smoky, caramelized sweet flavor. This really elevates the recipe compared to a traditional stovetop butternut squash soup.
It has just the right amount of flavor. This version has the perfect balance of onion, garlic, and warming spices.
It’s highly requested by friends and family. It’s also naturally gluten-free, vegan, and vegetarian, which makes it perfect to serve a large crowd during the holidays.
Roasted Butternut Squash Soup
Prep:10minutes mins Cook:1hour hr Total:1hour hr 10minutes mins
Servings: 4 servings
You'll need a blender and a baking sheet
Instructions:
Slice it in half and remove the seeds. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper. Get creative and add toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
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