Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup is spicy, creamy, full of fall flavors and topped with crunchy pepitas. Made with roasted butternut squash, roasted onion and roasted garlic. Easy to make, nutritious and delicious.
Happy Monday! Did you remember to turn back the clocks and enjoy the extra hour of sleep yesterday? I sure did! Weather is slowly getting colder and colder and it is time to enjoy some warm and comforting soups again. I’ve made this roasted butternut squash soup quite a few times and am surprised I haven’t shared the recipe on my blog yet!
I like eating squash and wish I cooked it more often! Since we are officially in winter squash season, why not make a butternut squash soup.
Butternut squash is one of my favorite types of winter squash. My other favorite is spaghetti squash. Butternut squash is high in fiber, has a rich flavor and is very easy to cook. It is nutritious and very affordable. Has a sweet and nutty, similar to pumpkin taste (in my opinion). And did you know that it is also considered a fruit, but mostly used as a vegetable? I did not, until just recently.
One of the most common and easiest ways to prepare butternut squash is roasting it. Its seeds are edible (like pumpkin seeds) and its skin can also be eaten after roasting.
For this soup I decided to cut squash lengthwise, scrape out the seeds and peel its skin. Then I cut it into 1/2 inch cubes, sprayed with olive oil, seasoned with some fresh ground black pepper and baked for 45 minutes.
I also like roasting a cut in half onion for this soup, as well as some garlic cloves, wrapped in foil. This brings a wonderful, rich flavor to this fall soup. You can skip the use of milk/cream in this soup, since butternut squash, after processed in a blender, creates extra cream texture in the soup. I added just a cup of milk this time and it tasted great. I used organic chicken base and water instead of stock, but chicken stock, vegetable (or vegan) stock can be used. The measurements for stock are approximate, so you can adjust to the desired thickness by adding more or less. I also like my butternut squash soup a little salty, so again feel free to add as much (little) salt as you’d like.
Enjoy this warming fall soup with a piece of warm bread with an entree or a salad.
Roasted Butternut Squash Soup
- 1 large butternut squash — (cut lengthwise, seeds removed, peeled and cut into pieces)
- 1 small yellow onion cut in half
- olive oil spray — (I use Misto)
- 4 garlic cloves — (unpeeled)
- 1 tsp (or more) salt
- 1 tsp black pepper — , divided
- 1/8 tsp cayenne
- 1/4 tsp ground cumin
- 1/4 tsp thyme
- 4 cups chicken or vegetable stock
- 1 cup milk — (optional,non dairy milk is fine)
- 2 tbsp roasted pecans for garnishing
- sour cream for garnishing
Preheat oven to 425 F (220 C).
Cut squash in half, scrape out seeds, peel squash and cut into 1/2 inch cubes. Spray with olive oil, season with 1/2 tsp black pepper and transfer to a baking sheet lined with parchment paper or Silpat. Leave some space in one of the corners of baking sheet, spray onion with olive oil and place on baking sheet. Spray unpeeled garlic cloves with olive oil and wrap in aluminum foil. Place in the oven as well.
Bake squash until it starts to brown, (45-50 minutes) make sure it doesn't burn (baking time may vary). Onion will most likely cook more quickly, so take it out of the oven when it appears browned. Garlic should be roasted for about 20-25 minutes, so you need to take it out earlier that squash as well.
In a medium pot, over medium-high heat combine stock, salt, pepper, cayenne, thyme and cumin. Add roasted squash, onion and and garlic (remove from skin), milk(optional) and simmer for 5 minutes.
Working in batches, transfer soup to a blender and puree until smooth.
Serve hot, with a piece of bread and garnished with sour cream, roasted pecans, pepitas or bacon.
Use vegetable (vegan ) stock and non dairy milk if you'd like.
Feel free to garnish with pepitas, walnuts, parmesan cheese or even bacon.
Nutrition InformationCalories: 185, Fat: 5g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 975mg, Potassium: 813mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 10g, Protein: 4g, Vitamin A: 20555%, Vitamin C: 42.3%, Calcium: 174%, Iron: 1.7%
I love this soup Mira, looks so creamy and yum! I need to try this, Pinned!
The first time I made this soup was a few years ago for Thanksgiving…it’s one of my favorites! Love this!
Thanks Annie! Glad you like it !
If I’m using the butternut squash in soup or something else I always love to roast it to bring out the natural sweetness. I love the roasted pecan garnish too. Lovely recipe.
I agree Janette, it tastes much better roasted!
I love any kind of soup using butternut squash or pumpkin … they become a bit of a staple for me in the Autumn. I just love that you’ve added those lovely pecans to yours. What a great combo!
Thanks Helen! I also love this kind of soups for autumn!
I love butternut squash, but haven’t tried making a soup out of it. This look so smooth and creamy! Perfect for the colder days we’re having now too.
Thanks Danielle! This soup is really easy to make, butternut squash is what makes it really creamy!
I definitely used that extra hour for more sleeping! I am craving all kinds of soups this fall, Mira! This butternut squash soup looks incredible! I’ve never had this kind before, and I’m loving the fall flavors. Your pictures are beautiful, too! PInned!
Thanks so much for the pin Gayle! An extra hour of sleep is just the best thing to do!!!
Yum, this soup looks so creamy and delicious! I’m not a huge butternut squash fan, but I’d LOVE to try this! Pinned!
Butternut squash is my favorite! I have one almost every day – yum so so good and I I had no idea it was considered a fruit too. Love love love this soup – it looks so creamy and full of flavor! A bowl of this is perfect to warm up with 🙂
This has the most beautiful color to it! I have never made butternut soup, but now I need to! Looks perfect for a cold day!
I love butternut squash soup so much that I can actually substitute it for pie! And be happy about it =) I have a go-to recipe that I always use but I’m ready to change it up a bit so I’m eager to give your a whirl. Will definitely be making this sometime this week =)
Thanks Laura! I hope you like it!
This soup looks absolutely delicious and flavourful Mira!! Love all the ingredients used .. definitely need to try this soon!! Pinned! 🙂
YUM! I Love butternut squash… and I love soup… so this is perfect for me! Great recipe girl! Hope that you are having a great week! 🙂
Thanks Cailee! My week is pretty good, I hope you are having a great one, too!
I LOVE LOVE LOVE butternut squash. Thanks for sharing this awesome recipe. Pinning this and making it ASAP!
There’s nothing more warming to me then enjoying a good bowl of soup. Especially if it includes squash. This looks amazing.
Mmmm I love squash, I bet I could eat this soup up in no time! Looks delish!
Butternut squash has been on my list to make for quite some time now. Yummy recipe Mira.
Hi Mira! Lovely recipe and photographs.. and a good reminder to always, always make butternut squash soup in the fall. It is so comforting and warming. Love the added pecans, for crunch, as the garnish. Thank you, Mira!!
Tis the season for butternut squash! Beautiful soup – I love squash/pumpkin/thelike, but butternut squash in the fall is extra special.
This soup looks so wonderfully rich, creamy, and decadent! But it’s healthy! I love that! Such a beautiful color too!
Thanks Kathleen, yeah it is a nice fall color!
Wow, this soup looks so yummy and beautiful! And I’m sure the roasted pecans add a wonderful crunch!
Thanks so much Sonali!
Just stopping back in to let you know I included this recipe in my Thanksgiving Recipe Roundup!
Thanks a lot Sonali!!! Highly appreciated!