Deliciously Roasted Butternut Squash Soup: A Warm Hug in a Bowl ♥

Roasted Butternut Squash Soup: A Symphony of Autumn Flavors… A roasted butternut squash and vegetable soup is a true autumnal culinary delight. This soup has a beautiful deep color, wonderful aroma, scent, and above all, a taste that is more intense and profound than when we simply boil vegetables in water. And yes, this taste is achieved if we roast our vegetables beforehand, all thanks to the caramelization process. An added bonus of this kind of soup is that you can season it however you like and use any add-ins, such as drizzling with heavy cream, adding coconut milk, or serving with crunchy bread.

Actually, while preparing my soup, I had a little dilemma. I wanted to add coconut milk, but the rest of the family preferred cream, so the cream “won”, which also pairs perfectly with this soup. I know there are many butternut squash soup recipes out there, but definitely try this trick of roasting it beforehand – I think you’ll notice the difference. 🙂

Check out the recipe! But first, watch this video and see how easy it is to make this roasted butternut squash soup:

Ingredients you’ll need for the soup:

Butternut Squash: Butternut squash is not only a nutrition powerhouse packed with vitamins, minerals, and fiber, but also offers a naturally sweet and nutty flavor to dishes. When roasted, its sugars caramelize, deepening the flavor and lending an unmatched depth to the soup.

Onion: Onions are renowned for their ability to build layers of flavors in various dishes. When roasted, they develop a sweet, slightly caramelized taste which provides an aromatic base for the soup, while also delivering essential nutrients like vitamins, antioxidants, and minerals.

Garlic: Roasting a whole bulb of garlic transforms its naturally pungent and sharp taste into something creamy, mild, and profoundly aromatic. This subtle sweetness complements the stronger flavors, adding a unique depth and richness to the soup.

Carrot: Carrots bring a natural sweetness and vibrant color to the dish. Beyond their delightful crunch and flavor, they’re a fantastic source of beta-carotene, fiber, and essential vitamins.

Tomato: Tomatoes, when roasted, become tangy and sweet, enriching the soup with a touch of acidity and a robust depth of flavor. They’re also packed with lycopene, a powerful antioxidant, and provide essential vitamins and minerals.

Broth : A good broth, whether vegetable or chicken, forms the backbone of any soup. Vegetable broth keeps the dish entirely vegan, offering a lighter, herbaceous touch, while chicken broth can add a richer, meaty essence. Both provide essential minerals and add depth to the dish.

plus spices and dried herbs:

Dried Thyme, Dried Rosemary, Pepper and Salt, Nutmeg, and Sweet or Hot Paprika

Paprika, whether sweet or hot, offers a smoky and earthy tone, enhancing the color and deepening the taste palette of the soup. It’s also rich in antioxidants, especially vitamin C.

STEP BY STEP

STEP 1.

Using a sharp knife, trim off the ends of the butternut squash and cut it lengthwise in half. Remove the squash seeds with a regular spoon and an ice cream scoop, then drizzle the squash (flesh) with olive oil and sprinkle with pepper and salt.

Tip: You can put the butternut squash in the microwave for 2 or 3 minutes. It will make it easier to cut.

STEP 2.

Other vegetables were also added to the soup. Quarter one tomato, halve one onion, and cut one medium-sized carrot into smaller pieces. We will also add an entire roasted garlic bulb to the soup. Cut off the tip of the bulb. Drizzle all the vegetables with olive oil.

STEP 3.

And now we will bake the vegetables. On a baking tray lined with parchment paper, place the butternut squash skin side up. Position the squash on the side of the tray to leave room for the other vegetables. First, bake the butternut squash for 30 minutes at 220 degrees Celsius (425 degrees Fahrenheit). After those 30 minutes, add the remaining vegetables to the tray and bake everything together for another 30 minutes. This roasted butternut squash is delicious, but a significant advantage is that the flesh can be easily removed.

STEP 4.

Now you need to blend the vegetables. Use a spoon to remove the flesh from the butternut squash. You can blend the vegetables with a hand blender or a large jug blender. If you’re using a hand blender, transfer all of the butternut squash flesh along with the other vegetables to a pot, pour in the broth, and blend using the blender. If you’re using a large high-power jug blender, you’ll most likely need to blend the soup in two batches. Transfer the vegetables to the blender, pour in the broth, and blend. Pour in 3 or 4 cups of broth. If you want a slightly thinner soup, pour in 4 cups. I used exactly 3.5 cups.

STEP 5.

Pour the blended soup from the jug blender into a pot, bring it to a boil, and season with spices. You can choose the spices and dried herbs that you like. I used nutmeg, pepper, salt, dried thyme, dried rosemary, and paprika powder. In the end, I added some cream, finely chopped parsley, and pumpkin seeds.

STORING

To store the roasted butternut squash soup, let it cool down completely and then transfer it to an airtight container. Store the container in the refrigerator for up to 3-4 days. If you wish to keep it longer, you can freeze the soup for up to 2-3 months. When you’re ready to reheat, thaw the soup if frozen, and warm it in a saucepan over medium heat until heated through. Stir occasionally to ensure even heating.

Roasted Butternut Squash Soup. Printable Recipe.