Brighten Your Fall Table with Roasted Butternut Squash Soup

As the leaves turn and a chill sneaks into the air, there’s a particular comfort in a warm bowl of soup. But this isn’t just any soup—it’s a roasted butternut squash version that transforms simple ingredients into a silky, flavorful experience. I love peeling back the tough exterior to reveal the gem inside, then roasting until the aroma is irresistible.

What makes this recipe stand out is how easy it is to elevate. The roasting process adds a depth of sweetness and smokiness that blends perfectly with a touch of spice. It’s my go-to because it feels like a cozy sweater — familiar, yet surprisingly special every time.

Roasted Butternut Squash Soup

This soup features roasted butternut squash blended into a smooth, velvety puree. The roasting process enhances the natural sweetness and adds a smoky depth, resulting in a rich, comforting bowl with a silky consistency and vibrant orange color.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting and sautéing
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth or chicken broth
• 1/2 teaspoon smoked paprika optional, for depth
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender or immersion blender
• Sharp knife
• Cutting board
• Soup pot

Method

 

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel the butternut squash, scoop out the seeds, and cut it into evenly-sized chunks.
3. Toss the squash chunks with 1 tablespoon of olive oil, then spread them out on the prepared baking sheet.
4. Roast the squash in the oven for about 30-35 minutes, until they are golden and slightly caramelized around the edges.
5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
6. Add the chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes.
7. Add the minced garlic and cook for another 1 minute, until fragrant but not browned.
8. Once the squash is roasted and cool enough to handle, add it to the pot with the sautéed onions and garlic.
9. Pour in the vegetable broth, then bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
10. Use an immersion blender or transfer the soup to a blender to blend until smooth and creamy.
11. Return the blended soup to the pot, stir in smoked paprika (if using), and season with salt and pepper to taste.
12. Let the soup simmer for another 5 minutes to warm through and allow flavors to deepen.
13. Serve the soup hot, garnished with your favorite toppings like a drizzle of olive oil, toasted seeds, or fresh herbs.

This roasted butternut squash soup is a simple way to bring seasonal richness to your table. Its smooth texture and warm spices make it perfect for chilly evenings or lazy weekends. Plus, the roasting aroma alone is worth taking the time for.

Whether you’re looking to impress guests or just treat yourself, this recipe is a keeper. The ingredients work harmoniously, creating a dish that feels both hearty and elegant. Every spoonful is a little reminder of the beauty in simple, seasonal ingredients.