Roasted Butternut Squash Soup Recipe: A traditional soup recipe for fall and winter is butternut squash soup. However, we’re roasting the butternut squash today, which adds a ton of flavor and simplifies the preparation of the soup (since you don’t have to chop the squash).
Roasted Butternut Squash Soup Recipe
INGREDIENTS
ROASTED BUTTERNUT SQUASH SOUP
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 garlic clove, peeled
- ½ tablespoon maple syrup
- 1 teaspoon salt
- freshly ground black pepper, to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
- optional garnish: pepitas, parsley, and freshly ground black pepper
INSTRUCTIONS
Cut it in half. Set the oven temperature to 425°F (220°C). Cut off the butternut squash’s ends. Carefully cut the butternut squash in half lengthwise while holding it upright. Pro tip: Microwave the butternut squash for two to three minutes to make it easier to slice.
Take out the seeds. To remove the seeds and membrane, use a spoon.
Roast after seasoning. Place the butternut squash, cut-side up, on a baking dish, brush with oil, and season with salt and pepper. After that, roast the butternut squash for 60 minutes with the cut side facing downward.
Include the onion. After 30 minutes, place the onion on the baking tray with a little oil applied to the cut side. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Mix the soup. When the butternut squash is cold enough to handle, remove the flesh with a large spoon and place it in a powerful blender. Take off the onion’s outer layer and place it in the blender with the ginger, garlic, nutmeg, maple syrup, and vegetable broth. To reach the right consistency, start with three cups of vegetable broth and add more as needed. Blend until creamy, about one to two minutes on high. If necessary, add extra salt and pepper after tasting the soup. Optional: although this recipe is dairy-free, if you can tolerate dairy, you can increase the richness by blending in a tablespoon or two of fresh butter.
Serve. Pour the soup into serving bowls. If you’d like, garnish the top with pepitas, parsley and black pepper.
TIPS
In the video above I added 3 garlic cloves as I love garlic and it was the last from my bulb, but it definitely overpowered the soup. Stick to 1 garlic clove as it’s written in the recipe. You can also add roasted garlic if you prefer a softer garlic flavor.
When it comes to roasting veggies, I always recommend a heavy duty baking tray so it doesn’t bend and warp while cooking.
I’m a massive fan of my Vitamix blender, but if you’re looking to buy one make sure to check out my Vitamix Comparison post.
NUTRITION
- CALORIES: 292KCAL
- CARBOHYDRATES: 54G
- PROTEIN: 4G
- FAT: 9G
- SATURATED FAT: 4G
- CHOLESTEROL: 15MG
- SODIUM: 1589MG
- POTASSIUM: 1437MG
- FIBER: 8G
- SUGAR: 13G
- VITAMIN A: 42870IU
- VITAMIN C: 85.6MG
- CALCIUM: 200MG
- IRON: 2.8MG
