This roasted butternut squash soup is rich, creamy, and delicious- and made without any heavy cream! Best of all, it’s easy to make and perfect on a cold winter day.
It’s that time of year, when a hot bowl of soup is the perfect lunch or dinner to warm you right up. One of my favorite soups during the colder months is this butternut squash soup. My mom usually serves it as an appetizer at Thanksgiving. Unfortunately, it was not on the menu this year. To make up on missing out, I decided to share this delicious roasted butternut squash soup with all of you!
Making soup from scratch is super easy
Homemade soup tastes way better than any canned or store bought versions. In addition, making your own soup gives you complete control over the ingredients. You can choose whatever wholesome ingredients you prefer, and reduce the amount of sodium, calories, fat and eliminate preservatives.
The trick to a creamy, non-heavy cream soup is to chop and roast the vegetables in the oven until tender. They are then blended together and added to either chicken or vegetable broth. Everything simmers with the added spices until rich and smooth. It really is the ultimate cold weather dish!
Roasting the vegetables adds so much flavor depth
Roasting the butternut squash along with the other vegetables and garlic gives this soup so much flavor. Boiling just doesn’t give you the same results. Roasting caramelizes the vegetables and brings out the natural sweetness and flavor in the butternut squash (no added sweetener necessary!). I roast the butternut squash in cubes to maximize the amount of surface area that caramelizes.
Simple ingredients
The ingredient list for this butternut squash soup is kept simple so the squash flavor can shine through with every mouthful. All you’ll need is:
- Butternut Squash
- Carrots
- Onions
- Sweet potato
- Garlic
- Chicken or vegetable broth
- Cinnamon
Butternut squash nutrition
Butternut squashes rich orange color means it’s high in antioxidants, specifically beta carotene, which the body converts to vitamin A. Vitamin A is essential for eye health, immune function, and regulating cell growth.
Winter squashes are also naturally low in calories and fat, but are packed with nutrients including vitamin c, B6, folate, iron, magnesium, potassium and more. Butternut squash is also a good source of fiber which can help lower cholesterol, keeps you satiated, and is important for digestive health.
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Tips and suggestions
- Be sure to chop your vegetables into somewhat uniform sizes so it cooks evenly in the oven.
- When pureeing the vegetables in batches you don’t have to add all of the broth suggested in the recipe. Add 1-2 cups of broth, or just enough to puree each batch of vegetables in the blender until smooth. Then you can add more broth to thin the soup to your desired consistency when you simmer it.
- I keep the seasoning very simple in this recipe because I wanted the butternut squash to shine. I enjoy cinnamon flavor with butternut squash but you can change the flavor profile with different seasonings like sage, thyme, cumin, curry powder, pumpkin spice, red pepper, and more.
Looking for more cozy, comforting recipes for the season? Here are a few more of my favorites…
- Pumpkin Bolognese
- Loaded Sweet Potato Nachos
- Lentil Vegetable Soup
- Pasta Puttanesca
- Hearty Healthy Chili
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash about 3 pounds, or 2 medium, peeled, deseeded and cut into ½-1 inch cubes
- 2 Tablespoons Olive oil divided
- 3 carrots peeled & cut into ¼-1/2 inch slices (or 20-22 baby carrots)
- 2 medium onions peeled and quartered
- 1 medium sweet potato peeled & cubed
- 1 garlic bulb
- 1 cinnamon stick
- 4-6 cups low sodium chicken or vegetable broth as needed
- ½ teaspoon ground cinnamon
- Ground black pepper optional
Instructions
- Preheat oven to 375°F. Prepare 2 baking pans with parchment paper. Add the butternut squash to a large bowl. Add 1 Tablespoon olive oil and toss to coat. Divide among the 2 baking pans. Add the carrots, onion, and sweet potato to the large bowl, add 1 Tablespoon olive oil and toss to lightly coat all the vegetables. Divide between both pans then lightly stir the vegetables on the pans to incorporate into the butternut squash.
- Roast the vegetables 45-60 minutes until lightly golden and fork tender (be sure to check the carrots are tender). Remove from the oven and let cool.
- Simultaneously, roast the bulb of garlic at the same time as the vegetables. To prepare the garlic, gently remove loose excess papery skin from garlic. Trim off ¼ inch of the top of the garlic head to expose garlic cloves. Place in aluminum foil and drizzle small amount of olive oil over the top. Wrap the garlic in the aluminum foil and place in the oven. Bake for 45-50 minutes. Set aside to cool.
- Working in batches, transfer the roasted vegetables to a high speed blender along with the roasted garlic (skin removed). Add 1-2 cups of broth to the blender with each batch and puree until smooth and creamy (*See notes)
- Transfer the blended soup to a large pot. Once all the soup is blended, heat the pot over low-to medium heat. Add the cinnamon stick and let simmer for 20-30 minutes. Taste and adjust seasoning. Can add the ground cinnamon for more cinnamon flavor. Serve and enjoy!
Nutrition Facts
This butternut squash soup is great on its own or serve it with grilled cheese, avocado toast, your favorite salad, or any other main dish. It’s creamy and nourishing and perfect to make all winter long. Also, keep it in mind for the holidays for a delicious appetizer and great make ahead dish!
For more delicious recipes using winter squashes check out:
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What’s your favorite soup recipe during the colder months? Share in the comments below. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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