Delicious Roasted Butternut Squash Soup

This roasted butternut squash soup recipe is a healthy, hearty dish that is both warming and satisfying. Chock-full of good stuff, it's perfect for cosying up with on a cold day.

Why You'll Just LOVE This Recipe!

It's super easy to make - just roast the squash, make a quick soup base and you're good to go!

Completely delicious! Our easy roasted butternut squash soup is sweet tasty and utterly delicious. Total comfort food, you'll not be able to wait to wrap your hands around a bowlful.

Versatile ingredients, and serving suggestions - you can mix and match the ingredients, add in anything that needs using up, and we've popped loads of serving ideas and soup toppers below too, for extra deliciousness.

Roasted Butternut Squash Recipe

Serves - 4 people

Prep Time - 30 minutes

Cooking Time - 45 minutes

Total Time - around 1 hour, 15 minutes

Make It Quicker - buy butternut squash chunks ready to roast

Our Most Popular Alternative - Roasted Tomato Soup

Equipment Needed

• Chopping board
• Vegetable knife
• Roasting tin
• Large saucepan
• Measuring jug
• Teaspoon
• Tablespoon

Roasted Butternut Squash Soup Ingredients

Everything you'll need to make a delicious roast squash soup from scratch.

• 1 large butternut squash - deseeded and cut into chunks

• 1 tbs olive oil

• 2 teaspoon Italian seasoning

• 1 large onion - sliced

• 2 cloves of garlic - chopped

• 2 sticks of celery - sliced

• 2 carrots - sliced

• 1 leek - sliced

• 1 pint of hot vegetable stock

• salt & pepper

• dollop of creme fraiche to serve

How To Make Roasted Butternut Squash Soup

Our roasted butternut squash soup recipe is very simple to make.

Step One - roast the butternut squash

• Preheat the oven to 400F / 200C
• Slice the butternut squash into half, and scoop out the seeds (save them for later and making some pan roasted squash seeds)
• Chop the butternut squash into chunks or slices, don't bother peeling. The peel will roast nicely and cook down in the soup.
• Toss the butternut squash in olive oil, season with salt and black pepper, add some Italian seasoning or chilli flakes, Then roast in the oven for around 30 minutes until just browning and tender.

Step Two - make the soup base

• Whilst the butternut squash is roasting just whip up a simple soup base.

• Sauté the chopped onion, celery, carrots and leek until softening. Pour over vegetable stock and simmer whilst you wait for the squash to roast.

Step Three - add the roasted squash to the soup

• Once the squash is nicely browning just scrape the whole lot into the soup pan and cook for around 15 minutes. Season with salt and black pepper to taste.

Step Four - blend the roasted butternut squash soup

• Once cooked blend the soup to a smooth liquid.

Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.

Step Five - serve the roasted squash soup

• Serve the soup in bowls, I like to add a swirl of creme fraiche and an extra sprinkling of chilli flakes just before serving.

Ingredient Add-Ins And Swaps

You can add in or swap any parts of the soup. If you want more veggies, put some in, fancy more protein, add some lentils, or serve with cheese. Want it super spicy? Add a good pinch of curry powder. Really make this butternut squash soup your own.

Roasted Butternut Squash Soup - Make Ahead And Freezing Instructions

Make Ahead

You can make the soup up to 2-days in advance. Just cool quickly and store in an air tight container in the fridge. The soup will keep nicely for up to 2 days in the fridge, or 3 months in the freezer.

Freezing And Reheating Soup

To freeze, cool the soup, put into airtight, freezer safe containers/bags and store in the freezer for up to 3 months. Make sure to defrost thoroughly in the fridge overnight, and reheat thoroughly to a minimum temperature of 170F / 75C and let it bubble at that temperature for a few minutes.

Get Our Delicious Tomato Basil Soup Recipe Here

What To Serve With Butternut Squash Soup

Our our spicy roasted butternut squash soup is delicious served with lots of things. Try...

• Flavoured breads - we served ours with beetroot bread

• Cheese on toast - is delicious dunked into soup

• Try serving with our delicious easy focaccia bread.

• Serve alongside crackers, crisp breads or bread sticks.

• Try serving with warmed naan breads.

Fancy some soup toppers?

We love it when soup is served with soup toppers! We've popped five of our favorite ways to top soup below.

• Crunchy homemade croutons - just fry cubes of bread in olive oil with salt and black pepper.
• Grated cheese - try Parmesan, crumbled feta, sharp Cheddar, smoky cheese works really will with squash and pumpkin.
• Crispy sage leaves - fab combo!
• Cheesy nachos. Oh... cheesy nachos were just made for sprinkling over soup!

Recipe FAQs

Do you need to peel butternut squash before roasting?

No - you don't need to peel the squash - Just chop up your squash into chunks or slices - remove the seeds but don't bother to peel. The peel will cook down nicely into the soup.

How do you balance the sweetness of butternut squash soup?

Be sure to season properly with salt and black pepper, you can also add in cream, creme fraiche, or coconut milk to balance out any over-sweetness. Plus when serving, serve with a squeeze of fresh lemon or lime juice.

How do you blend soup smoother?

If your soup is too thick, try adding some extra stock or broth as you blend, or pouring in some heavy cream or simply some extra hot water.

How do you make soup more creamy?

If you want a super indulgent creamy soup, then add in heavy cream, stir through some coconut milk or even some cream cheese, and mix well to blend.

Vegan roasted butternut squash soup

Our squash soup is a vegan recipe - just be sure to skip the creme fraiche when serving - if you like a little soup topping then try cashew butter or just a handful of toasted nuts.

Make roasted butternut squash soup with coconut milk

Our soup recipe is delicious made with coconut milk just substitute the coconut milk for some of the vegetable stock, doing this creates a really creamy, rich soup recipe.

Can You Eat Butternut Squash Seeds?

Yes, you can eat the squash seeds and if you saved your seeds then follow me over to a lovely spiced & salted seed snack.

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More delicious warming soup recipes to make

• Roasted tomato soup with spicy prawns - a completely delicious flavoursome tomato soup topped with spicy prawns, this is oh so delicious served with bread spread with cream cheese.

• Leek and potato soup - a warming, creamy soup that's gorgeous for winter lunch.

• Roasted red pepper and tomato soup - a delicious, autumnal soup that's naturally vegan and perfect served with crusty bread.

Love soup? Get all our delicious healthy soup recipes here

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