Experience the sumptuous comfort of velvety roasted butternut squash soup enriched with tender onions, carrots, garlic, and red bell pepper. Fragrant cumin and smoked paprika enhance the flavors while coconut milk or cashew cream delivers creaminess. This vibrant, wholesome bowl perfectly warms chilly evenings and satisfies cravings for hearty cuisine.

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I love making this healthy roasted butternut squash soup because it brings so much warmth to fall and winter. I start with 1 medium butternut squash, peeled and cubed, alongside a large yellow onion chopped up real fine and 2 garlic cloves minced.

I toss in 2 carrots chopped up and sometimes a red bell pepper if I’m feeling extra veggie. I drizzle 2 tablespoons olive oil over everything then roast it on a baking sheet.

Once its nicely browned, I combine the veggies with 3 cups low-sodium vegetable broth, 1 cup water, and add in 1/2 teaspoon each of ground cumin and smoked paprika. I finish it off with 1/2 cup coconut milk or cashew cream for that creamy texture and a squeeze of lemon juice.

It is a simple recipe which is both nutritious and super comforting, perfect if you like a good butternut squash recipe like those featured on popular sites.

Why I Like this Recipe

I love this recipe for a few reasons. First, I like how the flavors build up through roasting, giving it this amazing, deep taste that comforts me on chilly days. Second, I really enjoy how easy it is to make even if I sometimes mess up the measurements. Third, I appreciate that it’s pretty healthy and versatile, so I can swap ingredients like coconut milk with cashew cream depending on what I have. Sometimes, I even tweak the spices to make it just the way I like it.

Roasted butternut squash soup is such a classic dish for fall and winter, and its simplicity just blows my mind. The butternut squash and other veggies are roasted all together on a single baking sheet so they come out with a really nice caramelized taste. This makes the soup not only one of the easiest to prep but also one of the most delicious dishes i’ve tried. Plus, its super creamy texture comes from adding a splash of coconut milk or cashew cream which makes it perfect whether youre vegan or not. I honestly love how flexible and comforting this soup is.

Ingredients

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Rich in fiber and vitamins, butternut squash lends sweetness and hearty body too the soup.
Adds deep flavor and antioxidant power; its mild, savory taste make the soup more robust.
Gives a punch, showin off a bit of spice and health promoting benefits.
Offers natural sweetness and beta-carotene, helpin brighten the dish and ur meal.
Provides vivid color, extra vitamins, and a slight tang that liven up every spoonful.
Boosts creaminess while addin healthy fats, making it satisfyingly rich and smooth.
Used in roastin, olive oil uniquely lends a subtle fruitiness and helps veggies brown perfectly.

Ingredient Quantities

1 medium butternut squash (about 2-3 lbs), peeled and cubed

1 large yellow onion, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

1 red bell pepper, chopped (optional)

2 tablespoons olive oil

3 cups low-sodium vegetable broth

1 cup water

1/2 cup coconut milk or cashew cream

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

A squeeze of lemon juice (optional)

How to Make this

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1. Preheat your oven to 400°F.

2. Put the cubed butternut squash, chopped yellow onion, minced garlic, peeled carrots, and red bell pepper (if you want) in a big bowl. Toss them with the olive oil, salt, pepper, ground cumin, and smoked paprika until they are evenly coated.

3. Spread your veggies out on a single baking sheet, making sure they’re in one layer so they roast nicely without steaming.

4. Roast the veggies in the oven for about 25-30 minutes, or until they’re tender and a bit caramelized.

5. While the veggies are roasting, warm up the vegetable broth and water in a large pot over medium heat.

6. Once the veggies are done roasting, add them to the pot with the warmed broth and water. Let everything come to a gentle simmer for about 10 minutes.

7. Use an immersion blender (or transfer in batches to a blender) to blend the soup until smooth.

8. Stir in the coconut milk or cashew cream and add a squeeze of lemon juice if you’re using it.

9. Taste the soup and adjust seasonings if necessary, then let it simmer for another 5 minutes to let all the flavors mix well.

10. Serve the soup hot, and enjoy this delicious, creamy bowl of comfort!

Equipment Needed

1. An oven that can reach 400°F along with a large baking sheet
2. A big mixing bowl to toss the veggies in
3. A chef’s knife and a cutting board for chopping and prepping all the produce
4. A large pot for warming the broth and simmering the soup
5. An immersion blender or a regular blender (if you’re doing it in batches)
6. Measuring spoons and cups for the oil, spices, and liquids
7. A wooden spoon or any stirring utensil for mixing everything together

FAQ

Can I make this soup vegan?

Yeah, you definitely can! The recipe already uses low-sodium vegatable broth and coconut milk or cashew cream, so it's a great vegan option.

Do I really have to roast the veggies before blending?

Sure, roasting brings out their natural sweetness and gives the soup a lovely deep flavor which you won't get if you just boil em.

Can I swap out butternut squash for another type of squash?

You can, but keep in mind the texture and flavor might change a bit so adjust your expectations accordingly.

How do I store leftovers?

Just put the soup in an airtight container and it should be good in the fridge for up to 3 days, or you can freeze it for about 2 months.

What if I want a thicker or thinner soup?

If it gets too thick, add a bit more vegatable broth or water, and if it seems too runny, let it simmer a bit longer to reduce down.

Roasted Butternut Squash Soup Recipe Substitutions and Variations

If u dont have butternut squash, try using pumpkin or acorn squash instead its really similar in texture
If your out of yellow onion, red onions or shallots are a good switch although they might give a slightly different flavor
If u dont have olive oil, you can use avocado oil or coconut oil, both work well for roasting
If carrots are missing, parsnips or even a bit of sweet potato can give a nice sweet flavor
If u dont have coconut milk, heavy cream or almond milk is a fine alternative for that creamy finish

Pro Tips

1. Try to not overcrowd your veggies on the baking sheet so they get nice and caramelized, instead of steaming.
2. If you don’t have an immersion blender, be really careful when transferring the hot soup into a blender – let it cool a bit before blending, otherwise you might get burned.
3. Taste your soup before you add the coconut milk or cashew cream, because sometimes you might need a bit more salt or spices to bring out the flavors just right.
4. When roasting, keep an eye on the veggies near the end so they don’t overcook – they should be tender but still hold some of their texture, otherwise the soup might turn out way too mushy.