This Simple Roasted Butternut Squash Soup is thick, creamy and a perfect bowl of comfort food. Roasting the butternut squash gives this soup a delicious depth of flavor!
Nothing says fall more than a comforting bowl of creamy roasted butternut squash soup! Adding carrots and parsnips gives it extra flavor and more filling nutrition.
The vegetables are roasted first to give a deeper flavor with cinnamon and cayenne. Then they are simmered with broth and pureed into a perfect bowl of creamy comfort food.
This delicious and healthy butternut squash soup is also gluten free, dairy free and vegan! Whip up a batch today and enjoy this soup all week long!
Ingredients for Roasted Butternut Squash Soup:
- Butternut Squash (2-3 pounds), peeled and chopped
- Carrots, peeled and chopped
- Parsnips, peeled and chopped
- Apple, peeled and chopped
- Onion, chopped
- Garlic
- Extra Virgin Olive Oil
- Vegetable broth
- Water
- Cinnamon
- Cayenne
- Salt
- Pepper
- Ground ginger
Directions to make Simple Roasted Butternut Squash Soup:
Roast the Vegetables
- Preheat oven to 425°F
- In a large bowl, combine the butternut squash, carrots, parsnips, 2 tablespoons olive oil, cinnamon, cayenne, salt and pepper. Mix well.
- Place the veggies on a rimmed baking sheet, spreading out evenly.
- Roast for 35-40 minutes, until fork tender.
- Remove from oven and set aside
Make the soup:
- In a large pot or dutch oven, heat the remaining 1 tbsp of olive oil over medium-high heat
- Saute the onion and garlic until fragrant, about 1-2 minutes.
- Add the diced apple and ground ginger. Saute for about 2-3 minutes
- Add the roasted veggies, vegetable broth and water
- Bring to a boil, reduce heat and simmer for 15-20 minutes.
- Remove from heat. Using an immersion blender, puree everything together until creamy. At this point you can add some more water or vegetable broth if you would prefer a thinner soup.
Serving Suggestions for Simple Butternut Squash Soup
A bowl of this butternut squash soup is perfect paired with a side salad and some fresh bread or a biscuit.
Here are some topping suggestions:
- Pumpkin Seeds
- Chives
- Swirl of coconut milk
- Dollop of sour cream
- Parmesan Cheese
- Feta Cheese
- Bacon
You could also pair this soup with:
Tips for Success
- Make sure to cut all your vegetables in uniform pieces to ensure even cooking time.
- If your soup is too thin, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and add it in a little at a time until desired thickness is reached.
- If your soup is too thick, simply add water until it has thinned out.
FAQS
How do you cut butternut squash for soup?
Once you have peeled your butternut squash, lay it on its side and cut both ends off. Stand it up on the large end and cut in half. Scoop out the seeds and then lay the halves cut side down. Slice into strips and then dice into cubes.
More Soup Recipes
Did you make this recipe? Have any questions? Leave a review or comment below, I would love to hear from you!
Roasted Butternut Squash Soup
Butternut squash, carrots and parsnips roasted with cinnamon, then simmered in broth for a delicious and comforting soup
Ingredients
For the roasted vegetables
- 1 (2-3 pound) Butternut Squash, peeled and chopped
- 3 Carrots, peeled and chopped
- 3 Parsnips, peeled and chopped
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cayenne, can reduce or omit
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
For the soup
- 1 tbsp Extra virgin olive oil
- 1 onion, diced
- 1 tbsp Minced garlic
- 1 Apple, peeled and chopped
- 1/2 tsp Ground ginger
- 4 cups Vegetable broth
- 2 cups Water
Instructions
For the roasted vegetables
- Preheat oven to 425°F
- In a large bowl, combine the chopped butternut squash, carrots, parsnips, olive oil, cinnamon, cayenne, salt and pepper. Mix well to coat all the vegetables
- Roast for 35-40 minutes, until fork tender
- Once done, remove from oven and set aside
For the Soup
- In a large pot, heat the oil over medium-high heat.
- Add the onion, garlic and saute for 1-2 minutes.
- Add the apple, ground ginger and saute another 2-3 minutes.
- Add the roasted vegetables, vegetable broth and water
- Bring to a boil, reduce heat to low and simmer for 15 minutes.
- Remove from heat and using an immersion blender, puree everything together. At this point you can add additional water or broth if a thinner soup is desired.
- Taste and sesaon with additional salt or pepper if desired.
Nutrition Information:
Yield: 6 Serving Size: 1 1/2 CupsAmount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 652mgCarbohydrates: 42gFiber: 11gSugar: 12gProtein: 4g
The nutrition data provided is only an estimate.
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