Golden Roasted Butternut Squash Soup: 1 Easy Hug

Oh, you are going to LOVE this roasted butternut squash soup recipe! It’s seriously my go-to when the weather starts getting chilly, and I just want something warm, cozy, and utterly delicious. This isn’t just any soup; it’s like a hug in a bowl, super easy to whip up, and packed with all those amazing fall flavors we crave. I’ve made countless versions over the years, and this one just hits the spot every single time for a healthy, satisfying meal.

Why You’ll Love This Roasted Butternut Squash Soup

Seriously, what’s not to love? This soup is:

• Super Easy: Roasting the squash does most of the work for you!
• Packed with Flavor: Roasting brings out the squash’s natural sweetness.
• Healthy & Wholesome: It’s loaded with veggies.
• Perfect for Fall: It’s one of my favorite easy fall soup recipes.
• Adaptable: Easily made vegan or gluten-free!

A Taste of Autumn: The Story Behind This Roasted Butternut Squash Soup

Every year, as soon as those leaves start turning, I get this overwhelming urge to make soup. This particular roasted butternut squash soup recipe actually came about after a trip to the farmer’s market a few years back. I’d bought way too much beautiful butternut squash and needed a way to use it all up before it went bad. I remembered how much better roasting made veggies taste, so I figured, why not try it for soup? The result was pure magic – a rich, slightly sweet, and incredibly comforting bowl that just screamed autumn. It’s become a family tradition ever since.

Gather Your Ingredients for Roasted Butternut Squash Soup

Alright, let’s get this amazing roasted butternut squash soup party started! You don’t need anything too fancy, just some good quality ingredients to make this pure magic happen. Having everything prepped makes the whole process so much smoother, trust me. Here’s what you’ll need to grab:

Core Ingredients for Perfect Roasted Butternut Squash Soup

The star of the show, of course, is the butternut squash! You’ll want about 2 pounds of it, peeled, seeded, and cut into nice, bite-sized cubes. Roasting these beauties is key – it brings out their natural sweetness and gives our roasted butternut squash soup that incredible depth. We’ll also need a big ol’ onion, chopped up, and a couple of cloves of garlic, nice and minced, to build our flavor base. And don’t forget 4 cups of good vegetable broth; it’s the liquid gold that ties everything together. Oh, and a little salt and pepper, of course!

Optional Additions for Enhanced Roasted Butternut Squash Soup

Now, if you want to take your roasted butternut squash soup to the next level, a tiny pinch of nutmeg or a dash of cinnamon can add a lovely warmth that just screams fall. You can also totally jazz it up at the end with some toasted pumpkin seeds or a swirl of cream if you’re feeling fancy!

Step-by-Step Guide to Making Roasted Butternut Squash Soup

Alright, let’s get down to business and make this amazing roasted butternut squash soup! It’s really straightforward, so don’t stress. First things first, get that oven preheated to 400°F (200°C). While it’s warming up, grab your cubed butternut squash, toss it with about a tablespoon of olive oil, a good pinch of salt, and some pepper. Spread it all out on a baking sheet so it roasts evenly, and pop it in for about 20 to 25 minutes, or until it’s nice and tender. You want it soft enough to mash with a fork!

Roasting the Butternut Squash to Perfection

This roasting step is the secret weapon for our ultimate roasted butternut squash soup. It caramelizes the natural sugars in the squash, giving it this wonderfully deep, sweet flavor that you just can’t get from boiling. Keep an eye on it – you want it fork-tender but not mushy. This will make blending it super easy later on!

Building the Flavor Base for Your Roasted Butternut Squash Soup

While your squash is doing its thing in the oven, let’s get the flavor base going. Heat up the other tablespoon of olive oil in a big pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften up for about 5 to 7 minutes until it’s nice and translucent. Then, add your minced garlic and cook for just another minute until it smells amazing – be careful not to burn it! Now, add your beautifully roasted squash and the vegetable broth to the pot.

Blending and Finishing Your Creamy Roasted Squash Soup

Once everything’s in the pot, bring it to a boil, then turn the heat down and let it simmer for about 10 minutes so all those flavors can meld together. Now for the fun part – blending! Carefully transfer the soup to a blender (work in batches if needed!) or use an immersion blender right in the pot until it’s super smooth and creamy. Pour it back into the pot if you used a regular blender, and then taste it. Add more salt and pepper if you think it needs it, and stir in that nutmeg or cinnamon if you’re using them. Just heat it gently before serving, and you’ve got yourself a bowl of pure comfort!

Tips for the Best Roasted Butternut Squash Soup

Making the perfect roasted butternut squash soup is all about a few little tricks. First off, pick a nice, heavy butternut squash – the bigger and heavier, the better, usually meaning more flesh! For that super smooth, creamy texture, don’t skimp on the blending time; make sure it’s *really* smooth. If it seems too thick, just add a little more broth or even a splash of water until it’s just right. This soup is also fantastic for meal prep butternut squash soup because it keeps so well in the fridge for a few days. Just reheat gently, maybe add a touch more broth if needed, and you’ve got a quick, healthy meal ready to go!

Frequently Asked Questions About Roasted Butternut Squash Soup

Got questions about this cozy bowl of goodness? I’ve got answers! Making this roasted butternut squash soup is usually pretty straightforward, but here are a few things folks often ask.

Can I make this a vegan butternut squash soup?

Absolutely! This recipe is already vegetarian. To make it a fully vegan butternut squash soup, just make sure you’re using vegetable broth and skip any optional dairy additions like heavy cream. A splash of unsweetened coconut milk or a dairy-free creamer works wonderfully for extra creaminess!

How should I store my roasted butternut squash soup?

Storing this soup is super easy and makes it perfect for meal prep butternut squash soup! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It freezes beautifully too, so pop it in a freezer-safe container for up to 3 months. Just thaw it overnight in the fridge before reheating.

Serving and Storing Your Delicious Roasted Butternut Squash Soup

This roasted butternut squash soup is so versatile! It’s fantastic on its own, but I love serving it with a crusty piece of bread for dipping, or maybe a simple side salad. It makes a whole meal feel extra special. And the best part? Leftovers are a dream!

Delicious Accompaniments for Your Roasted Butternut Squash Soup

For a really satisfying meal, try serving this soup with some warm, crusty bread or even some cheesy croutons. A sprinkle of toasted pepitas (pumpkin seeds!) or a swirl of that coconut milk I mentioned adds a lovely touch. It’s perfect for a cozy lunch or a light dinner.

Storing and Reheating Leftover Roasted Butternut Squash Soup

Once your roasted butternut squash soup has cooled down, just pop it into an airtight container. It’ll keep in the fridge for about 4 days, which is great for meal prepping. To reheat, just gently warm it up on the stovetop over low heat, stirring often. If it’s too thick, a little splash of broth or water will loosen it right up. You can also freeze it for up to 3 months!

Nutritional Estimate for Roasted Butternut Squash Soup

Here’s an idea of what you’re getting in each serving of this delicious roasted butternut squash soup. Remember, these are just estimates and can change a bit depending on exactly what you use! Each serving (about 1.5 cups) has roughly:

• Calories: 250
• Fat: 10g
• Protein: 5g
• Carbohydrates: 35g
• Fiber: 7g

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