Name: Roasted Butternut Squash Soup: Silky, Savory and Easy
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1.2 kg butternut squash, peeled, seeded and cut into 3 cm cubes; 3 tbsp olive oil; 1 large onion, chopped; 4 clove garlic, peeled; 1 potato, peeled and diced; 900 ml vegetable broth; ¼ tsp ground nutmeg; 1 tsp salt; ¼ tsp black pepper; 2 tbsp lemon juice

American Autumn Gluten-free Vegan Vegetarian 1 h 5 min 6 servings170 Calories

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Roasted butternut squash soup is the ultimate fall comfort food: silky, lightly sweet and deeply savory, with a color like a harvest sunset. Roasting the squash before blending is the secret, because the browned edges add a flavor that boiling alone can never give. This version is naturally vegan and gluten-free, takes about an hour and needs only a handful of ingredients.

Why roast the squash?

Roasting concentrates the sweetness and adds caramelized flavor.
Browned onion and garlic make the soup taste richer, without cream.
A small potato or apple can add body and a hint of sweetness.

Tips for the best soup

Cut the squash into even cubes so it roasts evenly; for easy peeling, microwave the whole squash for 2 minutes first.
Roast until the edges are brown, about 30 to 35 minutes at 220 C (425 F), turning once.
Blend until completely smooth. An immersion blender is easiest; take care with hot liquid.
Season at the end. A squeeze of lemon and a pinch of nutmeg or smoked paprika bring out the flavor.

Variations

Creamy: finish with a swirl of cream or coconut milk.
Spiced: add curry powder, ginger or cumin.
Apple and sage: roast an apple with the squash and fry sage leaves for the top.
Protein boost: serve with white beans or a spoon of Greek yogurt.

What to serve with it

Serve with crusty bread, a fall harvest salad or a grilled cheese sandwich. For another cozy soup, see our red lentil soup.

Make ahead and storage

The soup keeps in the fridge for 4 days and freezes for 3 months. Reheat gently, adding a splash of water or broth if it has thickened.

Why butternut squash is good for you

Butternut squash is rich in beta-carotene, which the body converts to vitamin A, and it provides fiber, potassium and vitamin C with few calories. Roasted and blended with onion, garlic and a little olive oil, it makes a filling, plant-based soup that is naturally low in saturated fat. If you have a sensitive stomach, go easy on the garlic and onion.

How to peel and cut butternut squash safely

Cut off both ends, stand the squash upright and slice the rounded bottom from the straight neck. Peel with a sharp vegetable peeler, halve each piece, scoop the seeds and cut into even cubes. The seeds can be roasted with salt as a crunchy topping.

Frequently asked questions

Can I use frozen butternut squash?

Yes. Roast the frozen cubes straight from the freezer, adding 10 minutes, and drain any liquid.

How do I make the soup thicker or thinner?

Simmer uncovered to thicken, or add broth a little at a time to thin it.

Is butternut squash soup healthy?

It is rich in fiber and vitamin A (as beta-carotene) and fairly low in calories, especially made without cream.

Roasted Butternut Squash Soup: Silky, Savory and Easy