EASY Roasted Butternut Squash Soup
The PERFECT soup for this time of year! A simple and easy roasted butternut squash recipe that will warm your body and taste buds. With a creamy texture and just the right amount of sweetness and spice, this soup will become a fan favorite.
Soup’s Up!
With winter finally kicking in, it is finally time for soups and stews! Of course, you can eat these dishes throughout the year. But, they do a much better job of warming us all up in the colder months. The good thing about soups and stews is that they require very little effort. They spend a majority of their time simmering in a pot.
I was in the mood for something a little healthier with less protein and more vegetables. I played around with a few ingredients and came up with this Easy Roasted Butternut Squash Soup. It is simple and easy to make with a slight kick at the end of each spoonful!
One Pot Shop
This soup requires only one pot and one sheet pan. The ingredients are roasted which heightens the flavors of each ingredient. Once they are fully roasted, they are literally dumped into a pot for the rest of the cooking process. This is also a pureed soup. With pureed soups, they are smooth with a slight texture.
The biggest difference between pureed soups and most other soups and stews is the thickening agent. Pureed soups rely on the main vegetable being used as the thickening agent while other soups might use roux, flour, cornstarch, etc. The liquid is also always some form of stock, broth, or dairy. For this soup we use vegetable stock. I suggest getting a good quality vegetable stock that is rich in flavor. You can also make your own vegetable stock!
Easy Roasted Butternut Squash Soup Ingredients:
For this recipe you will need the following simple ingredients:
Butternut Squash: This is the main ingredient and thickener for the soup. Butternut Squash is a winter squash filled with many vitamins and minerals including vitamins including A, C, E, B; and, minerals including calcium, magnesium, and zinc. Plus they are a great alternative vegetable for the season.
Onions: I decided to use standard yellow onions. They work in pretty any dish and have a slight sweetness. They also add a lot of extra flavor to the soup.
Carrots: The carrots add some additional flavor to the soup as well. Carrots, onions, and celery (mirepoix) are the base for a majority of soups and sauces. They also act as aromatic to the soup. I suggest getting horse carrots and not baby carrots.
EVOO: The Extra Virgin Olive Oil is used to assist in the roasting process. The vegetables are tossed in EVOO and seasonings. The oil helps to brown the vegetables.
Salt: I used kosher salt in this recipe. This is used to properly season the soup. The salt brings out the flavors of the roasted vegetables even more. You can adjust the amount of salt in the recipe as you see fit.
Black Pepper: The black pepper provides some kick to the recipe. You can adjust the amount of black pepper in the recipe as you see fit.
Vegetable Stock or Broth: I always suggest stock over broth. Stock is richer in flavor. I used a vegetable stock for this recipe. This is used to get the consistency of the soup just right. I suggest getting a good quality vegetable stock that is rich in flavor. You can also make your own vegetable stock!
Coconut Milk: The coconut milk adds a richness and creaminess to the soup. Plus it brightens up the color of the soup to this beautiful burnt orange color.
Garlic: The minced garlic is purely used for flavoring purposes. I added it into the soup after the vegetables had been roasted to prevent burning.
Cinnamon & Nutmeg: These spices add additional warmth to the soup. You do not want to add too much of either. Spices can overpower the main ingredients of the soup.
Cayenne Pepper: You can add as much cayenne pepper as you want if you can stand the heat. But, this adds most of the kick at the end of each spoonful. I suggest adding a small amount if you are cooking for other people.
Cream: The cream is an optional ingredient. However, it adds additional richness to the soup.
How to make THIS EASY ROASTED BUTTERNUT SQUASH SOUP
Follow the directions below to make this amazing soup:
Preheat the Oven. 400 degrees will do the job for this recipe. We do not want to overly brown the vegetables. We want a burnt orange color for the final product.
Slice the Vegetables. The cuts for the recipes do not have to be uniform at all. The smaller the cuts, the faster the vegetables will cook.
Toss Sliced Vegetables. Put the butternut squash, onions, carrots, EVOO, 2 tbsp of salt, and 1 tsp of black pepper in a bowl and toss. Make sure everything is fully coated.
Transfer the Vegetables. On a lined baking sheet, place the vegetables. Roast for 25 - 30 minutes in the oven.
Remove the Vegetables. Take the vegetables out of the oven and add them to a large pot. Heat the pot to medium-high. Add the garlic, vegetable stock or broth, coconut milk, and spices.
Mix the ingredients together. Bring to a boil and then reduce the heat to allow the mixture to simmer. Cover and simmer until all of the vegetables are tender (about 10 - 15 minutes).
Remove the mixture from the heat. With an immersion blender or a blender that can withstand heat, mix until smooth.
Season the soup to taste. Season with salt, pepper, cayenne pepper. Whisk in the cream. Spoon into bowls and garnish. Serve and enjoy!
I’d love to hear your feedback about this Easy Roasted Butternut Squash! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
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