Roasted Butternut Squash Soup (no chop!)
Roasted Butternut Squash Soup is a delicious and healthy meal perfect for chilly autumn evenings. Plus, it’s incredibly easy to make! No chopping or peeling required – simply roast the squash whole, break into chunks, and blend it with a few simple ingredients for a creamy, flavorful soup.
The roasting caramelizes the squash, onion, and garlic, giving it a naturally sweet and smoky flavor. This adds a depth of flavor that’s simply irresistible.
From busy weeknights to relaxed weekends, this butternut squash soup is always a good idea.
The recipe requires:
6 Ingredients + spices
Active cooking time: 10 minutes
Total cooking time: 1 hour 10 minutes
Table of Contents
Why you will love this!
Easy: This soup is incredibly simple to make. Just roast the squash with some aromatics, then blend it all up. That’s it!
Flavorful: Roasting brings out the natural sweetness of the squash, garlic, and onion creating a soup with deep, smoky, sweet, and caramelized flavors.
No Chopping Required: Forget about peeling and chopping. Just halve the squash and roast it whole. Easy!
Healthy and Nourishing: Butternut squash is packed with vitamins, minerals, and fiber, making this soup healthy and satisfying.
Roasted Butternut Squash Soup Recipe
Ingredients
Butternut squash: Provides a creamy texture and sweet flavor. Choose any size you like and adjust the other ingredients accordingly.
Onion (red/yellow): Adds a savory depth and subtle sweetness.
Garlic: Don’t be afraid to use a whole head! Roasting the garlic transforms its flavor, making it sweet and mellow instead of harsh.
Fat: Use your favorite high-quality cooking fat to coat the squash for roasting. Options like olive oil, avocado oil, or ghee work wonderfully.
Spices: A blend of ginger, nutmeg, Italian seasoning, and black pepper adds warmth, and depth to the soup’s flavor.
Water or vegetable broth: for the soup’s base.
Butter: Adds creaminess and richness. Omit for a dairy-free version.
Heavy cream/coconut cream: For an extra velvety texture. (Optional, but delicious!). Use coconut cream or raw cashews/nut butter for dairy-free and paleo versions.
*you’ll find the exact measurements in the recipe card below.
Equipment
To make this easy soup, grab these tools:
- Large baking sheet
- Large pot
- Immersion blender or stationary blender
- Ladle
Instructions
Roast the vegetables. Preheat your oven to a high heat (around 446°F or 230°C).
Don’t be afraid of the heat, this helps caramelize the squash, garlic, and onion, adding a deeper flavor to your soup.
Halve the squash and onion lengthwise. Place them cut-side up on a baking tray, drizzle with olive oil, and season generously with salt and spices. Flip the squash and onion cut side down. Toss in some garlic cloves (or a whole head!). Roasting garlic mellows out its flavor and adds a touch of sweetness.
Heat the broth. While the veggies are roasting, warm up your broth or water in a pot on the stove.
Once the squash is ready, scoop out the seeds (save them for a snack later!), and break the squash into chunks.
You can keep the skin on – it’s totally edible after roasting!
Blend until smooth. Add the roasted veggies (including the onion and garlic) to the warm broth. Bring it to a boil, then let it simmer for a few minutes to allow the flavors to meld.
Use an immersion blender to create a velvety smooth soup. (Or, carefully transfer the soup to a regular blender in batches.)
Add butter and cream. Stir in some butter and a splash of cream for extra richness. If the soup is too thick, thin it out with a bit of the reserved cooking liquid. Give it a final taste and adjust the seasonings as needed.
Serve. Ladle the soup into bowls and top with your favorite garnishes.
Enjoy delicious butternut squash soup!
FAQ
How to store butternut squash soup?
Storing: Let the soup cool to room temperature before refrigerating. Store the soup in the refrigerator for 3 to 5 days.
Freezing: Store in the airtight container in the freezer for up to 3 months.
Thawing: Thaw the soup overnight in the refrigerator or at room temperature. You can also reheat it gently on the stovetop directly from frozen, adding a little water or broth to adjust the consistency.
How to make this recipe dairy-free and paleo?
To make this soup dairy-free and paleo, you can substitute heavy cream and butter with:
- Full-fat coconut milk or coconut cream: It adds a creamy texture and a subtle sweetness that complements the squash beautifully. Use the thick part of the can for the richest result.
- Nut butters: Cashew butter or almond butter can add both creaminess and a subtle nutty flavor. Start with a tablespoon or two and blend it into the soup, adding more to taste. Be sure to choose nut butters with no added sugars or oils.
To enhance the “buttery” flavor, try these options:
- Nutritional yeast: This adds a slightly cheesy, nutty flavor that can help mimic the taste of butter. (Start with a teaspoon and add more to taste.)
- Ghee: While technically a dairy product, ghee is clarified butter with the milk solids removed, making it suitable for many people following a Paleo diet.
Butternut Squash: health benefits
Besides being delicious, butternut squash is a nutritional powerhouse! It’s loaded with vitamins A and C to boost your immunity, fiber to keep your digestion happy, and potassium for a healthy heart. Plus, it’s low in calories and can even help with weight management.
So go ahead and enjoy this tasty squash—it’s good for you and your taste buds!
Try these healthy soup recipes next:
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Roasted Butternut Squash Soup
This easy butternut squash soup recipe requires no chopping or peeling! Simply roast the squash and onion until caramelized, then blend for a velvety smooth soup with incredible depth of flavor.
Ingredients
- 1.6 kg (3 pounds) butternut squash
- 1 onion (red/yellow)
- 4-5 garlic cloves or a whole head of garlic
- 1 tablespoon olive oil/avocado oil/ghee (melted)
- 1/4 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 teaspoon salt or to taste
- 700 ml (2-3 cups) water or vegetable broth
- 1 -2 tablespoons butter
- 2-3 tablespoons (30-45 ml) heavy cream/coconut milk
Instructions
- Preheat the oven to 446°F (230°C).
- Cut the ends off the butternut squash and slice it in half lengthwise. Do the same with the onion. Place both halves of the squash and onion on a baking tray, cut side up. Coat the cut sides with olive oil, and season with salt and spices. Add the garlic cloves (or a head of garlic). Roast for 60 minutes, or until the squash is very soft and tender and easily pierced with a knife.
- Meanwhile, preheat the broth or water in a pot on the stove.
- When the squash is ready, remove the tray from the oven and scoop out the pumpkin seeds (you can save these for later!).
- Break the squash into large chunks. I don't remove the skin at this point because it's tender and perfectly edible, but you can peel it off if you prefer. Peel the onion and garlic, and add all the vegetables to the preheated broth or water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Reserve a ladle of liquid, then blend the vegetables with an immersion blender.
- Return the pot to the heat, add butter and heavy cream, and thin the soup to your desired consistency with the reserved liquid. Heat the soup through, taste, and adjust the seasonings to your liking.
Serve hot with your favorite toppings!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gCholesterol: 23mgSodium: 22mgCarbohydrates: 50.7gNet Carbohydrates: 42.1gFiber: 8.6gSugar: 9.9g