Silky Autumn: Transform Your Kitchen with Easy Roasted Butternut Squash Soup

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When the leaves start crunching and there’s a crispness in the air, I reach for my oven instead of a pot on the stove. Roasting butternut squash releases an aroma that’s sweet, nutty, and slightly caramelized, filling my kitchen with comforting vibes. This simple technique turns an ordinary vegetable into a rich, velvety base that just screams fall.

What makes this soup special isn’t just its deep flavor, but how effortlessly it comes together. No long simmering, no fancy ingredients—just roasted squash, some broth, and a handful of staples. It’s my go-to for cozy evenings or surprising guests with a bowl that feels indulgent but is actually quite friendly on the schedule.

Roasted Butternut Squash Soup

This soup is made by roasting chunks of butternut squash until caramelized, enhancing their natural sweetness. The roasted squash is blended with savory broth to create a smooth, velvety texture, with a rich, golden-orange appearance. It requires minimal ingredients and combines roasting and blending techniques for a comforting fall dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for tossing the squash
  • 1 cup vegetable broth or chicken broth
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • High-speed blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash chunks evenly on a baking sheet and drizzle with olive oil. Toss to coat all pieces thoroughly.
  2. Roast the squash in the oven for about 25-30 minutes, or until the edges are golden and caramelized, and the flesh is tender when pierced with a fork.
  3. Allow the roasted squash to cool slightly, then transfer it to a blender or a large bowl if using an immersion blender.
  4. Add the vegetable broth to the blender with the squash. Blend until smooth and creamy, about 1-2 minutes, stopping to scrape down the sides as needed.
  5. Pour the blended soup into a pot and warm it gently over medium heat. Season with salt and pepper to taste, and let it simmer for about 5 minutes to meld flavors.
  6. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the velvety texture and sweet, roasted flavor in each spoonful.

This roasted butternut squash soup is a glimpse of fall that I look forward to every year. The warmth in the bowl, the burst of roasted sweetness, and that silky texture remind me why seasonal cooking feels so satisfying. Plus, it’s a perfect reason to keep the oven on a little longer and slow down for a moment of peaceful cooking.

Whether you’re warming up on a chilly day or just craving a veggie-forward comfort food, this soup is your new best friend. No matter how busy life gets, it’s a reminder that a good meal can be both simple and deeply nourishing. Enjoy making it your own season after season.

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