Go Back

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.
Print Recipe Pin Recipe
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.