This simple and delicious roasted butternut squash soup is a welcome for autumn evenings. With the evenings turning a little chilly, this soup along with some crusty bread makes a light, comforting dinner.
Autumn brings with it the beauty of all the bright oranges, yellows, and reds. Wherever you look, the autumn colors are abundant in nature be it the falling leaves or the seasonal produce of pumpkins, sweet potatoes, carrots, and the many many different varieties of squashes! I hope you are making use of nature’s bounty and making all the amazing autumn dishes — pumpkin pies, carrot soups, sweet potato salads, carrot puddings, pumpkin curries or squash stews. There are just so many ways to enjoy all the fall vegetables.
Of all the squashes, butternut squash is one of my favorite for soups. I love its mildly sweet flavor which is enhanced by roasting. In this simple recipe, I just combine roasted butternut squash with onion, garlic, salt, and pepper. I’ve used my vegetable stock made from kitchen scraps so it has elements of more vegetables like carrot peels, potato peels, chili seeds etc. The secret ingredient of this soup, however, is just one stalk of fresh rosemary. It infuses the soup with a beautiful flavor and aroma.
To blend, I use my Braun stick blender directly into the pot. Stick blender makes it possible to blend the soup even when it is hot unlike in a food processor. I love that mine has a steel stick, it is easy to clean and also doesn’t get stained. Earlier I had a stick blender with a plastic body on the stick which soon got yellow stains from all the blending of curries that I was doing
How to cut and roast Butternut Squash for soup?
The size of butternut squash is definitely one of the factors why I choose it more often than pumpkin or other squashes for soups. One can find huge butternut squashes too, but mostly they come in sizes that are perfect for a 2-3 person soup portions. I remember the first time I saw a butternut squash and it was so hard and solid that I was wondering how to cut a butternut squash, let alone cook it! If you happen to have the same question, do check out this easy video for how to cut and roast a butternut squash in the oven.
It always makes sense for me to roast more than one butternut squash at a time (to use all the oven space and heat!) and then I end up with extra roasted squash. One solution is to just make more soup. The soup stays well in the refrigerator for 2-3 days and freezes well for weeks for that one lazy evening when you will come home and not want to cook at all! 🙂
If you like this recipe, please take a moment to rate it and/or leave your feedback in comments. It will really encourage me to keep exploring, learning and improving.
Roasted Butternut Squash Soup
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 butternut squash (~1.5 kgs)
- 2 tbsp olive oil
- 4-5 cloves garlic , finely chopped
- 2 medium red onions , finely chopped
- 3 cups vegetable stock
- Salt , to taste
- Red Pepper flakes , to taste
- 1 sprig fresh rosemary
- 15-20 Pumpkin seeds , for garnish
- Preheat oven to 200ºC.
- Cut the top head of the butternut squash. Cut into half and then remove the seeds. [Check out how to cut and roast butternut squash here]
- Rub the inside with little olive oil and sprinkle some salt.
- Place them flesh down on a baking tray and roast in oven for about 20 mins till they are soft. Turn and check the squashes in between with a tong or long spoon to see if they are done or not.
- Remove from heat and allow to cool before scooping out the flesh.
- Meanwhile heat the remaining olive oil in a deep pot on medium heat. Add garlic and onions. Sauté for 5 minutes till the onions start to soften.
- Scoop out the flesh of the roasted butternut squashes and add to the pot.
- Top with stock, salt, and pepper. Mix well, stick in a fresh rosemary stalk, and cover.
- Cook covered on low heat for 10 mins for all the flavours to come together.
- Remove from heat, discard the rosemary stalk and using a stick blender, blend the soup to smooth in the pot itself.
- Remove into serving bowls, garnish with pumpkin seeds and chilli flakes and serve hot with some bread for a complete meal.
- The soup stays well in the refrigerator for 2-3 days and freezes well for weeks.
- For a slightly different recipe for butternut squash soup, try this clear butternut squash soup recipe which is a potpourri of different textures and flavors all complimenting each other.
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Very nice recipe! In the past, I’ve just boiled the butternut in stock, with the ingredients you mention – except I’ve never tried roasting first or adding the sprig of rosemary! Sometimes, I’ll add potato or sweet potato to it, then zap it with my Braun. Have you ever tried it with a goodly dollop of sour cream? It enhances the flavour of anything and everything! Yes, nice crusty bread with it, always!
Thank you muchly!
Yes, I have tried it with a goodly dollop of sour cream… I wanted to keep this recipe vegan so no sour cream here but it sure is a nice addition. I really like roasting the squash… it caramelizes the natural sugars in the squash. You just have to try the soup once with roasted butternut squash and you will never go back to just boiling it! 😀
Strictly speaking, I’m not vegetarian as I enjoy sea food and egg recipes – but I’m using more and more vegetables, even growing my own. Spring here is already hot, 35 C days, so I may put off hot soups for a while… I’m sure you have a cold soup recipe or two, which I must investigate. Salad times coming up!
Is it so hot already? :-0 I don’t have cold soups on the blog (something that I will definitely change in the coming summers) but there sure are lots of salad recipes to explore! I hope you find something that you like 🙂
Happy gardening and cooking!
Butternut squash always makes the most beautifully silky, tasty soup, roasting it adds so much too! Lovely classic recipe.
I love how you added the adjectives to the soup! “beautifully silky” I feel like I should use it in the recipe description 🙂
This is the perfect autumnal soup and the colour is just beautiful. Lovely and warming.
Butternut is one of my favorite autumn vegetables! Just love the season for all its bounties 🙂
Soups are my Dinner time favorite and this Soup is amazing. The flavors are so good. Looks so creamy and delicious.
Soups are definitely making a come back to our dinners too as the temperatures slowly drop down! 🙂
I love the fact that autumn foods often have the same colours as the autumn leaves! Your soup looks great. Roasting veggies before making them into soups or sauces makes them so much more flavourful!
Isn’t it really so amazing that everything in nature turns to this beautiful orange-yellow-red hue during this time of the year! I love it… Thank you so much for your kind words 🙂
Sara | Belly Rumbles
Butternut squash, or as us Aussie say, butternut pumpkin, is an absolute favourite of mine. I love how you have roasted it. It would add a completely new depth of flavour to the soup.
I didn’t know you called it a butternut pumpkin in Australia! I am so happy you loved the recipe. 🙂