Light and Creamy Roasted Butternut Squash Soup
I love everything butternut squash, and this creamy roasted butternut squash soup is no exception!
I’m sure you’ll love it too, and here’s why:
- It is the creamiest soup ever!
- It’s made with simple ingredients, you probably already have in the pantry/fridge!
- Apart from a bit of relaxing peeling and chopping, it almost cooks itself!
Don’t believe me? Just try it yourself and let me know how it goes!
Jump to Recipe
Creamy Roasted Butternut Squash Soup
Here’s how I make this light and creamy soup in 3 simple steps!
1. Peel and chop the veggies
Peel one butternut squash, being extra careful not to cut a finger! Next, deseed, and cut it into cubes. Peel two carrots and cut them into big chunks. The same goes for one onion. And four garlic cloves. Transfer to a rimmed baking sheet. Season with salt, pepper, and thyme. Add olive oil and mix until everything is covered with the seasoning.
2. Roast the veggies
Roast for 40 minutes in a 200º oven.
3. Finish the soup
To a pan, add about five cups of water. You may add more or less depending on the consistency you prefer.
Add one or two cups more for a thinner soup. I wouldn’t recommend less water, or else you may end up with butternut squash puree. That being said, I won’t judge you, and it’s your soup, you should have it however you like it, and don’t let anyone tell you otherwise!
Add vegetable stock powder and then the roasted veggies. Use a stick blender to puree the soup. Taste for seasoning and add more water if you want. Let the soup come to a gentle boil.
I serve it with pumpkin seeds and a drizzle of olive oil.
I like to have it with a slice of homemade bread, a light sandwich, or a savory waffle!
More With Butternut Squash:
- Roasted Butternut Squash Puree
- Roasted Butternut Squash Waffles
- Roasted Butternut Squash Crumble Bars
- Butternut Squash & Pumpkin Spice Pie
- Roasted Butternut & Chocolate Chunk Cookies
I hope you give this delicious soup a try! Don’t forget to take a photo and tag me at @beetherush_ so I can share your creations with the world!
And don’t forget to check out the video I created for this recipe, so you can see how I make it! Find my YouTube channel here.
Creamy Roasted Butternut Squash Soup
Course: DinnerDifficulty: Easy4
servings15
minutes45
minutesLight and creamy roasted butternut soup.
Ingredients
1 butternut squash
2 carrots
1 onion
4 garlic cloves
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 teaspoon vegetable stock powder
5 cups water
Directions
- Preheat the oven to 200º.
- Peel, deseed, and cube one butternut squash. Peel two carrots and cut them into big chunks. The same goes for one onion and four garlic cloves. Transfer to a rimmed baking sheet. Season with salt, pepper, and thyme. Add olive oil and mix until everything is covered with the seasoning.
- Roast for 40 minutes in a 200º oven.
- To a pan, add about five cups of water. You may add more or less depending on the consistency you prefer. Add vegetable stock powder and then the roasted veggies. Use a stick blender to puree the soup. Taste for seasoning and add more water if you want. Let the soup come to a gentle boil.
- Optional: serve it with pumpkin seeds and a drizzle of olive oil.
Recipe Video
Notes
- I like to have it with a slice of homemade bread, a light sandwich, or a savory waffle!
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ABOUT THE AUTHOR
Hi, I’m Sofia!
I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!
Creamy Roasted Butternut Squash Soup
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