Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup Recipe:A traditional soup recipe for fall and winter is butternut squash soup. However, we’re roasting the butternut squash today, which adds a ton of flavor and simplifies the preparation of the soup (since you don’t have to chop the squash).


Roasted Butternut Squash Soup Recipe


Butternut Squash Soup





  • 3 ½ pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onionhalved
  • 1 garlic clovepeeled
  • ½ tablespoon maple syrup
  • 1 teaspoon salt
  • freshly ground black pepperto taste
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 to 4 cups vegetable broth
  • Optional garnish: pepitas, parsley, and freshly ground black pepper



  • Cut it in half. Set the oven temperature to 425°F (220°C). Cut off the butternut squash’s ends. Carefully cut the butternut squash in half lengthwise while holding it upright. Pro tip: Microwave the butternut squash for two to three minutes to make it easier to slice.


  • Take out the seeds. To remove the seeds and membrane, use a spoon.


  • Roast after seasoning. Place the butternut squash, cut-side up, on a baking dish, brush with oil, and season with salt and pepper. After that, roast the butternut squash for 60 minutes with the cut side facing downward.


  • Include the onion. Once the onion has been chopped for thirty minutes, place it cut side down on the baking dish and lightly oil it. After cooking for a further half hour, take the baking tray out of the oven.


  • Mix the soup. When the butternut squash is cold enough to handle, remove the flesh with a large spoon and place it in a powerful blender. Take off the onion’s outer layer and place it in the blender with the ginger, garlic, nutmeg, maple syrup, and vegetable broth.


  • To reach the right consistency, start with three cups of vegetable broth and add more as needed. Blend until creamy, about one to two minutes on high. After tasting the soup, add extra salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you’re blending definitely boosts the creaminess factor.


  • Assist. Transfer the soup into dishes for serving. Garnish the top with black pepper, parsley, and pepitas if desired.





  • I added three cloves of garlic (the last from my bulb) in the video above since I adore garlic, but it overshadowed the soup. As stated in the recipe, use just 1 clove of garlic. If you want a milder garlic taste, you can alternatively add roasted garlic.
    I usually suggest using a sturdy baking tray when roasting vegetables to prevent them from bending or warping while cooking.


  • Although I’m a huge lover of my Vitamix blender, you should definitely read my Vitamix Comparison post before making a purchase.



  • FAT: 9G
  • SODIUM: 1589MG
  • FIBER: 8G
  • SUGAR: 13G
  • VITAMIN A: 42870 IU
  • VITAMIN C: 85.6MG
  • CALCIUM: 200MG
  • IRON: 2.8MG





  • You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first:


  • Depth of flavor: roasting any vegetable imparts an earthy, smoky, caramelized sweet flavor. And butternut squash is no different. In fact, it’s quite similar to roasting spaghetti squash.


  • No dicing needed: when you roast the butternut squash no additional peeling or dicing is necessary. You just have to make one slice down the middle of the squash, then scoop the flesh out after it’s cooked. It’s far easier!


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