Good Roasted Butternut Squash Soup in 1 Hour

Oh, fall! Is there anything better than that first crisp breeze and the leaves changing? It just makes me want to curl up with something warm and comforting, you know? And for me, that *always* means soup. I’ve been making soups for ages – seriously, I think my first “recipe” was just throwing veggies into a pot and hoping for the best (don’t judge!). But trust me, this ROASTED BUTTERNUT SQUASH SOUP? It’s a total game-changer. It’s crazy easy to make, packed with flavor, and feels like a big hug in a bowl. Seriously, if you’re looking for the perfect fall meal that’s both healthy and delicious, this is it!

Why You’ll Love This ROASTED BUTTERNUT SQUASH SOUP

Okay, so why *this* soup and not another one, right? Well, let me tell you, this isn’t just *any* soup. It’s got a few things going for it that’ll make you wanna make it again and again:

Quick and Easy

Seriously, you don’t need to be a gourmet chef for this one! The prep is super simple, and you probably already have most of the ingredients. Minimal fuss, maximum flavor!

Incredibly Flavorful

Roasting the butternut squash? That’s the secret! It brings out this deep, rich sweetness that you just can’t get any other way. Trust me on this, roasting is where it’s at.

Healthy and Nutritious

Butternut squash is basically a vitamin powerhouse! Plus, all that fiber keeps you feeling full and happy. It’s good for you *and* tastes amazing – win-win!

Vegetarian Friendly

Yep, no meat here! This ROASTED BUTTERNUT SQUASH SOUP is totally vegetarian, so everyone can enjoy it. How great is that?

Ingredients for ROASTED BUTTERNUT SQUASH SOUP

Alright, let’s talk ingredients! Nothing too crazy here, I promise. Just good, simple stuff that comes together to make magic. Here’s what you’ll need:

Butternut Squash

We’re talking 3 1/2 pounds of butternut squash. Yep, that’s the star of the show!

Avocado Oil

Just 1 tablespoon of avocado oil. You can use olive oil too, if that’s what you’ve got!

Yellow Onion

Grab 1 small yellow onion, and you’ll want to halve it. Easy peasy!

Garlic

Just 1 small garlic clove, peeled. Don’t skip it, it adds a little something extra!

Maple Syrup

A 1/2 tablespoon of maple syrup gives it just a hint of sweetness. Mmm!

Seasoning

Gotta have the right spices! You’ll need 1 teaspoon of salt, freshly ground black pepper to taste (don’t be shy!), 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Trust me, it’s the perfect blend.

Vegetable Broth

You’ll need 3 to 4 cups of vegetable broth. Start with 3 and add more until you get the consistency you like!

Optional Garnish

Okay, these are totally optional, but I *love* to top mine with pepitas, parsley, and a little more freshly ground black pepper. Makes it look extra fancy, you know?

How to Make ROASTED BUTTERNUT SQUASH SOUP: Step-by-Step Instructions

Okay, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have a pot of deliciousness in no time.

Preparing the Butternut Squash for ROASTED BUTTERNUT SQUASH SOUP

First things first, preheat your oven to 425F (220C). Now, grab that butternut squash! Those things can be a little tricky to handle, right? So, I like to start by slicing off both ends. Then, stand it up on one of the cut ends and carefully slice it in half lengthwise. Use a spoon to scoop out all the seeds and that stringy membrane – nobody wants that in their soup! Pro tip: If your squash is being stubborn, you can microwave it for a couple of minutes to soften it up a bit. Careful, it’ll be hot!

Roasting the Butternut Squash and Onion

Next, transfer the squash halves to a baking tray, cut side up. Drizzle them with that avocado oil and sprinkle with salt and pepper. Now, here’s a little trick: flip the squash over so the cut side is down. Roast it like that for 60 minutes. But, after 30 minutes have passed, spread a little more oil on the cut side of your onion halves and add them to the baking tray, cut side down too. Keep roasting everything for another 30 minutes. That roasting time is key, so don’t skimp!

Blending the ROASTED BUTTERNUT SQUASH SOUP

Alright, once the squash is cool enough to handle (be careful, it’s hot!), use a large spoon to scoop out the flesh. It should be nice and soft. Toss that into your blender. Now, for the onion, just discard the outer layer and add the rest to the blender too. Then, add the garlic, maple syrup, salt, nutmeg, ginger, and 3 cups of vegetable broth. Don’t add all the broth at once! You can always add more later to get your perfect soup consistency. Blend everything on high for 1 to 2 minutes, until it’s super creamy. Give it a taste and add more salt and pepper if it needs it. You know your tastebuds best!

Serving Your ROASTED BUTTERNUT SQUASH SOUP

Finally, pour that gorgeous soup into serving bowls and get ready to enjoy! Oh, and don’t forget the garnishes! A sprinkle of pepitas, some fresh parsley, and a little extra black pepper really take it to the next level. Seriously, it’s like a little party in your mouth!

Tips for the Best ROASTED BUTTERNUT SQUASH SOUP

Want to take your ROASTED BUTTERNUT SQUASH SOUP from good to *amazing*? I’ve got a few tricks up my sleeve that I’m happy to share!

Achieving the Perfect Roast

Okay, so the key to that deep, sweet flavor is all about the roast! Make sure your butternut squash is nice and caramelized – that means it’s got some dark, almost-burnt spots. Don’t be afraid of them! That’s where all the flavor lives. Also, keep an eye on the onions, if they are browning too fast, lower the temp a bit!

Adjusting the Consistency

Soup too thick? No problem! Just add a little more vegetable broth until it’s just how you like it. Too thin? You can simmer it on the stovetop for a bit to let some of the liquid evaporate. Easy peasy!

Enhancing the Flavor of Your ROASTED BUTTERNUT SQUASH SOUP

Don’t be afraid to play around with the spices! A pinch of smoked paprika can add a really interesting depth of flavor. Or, if you’re feeling fancy, try adding a sprig of fresh rosemary to the blender. Just remember to remove it before serving! Also, a drizzle of good quality olive oil at the end is chef’s kiss!

ROASTED BUTTERNUT SQUASH SOUP Variations

Okay, so you’ve made the basic recipe and you’re loving it, right? But what if you want to mix things up a bit? Don’t worry, I’ve got you covered! Here are a few fun variations to try:

Spicy ROASTED BUTTERNUT SQUASH SOUP

Feeling a little fiery? Just add a pinch (or a dash!) of chili flakes or cayenne pepper to the blender. Start small, you can always add more! Trust me, a little heat takes this soup to a whole new level. I love a pinch of red pepper flakes!

Creamy ROASTED BUTTERNUT SQUASH SOUP

Want to make it extra decadent? Swap some of the vegetable broth for coconut milk or a splash of heavy cream at the end. Coconut milk adds a subtle sweetness that’s just amazing. So creamy and good!

ROASTED BUTTERNUT SQUASH SOUP with Apple

Okay, this one’s a little unexpected, but trust me on this! Toss a chopped apple (Granny Smith or Honeycrisp work great!) onto the baking sheet with the squash and roast it all together. The apple adds a lovely sweetness and a little bit of tang that’s just perfect. Seriously, give it a try! You won’t regret it.

Serving Suggestions for ROASTED BUTTERNUT SQUASH SOUP

Okay, so you’ve got this amazing ROASTED BUTTERNUT SQUASH SOUP…but what do you serve with it? Here are a couple of my go-to options:

Bread

You just *have* to have some kind of bread with soup, right? I’m a sucker for crusty bread for dipping. A grilled cheese sandwich is also amazing with this soup. The cheesy goodness is a perfect match!

Salad

If you want something a little lighter, a simple green salad is perfect. A little bit of crunch and freshness balances out the richness of the soup. You can’t go wrong!

Storing and Reheating Your ROASTED BUTTERNUT SQUASH SOUP

Making a big batch? Smart move! This soup keeps really well, so you can enjoy it all week long (or freeze it for later!). Here’s how:

Refrigerating

Just pop any leftover soup into an airtight container, and it’ll keep in the fridge for 4 to 5 days. Perfect for a quick and easy lunch!

Freezing

Want to save some for a rainy day? Pour the cooled soup into a freezer-safe container (leave a little room at the top, it expands!) and it’ll keep for up to 3 months. When you’re ready to eat it, just thaw it in the fridge overnight.

Reheating

To reheat, you can either simmer it on the stovetop over medium heat, stirring occasionally, or zap it in the microwave. Just be sure to use a microwave-safe bowl and heat in intervals, stirring in between, so it heats evenly. Careful, it gets hot!

Frequently Asked Questions About ROASTED BUTTERNUT SQUASH SOUP

Got questions? I’ve got answers! Here are a few of the most common things people ask about this yummy soup:

Can I use frozen butternut squash?

Yep, you totally can! It’s a great shortcut when you’re short on time. But honestly? Roasting fresh butternut squash gives you *way* more flavor. So, if you can, go for the fresh stuff. You’ll taste the difference!

How do I make this soup vegan?

Super easy! Just make sure you’re using a vegetable-based broth (check the label!). And skip any dairy garnishes like cream or cheese. That’s it! This ROASTED BUTTERNUT SQUASH SOUP is naturally vegan-friendly.

Can I use a different sweetener?

Absolutely! If you don’t have maple syrup on hand, honey or agave nectar work great too. They all add a little something special. Just use the same amount (1/2 tablespoon) and adjust to taste!

How to make the soup spicier?

If you want to add a little spice, add in a pinch of red pepper flakes, cayenne pepper, or even a dash of your favorite hot sauce. Taste as you go!

How long does ROASTED BUTTERNUT SQUASH SOUP Last?

In the fridge, about 4-5 days. In the freezer, up to 3 months! Pretty awesome, right? Just make sure it’s stored properly in an airtight container, and you’re good to go!

Nutritional Information for ROASTED BUTTERNUT SQUASH SOUP (Disclaimer)

Okay, so here’s the deal: nutrition info can vary depending on brands and all that. I’m giving you my best estimate, but it’s not, like, *exactly* precise, you know?

Enjoy Your Delicious ROASTED BUTTERNUT SQUASH SOUP!

Okay, you made it! I really hope you love this ROASTED BUTTERNUT SQUASH SOUP as much as I do! Leave a comment, rate the recipe, or share it with your friends – let me know what you think!

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