Truth be told, I eat soup all year long, but fall/winter usually has optimal soup weather, so I wanted to share this recipe for easy roasted butternut squash soup. It’s super heathy and delicious, and can easily be made vegan. I used chicken stock but a simple swap for veggie stock makes this recipe 100% plant based!
Easy Roasted Butternut Squash Soup Ingredients
- 1 medium butternut squash, peeled and cut into cubes (about 7 cups of cubed squash)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ tsp dried sage
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon good quality maple syrup
- ¼ cup olive oil
- 4 large garlic cloves
- 2 shallots
- 1 cup water
- 2 ½ cups stock (I used chicken but you can use veggie)
Preheat oven to 425.
Peel and cut your butternut squash into ½ inch cubes and place in a large bowl. Toss the squash with oil, ¼ teaspoon of salt, pepper, thyme, sage, cinnamon, nutmeg, and maple syrup. Stir to ensure that all of the squash is equally coated.
Line two baking sheets with parchment paper and divide the squash equally between both baking sheets. Roast the squash for a total of 25-30 minutes until it is tender and the edges start to brown slightly.
Peel and quarter the shallots, and peel the garlic cloves (leave those whole) and after the squash has been in the oven for 10 minutes, add the garlic and shallots to one of the baking sheets. Make sure the garlic and shallots get a little oil from the baking sheet on them, then continue to roast everything for the remaining time.
Once squash is ready. Remove both baking sheets from the oven and let them cool for 5-10 minutes.
Note: You can absolutely place all of the roasted veggies, stock, water, and additional salt in a large pot and use an immersion blender to blend the soup to your desired consistency, however I find that the soup doesn’t get as smooth as when I blend it in a high powered blender (I use my nutribullet).
I had to do this in three batches because I used my nutribullet to blend up the easy roasted butternut squash soup. Combine the squash, stock, water, and additional ¼ teaspoon of salt and blend everything until smooth.
I combined the stock and water, then added a third of the squash/garlic/shallots to the nutribullet with a third of the liquid and blended until smooth. I then transferred the pureed soup to a large pot and repeated that process until everything was blended.
Once everything is blended, taste for seasoning. You can heat up the soup and serve it immediately, or you can transfer it to a storage container and put it in the fridge or freezer for later use. If the soup needs to be thinned out at all, you can just add water or stock a little at a time until you get the consistency you’re looking for.
I love making this easy roasted butternut squash soup ahead of time and keeping it in the fridge for easy meals all week long. This also freezes really well! I freeze single servings of this in quart size freezer bags to keep quick, easy, and healthy meals available at all times!