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Easy Roasted Butternut Squash Soup

This creamy roasted butternut squash soup is one of the best things about the colder months. It's a delicious, nutritious, and versatile addition to your winter menu, perfect for warming up after a day spent in the chilly weather.
Print Recipe
Roasted butternut squash soup with herbs in a bowl, stirred with a gold spoon
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes

Equipment

  • Large Soup Pot
  • Stick Blender
  • Roasting Tray
  • Freezer safe containers for leftovers

Ingredients

  • 1 large Butternut Squash halved and seeds removed
  • 2 tbsp olive oil
  • pinch salt and pepper to taste
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1-inch piece fresh ginger grated
  • 1 tsp curry powder
  • 4 cups chicken broth/stock
  • 1 can coconut milk
  • 2 tbsp maple syrup
  • 1 squeeze lemon juice
  • fresh herbs/ roasted nuts or seeds for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Drizzle the butternut squash halves with olive oil, season with salt and pepper, and place them on a rimmed baking sheet, cut side down.
  • Roast for about 45 minutes or until the flesh of the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly. Scoop out the flesh and set it aside.
  • In a large pot or Dutch oven, heat a little olive oil over medium heat.Add the diced onion, minced garlic, and grated ginger. Sauté until they become fragrant and the onion turns translucent.
  • Stir in the curry powder and cook for a couple of minutes to release its flavors.
  • Add the roasted butternut squash to the pot and pour in the vegetable stock or chicken broth.Use an immersion blender or transfer the mixture to a stand blender or food processor to blend until smooth. Return the blended soup to the pot.
  • Stir in the coconut milk, maple syrup, and a squeeze of lemon juice. This will give your soup a delightful, creamy texture and a touch of sweetness. Season with salt and black pepper to taste.
  • Let the soup simmer on low heat for a few more minutes to meld the flavors.Ladle the creamy roasted butternut squash soup into bowls, garnish with fresh herbs, and add your preferred toppings. Pair this soup with our delicious easy sourdough flatbread recipe

Notes

You can replace the chicken stock/broth with vegetable broth to make this a Vegan dish. 
Top with toasted walnuts, pumpkin seeds, crumbled goat cheese, sour cream, or just a simple drizzle of olive oil. 
Servings: 5 people
Author: Fallon