As the leaves change colours and the temperatures drop, indulge in the ultimate Autumn / fall comfort food with this easy roasted butternut squash soup. With heartwarming flavours and beautiful aromas that fill the kitchen, this is a seasonal favourite recipe you will love. Get ready to cosy up with a bowl of pure comfort!
If you are looking for a wholesome and nutritious meal that doesn’t compromise on taste then look no further than this roasted butternut squash soup. A hearty dish, packed with vitamins, fibre, and above all flavour. Say hello to a guilt-free indulgence!
Why you’ll love this easy roasted butternut squash soup without cream
It’s chilling down outside and that means it’s time to bite down (or slurp up in this case) some winter warmers. This butternut squash soup is perfect for a post-winter walk warm-up or a lunchtime refuelling.
It’s a simple recipe but also packed with goodness, butternut squash is an autumnal vegetable that is filled with vitamins, meaning it’s a healthy soup.
You can easily make this roasted butternut squash soup without cream and turn it into a vegan roast butternut squash soup. I love versatile recipes and you can easily make this soup for all dietary requirements.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Butternut Squash
One of the best autumn/ fall vegetables, butternut squash is like the cousin to a pumpkin. It’s sweeter but lovely and filling. It blends down into a wonderful creamy soup.
Peppers
I adore sweet peppers, they’re fresh, full of flavour and perfect all year round. You can use any colour of pepper but I always prefer red and yellow, they are the ripest and sweetest. Chop them into big chunks and roast them in the oven along with all the other veg.
Onions
Nature’s flavour packet. Onions are delicious in every meal, they make up the base of all good soups. These onions should be roasted with the veggies.
Tomatoes
Sharpness comes in many forms but in this roasted butternut squash soup, we get our sharpness from the humble tomatoes. Their bright red skin adds a lovely colour to the soup and a sharp flavour.
Vegetable Stock
The liquid part of this soup comes in the form of a vegetable stock. It helps keep this a vegan roasted butternut squash recipe and helps it make it creamy too.
How to make easy roasted butternut squash soup– step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Preheat the oven to 180ºC and chop the butternut squash – laying it into the roasting dish.
Add the other veggies you’re using in your soup to the roasting dish too. This could be garlic cloves, tomatoes, carrots and onion.
Roast the veggies until fully cooked and the butternut squash is softened.
Place all the veggies in a blender or blend with a hand mixer until to make a puree.
Place your blended vegetables in a saucepan and add the vegetable stock.
Allow this to cook through and combine until you’re ready to serve.
Top Tips
Why not pop this roasted butternut squash soup into a flask and take it on your autumnal walks? The warm soup is perfect to drink whilst the leaves fall around you and you hike through the crisp air.
Roast some of the veggies in the air fryer if you’re only making a small batch of soup. You can pop just enough for one or two portions in the air fryer to roast and then make it into a one-person soup serving.
Freeze your leftover soup into bags or freezer-safe containers so you can make a big batch and enjoy soup all season long. This is a really great option if you’re on your own or only need a small serving of soup. That way you only need to turn the oven on once and cook a big bunch of veggies to make multiple servings of soup.
Serving Suggestions
This soup is full of flavour and thus best served simply. Warm your soup up and add a few chilli flakes for heat.
If you’re not concerned with this being a vegan roasted butternut squash soup then drizzle a little double cream into the top too when you serve up the soup
Equipment
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Roasted Butternut Squash Soup – Substitutions and variations
Roasted Butternut Squash Soup with Ginger
You can grate some fresh ginger into the soup, after it’s been roasted, when you add the stock and bring it to a simmer. It will add a hot zesty and touch of fire to the soup.
Add Coconut Milk
Vegan roasted butternut squash soup is delicious and made even better with some coconut milk. It helps thicken the soup and make it gorgeously creamy. You can always add cream too if you don’t want to keep it vegan.
Add Cooked Chicken
Make this roasted butternut squash soup recipe into a whole meal by adding shredded chicken to the already-cooked soup. I love using leftover roast chicken in this soup but you can always cook up a. chicken breast or leg and shred that into the soup.
Storing Easy Roasted Butternut Squash Soup / Making ahead of time options
This vegan roast vegetable soup is perfect for making ahead and then freezing batches down. That way you can cook for the whole season really easily. Just freeze your soup in bags or Tupperware and freeze for up to 3 months.
To serve you just need to defrost the soup as you need it and heat it all the way through.
Top Questions
Does butternut squash shrink when roasted?
Can I peel butternut squash after roasting?
Can you overcook butternut squash?
What spices can you add to roasted butternut squash soup?
FAQS
Does butternut squash shrink when roasted?
Yes, butternut squash tends to shrink when roasted. When you roast butternut squash, its moisture content decreases, and the natural sugars caramelise, causing the squash to lose water and shrink in size. The outer layer may become slightly wrinkled, and the flesh becomes denser and more concentrated in flavour.
Can I peel butternut squash after roasting?
Peeling butternut squash after roasting can be a bit challenging because the skin tends to adhere closely to the flesh when cooked. However, if you’ve roasted the squash whole, you might find that the skin is easier to remove after cooking.
Can you overcook butternut squash?
Yes, it is possible to overcook butternut squash. Overcooking can lead to a mushy texture, loss of flavour, and a less appealing appearance. The ideal cooking time for butternut squash depends on the method you’re using and the size of the pieces.
What spices can you add to roasted butternut squash soup?
Common spices for roasted butternut squash soup include cinnamon, nutmeg, ginger, garlic, and thyme but you can add any mixture of your favourite spices to this tasty soup.
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Easy Roasted Butternut Squash Soup Recipe
Easy Roasted Butternut Squash Soup
Ingredients
Ingredients for Roasting
- 1 Butternut Squash
- 2 Peppers (Bell Peppers)
- 2 Onions
- 6 Garlic Cloves
- 2 Carrots
- 6 large Tomatoes
- 3 tbsp Olive oil
- 2 sprigs Fresh Rosemary
- Salt
- Pepper
- Chilli Flakes (Optional)
Final Ingredients
- 300 ml Vegetable Stock (I used 2 vegetable stock cubes. You might need a little more or a little less)
Instructions
Roasting the butternut squash and other vegetables
- Preheat the oven to 180ºC.
- Chop the butternut squash and add it to the roasting tin. (You don't need to remove the peel as once roasted it is easier to remove).
- Peel and chop the carrots, onions, garlic and add them to the tin.
- Chop the tomatoes and peppers and add them too.
- Drizzle over the olive oil, add the rosemary, sprinkle the salt and pepper and dried chilli to the vegetables.
- Roast for 40-50 minutes until the vegetables are soft. Turn them half way through.
Turning the vegetables into the soup
- (You can either put the vegetables into the blender when they're still hot or allow them to cool first.)
- Make up your vegetable stock.
- Remove the butternut squash skin by scopping out the flesh with a spoon and add the soft flesh to the blender along with the other vegetables.
- Blend the vegetables with a little of the stock to make it liquid enough to blend. You might need to do a few batches depending on the size of the blender.
- Spoon the blended vegetables into a saucepan and add the remaining stock to your chosen thickness.
- Bring to a simmer and it's ready to serve.
Notes
- You can make this soup ahead and freeze it for later. It will last for 6 months to a year.
- Optional – To add some fireniness to the soup add some fresh grated ginger to the soup when you add the stock.
- Optional – Fresh chilli can be added.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Your Roasted Butternut Squash Soup recipe was a cozy delight! The roasting really brought out the squash’s natural sweetness, and the texture was velvety smooth. I appreciated how simple and straightforward the recipe was, perfect for a comforting meal on a chilly day. This soup has quickly become a favorite in my home. Thanks for sharing such a warming recipe!
Making this again today we made it last week and absolutely loved it
I just love this cozy recipe, especially without the cream. This is a great recipe to make some extra veggies to have a long with the soup. I’m excited to make this and I’ll be adding chicken to it!
Oh yum! Definitely the perfect comforting soup for the season. The flavors sound absolutely incredible.
I love how easy this smooth, creamy and delicious soup is to make. I could go for a big bowl of this any day of the week.
Butternut squash is one of my favourite soup ingredients but I’ve never roasted it for soup before but this is a game-changer!