Go Back
–+ servings

Easy Roasted Butternut Squash Soup

Sisley White
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!
5 from 6 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Lunch, Main Course, Soup
Cuisine American, British
Servings 4 portions
Calories 282 kcal

Equipment

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

Calories: 282kcalCarbohydrates: 45gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 246mgPotassium: 1608mgFiber: 10gSugar: 17gVitamin A: 27630IUVitamin C: 132mgCalcium: 154mgIron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.