Roasted Butternut Squash Soup Recipe

Indulge in the exquisite flavor of Creamy Roasted Butternut Squash Soup. Roasted butternut squash, carrots, and garlic meld into a luxurious blend enhanced with hints of thyme and smoked paprika. It delivers an inviting taste that inspires shared moments with family and friends while celebrating the joys of seasonal cooking.

I love playing around in my kitchen, and this roasted butternut squash soup has quickly become one of my favorite recipes for chilly fall and winter days. I started off by prepping 1 medium butternut squash (cubed to about 3-4 cups), 2 medium carrots, and 1 large yellow onion along with 3 garlic cloves.

I tossed them in 2 tablespoons olive oil and spread everything out on a baking sheet so it all roasted evenly. After getting those veggies nice and soft, I mixed them with 4 cups low sodium vegetable broth and 1 cup water, then stirred in 1/2 cup cashew cream to get that super creamy texture.

I seasoned it with thyme, salt, and freshly ground black pepper with sometimes a smidge of smoked paprika for an extra kick. It’s a simple yet hearty twist on a classic soup recipe that always surprises me with its bold, delicious flavors.

Why I Like this Recipe

I really like this recipe because it’s super simple to make and doesn’t require a ton of steps. I love roasting the veggies ‘cause it brings out this natural sweetness in the butternut squash, carrots, and onions that just makes the whole soup taste richer. It’s also amazing how the cashew cream (or coconut milk) makes everything so creamy and comforting, perfect for those chilly days when I need something warm. Plus, I appreciate the way the herbs and spices like thyme and garlic tie all the flavors together – it feels homemade and totally satisfying every time I whip up a bowl.

Ingredients

• Butternut Squash: fibrous, low calorie, and naturally sweet with ample vitamins.
• Carrots: crunchy, loaded with beta carotene, natural sugars and vitamin A boost.
• Onions: aromatic veggie adding flavor while offering antioxidants and benefits for the heart.
• Garlic: strong immune booster, infusing the dish with bold, savory warmth.
• Cashew cream: offers velvety texture, healthy fats, and extra creaminess for richness.
• Olive oil: natural fat source enhancing taste and overall nutrition with a smooth finish.
• Thyme: aromatic herb that adds warmth, depth and a simple, earthy flavor.
• Vegetable broth: low sodium base uniting veggies, balancing flavors and nourishing the soup.
• Optional spices: nutmeg or smoked paprika add warm, subtle spice and complexity to the dish.

Ingredient Quantities

• 1 medium butternut squash, peeled, seeded, and cubed (you should get about 3-4 cups)
• 2 medium carrots, peeled and chopped
• 1 large yellow onion, roughly chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups low sodium vegetable broth
• 1 cup water
• 1/2 cup cashew cream or coconut milk (for that super creamy texture)
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of nutmeg or smoked paprika for extra flavor

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the butternut squash cubes, chopped carrots, roughly chopped onion, and minced garlic with the olive oil, salt, pepper, and thyme (add a pinch of nutmeg or smoked paprika if you like extra flavor).

3. Spread the veggies out evenly on the baking sheet so they dont overcrowd, which helps them roast better.

4. Roast the vegetables in the oven for about 25-30 minutes until they become tender and get a little browned.

5. While the veggies are roasting, combine the vegetable broth and water in a large pot and bring it to a soft simmer.

6. Once the vegetables are done, carefully transfer them into the pot over the simmering broth.

7. Use an immersion blender or a regular blender (in batches if needed) to puree the mixture until smooth.

8. Stir in the cashew cream or coconut milk to make the soup extra creamy.

9. Taste the soup and adjust the seasoning with extra salt and pepper if needed.

10. Let the soup simmer for another few minutes to blend the flavors well, then serve it hot and enjoy!

Equipment Needed

1. An oven with a reliable temperature control
2. A baking sheet and parchment paper
3. A large mixing bowl
4. A cutting board and a sharp knife
5. A large pot for the broth
6. Measuring cups and spoons
7. An immersion blender or a regular blender (if using a regular one, use it in batches)
8. A spatula for stirring and transferring ingredients

FAQ

Roasted Butternut Squash Soup Recipe Substitutions and Variations

• If you cant get butternut squash, try using pumpkin or acorn squash – they have a similar sweet flavor and texture.
• If carrots are hard to come by, parsnips or even sweet potatoes work well as a substitute.
• Instead of a large yellow onion, a red onion or shallots can be used for a slightly different but still yummy taste.
• If you dont have cashew cream or coconut milk, heavy cream or soy cream can give you that rich, creamy texture.
• And if low sodium vegetable broth is unavailable, chicken broth works okay if you’re not keeping it vegetarian.

Pro Tips

1. Make sure all your veggies are cut into similar sizes so they all roast evenly and none of them end up overcooked or underdone. Sometimes if you’re not careful they won’t get that nice caramelized flavor.

2. When spreading the veg on the baking sheet, give them enough room. If they’re crowded they end up steaming instead of roasting which makes them a bit soggy.

3. Be super cautious if you decide to use a regular blender. Let the roasted veggies cool down a bit first or do it in batches to avoid any messy hot splashes.

4. Once you’ve blended it all, let the soup simmer on low heat for a few extra minutes. This really helps all the flavors to mix together and makes the soup taste even better.