This easy, healthy, and flavourful Roasted butternut squash soup recipe will be your go-to this autumn and winter! It is tasty, smokey, and warming soup like a big warm hug!
This roasted butternut squash soup recipe will be for those who do not like or are fed up with bland mash or cream squash soup with coconut milk and ginger. I often wonder if squash soups are treated as a necessary evil. Usually served in the same boring way. Overcooked, mixed, with the addition of coconut milk, ginger, or cumin, and basically, it’s over. This is the perfect recipe for anyone who doesn’t like pure, sweet squash soup. Whether you’re a seasoned chef or a novice in the kitchen, this dish is sure to become a household favorite.
Easy Roasted butternut squash soup recipe
This delicious recipe combines the natural sweetness of butternut squash with the smoky richness of roasted peppers and a harmonious blend of spices. The result is a creamy, wholesome soup that’s as satisfying as it is healthy. Whether you’re craving a cozy meal on a chilly evening or a light lunch option, this roasted butternut squash soup fits the bill. This is a healthy and wholesome soup that helps pack in five a day whilst satisfying the taste buds!
Why You’ll Love This Recipe:
Flavor Burst: The roasted butternut squash, peppers, and aromatic spices create a symphony of flavors that beautifully match together.
Healthy Goodness: Furthermore this soup is not only delicious but also packed with nutrients, making it an excellent choice for those seeking a balanced diet. Butternut squash is a “good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana.”
Plant-Based Delight: Perfect for vegetarians and vegans, this recipe is a celebration of the vibrant flavors of plant-based cuisine.
This Roasted butternut squash soup recipe is:
Easy
Plant-based
Seasonal
Healthy
Flavourful
This recipe works for several reasons:
Roasting Magic: Roasting the butternut squash, peppers, garlic, and onion intensifies their flavors, adding a smoky depth to the soup.
Spice Harmony: The combination of smoked paprika, coriander, and cumin brings warmth and complexity to the dish.
Creamy smooth Texture: Also blending the roasted vegetables together with vegetable stock and tomato puree results in a lusciously creamy soup.
Possible Supplies Needed:
- Baking sheet
- Blender or immersion blender
- Large soup pot
- Cutting board and knife
- Wooden spoon
Ingredients for this Roasted butternut squash soup:
squash – I like to use butternut squash as it is widely available.
tomatoes – I use sometimes leftover tomatoes that are starting to get a bit wrinkly. Most of the time I just use a can of chopped tomatoes.
potatoes – potatoes add beautiful creaminess and heartiness to the soup. Don’t fear your potatoes 😜.
peppers – I always use a mix of peppers besides the green ones. You can use whatever peppers you have on hand.
tomato puree – ass fantastic acidity to the soup plus it enhances the flavor of the tomatoes.
herbs – all the herbs listed go very well in this soup but of course, if you don’t like a particular spice just omit it.
vegetable stock
fresh herbs – I add fresh coriander and parsley but you can use whichever herbs you desire 😜.
Instructions:
Preheat your oven to 400°F (200°C).
Toss butternut squash, peppers, garlic, and onion in olive oil, smoked paprika, coriander, and cumin on a baking sheet. Roast for 25-30 minutes or until vegetables are tender and slightly caramelized.
Transfer the roasted vegetables to a large soup pot. Add vegetable stock and tomato puree. Simmer for 10-15 minutes.
Next, use a blender to puree the soup until smooth. If using a regular blender, allow it to cool slightly before blending. Alternatively, use an immersion blender directly in the pot.
Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, a sprinkle of smoked paprika, and a few fresh herbs
Expert Tips:
- To make this roasted butternut squash soup extra creamy, add a splash of oat milk or cashew cream.
- Adjust the spice levels by increasing or reducing the smoked paprika and cumin to suit your taste.
- Don’t skip the roasting step—it’s what gives the soup its depth of flavor.
- Chop your vegetables into equal sizes so they roast in the same amount of time.
Topping options:
- toasted bread croutons
- stir fried Quorn mince
- crispy chickpeas
- or just on its own!
Roasted butternut squash soup Variations:
- Citrus Zest: A squeeze of fresh lemon or lime juice can brighten the flavors.
- Top it Off: Garnish with toasted pumpkin seeds, croutons, or a dollop of vegan yogurt.
How to store the soup
After you cool it down keep it in a fridge. I have successfully kept it up to 5 days when making a big batch.
You can also freeze it. For the best quality use it within six months.
How to reheat the soup
Heat the soup over medium heat, stirring occasionally, until hot. Do not boil soups as it tends to spoil the flavor and it might cause the ingredients in some soups to separate.
More plant-based soup recipes:
Delicious Cauliflower Soup with curried seeds!
Immune Boosting Vegetable Soup
If you try this recipe for Roasted Squash soup recipe, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me @_pronounced_ and use hashtag #_pronounced_ as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Roasted butternut squash soup
Ingredients
- 500 gram butternut squash
- 2 mixed peppers
- 1 small potato
- 2 cloves garlic
- 1 large onion
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp coriander
- 1 tbsp cumin
- 750 ml vegetable stock
- 2 tbsp tomato puree
- salt and pepper
Instructions
- Prepare your vegetables by chopping them up.
- Preheat the oven to 180°C, fan 160°C. Place the butternut squash, peppers onto a baking dish.
- Drizzle with 1/2 tbsp of olive oil and cook in the oven for 20 minutes. Till vegetable are soft. and beginning to caramelise.
- In a saucepan add another 1/2 tbsp of olive oil and fry your onion and garlic and fry till soft.
- Add your tomato paste and fry it off for a minute.
- Take your vegetables out of the oven and let them cool a bit. When cool add them to a blender and blend till they are roughly mashed up.
- Add them to your pan followed by the rest of the ingredients and cook for few mintes till the flavours infuse.
- ENJOY!
Video
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Sounds absolutely delicious. What time may I come over?
Author
Leftovers in my fridge! COME on over 🙂
Oh, I do love soups, definitely one to try. Thanks for sharing:)
Author
thanks for stopping by x
Just curious- since this is butternut squash and tomato- why the mention of pumpkin?
Author
Same vegetable family. Apologies for the confusion. Correcting it 🙂
HI! This looks delicious but I have a question — are there potatoes in this soup or no? I saw them mentioned in the text but not in the recipe!
I love butternut squash. I will have to check this out!
Author
Thank you for poting this out! Corrected the recipe 🙂
Author
thank you for noticing this 🙂 I am correcting it as we speak 🙂 Glad you stopped by!
Looks so good and easy to make.
Thanks for sharing.
Ann
https://roomsofinspiration.blogspot.com/
Author
you are welcome 🙂
This dish looks amazing! I love anything with squash in it and have never thought of making soup from it. I can’t wait to try this!
Author
Thank you x
Mmmmmm yummy and so hearty, love that it uses a lot of vegetables in it! This will be perfect for tomorrow’s lunch, thanks for a lovely recipe!
Author
you are welcome 🙂 it is really tasty
This sounds so delicious! I love butternut squash and tomato so this is at the top of my list! Thank you for sharing!
This look very delicious. Thank you for sharing recipe.
Author
thank you x
I love the recipe Hanna…we like these kind of meals in our family very much!
Following on Pinterest also…pinned and tweet the post…excelent! your blog is a great food blog!
Author
THANK YOU 💗 It means so much x
I love any and all soups and this looks fantastic. Love the flavor combination – thanks for posting…
Author
thank you 🙂
This looks like a really filling soup, perfect for cooler days.
I do love a good hearty homemade soup and this tick all my boxes. Love roasted veggies and butternut squash is soooooo good for you and filling too. Perfect bowl of happiness.
This was comforting, easy and such a cozy meal . Made it over the weekend and excited to enjoy the leftovers for lunch!
Author
Yes this makes great leftovers 😉
This soup was delicious! It was so cozy and warming on a cold day! I will be making this again and again throughout the winter season.
Author
Well thank you 🙂
So comforting! I actually topped my soup with crunchy chickpeas and I loved the texture contrast.
Author
oh yes crispy chckpea here are great 🙂
This recipe is so filling and delicious. Perfect for those cold rainy days. Highly recommended.
Author
Thank you
I wasn’t so sure about the spices in here, but I was so wrong. This was fantastic! My new go-to soup recipe! Thank you.
Author
Thank you 🙂 Happy to hear you have tried and liked this recipe 🙂