Easy Roasted Butternut Squash Soup (Under an Hour!) Recipe
Learn how to make the best easy roasted butternut squash soup recipe secretly full of veggies with simple steps in less than an hour!
Servings: 4 servings
Calories: 167kcal
Cost: $5.00
Equipment
- 1 soup pot
- 1 Immersion blender or blender
Ingredients
- 3 cups 18 ounces peeled and chopped butternut squash (see notes)
- Olive oil non-stick cooking spray
- 1 Tablespoon light olive oil or butter
- 1 onion, chopped
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon dried thyme
- 1 medium heirloom tomato, chopped
- 2 1/2 cups vegetable broth or chicken bone broth
- 1/2 teaspoon cumin
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne
- 1 ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup whole milk
Instructions
- Preheat the oven to 400 F. Line a baking sheet with aluminum oil and spray with non-stick cooking spray. Spread out the peeled and chopped butternut squash pieces on the baking sheet. Spray the squash with non-stick cooking spray and roast for 25 minutes or until tender.3 cups 18 ounces peeled and chopped butternut squash (see notes), Olive oil non-stick cooking spray
- In a large stock pot, add 1 Tablespoon butter, onions, garlic, and thyme. Cook on medium-high heat for 2 minutes or until the onions are fragrant. Add the tomato and continue to cook for 1 minute, coating the tomato in the butter and onions.1 Tablespoon light olive oil or butter, 1 onion, chopped, 2 teaspoons minced garlic, 1 teaspoon dried thyme, 1 medium heirloom tomato, chopped
- Add the broth, cumin, allspice, cayenne, salt and roasted butternut. Stir to combine. Bring the soup to a light boil then reduce to low heat. Simmer for 5 minutes, or until the soup has slightly reduced and thickened.2 1/2 cups vegetable broth or chicken bone broth, 1/2 teaspoon cumin, 1/8 teaspoon allspice, 1/8 teaspoon cayenne, 1 ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Using an immersion blender, blend until the soup is creamy and smooth. (See notes if you don’t have an immersion blender.) Return the soup to the pot, stir in the milk. Taste and adjust seasonings, if desired.1 cup whole milk
- Heat the soup on low for 5 minutes to allow the flavors to develop before serving. Top with optional toppings like baked chickpeas, chopped parsley, or crushed crackers.
- Store the cooled soup in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.
Video
Notes
Ingredient Tips - This recipe only requires a small butternut squash. Nutmeg can be substituted for the allspice.
Prep Tips - If you don’t have an immersion blender use a blender. Working in batches (if needed), carefully transfer the soup to a high speed blender and blend until smooth. Pour the soup back into the soup pot and continue with the necessary steps.
Our recipe is inspired by this delicious soup at Cotter Crunch.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 27.6g | Protein: 4.2g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 16.2mg | Sodium: 652.4mg | Potassium: 486.4mg | Fiber: 3.7g | Sugar: 11g | Vitamin A: 558.6IU | Vitamin C: 28mg | Calcium: 68.8mg | Iron: 0.9mg
