Roasted Butternut Squash Soup

Why You’ll Love This Recipe

Roasting the butternut squash first brings out its natural sweetness and depth of flavor, making the soup even more flavorful and rich. The addition of apples adds a touch of fruity brightness, balancing the earthiness of the squash. The warm spices of cinnamon and pumpkin pie spice create a cozy, comforting atmosphere, while a hint of sweetness from agave or maple syrup elevates the flavor profile. This soup is vegan-friendly, but you can easily customize it for non-vegan preferences by using honey. It’s simple to make, nourishing, and perfect for meal prep!

Ingredients

• 1 large butternut squash
• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 medium-sized organic apples (Gala or Honeycrisp work best), unpeeled, cut, and cored
• 5 cups vegetable broth or vegetarian no-chicken broth
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground black pepper
• 1 tablespoon agave, maple syrup, or raw honey (for non-vegan option)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the butternut squash:
   Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with 1 tablespoon of olive oil. Place the squash halves face down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes or until the flesh is tender and easily pierced with a fork.
2. Sauté the onion and apples:
   While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent. Add the chopped apples and cook for an additional 5 minutes, stirring occasionally, until the apples begin to soften.
3. Prepare the soup base:
   Once the butternut squash is done roasting, remove it from the oven and allow it to cool slightly. Scoop out the flesh and add it to the pot with the onions and apples. Stir in the salt, cinnamon, pumpkin pie spice, and black pepper.
4. Add the broth:
   Pour in the vegetable broth (or no-chicken broth) and bring the mixture to a simmer. Let it cook for 5-10 minutes, allowing the flavors to meld together.
5. Blend the soup:
   Remove the pot from the heat and use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to let it cool slightly first to avoid splattering.
6. Finish with sweetness:
   Stir in the agave, maple syrup, or honey (if using). Taste the soup and adjust the sweetness or seasoning to your preference.
7. Serve:
   Ladle the soup into bowls and serve warm. Garnish with a sprinkle of cinnamon or fresh herbs, if desired.

Servings and Timing

• Servings: This recipe serves about 6 people.
• Prep Time: 15 minutes.
• Cook Time: 1 hour.
• Total Time: 1 hour 15 minutes.

Variations

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Non-Vegan Option: Use honey instead of agave for a non-vegan version of the soup.
• Add Coconut Milk: Stir in some coconut milk or cream for a richer, creamier texture.
• Other Vegetables: Try adding carrots or sweet potatoes for a more complex flavor profile.
• Herb Garnish: Garnish with fresh thyme, rosemary, or sage for an extra layer of aroma and taste.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave for 2-3 minutes, or until warmed through.

FAQs

Can I use a different type of squash for this soup?

Yes, you can use other squash varieties like acorn squash or kabocha squash, but keep in mind that they may slightly alter the flavor and texture of the soup.

Do I have to roast the butternut squash?

Roasting the squash enhances its natural sweetness and flavor, but you can also cook it by steaming or boiling if you prefer a quicker method.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for later use.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I make this soup spicier?

Yes! To add more heat, try adding cayenne pepper, chili powder, or red pepper flakes to the soup while it simmers.

Can I use store-bought butternut squash puree?

Yes, you can substitute about 4 cups of store-bought butternut squash puree if you’re short on time. Just be sure to adjust the seasoning accordingly.

Can I add other fruits to this soup?

Yes, you can experiment with adding other fruits like pears or even oranges for a different flavor profile.

How can I make this soup creamier?

For a creamier texture, you can add coconut milk, cream, or even a dollop of yogurt before serving.

How do I know when the butternut squash is roasted enough?

The squash is done when the flesh is soft and can be easily pierced with a fork. It should be golden brown and tender to the touch.

Can I make this soup in a slow cooker?

Yes, you can cook the squash, apples, and onions in a slow cooker for 4 hours on low or 2 hours on high, then blend everything together with the broth.

Conclusion

Roasted butternut squash soup is a soul-warming, nourishing dish that’s both simple to make and packed with flavor. The natural sweetness of the roasted squash, combined with the spice blend and apples, creates a cozy and comforting bowl of goodness. Whether you’re enjoying it on a chilly night or serving it as a side at a holiday gathering, this soup is sure to become a go-to recipe in your kitchen. Simple, wholesome, and full of flavor, it’s a meal everyone will love!

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