Roasted Butternut Squash Soup Recipe

This Roasted Butternut Squash Soup is fall in a bowl—rich, velvety, and packed with warm spices. Every autumn, people ask, “When is butternut squash ripe?” My answer? When it’s time to make this cozy soup!

Back in my café days, this vegan butternut squash soup was a best-seller, made weekly for eager patrons. Roasting the squash with apples and carrots brings out its natural sweetness, while fresh sage adds an irresistible aroma. It’s completely dairy-free, made with just fruits, veggies, and olive oil—pure comfort in every spoonful.

Roasted Butternut Squash Soup Ingredients:

• Butternut Squash: This sweet and nutty squash serves as the star ingredient, lending its vibrant color and creamy texture to the soup.
• Carrot, Celery, and Onion: These aromatic vegetables contribute a depth of flavor and a savory base to the soup.
• Garlic: Minced garlic adds a delightful hint of pungency, enhancing the overall taste.
• Apple: Adding apple chunks provides a natural sweetness that balances the savory notes and adds a touch of complexity.
• Olive Oil: Olive oil brings richness and a hint of fruity flavor.
• Spices: A blend of warming spices, including cinnamon and ginger, adds depth and warmth. A pinch of chili flakes provides a subtle kick, while salt and black pepper enhance the seasoning.
• Sage Leaves: Fresh sage leaves infuse the soup with earthy, herbal notes.
• Broth or Water: Chicken or vegetable broth, or simply water, serves as the liquid base that combines all ingredients into a harmonious soup.

How to Prepare Butternut Squash

Prepping butternut squash might seem tricky, but with these simple steps, you’ll have it ready in no time!

• Slice off the top and bottom to create a stable base.
• Peel the skin with a vegetable peeler or sharp knife. If the squash is tough to peel, poke a few holes in it and microwave for 30 seconds to soften.
• Once peeled, cut the squash in half, scoop out the seeds, and dice as needed.
• Now, you’re ready to roast!

Why Roast the Butternut Squash?

Roasting isn’t just about cooking—it deepens the flavor and adds a subtle caramelized sweetness, making your soup extra rich and satisfying. Plus, it keeps this butternut squash soup low-calorie yet incredibly flavorful.

The Secret Ingredient: Apple

Want to take your soup to the next level? Add an apple! The natural sweetness and slight tartness balance the earthy flavors of butternut squash, creating a beautifully complex taste. Choose a slightly tart variety, like Granny Smith, for the best contrast.

Easy Homemade Vegetable Stock

A great soup starts with a flavorful base. Instead of store-bought stock, try making your own:

• Sauté onions, celery, and apples with warm spices.
• Add water and simmer to extract rich, deep flavors.

This quick, homemade vegetable stock enhances the soup’s depth while keeping it fresh and wholesome.

How to Serve the Soup

Once you’re ready, pour it into bowls and garnish with parsley and toasted pumpkin seeds. Playing with butternut squash soup toppings can elevate the experience. Options like croutons, caramelized shallots, cream, nuts, or even bacon are yours.

For those who love vegan soups, don’t miss out on trying broccoli soup, dairy-free cream of mushroom, and carrot coconut soup. Each spoonful of this butternut squash soup is a testament to the allure of simple, wholesome ingredients.

If you’ve tried this recipe or made any changes, comment below. Enjoy your meal!