Hey there! It’s been a rough couple of weeks at our place as we’ve been wrestling with that pesky fall sickness bug. Fall is fantastic, but it always seems to bring along a slew of illnesses, doesn’t it? That’s precisely why I’m excited to share this Effortless Roasted Butternut Squash Soup Recipe with all of you. That’s exactly why I’m so excited to share this Effortless Roasted Butternut Squash Soup Recipe with you. It’s velvety, cozy, and ridiculously delicious—basically the perfect bowl of comfort when you’re feeling under the weather and don’t have the energy for anything complicated. And if you’re not in the mood for roasting anything, go check out my Easy Butternut Squash Soup with Frozen Squash, which is made with frozen squash!
Wondering what makes this the best butternut squash soup recipe?
This is one of my favorite soups to make for a reason! When I say effortless, I mean it. This recipe requires zero babysitting. No endless stirring over a hot pot. Nope, not here. You’ll simply chop your veggies, toss them on a tray, pop them in the oven, and then, the magic happens in your blender. That’s it! No need to hover over the stove for hours. This soup is perfect for busy folks working from home, parents juggling little ones (because who needs to babysit food too?), and anyone who wants a quick, comforting meal.
More reasons to make this great recipe:
- Healthy: It’s a wholesome choice for your body, packed with the goodness of veggies. If you are curious to read more about why butternut squash is so good for you, you can have a look here.
- Family-Friendly: Kids love it (unless they’re in that picky phase like mine are….. but they’ll come around, right?!?). And babies love this soup as well! It has been a hit with all three babies over here!
- Freezer-Friendly: Make a batch, freeze it, and enjoy it whenever you crave some cozy comfort.
- Simple ingredients: You will probably already have most of them at home.
- Fall/Winter months: Is anything better than a cozy soup this time of year?
Ingredients
- Frozen Butternut Squash: Let me tell you why frozen squash is a hero here. It’s convenient – no peeling or chopping required, and it’s available year-round. Simply grab a bag from your freezer section at your local grocery store
- Chicken Stock: I used chicken stock but you can also use vegetable stock for a vegetarian version.
- Carrots: Carrots are optional. They add some extra flavor and color to the recipe, but, if you do not have any do not fret. The recipe is delicious even without it.
- Onions: To flavor your soup. You can also add garlic cloves or a head of garlic if you wish.
- Nutmeg: A Must for this soup!
- Maple Syrup: A hint of sweetness that balances the flavors.
- Salt and black pepper to taste
Directions:
- Chop & Roast: Start by chopping your carrots and onions, then add them to a sheet pan lined with parchment paper. Don’t forget to chop the carrots into smaller pieces than the squash to ensure everything cooks evenly. Roast until they’re soft and tender.
2. Blend & Season: Transfer those beautifully roasted veggies into your blender. Add a dollop of butter, a drizzle of maple syrup, a pinch of nutmeg, and some chicken broth. Blend until silky smooth. (the great thing about this method is that you won’t need to transfer hot liquid to your blender, so there are fewer opportunities to get hurt!)
3. Serve & Enjoy: The soup should be at the perfect temperature to devour straight away. If not, you can always warm it up in the microwave or on the stove, but remember that means an extra dish to wash!
How to Serve and Pairings:
This soup is fantastic on its own, but it pairs wonderfully with warm, crusty bread or a fresh salad for a more substantial meal. I recommend checking out my bakery worthy crusty bread recipe, for a homemade version.
To garnish the soup you can use pumpkin seeds, heavy cream, or even some fresh herbs.
Storage Instructions:
You can store your leftover soup in the fridge for a few days or freeze it for future cravings. Just make sure it’s in an airtight container. You might find it convenient to freeze it into portions. that way you don’t have to thaw the whole thing just to eat a single bowl of soup.
Common Substitutions:
If you prefer, you can use fresh butternut squash. Just cut it open lengthwise, then season it with salt and drizzle some olive oil before roasting it in the oven. If you’re using fresh butternut squash, I recommend placing it on a separate baking sheet from the carrots and onions. This way, it’s easier to monitor doneness, as everything may not be done at the same time. Also, remember to place it cut-side down.
Different Ways to Enjoy:
This soup is incredibly versatile. While it’s incredibly satisfying on its own, you can take it up a notch by exploring different ways to serve and enjoy it.
– Try adding a sprinkle of roasted pumpkin seeds for some delightful crunch
– a drizzle of heavy cream or cocunut milk, or even a dollop of sour cream for an extra creamy soup.
-add some seasoning and spices like garlic or a dash of cinnamon for extra warmth. Or, a a handful of fresh herbs like thyme or chives for a burst of flavor.
– Make it a vegetarian soup by swapping chicken stock for veggie broth. Or, Add some seasoning and spices like garlic or a dash of cinnamon for extra warmth. You can also add a dollop of sour cream or some coconut milk for an extra creamy soup. It’s your canvas!
Equipment:
All you need is a trusty tray for roasting and a reliable blender for blending. This recipe works with a high speed blender or just a regular blender. Alternatively, if you prefer, you can use an immersion blender and a large pot instead of the blender.
Troubleshooting:
My carrots are raw, but everything else seems to be done what should I do? I would try covering your try with some foil to prevent the veggies from burning while you wait for your carrots to cook. But, make sure you read the recipe notes as I have given many tips to prevent this from happening. And don’t forget to let me know if you have any questions.
FAQs
Absolutely! Just cut it open lengthwise, then season it with salt and drizzle some olive oil before roasting it in the oven. If you’re using fresh butternut squash, I recommend placing it on a separate baking sheet from the carrots and onions. This way, it’s easier to monitor doneness, as everything may not be done at the same time.
Swap chicken broth for vegetable broth, and use plant-based butter for a veggie-friendly version.
You can warm them in the microwave or on the stove, but remember, it’s one less dish to wash if you opt for the microwave!
Of course! It’s a really easy recipe to scale up or down as needed.
yes, this is a great make-ahead option. Just make sure to keep it in your fridge until you are ready to heat and serve.
Absolutely! It’s a fantastic choice for kids and even toddlers. It’s wonderfully smooth, creamy, and packed with flavor, making it hard not to love. Of course, the real challenge is getting them to give it a try!
Whether you’re hosting a fall dinner party, preparing a cozy family meal, or simply craving a comforting bowl of soup, this recipe fits the bill. It’s versatile, easy to prepare in advance, and sure to be a crowd-pleaser. So, whether you’re feeling under the weather, celebrating a special occasion, or just looking for a comforting weeknight dinner, this Effortless Roasted Butternut Squash Soup is here to save the day. I really hope you enjoy whipping up this easy butternut squash soup recipe as much as I do! If you gave it a try, don’t be shy—let me know how it turned out and if you liked it. I’m always curious about the creative twists and accompaniments people come up with for their soups.
By the way, if you’ve got any winter soup ideas you’d like me to dive into, just drop me a line and share your thoughts!
Looking for other fall recipes? Have you tried our Make-ahead Pumpkin Spice Latte?
Effortless Roasted Butternut Squash Soup
Equipment
- 1 tray
- 1 blender
Ingredients
- 1 package of frozen and chopped butternut squash about 750 g
- 3 tablespoons olive oil or more for drizzling
- 1 onion
- 1/2 carrot optional
- 1 teaspoon salt
- 1 tablespoon of maple syrup
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper to taste
- 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
- 1 to 2 tablespoons butter to taste
Instructions
- Start by chopping your carrots and onions, then add them to a tray lined with parchment paper. Don't forget to chop the carrots into smaller pieces than the squash to ensure everything cooks evenly. And drizzle with olive oil. Roast until they're soft and tender.1 package of frozen and chopped butternut squash, 1 onion, 3 tablespoons olive oil or more for drizzling
- Transfer those beautifully roasted veggies into your blender. Add a dollop of butter, a drizzle of maple syrup, a pinch of nutmeg, and some chicken broth. Blend until silky smooth.1/2 carrot, 1 teaspoon salt, 1 tablespoon of maple syrup, 1/4 teaspoon ground nutmeg, 1 to 2 tablespoons butter, 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
- The soup should be at the perfect temperature to devour straight away. If not, you can always warm it up in the microwave or on the stove, but remember that means an extra dish to wash!
Notes
- This soup is incredibly easy to make. The trickiest part is cutting the carrots to the right size. Carrots take longer to cook than the butternut squash, so to ensure everything is done at the same time, you must either cut them smaller (which is what I usually do) or give them a head start in the oven. If you prefer not to do either, just add them to a separate baking tray. This way, you can take them out of the oven without risking burning the other veggies.
- I don’t find it necessary in my oven, but if you think yours will burn your veggies, you can always cover it up with some foil. If you have any questions, let me know! 🙂
- I’ve also uploaded a new video for this recipe! In the video, I use half a head of garlic, which wasn’t in my original recipe. You can totally add it or skip it—your choice. If you do add it, keep the peel on so it doesn’t burn in the oven. Once everything is roasted and the veggies are soft, the inside of the garlic should be perfectly squishy. Just remove the peel before you blend so it mixes into the soup perfectly.
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