Jump to Recipe Jump to Video Print Recipe

Fall is definitely a favorite season of ours—after all, we did get married in Fall, November to be exact! 🙂 Soups and stews and warm savory meals are also some of my favorite types of meals to have. Anything with maple, pumpkin, squash or apple… count me in! Butternut squash soup has always easily been in my top 5 favorite soups and I finally decided to create a recipe of my own.

Disclosure: This article contains affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.

What Makes Butternut Squash Special

Not only is butternut squash super delicious it is also very nutritious. It’s high in nutrients like vitamin A, vitamin C, potassium and magnesium. Butternut squash is low in calories and also is a good source of iron, calcium and phosphorus. It has tons of antioxidants that may help reduce your risk of several chronic diseases such as cancer and heart disease. Talk about a super star vegetable…well technically fruit.

Why Roast the Ingredients?

For this recipe we roast all the vegetables and herbs. Now, you could technically boil the squash and sauté the rest but it just doesn’t develop the same smoky and savory flavor. Roasting all the vegetables really brings out the flavors and enhances the soup nicely. Roasting also helps the vegetables maintain the most nutrients possible when cooking.

When preparing the butternut squash simply slice the ends off, cut into large pieces, and place skin down on the tray. Rosemary is added on top to infuse into the butternut squash while baking. It adds an extra depth to the soup that is so tasty! This is totally optional though if you don’t like the taste of rosemary. In the finished soup, the soup has a slight taste of rosemary but nothing overpowering.

Toppings & What to Serve it With

For this recipe, we roasted pumpkin seeds in a few seasonings in olive oil, yum! We also added a spoonful of crème fraiche to the top of our soup but if you would like to keep it dairy-free or vegan, skip this step or add a dairy-free/vegan option 🙂

Other options for toppings:

Roasted sunflower seeds
Roasted chickpeas
Chopped chives
Fresh cracked pepper
Croutons

The soup pairs well with a hearty crusty bread and a simple olive oil or vinaigrette topped side salad.

Tools For This Recipe

Print Recipe

Easy Fall Roasted Butternut Squash Soup

Prep Time10

Cook Time50

Course: Main Course

Keyword: easy, healthy, homemade, low fat, vegetables, vegetarian

Servings: 6

Equipment

Blender

Ingredients

1-2 Medium/Large Butternut Squash
3 Medium Carrots
3 Small/Medium Turnips or Potatoes (red or yellow) Can skip if desired
6 Cloves of Garlic
3 Medium Shallots
5-6 Sprigs of Fresh Rosemary
3 tbsp Olive Oil
Salt & Pepper
3 cups Low Sodium Vegetable Broth Can also use chicken broth if desired
1 tsp Apple Cider Vinegar
1 tbsp Maple Syrup

Toppings (optional)

1 Handful Pumpkin Seeds Roasted with garlic powder, paprika, salt & pepper in olive oil
1 tbsp Crème Fraiche

Instructions

Preheat oven to 400° and line baking sheet with silicone mat or foil.
Slice ends of squash then cut into quarters. It's easiest to slice them in half with the squash standing up. Be very careful and make sure you have a sharp knife! Scoop out seeds and discard.
Place cut squash on baking sheet and coat with olive oil, salt and pepper. Add a sprig of rosemary on top of each piece of squash.
Peel garlic cloves, turnips, carrots, and shallots and add to baking sheet. Sprinkle with olive oil and salt and pepper.
Roast in oven for 45-55 minutes until tender.
If using roasted/toasted seeds, add olive oil to a pan and quickly toast seeds with olive oil, salt & pepper and garlic powder for 2-4 minutes until slightly golden brown.
Once vegetables have been removed, scoop flesh off skin of squash. Careful it's very hot! Add to a blender with rest of roasted vegetables (leave out rosemary). Now add vegetable broth, maple syrup, apple cider vinegar and pinch of salt and pepper. Blend with cover open for ventilation until smooth. You can also use an immersion blender.
My Blendtec keeps the soup hot, if your blender does not have that capability or you just want the soup a little hotter, add ingredients to saucepan and warm until desired temperature.
Add desired toppings and serve. Enjoy!

Video

Notes

*** Please read your blender’s manual before blending hot food. Some blenders are not capable of this and can explode or erupt. With my blender, I am sure to keep the center top of the lid open so it can ventilate and steam can escape the blender.

If you are unsure, try using an immersion blender instead. Or letting it cool completely, blending and then warming on the stove.

Store in air-tight container for 3-5 days. You can also freeze the soup for up to three months. Great to double the recipe so can always have some on hand!