Roasted Butternut Squash Soup

There’s something magical about the fall season. The lush foliage, all things cozy like flannels and fuzzy socks, the smell of apple and pumpkin spice, and seasonal flavors. The days begin to shorten and the temperature drops, igniting a sense of slowing down and embracing all things cozy like this roasted butternut squash soup.

So today I’m bringing you the ultimate fall comfort food in a bowl: roasted butternut squash soup. This is creamy, cozy, dairy-free, vegan (optional), and packed with seasonal sweet and savory flavors. I can promise you that it is THE bowl you want to cozy up with on a rainy day.

This soup is SO easy to make in less than 1 hour, most of which is the time roasting the veggies, then everything can be thrown in the blender and voila. It’s great recipe to make a big batch of and use the leftovers as meal prep for lunch, which is my favorite kind of meal prep.

This roasted butternut squash soup recipe was adapted by gimme some oven butternut squash soup recipe.

Roasted Butternut Squash Soup

Prep time: 15 minutes
Cook time: 40 minute
Yields: 4 servings

Ingredients:

• 1 medium sized butternut squash peeled, cored, and diced

• 1 carrot, diced

• 2 cloves garlic, chopped

• 1 yellow onion, chopped

• 2 tablespoon olive oil

• 1 small to medium sized apple (I used granny smith), diced

• 1/2 can or 8oz of unsweetened coconut milk (this is my favorite, since it contains no guar gum (a thickening agent)

• 1 cups chicken bone broth or vegetable broth

• 1 sprig sage

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne

• 1/4 teaspoon pumpkin pie spice (or 1/8 tsp cinnamon + 1/8 tsp nutmeg)

• 1/4 teaspoon black pepper

• 1 tsp salt + more to taste

Optional toppings:

• 1/8 teaspoon of thyme (optional)

• 1 tablespoon roasted pepitas (pumpkin seeds)

Instructions:

1. Heat the oven to 425 degrees F. Arrange the diced butternut squash and apple on a baking sheet pan and drizzle with 1 tablespoon of olive oil, mixing until coated. Sprinkle with salt and bake for 40 minutes.

2. Heat a medium-sized pan on medium heat, with 1 tablespoon of olive oil. Add the chopped onion and garlic, and sauté on medium heat until the onions are translucent (about 5-8 minutes).

3. Add the roasted butternut squash, apple, sautéed garlic and onions, coconut milk, broth, sage, paprika, cayenne, pumpkin pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg), black pepper to a high speed blender (or use a large pot with an immersion blender), and puree until silky smooth. Depending on the size of your blender, you may have to split the ingredients in half and do two batches, just be careful with blending hot ingredients!

4. Serve warm and top it off with your favorite garnishes like pumpkin seeds, paprika, and thyme.

I hope this roasted butternut squash soup brings you as much comfort as it did for me. If you make this recipe and enjoy it, share it on instagram and tag me @saraannhubbard.