Roasted Butternut Squash Soup is thick, creamy and bursting with fall flavors. It’s a comforting soup that will warm you up on a chilly day. Butternut squash is a wonderful ingredient because it is high in beta-carotene (Vitamin A), antioxidants and fiber. For more information on the health benefits of butternut squash check out my Sweet Autumn Salad recipe. If you want to save time you don’t have to roast the veggies but I would recommend it because it really adds to the flavor.
First, gather your veggies and start chopping. I picked up a ginormous squash from the market so I only used about a third of it and froze the rest in cubes, all ready to be cooked in another delicious recipe.
The best way to cut your butternut squash is to first cut off the ends.
Then peel the butternut squash.
And finally cut the butternut squash in half with a very sharp knife, scoop out the seeds and cut it into cubes.
Now grab the olive oil and spices - cinnamon, nutmeg, ginger and cloves.
Place the butternut squash, leeks, celery, onion, carrots and garlic in a bowl, coat with olive oil, sprinkle with cinnamon, nutmeg, ginger and cloves and toss to combine.
Roast the veggies on a baking sheet at 400 degrees for 25min, or until browned.
Once the veggies are golden brown, transfer them into a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar. Bring to a boil, then lower the heat and simmer for 30min.
When all the veggies are nice and soft and the flavors had have time to mingle, remove the bay leafs and puree the soup with an immersion blender or in a food processor. If you like your soup smooth strain it through a sieve or you can leave it chunky. If the soup is too tick, add some water until you reach the desired consistency. Add salt and pepper to the soup to taste and serve hot.
Roasted Butternut Squash Soup
Prep time: 20min
Cook time: 1 hour
Serving size: 4 large servings
- 1 small butternut squash, peeled and cut into chunks
- 2 leeks, cut into 1 inch chunks
- 4 ribs of celery, cut into 1 inch chunks
- 1 red onion, peeled and cut into chunks
- 2 large carrots, peeled and cut into 1 inch chunks
- 2 cloves garlic, roughly chopped
- 1 Tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cloves
- 2 bay leaves
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 cup maple syrup
- 6 cups vegetable stock
- 1 tsp cider vinegar
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
- Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
- Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
- Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
- Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
- Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste.