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. 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
Ingredients:
- 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
Directions:
- 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.
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Excellent recipe full of flavour. Made it for Thanksgiving 2012. it was a big hit, everybody enjoyed it a lot. I added 5 big chunks of pumpkin to the other vegetables. I also used home made chicken broth. Will definitely make it again.
I’m so happy you liked it Salloush, adding pumpkin is a great idea.
The best recipe I’ve ever tried for Butternut Squash soup! I used olive oil seasoned with chipotle peppers for fun. It added a zing. Love, love love this! Thanks for sharing!
Hi Laura, I’m so happy you liked the recipe. I’m sure it would taste great with olive oil and chipotle peppers!
Just made this today, wow its awesome!! I think my hubby might bump it up with some hot sauce but I like the sweetness and delicious flavours as is!! Well done.
Yay, I’m so happy you liked it Helen! My boyfriend likes to add hot sauce as well but I like it without.
I generally add a little curry with the ginger and some hot peppers that I’ve grown in my garden. A perfect way to to warm you up now that the cold winds are blowing again.
Sounds delicious William! I love curry.
Just made the soup and didn’t change a thing. Wow, what taste, will be a favorite of mine.
Hi Maryse, thank you for lovely the feedback! I’m so happy you enjoyed the soup!
Just off to doing shopping for the soup, appreciate all the feedback from others. I very much appreciate how generous you are with your response in encouraging others with your recipe. Good on you!
I’m excited you are trying the soup, its perfect for this time of year. I am so grateful for the feedback and I love hearing about the modifications that other people have made.
Definitely the best recipe for B’nut squash soup–the array of spices and veggies adds a complexity of flavours the others lack. Since I follow the Paleo diet, I omit the maple syrup and it’s still the number one choice of everyone who tries this.
Thank you!
Thanks Barbara! I’m sure it would taste great without the maple syrup but you could always add a couple drops of stevia if you wanted a hint of sweetness.
Mmmmmm….I love me some butternut squash! I need to try this ASAP (once the butternut squash shortage at my local grocery store is over!)
There isn’t any butternut squash at your grocery store!?!?! That is terrible. I’m sure it would taste amazing with any type of squash or pumpkin.
This soup is fantastic. Spicy/Sweet. Absolutely Delicious. ThankYOU!
This is the Best Soup!. Sweet and Spicy. Great Recipe.
Thanks Michelle, I’m so happy you enjoyed it!
Roasted 2 seeded/ribbed peppers with veggies and added a tablespoon of heavy cream before serving. Warm, full of flavour. Great 1st round.
Thanks for sharing your modifications Dennis, they sound rich and delicious.
I used half chicken stock as I’m not vegan/vegetarian, and I had some lovely home made stock I wanted to use. I didn’t have cloves or ginger so I just left them out. And I added a third leek (since I had it and knew it wouldn’t be used for anything else, I figured a bit more wouldn’t hurt!). Thanks for the recipe – I’m really pleased with how it turned out! Do you have any suggestions as to substitutes for cloves?
Julie that sounds delicious, I’m so happy you enjoyed it. You could use allspice, cinnamon or nutmeg in the place of cloves. It will change the flavor a little but will still taste amazing.
Wow! Amazing soup! Just finished making it. I substituted 3 cups of the veggie broth with Good Karma “Flax Delight” to make it creamier and significantly reduce the amount of sodium. I also threw in a sweet potato. A1 !!
Hi Genevieve, thanks so much for telling me you liked it! I haven’t heard of Good Karma “Flax Delight”, is it a type of mylk? Your changes sound delicious?