Roasted Butternut Squash Soup

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.

Roasted Butternut Squash Soup by @OutToLunchC

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.

Roasted Butternut Squash Soup by @OutToLunchC - ingredients butternut squash, carrots, onion, leeks, celery and garlic

The best way to cut your butternut squash is to first cut off the ends.

Roasted Butternut Squash Soup by @OutToLunchC How to cut a squash

Then peel the butternut squash.

Roasted Butternut Squash Soup by @OutToLunchC How to cut a squash

And finally cut the butternut squash in half with a very sharp knife, scoop out the seeds and cut it into cubes.

Roasted Butternut Squash Soup by @OutToLunchC How to cut a squash

Now grab the olive oil and spices -  cinnamon, nutmeg, ginger and cloves.

Roasted Butternut Squash Soup by @OutToLunchC Spices - nutmeg, cloves, ginger, cinnamon, olive oil

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.

Roasted Butternut Squash Soup by @OutToLunchC - chopped ingredients butternut squash, carrots, onion, leeks, celery and garlic

Roast the veggies on a baking sheet at 400 degrees for 25min, or until browned.

Roasted Butternut Squash Soup by @OutToLunchC - roasted ingredients butternut squash, carrots, onion, leeks, celery and garlic

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.

Roasted Butternut Squash Soup by @OutToLunchC - ingredients butternut squash, carrots, onion, leeks, celery and garlic

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 by @OutToLunchC

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:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
  4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
  5. Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
  6. Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
  7. Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste.

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27 Responses to “Roasted Butternut Squash Soup”

  1. Salloush October 7, 2012 7:43 pm #

    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.

    • Jesse October 7, 2012 10:39 pm #

      I’m so happy you liked it Salloush, adding pumpkin is a great idea.

  2. Laura October 10, 2012 2:21 pm #

    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!

    • Jesse October 11, 2012 10:19 am #

      Hi Laura, I’m so happy you liked the recipe. I’m sure it would taste great with olive oil and chipotle peppers!

  3. Helen October 13, 2012 4:37 pm #

    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.

    • Jesse October 14, 2012 1:32 am #

      Yay, I’m so happy you liked it Helen! My boyfriend likes to add hot sauce as well but I like it without.

  4. william October 15, 2012 11:52 am #

    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.

    • Jesse October 15, 2012 9:09 pm #

      Sounds delicious William! I love curry.

  5. Maryse October 21, 2012 2:58 pm #

    Just made the soup and didn’t change a thing. Wow, what taste, will be a favorite of mine.

    • Jesse October 21, 2012 6:57 pm #

      Hi Maryse, thank you for lovely the feedback! I’m so happy you enjoyed the soup!

  6. Janetlynton October 29, 2012 1:29 pm #

    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!

    • Jesse October 29, 2012 1:58 pm #

      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.

  7. Barbara November 2, 2012 4:07 pm #

    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!

    • Jesse November 7, 2012 9:43 am #

      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.

  8. Sarah Carere November 2, 2012 11:49 pm #

    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!)

    • Jesse November 3, 2012 2:27 pm #

      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.

  9. Michelle November 25, 2012 1:26 am #

    This soup is fantastic. Spicy/Sweet. Absolutely Delicious. ThankYOU!

  10. Michelle November 25, 2012 1:26 am #

    This is the Best Soup!. Sweet and Spicy. Great Recipe.

    • Jesse November 25, 2012 10:31 am #

      Thanks Michelle, I’m so happy you enjoyed it!

  11. Dennis J. December 12, 2012 12:18 pm #

    Roasted 2 seeded/ribbed peppers with veggies and added a tablespoon of heavy cream before serving. Warm, full of flavour. Great 1st round.

    • Jesse December 12, 2012 1:17 pm #

      Thanks for sharing your modifications Dennis, they sound rich and delicious.

  12. ~julie~ January 3, 2013 7:53 pm #

    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?

    • Jesse January 3, 2013 9:08 pm #

      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.

  13. Genevieve March 10, 2013 5:05 pm #

    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 !! :)

    • Jesse March 10, 2013 7:00 pm #

      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?

  14. Karen Ayres September 15, 2013 9:13 am #

    Fantastic! The whole house smells delish!!!

    • Jesse September 15, 2013 9:15 am #

      Thanks Karen, I’m so happy you enjoyed my Roasted Butternut Squash Soup!

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