This soup screams Fall and could not be simpler to prepare. Also, if you are vegan or vegetarian you can enjoy this soup. It is creamy and delicious but does not actually contain any cream. Win-win!
I am always trying to make restaurant quality meals that are quick and easy for anyone to make. This roasted butternut squash soup is the definition of a restaurant quality meal that is quick and easy to make. You literally just need to cut and roast all of the veggies in the oven. I remove the celery before I puree the soup. This will give you the flavor of the celery without the fibrous texture of the celery. Ensuring a smooth puree with more flavor.
Why do you roast the veggies first?
In this roasted butternut squash soup, I roast all of the veggies together with the spices and the herbs to bring out all of the natural sugars and flavors in the veggies. All while enhancing the flavors of the herbs and spices. You will get a very flavorful soup by roasting the veggies first. Much more flavor than if you cook them down in a pot.
How do you make a creamy soup with no cream?
When you roast the veggies, spices, herbs and a little bit of oil and then blend it up while it is still warm, you get a very creamy texture without having to add in any heavy cream or half and half. This makes your roasted butternut squash soup super creamy and delicious without adding any cream to it.
What you will need for roasted butternut squash soup
Some ingredients you may have to purchase here and some you will have in your pantry. It is basic soup ingredients with the addition of butternut squash. I like the addition of the fresh herbs here as well. It adds a lot of extra flavor. I like to garnish mine with a little pancetta and parsley. Yet, if you are keeping this vegan or vegetarian, you can just use the parsley or even a mix of fresh herbs to garnish instead.
Butternut Squash- Obviously. You cannot have roasted butternut squash soup without that ingredient.
Carrots- Basic soup ingredient. They get so nice and sweet when you roast them as well
Onion- Another essential soup ingredient
Celery- Part of the best aromatics. The celery is used purely for flavor in this recipe
Garlic- Self explanatory ingredient
Kosher Salt- If you have read any of my recipes, you know that is the only salt I use in my kitchen
Freshly Cracked Black Pepper- If you can crack it yourself, it just tastes better
Chili Powder- I love the hint of smoke and slight heat with the chili powder in here. It is so warming and very Fall
Paprika- This gives a color and mimics that smokey note of the chili powder
Fresh Thyme- The fresh herbs roast along with the veggies and release all of their essential oils
Fresh Parsley- Same idea here as the thyme. Parsley is a very delicate herb, but when it is roasted it really pops
Vegetable Stock-Â You can use chicken stock here as well. Yet, if you want to keep it vegetarian or vegan, you certainly can. I like the veggie stock here as it helps bring out the flavors in the roasted veggies
What equipment will you need for this roasted butternut squash soup?
This really is a simple recipe with not too much needed here. You will need a good sheet pan. If you read my recipes, you know I love the “Made in” sheet pans. I will link them below. You will also need a good mixer. I am a sucker for a “Vitamix”. You do not need to have a Vitamix, but if you cook often, I recommend it. It is such a reliable, durable and amazing blender. You can do so many things in your Vitamix. I will also link that below. Beyond that, a cutting board and a good knife is about it. I will link my favorites below for you.
Chef’s Tips
Anytime that you can roast your veggies first, you will be able to bring out a lot of extra flavor in your recipe. Whenever I am making soups or sauces that have veggie bases, I like to roast them off first. Adding the spices and herbs on here to roast really intensifies the flavor here as well. If you like your soup a little thinner or if your blender is stopping up, just add a little more stock a little at a time until you have reached the desired consistency.
If you love this recipe, you will also love these
Roasted Butternut Squash Gnocchi with Pancetta and Sage
Roasted Butternut squash soup
Ingredients
- 1 large butternut squash peeled, seeded and diced
- 2 carrots peeled and diced
- 2 stalks of celery diced
- 1 large onion diced
- 3 cloves garlic peeled and smashed
- 4-5 sprigs fresh thyme
- 2-3 small bunches of fresh parsley
- 1/4 tsp chili powder
- 1/4 tsp paprika
- olive oil to coat veggies (about 2 tbsp)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 3 1/2 cups vegetable stock
- Garnish options-crispy pancetta or bacon diced apples, parsley, sage or a mix of fresh herbs
Instructions
- 1.Preheat the oven to 375 degrees
- On a sheet pan, add all of the diced vegetables. Toss them with olive oil. Season with salt, pepper and spices. Then toss again. Add the herbs on top of everything and drop the garlic all over.
- Roast the vegetables in the oven for 35-40 minutes or until they are slightly browned and softened. Toss them about 1/2 way through the cooking process. If they are not soft enough, cook for another 15 minutes.
- Remove the celery and the fresh herb stems from the pan and discard. Place the vegetables into a blender bowl and add in 1 1/2 cups of stock or add enough to just cover. If you have a smaller blender, you can work in batches. Put a kitchen towel on top of your blender top when you are pureeing, just in case. Remember not to fill the blender all the way filled with hot ingredients, the hot ingredients do expand in the blender when you turn it on. You do not want to get burned.
- Add in more stock as needed to puree to the thickness you desire. I like a very thick soup, but you can thin out more with a little more stock if you prefer. Pour the soup into a bowl and garnish as you wish. I love a little crispy pancetta and parsley, but you can add whatever you would like. ENJOY!
