Simple Roasted Butternut Squash Soup
Ingredients
- 2 lb. cubed butternut squash
- 1 medium onion
halved and sliced into wedges
- 4 cloves garlic
peeled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. avocado oil
or another heat-safe oil
- 2 c. chicken broth or more
as needed
- 1 can coconut milk
or 1 cup heavy cream, about 13 1/2 oz. size
- Diced apple and crumbled
cooked bacon, optional
Directions
- 1
Preheat oven to 425ºF.
- 2
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
- 3
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
- 4
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
- 5
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
Simple Roasted Butternut Squash Soup
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Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a bowl of warm, comforting soup that’s both flavorful and incredibly easy to make? This Simple Roasted Butternut Squash Soup delivers on all fronts, transforming humble ingredients into a rich, velvety meal perfect for any occasion.
The secret to this soup’s deep, satisfying flavor lies in roasting the butternut squash, onion, and garlic. This technique caramelizes the vegetables, intensifying their natural sweetness and adding a layer of complexity that raw or boiled squash just can't achieve. It’s a simple step that makes all the difference.
Expect a beautifully smooth and creamy soup with a delightful balance of sweet and savory notes. The roasted butternut squash provides a mellow, earthy foundation, while the onion and garlic contribute a pungent warmth. Depending on your choice of liquid, you'll find either a rich, slightly sweet creaminess from coconut milk, or a classic, indulgent texture from heavy cream. This soup is designed to be deeply satisfying without feeling heavy.
Customization is key with this versatile soup. You can easily make it dairy-free by opting for coconut milk and choosing a vegetable broth instead of chicken broth. For an extra layer of flavor and texture, consider garnishing with diced apple for a touch of tart sweetness or crumbled, cooked bacon for a smoky, savory crunch. If you don't have avocado oil, any other heat-safe oil will work perfectly.
This comforting soup is ideal for a cozy weeknight dinner, a comforting lunch, or even as an elegant starter for a special meal. It’s a dish that truly nourishes the soul, offering a taste of autumn in every spoonful.