Name: Simple Oven Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 large butternut squash (*around 4 lbs.); 2 tablespoons extra virgin olive oil; Salt, pepper & rosemary; 2 cups vegetable broth; ½ cup heavy cream (*see note below); 1 bay leaf; ¾ teaspoon cinnamon; ⅛ teaspoon cloves; Cinnamon sticks (*optional); Whole star anise (*optional); Roasted pumpkin seeds (*optional for topping)

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Homemade oven roasted butternut squash soup! This easy recipe for the ultimate healthy comfort food requires very little hands on time to prepare. It’s also gluten free and can easily be made dairy free / vegan by using coconut milk instead of cream.

Start by roasting your squash with olive oil, salt, pepper and rosemary. Once tender, scoop squash into a large pot on the stovetop. Add all other ingredients and simmer. Blend until smooth, top with pumpkin seeds and enjoy!

Roasted butternut squash soup in a small white serving bowl. Soup is sprinkled with pumpkin seeds and has cream swirled into it. A little bowl of pumpkin seeds, cinnamon sticks and a black and white striped towel sit to the side. — Roasted Butternut Squash Soup

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INGREDIENTS FOR BUTTERNUT SQUASH SOUP:

Butternut squash
Olive oil
Salt & pepper
Rosemary
Bay leaf
Vegetable broth
Cinnamon
Cloves
Heavy cream (sub. non-dairy milk for vegan)
Star anise *optional
Cinnamon sticks *optional

A halved and roasted butternut squash covered in salt, pepper and olive oil in a white baking dish. — Roasted Butternut Squash

HOW TO MAKE BUTTERNUT SQUASH SOUP – A Quick Overview:

Keep scrolling for complete recipe. We’ll start here with a quick rundown!

Preheat oven to 400°F
Cut butternut squash in half and brush with olive oil. Sprinkle with salt, pepper and rosemary.
Roast squash for around 60 minutes (until fork tender).
Allow squash to cool until you can handle it comfortably. Scoop flesh into a large pot.
Measure all other ingredients into the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Remove bay leaf, cinnamon sticks and star anise. Puree soup until smooth, top with pumpkin seeds and a dash of cinnamon. Enjoy!

HANDY TIPS:

Special equipment: I highly recommend purchasing an immersion blender if you don’t have one already! You can transfer soup to a regular blender for puréeing, but that’s such a hassle. I recently bought this immersion blender and it is AMAZING (plus affordable). Once you get your hands on one of these beauties, you won’t ever go back to your old ways. It’s so worth it to invest in this incredible tool.

HOW TO CUT BUTTERNUT SQUASH:

Drench a wash cloth with water and squeeze it out. Place damp cloth on the countertop and put your cutting board on top of it (this should help keep the cutting board in place). Rinse squash, dry well and place on the cutting board. Very carefully use a good, high quality, sharp kitchen knife to cut the squash in half lengthwise (a sharp knife is key when cutting thick skinned squash and will make the process much easier). I usually insert the knife into the middle and work my way to the ends of the squash, then flip it over and repeat.

WHAT SPICES TO USE WITH BUTTERNUT SQUASH SOUP:

I like to use salt, pepper and rosemary when roasting my squash. Once I’ve scooped tender squash into a pot with broth I’ll add autumnal spices such as cinnamon, cloves and star anise! I enjoy a sweeter squash soup, if you’d like a more savory version you could experiment with curry, chili powder, oregano, etc!

HOW TO BAKE BUTTERNUT SQUASH:

Cut your squash in half and coat with olive oil, salt, pepper and rosemary (or desired spices). Bake face up at 400° for about 60 minutes, or until tender.

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