Oven Roasted Butternut Squash Soup – Easy & Delicious

Warm, creamy, and full of flavour, this roasted butternut squash soup is the ultimate cozy comfort food for fall and winter. Roasting the squash brings out its natural sweetness, while garlic, onion, and herbs add depth and richness. Whether you’re looking for a healthy lunch, a hearty starter, or a make-ahead meal, this easy soup recipe is a delicious way to use seasonal produce. Plus, it’s naturally gluten-free, vegan, and simple to customize to your taste.

What you need:

Butternut Squash: Naturally sweet and nutty, butternut squash has a smooth texture that blends beautifully in soups. Roasting it brings out its rich, caramelized flavour—perfect for cozy fall meals.

White Onion: Milder and slightly sweeter than yellow onions, white onions add a subtle depth of flavour and aroma to the soup without overpowering the natural sweetness of the squash.

Apple: Adds a touch of natural sweetness and a hint of tartness that balances the savoury flavours of the squash and onion. Choose a crisp variety like Honeycrisp or Gala for the best flavour.

Garlic: Adds warmth and depth to the soup, enhancing the roasted flavours with its rich, savoury aroma. Roasting mellows its sharpness, making it smooth and slightly sweet.

Fresh Thyme: This earthy herb adds subtle depth and a hint of woodsy flavour that pairs beautifully with the sweetness of roasted squash and apple. A little goes a long way!

Vegetable Broth: A flavourful, savoury base that brings the soup together, enhancing the natural sweetness of the squash and vegetables without overpowering the dish.

How to make it:

1. Preheat the oven to 425°F (220°C).
2. Arrange the butternut squash, onions, apple, and garlic on a large baking sheet.
3. Drizzle generously with olive oil, then season with salt and pepper.
4. Add fresh thyme sprigs on top.
5. Roast in the oven for about 30 minutes, or until the vegetables are tender.
6. Transfer the roasted vegetables to a large pot and pour in 2 cups of vegetable broth.
7. Use an immersion blender to puree the soup until smooth. For a thinner consistency, add more broth as needed.
8. Adjust seasoning with additional salt and pepper to taste.
9. Serve warm and enjoy!

Butternut squash alternatives:

Here are some great alternatives to butternut squash you can use in soups or similar recipes:

1. Acorn Squash — slightly milder and less sweet, with a tender texture when roasted.
2. Kabocha Squash — richer, creamier, and sweeter, often called Japanese pumpkin.
3. Delicata Squash — sweet and tender with edible skin, cooks faster than butternut.
4. Pumpkin — classic option, especially sugar or pie pumpkins, great for smooth soups.
5. Sweet Potatoes — offer a similar sweetness and creamy texture but with a different flavour profile.
6. Carrots — add natural sweetness and vibrant color, great when roasted and pureed.
7. Hubbard Squash — dense and sweet, perfect for hearty, rich soups.

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