Roasted Butternut Squash Soup

Super simple homemade roasted butternut squash soup. Not sure if it’s the sage or the roasted garlic, but it’s the best soup I’ve ever made! Creamy, yet no cream, just delicious roasted butternut flavor. Soup season is here!

We had our 1st cool front over the weekend and even though it wasn’t super chilly, it made me want warm soup. I experimented last week and simply roasted the veggies on a sheet pan. Call this the lazy version or call it the ‘smart way to go!’ I repeated the recipe and lo and behold it’s one of the best soups I’ve ever made! There really is something to be said about roasting veggies. Simple. Nutritious. Delicious.

Ingredients: Roasted Butternut Squash Soup

1. Butternut Squash – I did cut the butternut squash in half. If you find it too difficult to cut, I have left it whole and pierced it with a few holes and it has roasted up well also. If I’m roasting butternut to have in tacos or a salad, I do dice it up, but as we’re pureeing it in the soup, it doesn’t matter because you really do want it soft. And the longer it roasts, it will start to caramelize a bit, which makes it that much yummier!
2. Sweet Onion – I used a Vidalia onion. I’m sure shallots would go well here too – use what ya got. The roasting again will help them caramelize a bit. You could sauté these in a bit of olive oil on the stove top if you wanted to. But if I’m being honest, throwing everything on the sheet pan is the way to go. Talk about simple ‘meal prep’!
3. Carrot – I added just one carrot to the soup. Could it have used more? Maybe. But I want the butternut squash to shine through. The soup doesn’t taste too sweet and truth, it probably didn’t need the carrot at all – but through all my searching online, many butternut squash soups do add a carrot. I’ll have to let you know if I try it without and if it’s any different.
4. Garlic – I added 3 garlic cloves. They’re medium sized. Feel free to add more, but definitely make sure to add. When you roast garlic and it caramelizes, there’s just something about it. I love doing this and adding it to bread by itself as a garlic paste, but I do feel this is what takes this soup from good to great. That or the sage.
5. Sage – I think sage is an underrated herb. Thyme can be divisive – like people either love it or hate it – and I think thyme could have been used, but there’s something about sage and butternut squash. I used it in my risotto recipe. They’re peas in a pod. They just go together. And the extra sage I ‘fried’ up and that crispy topping also added some texture to the soup also.

How To Make Roasted Butternut Squash Soup

Roasting the vegetables on a sheet pan is the way to go for a hands-off approach. I used my blender to puree the soup as I don’t have an immersion blender. I’ve heard from a few that the immersion blenders can spray/go everywhere, so if you do go that route, just be careful. I also don’t have a ‘high-speed’ blender anymore, you know the ones that can heat the soup up. I simply prepped this and will heat it up when I do eat it. However, you can always place it on the stove top to heat up!

1. Prep the Vegetables: I cut the butternut squash in half as I said, but you can leave it whole. Simply pierce the squash with a few wholes. Quarter your onion. Peel and cut the carrot in 1-inch chunks and leave your garlic whole. I used about 2 tablespoons of olive oil total. I rub the olive oil all over the vegetables to make sure they’re fully coated. Sprinkle with black pepper.
2. Roast the vegetables: You can do this two different ways. I normally put all the vegetables on the sheet pan at once. The butternut squash takes at least 30-40 minutes (if you did a 3-lb squash) or more. The onion needs about 25 minutes. The garlic needs about 25 minutes also. And the carrot just about 20 minutes. If you place all the vegetables on at once, you can take the vegetables off as they’re done and then leave the butternut to finish up. OR you can do it in reverse and add the vegetables onto the sheet pan based on their cook times. I find it easier to remove them when they’re done and then leave the butternut to finish up.
3. Sage: Could be optional, but highly recommended. Herbs and spices in general add so much flavor. This one won’t go to waste. The extra sage leaves I sautéed in just a bit of olive oil and crumbled on top of the soup. Delicious addition!

OTHER FALL RECIPES!

• Instant Pot Applesauce
• Maple Cinnamon Poached Pears
• Overnight Oats
• Butternut Squash Risotto

Roasted Butternut Squash Soup

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Super simple homemade roasted butternut squash soup. Not sure if it’s the sage or the roasted garlic, but it’s the best soup I’ve ever made. Creamy, yet no cream, just delicious roasted butternut flavor. Soup season is here!

• Total Time: 30 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered
• 3 cloves garlic, whole
• 1 large carrot, peeled and diced
• 1–3 lb butternut squash, halved and seeded
• 3 sage leaves, more for garnish
• 1/2 teaspoon black pepper
• 3–4 cups low-sodium chicken stock

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
2. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
3. Quarter your onion.  Peel and cut the carrot in 1-inch chunks and leave your garlic whole. I used about 2 tablespoons of olive oil total. I rub the olive oil all over the vegetables to make sure they’re fully coated. Sprinkle with black pepper.
4. Roast the vegetables: You can do this two different ways. I normally put all the vegetables on the sheet pan at once. The butternut squash takes at least 30-40 minutes (if you did a 3-lb squash) or more. The onion needs about 25 minutes. The garlic needs about 25 minutes also. And the carrot just about 20 minutes. If you place all the vegetables on at once, you can take the vegetables off as they’re done and then leave the butternut to finish up. OR you can do it in reverse and add the vegetables onto the sheet pan based on their cook times. I find it easier to remove them when they’re done and then leave the butternut to finish up.
5. Transfer all the veggies to the stand blender (or use an immersion blender instead).  Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin.  Add the onion mixture, carrot, garlic, and sage.  Add a few twists of freshly ground black pepper to the blender.  Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
6. Fasten securely the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid.  Stop once your soup is ultra creamy and warmed through.
7. Stir – if you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 tablespoon olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
8. Warm – if your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy.  I like to top individual bowls with some extra black pepper and a dollop of Greek yogurt.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 5
• Cook Time: 25
• Category: Soups