A bowl full of warmth, comfort, and fall flavors.
Some foods just seem to bring in the feeling of a season and feel like a warm hug at the same time. Our roasted butternut squash soup is absolutely one of them! It’s creamy, savory, slightly sweet from the roasted squash itself, and full of those cozy fall flavors that make you want to put on your comfiest sweater and pretend you have nowhere else to be.
Here’s the thing I love most about this soup: we don’t need sugar, flour, cream, or a bunch of mystery ingredients to make it taste amazing.
This right here is pure comfort food without the food hangover.
Why Roast The Butternut Squash?
You could absolutely throw raw butternut squash and other veggies in to the pot and cook until tender, but roasting takes this soup to an entirely different place.
Roasting concentrates the flavor and brings out the natural sweetness of the squash and veggies while adding those delicious caramelized, browned edges. Add onion, carrot, apple, garlic, and sage to the roasting pan, blend everything with the broth, and suddenly your kitchen smells like autumn decided to move in.
And I’m not at all mad about it.
This roasted butternut squash soup is naturally gluten-free, contains no added sugar, and doesn’t rely on flour or artificial ingredients to create a creamy, satisfying bowl. This easy soup is proof that simple food doesn’t have to be boring.
Food addiction recovery doesn’t mean we have to live a life without comfort, creativity, or really good soup. We can make something simple that feels luxurious. Delicious. Nourishing. Something we actually want to eat!
Roasted Butternut Squash Soup
- Total Time: 25-45 minutes
- Yield: 4 generous servings 1x
- Diet: Abstinent, Flour-Free, Sugar-Free
Description
Our roasted butternut squash soup is the kind of recipe you can make without measuring every little thing or making an emergency grocery-store run just because you’re missing one herb. Roasting the squash and veggies brings out deep, savory flavor, while a handful of simple seasonings turns it into a satisfying fall soup that feels special without being fussy.
Ingredients
- 1 Butternut squash, halved and seeds removed, or about 2 cups chunks of peeled butternut squash
- 2 Carrots, peeled and cut into large chunks
- 1 White or sweet onion, peeled and quartered
- 1 Apple, peeled, cored, and halved
- 2 Garlic cloves, fresh – peeled and smashed
- Fresh whole sage leaves, optional
- Onion powder and garlic powder, to taste
- Salt and freshly cracked pepper, to taste
- 1 –2 pints broth, stock, or bone broth, homemade or purchased
- Half and Half, for garnish, optional
- Roasted Pumpkin Seeds, for garnish, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Spray the cut edges of the butternut squash with avocado oil. Place cut side down in a large roasting pan lined with parchment paper. If using butternut squash cubes , simply add to the pan.
- Add the rest of the vegetables and the whole fresh sage leaves to the pan. Spray all with a light spritz of avocado oil. Sprinkle with onion powder, garlic powder, salt, and pepper to taste.
- Roast the pan of squash and veggies in a preheated oven, and roast for 20-30 minutes, until the vegetables and squash are tender and the edges are beginning to brown.
- Remove from oven. Scrape the butternut squash out of the skin, if you used a whole squash, and add to a soup pot. Add remaining contents of the roasting pan to the pot. Add the broth to the pot and bring to a slow simmer over low heat. Allow to simmer for about 15-20 minutes, or until all are tender.
- With an immersion blender, blend the soup to your preferred consistency. If you want a thinner soup, add additional broth and simmer over low heat until warmed through.
- Serve in warmed soup bowls, and garnish with a splash of half and half and/or roasted pumpkin seeds, if desired.
Notes
-This recipe is wonderfully forgiving. If you’re out of sage, leave it out. Missing a a veggie? No big deal. Don’t have quite enough onion? Keep going. Add what you have, taste as you go, and make it your own.
-You can substitute any kind of hard winter squash: don’t have butternut? Try a kabocha. Or acorn squash. Go squash wild!
-Serve this alongside our Savory Herb Cottage Cheese Bites, turkey and cheese roll-ups, or roasted chicken and veggies.
-Can you make this soup ahead of time? Absolutely! This is one of those recipes that “today you” can make for “future you”, and freeze. Future you will be so happy!
– I honestly don’t mind if you’re using pre-peeled squash. But, please, do not use jarred garlic (“jarlic”) ever. You’re taking time to roast the veggies. Please use fresh ingredients. They make a HUGE difference!
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