Roasted butternut squash and vegetable soup is a hearty and filling soup to enjoy on cold nights. Served with toasted bread, the soup makes a delicious meal.
Roasted butternut squash soup?
Butternut squash is a healthy and antioxidant-rich versatile vegetable, used in a variety of dishes. No doubt, roasted butternut squash soup prepared in combination with other healthy vegetables is a wonderful way to include this humble vegetable in your cooking.
Basic Ingredients for Soup:
The basic ingredients for butternut squash soup are as follows:
- Butternut squash and vegetables- Apart from squash, I used onions, celery, bell pepper, tomato, and garlic.
- Herbs- Dried / fresh sage, basil, and parsley.
- Salt and Pepper-For seasoning.
How to make Butternut Squash Soup?
- Roast the VegetablesFirst of all, wash and roughly chop all the vegetables. Arrange them on a baking sheet, drizzle olive oil and sprinkle some salt over the vegetables. Preheat oven to 190 ° C and roast the vegetables for about 50-60 minutes.
- Blend the VegetablesOnce the vegetables are roasted, remove from oven and let them cool a bit. Now using an immersion blender or simple blender make a puree of the vegetables.
- SeasoningFinally, heat a pan and add butter. Now add herbs and saute for a minute. Transfer the pureed soup into the pan. Add salt, pepper, and some water. Cook for a few minutes or until the desired thickness is attained.
Serving Suggestions:
Serve the warm soup with toasted bread, garlic bread or croutons.
Looking for more such soup recipes to get some ideas for your lunch and dinner ideas? Do not miss my Beet and Carrot Soup and Vegan Bok Choy Noodles Soup and the best one’s Grilled Broccoli and Tomato Soup.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Roasted Butternut Squash and Vegetables Soup
Equipment
- Baking Tray
- Blender
- Pan
Ingredients
- 1 medium-size butternut squash roughly sliced+seeds
- 1 red bell pepper sliced
- 2 white onions roughly chopped
- 2-3 sticks celery
- 5-6 cloves garlic
- salt to taste
- pepper to taste
- 1/4 teaspoon sage
- 1/4 teaspoon basil
- 1/4 teaspoon parsley
- 1 tablespoon butter
- 1 tablespoon olive oil
- lemon juice to taste
Instructions
- Preheat oven to 190 ° and grease a baking sheet with oil.
- Arrange the roughly sliced vegetables + seeds of the butternut squash on the baking sheet and drizzle some oil and salt over them.
- Roast in preheated oven for about 50-60 minutes or until vegetables are roasted.
- Remove from the oven and let them cool a bit.
- Once veggies are cooled, blend them using an immersion blender or regular blender.
- Heat butter in a pan and add the herbs. Stir and add the pureed vegetables.
- Now add salt, pepper and about a cup of water. Cook for few minutes more or until your desired thickness.
- Serve the soup warm withdrizzled lemon juice, toasted butternut squash seeds.
Notes
- Do not remove the skin of the squash and roast it like that. Once roasted you can remove the skin or even use it in the soup.
- Roast the seeds of the squash too, they make a very nice crunchy topping.
- Adjust the seasoning as per your taste.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Roasted butternut squash soup and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
I love soups and this one looks so tempting. Just right for a light dinner with a slice of bread. Your pictures are fabulous!!
Wow that’s a hearty soup sapana!! I love such soupy dinners, crusty warm toast and a bowl of warm soup, dinner done!!!
That is such a creamy and delicious soup Sapana. Hearty, comforting and so inviting. Lovely clicks as well.
love love love the soup. Usually, I am a bit pickly about the pumpkin soup. Yours is perfect
That’s a perfect bowl to satisfy your cravings….Especially when you are squash lover. Great post.
Roasted butternut squash soup is my favorite. This is healthy, hearty, full of nutrients and so comforting.
Lovely clicks.
Creamy and so delicious!! love the color of soup.. can imagine the flavors from roasted squash, bell peppers and all the herbs.. Wonderful share.
This soup looks so nice and comforting. Thanks for sharing the recipe, loved it. Bookmarking your page to try it soon.
Oh wow! My all time favorite soup. I add some carrots too to this luscious and creamy delicacy. Flavors of Italian herbs in it are just to die for… your pics are now tempting me to make it soon…
Roasted Butternut Squash Soup looks so yummy. We make this every year when we get the fresh squash.
Roasted butternut squash soup sounds so hearty and filling soup .
Perfect to enjoy on cold winter nights. Such a pretty color the soup has/….. Wonderful share sapna !
Excellent soup and the pictures are so well taken! I haven’t tried squash in a soup, must try it.
One of the most products used for soup in our family is butternut squash, brings so many flavours when roasted. Delicious soup, slurppp…
Brilliant idea to roast all the vegetables in the oven. I love the idea of topping with the roasted seeds 🙂
I love soups for dinner and this looks so delicious Sapana. I feel like grabbing that bowl now. Would love to try this one.
A comforting and hearty one. Looks creamy and delicious.
Roasted butternut squash soup looks so tempting and delicious. Love the texture of the soup so creamy.