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Butternut squash soup is flavorful and easy to make by roasting squash and onion, then blending with remaining ingredients

Ingredients

Scale
  • 3 ½ pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion (halved)
  • 1 small garlic clove (peeled)
  • ½ tablespoon maple syrup
  • 1 teaspoon salt
  • freshly ground black pepper (to taste)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 3 to 4 cups vegetable broth
  • Optional garnish: pepitas, parsley, and freshly ground black pepper

Instructions

  1. Slice it in half and remove the seeds. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
  2. Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
  3. Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
  4. Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
  5. Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.

Notes

To store for the week: Any leftover soup can be stored in an airtight container in the fridge for 4 to 5 days. Perfect for a quick and delicious reheatable meal throughout the week! To freeze for later: It’s always a good idea to freeze leftovers or a second batch to enjoy throughout the winter months. Just store it in a freezer-safe container (like these Weck jars), and it will keep for up to 3 months. Notes about the garlic. When I originally made this soup recipe decades ago I used an older, regular blender or immersion blender. Raw garlic wasn’t as much of an issue in those blenders as it is now in high-powered blenders. In fact, high-powered blenders are so powerful (due to the velocity of the blades) that they actually increase and amplify the pungency of the raw garlic, making it seem like you’ve added way more garlic to the soup than you have (I’ve spoken to Vitamix about this directly). So my original recipe morphed from 3 raw garlic cloves (as shown in the video), to 1 small raw garlic clove, which many of you love! But if you’re sensitive to garlic, I do recommend roasting the garlic on the sheet pan with the onion. Just wrap it in some aluminum foil. Roasting the garlic helps to mute that pungency, while still letting you enjoy its wonderful flavor! Butternut squash soup is naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of heavy cream or butter when you’re blending definitely boosts the creaminess factor. For dairy-free options, you can add coconut milk or ¼ cup soaked raw cashews. When it comes to roasting veggies, I always recommend a heavy duty baking tray so it doesn’t bend and warp while cooking. I’m a massive fan of my Vitamix blender, but if you’re looking to buy one make sure to check out my Vitamix Comparison post.
Make it ultra-creamy. Just add a splash of heavy cream or a tablespoon or two of butter when blending. For a dairy-free option, use coconut milk or ¼ cup soaked raw cashews. Garlic tip. I’ve revised this recipe over the years due to the increased use of high-powered blenders and your feedback. See the notes in the recipe card below for more details. Toppings make it extra special. Try fresh herbs like parsley, thyme, sage, or chives, and add some crunch with pepitas, toasted almonds, crispy bacon bits, roasted chickpeas, or crispy shallots.
Simmering
Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for 4 to 5 days. For longer storage, pour the soup into freezer-safe containers or silicone molds (for single servings) and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the texture.
4 servings

Nutrition

Find it online: https://margorecipes.com/roasted-butternut-squash-soup-4/