Roasted Butternut Squash Soup

Butternut Squash soup starts with roasting the veggies so they get all toasty and nutty. Then, you simply puree the veggies with some broth. And, voila! Healthy, delicious vegan gluten-free Roasted Butternut Squash Soup.

I love a good squash soup; it’s the perfect way to celebrate fall (or winter). This soup is warm and comforting, happy, really good for you, filled with veggies, everything you want in a comforting meal! Everything about it’s great.

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Squash, as soup and as seasonal inspiration

My husband and I went to the pumpkin patch the other day, and the farmer had a whole bunch of different kinds of hard winter squash – from butternut to spaghetti to acorn to a bunch that I wasn’t familiar with, but they sure were beautiful. We bought a bunch of different squash and I have them as a beautiful centerpiece on the table right now.

Fall is my favorite season, and living up in Washington right now has really brought that to the front of my thinking lately. The season is so beautiful and so rich. All those fall colors of the trees and the produce. Autumn & Fall is just so perfect!

Leftovers?

Butternut Squash Soup leftovers make a great pasta sauce too! Just cook up some pasta, toss it in some hot soup, maybe toss in some more steamed veggies, and you’ve got a whole new meal with little effort.

Follow me on Pinterest

I have a board dedicated to all my soups over there! Come take a look.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.

Roasted Butternut Squash Soup with Roasted Butternut Squash Seeds Recipe

Roasted Butternut Squash Soup with Roasted Butternut Squash Seeds

Debi

I love a good squash soup. It’s the perfect way to celebrate fall (or winter). It’s warm and comforting. It’s happy. It’s really good for you. Everything about it is great.

5 from 1 vote

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 30 mins

Course Soup

Cuisine American

Servings 6 servings

Calories 128 kcal

Ingredients

  

1x2x3x

• 1 large butternut squash peeled and cut into 1-inch cubes, save the seeds for the garnish
• 3 carrots coarsely chopped
• 1 large onion coarsely chopped
• 5 cloves of garlic peeled
• 6 sprigs of thyme
• 2 tablespoons olive oil plus additional for roasting seeds
• Pinch of cayenne pepper
• salt and pepper to taste
• 3 ½ cups vegetable broth

Instructions

 

• Preheat the oven to 350° F.
• Place the chopped squash, carrots, onion, whole garlic cloves, and thyme sprigs in a large mixing bowl. Drizzle with oil, add the pinch of cayenne, and sprinkle generously with salt and pepper.
• Roast veggies for 60-75 minutes, or until veggies are tender when pierced with a fork, and some are starting to brown. Remove thyme stems from the veggies, and discard the stems.
• As the veggies roast, begin preparing the reserved butternut squash seeds for roasting. Remove all pulp from the seeds, rise and pat them dry. Spread the seeds on a lightly oiled cookie sheet and sprinkle some salt over the top. Roast seeds in 350° F oven for about 20-30 minutes, stirring occasionally (timing will depend on how many seeds you have on the tray), until they are crunchy and golden brown.
• Place half of the veggies in a blender, along with ½ cup broth. Puree until smooth. Pour the mixture into a large stockpot. Puree the second half of the veggies along with more broth, and place puree in the pot. If the veggies stick to the blender jar, add more broth and puree to loosen the stuck on puree, add remaining broth and veggie puree to the large pot. Heat on medium until hot and bubbly, about 10-15 minutes. Taste for salt and pepper, adding more to taste.
• To serve, ladle soup into bowls, garnish with crunchy roasted butternut squash seeds and additional fresh thyme.

Nutrition

Calories: 128kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 576mgPotassium: 574mgFiber: 4gSugar: 6gVitamin A: 18675IUVitamin C: 30mgCalcium: 79mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword butternut squash, soup, vegetarian

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

SUBSCRIBE!

You have Successfully Subscribed!