This is a super simple recipe for Roasted Butternut Squash Soup uses a couple of shortcuts to leave you serving up a warming bowl with no fuss. BNS is a favourite autumn and winter vegetable that is hearty, full of goodness and so tasty too. Add a whole head of garlic (because why wouldn’t you?!) and you’re good to go!
I love homemade soup for lunch when the weather turns chilly, but eurgh, peeling and chopping and prepping sometimes feels like ALL TOO MUCH. Well I am here to tell you that corners CAN be cut here my friends!
This recipe for Roasted Butternut Squash Soup omits the worst part of dealing with vegetables, and especially Butternut Squash… we don’t have to peel, or chop, or scoop a single thing (unless you want to!)
We just buy frozen butternut squash cubes. Stick them on a tray with the rest of the ingredients, roast them, give them a quick blend then heat it all up in a pan. It’s honestly that easy.
Why you’ll love this recipe
⭐️ So much flavour
⭐️ Healthy and comforting
⭐️ Super simple and quick
About this soup recipe
Soup season brings me SO much joy – there’s my 20-Minute Parsnip Soup or easy Tomato Soup with Pesto BUT there’s just something about butternut squash, with its natural creaminess and autumny taste (yes, it’s a thing) that I just love.
This recipe for Roasted Butternut Squash Soup manages to have plenty of flavour and a bit of a kick, is smooth and comforting, very healthy and naturally vegan and gluten-free too. I hope you love it as much as we do.
What you’ll need
- Garlic – Fresh or frozen, jarred or paste is fine
- Onions – Red onions or brown onions are fine, I like the sweetness of red
- Frozen butternut squash cubes – This is the game changer
- Dried oregano – Or fresh would be fine
- Cumin – Ground
- Mild chilli powder – Uses hotter if you prefer, this amount just adds a little warmth
- Olive oil – Or sunflower if you prefer
- Vegetable stock – From a cube or powder is fine, I like Marigold brand
How to make it
- Place ingredients on a tray, mix with oil and bake as per the instructions.
2. Add stock and veg to a pan and blend to a smooth consistency. Heat up on hob and serve.
Hint: Serve with chilli flakes, mixed seeds, bacon bits or/and croutons.
- Vegetable combos – You could vary this recipe a bit and use a different combination of vegetables. Add 1 bag of squash and 3 peppers sliced to the tray instead as another flavour choice.
- Pumpkin – You could also use this recipe using pumpkin instead of the squash for a real seasonal treat!
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This is great to freeze and would be the perfect standby lunch to grab at the last minute.
This makes a tasty pasta sauce too, so cook it up and keep in the fridge until you’re ready to use it.
You could sprinkle over some crispy chopped bacon if you want to add meat. This will add a bit more texture and a nice saltiness to complement the creaminess.
I also like to make some croutons to go with my soup (take some stale bread, drizzle it with olive oil and bake – you can do this at the same time as roasting the veg if you’re organised!)
I find this Bosch CleverMixx one to be a good one, but you can use any hand blender. Or a normal blender is fine to get that smooth soup consistency too.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easiest Ever Butternut Squash Soup
- 1 Head Garlic No need to peel
- 2 Onions Peeled and quartered
- 1 kg Frozen butternut squash cubes Or fresh if you prefer
- 1 tsp Dried oregano
- 2 tsp Cumin
- 2 tsp Mild chilli powder
- 2 tbsp Olive oil
- 700 ml Vegetable stock
- 1 tsp Salt
- Preheat the oven to 200°C.
- Put the garlic, onion, butternut squash, oregano, cumin, chilli powder, salt and pepper on the tray and then drizzle over the oil. Give everything a good mix with your hands.
- Put the tray into the oven and then bake for about 45 minutes until everything is soft and a little coloured.
- Add 700ml vegetable stock to a saucepan and squeeze the garlic out of it's skin into the stock. Discard the skin. Add the rest of the cooked vegetables to the stock.
- Using a stick blender, process until smooth.
- Put the pan on a medium heat and bring to a boil. Check for seasoning and add a little more salt and pepper if needed.