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This Roasted Butternut Squash Soup is a rich, velvety dish that’s perfect for cool weather. Made by roasting the squash and other veggies until caramelized and tender, this soup brings out their natural sweetness. Once blended it transforms into a creamy, smooth texture that’s both comforting and satisfying. The addition of spices and seasonings boosts the flavor even more. It’s a fall classic!
Served with a delightful piece of Sourdough, or Rosemary Bread and you will have the perfect fall meal on your hands.
Look at all those beautiful fresh veggies. Butternut squash, tomatoes, red onion, carrots, red peppers and garlic. Yum. Roasting them creates a delightful caramelization that really adds to the soups flavor.
The texture is both thick and creamy. Not quite a chowder consistency, but close. You could add more liquid if you like a thinner soup.
I love to sprinkle some roasted pepitas (pumpkin seeds) on top. So good!
Table of Contents
BREAD RECIPES TO SERVE WITH IT…
Hope you get a chance to try it, friends!
Ingredients
- 1 (medium) butternut squash
- 1 red onion
- 2 red bell peppers
- 6 large carrots
- 3 large tomatoes
- 7 cloves garlic
- 2-3 Tb olive oil
- 6 C chicken broth
- 1 tsp thyme
- t tsp oregano
- 1 tsp smoked paprika
- 1 1/2 tsp Lawry's Seasoned Salt
- 1 tsp cinnamon
- 1 Tb brown sugar
- 2 tsp salt
- 2 Tb butter
- 1 C half and half
- Roasted Pumpkin Seeds (optional, but wonderful)
Instructions
- Preheat your oven to 450 degrees.
- Line 2 large baking sheets with foil and spray with cooking spray.
- Prepare your veggies. The size you cut them matters here, as they all cook at different speeds. 😉 Note the picture above. It can help you see how big to cut them. I'll give instructions here as well. Butternut Squash: No need to peel it, but you'll want to slice off the stem and remove the seeds. Cut into 1 1/2-2 inch cubes. Red Onion: Cut into thick slices. Red Bell Pepper: Cut into 3-4 inch chunks. Carrots: Peel and cut them into halves, then quarters. Tomatoes: Cut into halves or thirds. These will cook the quickest, so keep them on the big side. Garlic: Peel the cloves, but don't chop them. You'll add these whole.
- Arrange the lovely veggies onto the baking sheets and drizzle with the olive oil, tossing a bit to combine.
- Roast for 25-30 minutes, or until the veggies are a bit charred and fork tender.
- Carefully place the roasted veggies into a large soup pot. Add the broth and blend with an immersions blender until smooth. (You can also place the veggies in your blender, though you'll most likely have to do it in several batches. Just add a bit of the broth as you go).
- Add the seasonings, brown sugar, butter and half and half. Stir well to combine.
- Heat it over medium high heat until it's warmed through. Add more broth or cream to thin it out, if you'd like. I tend to like it on the thick side.
Serve with a crusty loaf of bread or pan of fresh breadsticks. Enjoy!
