I am a huge fan of butternut squash.
It’s like putting autumn of a plate. It gives me all of the same warm, cozy feelings that the cool, crisp weather brings and it’s absolutely delicious.
Roasting the squash gives this simple soup a great depth of flavor while using so few ingredients.
And while it is tempting to add cream to this butternut squash soup, I was pleasantly surprised at how rich and creamy this soup is all on it’s own.
However, if you want to add another level of decadence, try topping with some creamy goat cheese and roasted pumpkin seeds for crunch.
Easy Roasted Butternut Squash Soup
- 1 large butternut squash about 3 pounds, peeled and seeded and cut in 1-inch chunks
- 1 yellow onion chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low sodium veggie broth
- Preheat the oven to 425 degrees F.
- Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
- Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.
- Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
- Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.