Easy Roasted Butternut Squash Soup

 An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.

Easy Roasted Butternut Squash Soup

EASY ROASTED BUTTERNUT SQUASH SOUP


Butternut squash is the most wonderful winter vegetable.

I use it in soups, stews, bakes and salads.

When I add it to soup, it's usually just one of many flavours, but this time I wanted to make the butternut squash the star of the show.

I made this creamy soup with just a handful of ingredients.

I wanted to make it as simple as possible for tasty weekday lunches.


A whole Butternut Squash

WHY IS BUTTERNUT SQUASH SO GOOD IN SOUP?


  1. It's adds a lot of flavour.
  2. It adds natural sweetness and an almost nutty flavour.
  3. It's such a wonderful bright orange colour.
  4. It stays fresh longer than most other vegetables.
  5. When it's roasted it takes on a deeper flavour.
  6. It's a good source of Vitamin A, Potassium and Fibre.
  7. It also contains Calcium, Iron, Magnesium, Phosphorus & Vitamin C.

Ingredients to make butternut squash soup

WHAT YOU NEED TO MAKE EASY BUTTERNUT SQUASH SOUP


I wanted to keep this soup really simple, to see if I could make a tasty nutritious soup that was inexpensive to make and one you could make with the minimum of ingredients.

 I will also suggest spices and herbs if you want to perk it up. Keep reading!


EQUIPMENT YOU NEED TO MAKE BUTTERNUT SQUASH SOUP


  • Cutting board
  • Sharp knife
  • Baking tray - or a roasting tin
  • Jug - for the stock
  • Blender - or food processor (optional)
  • Pot - If you don't have a blender or food processor, add your ingredients to a pot and blend smooth with a stick blender or potato masher or leave the soup chunky. (optional)

INGREDIENTS YOU NEED TO MAKE BUTTERNUT SQUASH SOUP

  1. Olive oil
  2. Butternut squash
  3. Onion- red, white or brown (you could also substitute onion with leeks)
  4. Garlic
  5. Vegetable stock
  6. Salt & pepper
  7. Vegan Cream -  to serve, this is optional, but does make a big difference to the finished soup. Lush!


SPICES AND HERBS YOU CAN ADD TO BUTTERNUT SQUASH SOUP

I wanted to keep this soup simple, but I'd usually use herbs or spices. 

Here are some ideas, you can add more than one.


  • Fresh coriander - add it at the end
  • Fresh basil - add it at the end
  • Fresh chives - add it at the end
  • Fresh ginger - add it finely grated or chopped with the garlic
  • Dried ginger - add when the onions are cooking
  • Dried corainder - add when the onions are cooking
  • Dried cinnamon - add when the onions are cooking
  • Mustard seeds - add when the onions are cooking
  • Paprika - add when the onions are cooking


chopped butternut squash spread out on a baking tray

ROASTING BUTTERNUT SQUASH


Butternut squash can be chopped and added straight to a pot to make soup but roasting it gives it a wonderful rich flavour.

Roasting butternut squash is a great way to skip cooking the soup in a pot, you can roast it with onion and garlic, then add it straight to a blender or food processor with stock to blend into a smooth soup.

To roast butternut squash, you want to chop it into even-sized pieces, although no need to be too precise and spread it out on a baking tray or sheet pan in a single layer.

It's important to to spread the vegetables in a single layer as they steam rather than roast if they are piled up.


MORE BUTTERNUT SQUASH RECIPES TO TRY

Here are a few more butternut squash recipes for you to try:


  1. Baked Butternut Squash Risotto from My Fussy Eater
  2. Butternut Slow Cooker Dahl for The Veg Space
  3. Butternut Squash Mac & Cheese from Plant Based Jess
  4. Butternut Squash Skillet from Babaganosh
  5. Parpadelle with Squash, Chestnuts, Mushrooms & Sage from Thinly Spread
  6. Roasted Brussels Sprouts & Butternut Squash Traybake from Veggilicious
  7. Roasted Butternut Squash Crostini from Casa Costello
  8. Roasted Hasselback Butternut Squash with Sweet Chilli & Rosemary from Family Friends Food
  9. Stuffed Butternut Squash from Veggie Desserts
  10. Vegan Squash, Leek & Sausage Pie from Tinned Tomatoes
  11. White Bean Butternut Squash Mash from from Vegan Blueberry


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Smooth butternut squash soup in a blender jug

BLENDING SOUP


If you are roasting vegetables for soup, you can add them straight to a blender or food processor with hot stock and whizz to blend for a quick, smooth soup.

If you don't have a blender or food processor, add the roasted veg and stock to a pot, then whizz with a stick blender until smooth.

If you are using fresh herbs, you may be tempted to add them to your blender or food procesor.

DON'T!

If you blend the herbs with the other ingredients, instead a bright beautiful orange soup, you will end up with a sludgy coloured soup.

Add chopped herbs to the pre-blended soup and you will have gorgeous little pops of green colour in your bright orange soup.

Perfect!

SOUP IN YOUR LUNCH BOX


If you are taking lunch to school, university or work, soup is a good option.

If you have a microwave to use, take it in an airtight container. 

Make sure it really has a good seal or you will end up in a right mess.

You could also take it hot in a flask, ready to serve.


SOUP FLASK TIPS

Here are a flask tips:

  • Before adding the soup to your flask, fill the flask with boiling water, add the lid and leave to heat for a few minutes.
  • Once your soup is hot, pour out the hot water, pour the soup into the flask and seal right away.
  • A jug is helpful to pour the soup into your flask without spills.
  • A pre-heated flask should keep your soup hot until lunch time.

A bowl of smooth butternut squash soup with a swirl of cream

A SWIRL OF CREAM


A swirl of cream added to your soup as it's served not only makes it a thing of beauty but it makes it taste even more delicious.

I like to use Alpro dairy-free single cream, but there are lots of other brands out there. Use your favourite.

If you don't have cream but have everything else you need, you could add a splash of your regular milk instead of cream.


LOW CALORIE SOUP


This butternut squash soup is healthy and low calorie, so great if you are on a diet.

In fact it's so low calorie, you can afford a small swirl of cream even if you are on a diet.

And the good news is dairy-free cream is much lower in calories and fat than dairy cream!


CALORIES WITHOUT CREAM 


4 portions = 78 calories

5 portions = 62 calories

6 portions = 52 calories



ALPRO SINGLE CREAM


2 tsp = 12 calories

Other brands may have a different calorie value.


A close up of a bowl of butternut squash with a

HOW LONG CAN BUTTERNUT SQUASH SOUP BE STORED


Once cool, you can keep butternut squash soup in an airtight container for 4-5 days.

Reheat in a pot or in the microwave.

Don't add the cream until you are serving it.


CAN YOU FREEZE BUTTERNUT SQUASH SOUP ?


Yes you can freeze butternut squash soup.

Let it cool, then add it into freezer bags or airtight (freezer-friendly) containers.

It's a good idea to freeze it in portions, so you can take out just what you need.

You can defrost it in the fridge overnight before you reheat in a pot or in the microwave.


DID YOU KNOW YOU CAN NOW GET RE-USABLE FREEZER BAGS?


Re-usable freezer bags are convenient, will save you money in the long run and are better for the environment.

I bought Lakeland Reusable Freezer Bags, which can be popped in the dishwasher or hand washed.

Have a look and see what's available. 

You'll be surprised.


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Easy Roasted Butternut Squash suitable for vegans

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HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP

Scroll down for step-by-step photos followed by a printable recipe. If you don't have a printer, hit the print button on the recipe card and save as a PDF.

Making butternut squash - step 1 - roasting veg

STEP 1

Preheat the oven.

Spread the chopped butternut squash, onion and garlic in a single layer on a baking tray or sheet pan.

Make sure they are in a single layer so they don't steam.


Making butternut squash - step 2 - add to blender

STEP 2

Once the vegetables are roasted, add them to your blender jug or food processor bowl.

If you don't have either of those add to a pot.



Making butternut squash - step 3 - stock

STEP 3


Make up hot vegetable stock in a jug and add it to the vegetables.

You can use stock cubes, powder or stock pots.

Season with salt and pepper.

If you've added it all to a pot, use a stick blender to blend the soup.


Making butternut squash - step 4 - blend

STEP 4

Blend the soup and taste to check the seasoning.

Serve with a swirl of vegan cream.

Enjoy!

vegan soup, quick vegan soup, butternut squash soup, roasted butternut squash soup, squash soup, low calorie soup, vegan soup, quick soup
lunch
British, vegan
Yield: 4-6
Author: Jacqueline Meldrum
Easy Roasted Butternut Squash Soup

Easy Roasted Butternut Squash Soup

An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 1 large butternut squash, peeled, deseeded and chopped
  • 2 red onions (you may use brown or white onions or leeks instead), halved and thickly sliced
  • 3 cloves garlic
  • 2 tsp olive oil
  • 1 litre / 1.75 pints / 4 1/4 cups vegetable stock
  • salt and pepper

Instructions

  1. Preheat the oven to 180c / 160c fan / 350 f / Gas mark 4.
  2. Add the chopped butternut squash, onions and garlic onto one or two baking sheets or trays in a single layer.
  3. The garlic may be roasted in its papery skin and be popped out when it's cooked.
  4. Roast in your pre-heated oven for 20-25 minutes. Until soft and starting to char at the edges, your oven may need a few minutes longer if it runs colder.
  5. Spoon the veg into a blender jug or food processor bowl and pop the garlic out of its skin and add it too.
  6. Make up your stock and add to the jug or bowl. 
  7. Season with salt and pepper and whizz until smooth.
  8. Check for seasoning and serve with a swirl of cream
  9. Enjoy!

Notes:

4 portions = 78 calories

5 portions = 62 calories

6 portions = 52 calories


You can freeze butternut squash soup. Let it cool, then add it into freezer bags or airtight (freezer-friendly) containers). You can defrost it in the fridge overnight before you reheat in a pot or in the microwave.


Once cool, you can keep butternut squash soup in an airtight container for 4-5 days.

Reheat in a pot or in the microwave.

Calories

78.2

Fat (grams)

2.69

Sat. Fat (grams)

0.47

Carbs (grams)

15.11

Fiber (grams)

2.36

Net carbs

12.75

Sugar (grams)

5.59

Protein (grams)

2.19

Sodium (milligrams)

1317.22

Cholesterol (grams)

0.00

10 comments

  1. Such a tasty looking soup! Thanks for linking to my butternut stuffed squash.

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  2. This looks so delicious! I love how easy it is too. We often get a squash in our veg box and I'm always after new things to do with it, so I'll bookmark this soup for sure. Thanks!

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  3. Oh I love butternut squash in soup, it makes it taste so silky and rich. Yours looks delicious - thanks for the recipe!

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  4. What a delicious looking soup - I think butternut might be one of my favourite soup flavours.

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  5. Wow look at that colour. I am going to add butternut squash to my shopping list after seeing this. Jill

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  6. So easy and beautiful! Love butternut squash soup any day during winter. Thanks for sharing!

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  7. I'm always looking for new soup recipes, and this butternut squash soup looks perfect! I can't wait to try it!

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  8. I love butternut squash soup, but I've never done it roasted before! I can't wait to try this amazing recipe!

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  9. This is one of my favourite soups. So creamy and comforting.

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  10. That looks delish and I have a butternut squash in the fridge. Thanks for sharing.

    ReplyDelete

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