Creamy Oven Roasted Butternut Squash Soup is velvety smooth with rich nuttiness and a concentrated depth of flavor. This vegan soup recipe is dairy-free and flavored with spices such as garlic and ginger. Roasted fruits and vegetables like apple pears and onions add complementary flavors to enhance the natural sweetness of butternut squash.
I look forward to soup season every year. Savoring a comforting bowl of your favorite homemade soup is a great way to slow down and enjoy the warmth on a chilly day. This creamy butternut squash soup is an easy make-ahead recipe, perfect for the coming winter months.
Looking for another creamy vegetable based soup? Try this delicious recipe - https://tenpoundcakecompany.com/creamy-oven-roasted-corn-soup-recipe/
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What Happens When Vegetables Are Roasted
The high heat of roasting cooks vegetables more slowly as compared to other methods. However, the payoff is rich flavor.
- Roasting vegetables concentrates the inherent sweetness, adding depth of flavor.
- The natural sugars in vegetables are caramelized, reducing any bitterness.
- The vegetables are tenderized, which can result in a creamy texture.
Ingredients
Fall-inspired ingredients enhance the sweetness of the butternut squash. The aromatics - garlic, ginger, red pepper flakes, lemon juice, and bay leaf - add layers of flavor.
Fruits and Vegetables
- butternut squash, plum tomatoes, apple pears, and yellow onions
Spices and Flavorings
- garlic, fresh ginger, crushed red pepper flakes, lemon juice, olive oil, bay leaves, kosher salt, and ground black pepper
Soup Ingredients
- vegetable stock and unsweetened coconut milk
Step-by-Step Instructions
Have a large sheet pan ready to roast the ingredients. Preheat the oven to 400 degrees.
Prepare Butternut Squash
- I find the easiest way to prepare the squash is by using a vegetable peeler to remove the skin. Start by cutting off the two ends (stem and blossom) of the butternut squash. Using the peeler, remove the skin from the squash, revealing the orange flesh.
- Remove the top cylindrical section from the round bottom section. Cut the top part into slabs, which can be cut into batons. Cut the batons into 1½ inch diced pieces.
- Cut the bottom round section in half. Using a large spoon, remove the seeds and any stringy flesh. Place the halves of the squash, cut side down, on the cutting board. Cut the halves into 1½ inch strips and then into 1½ inch dice.
- Add the diced squash to the sheet pan.
Dice Vegetables
- Peel and cut the yellow onion into 1 ½-inch pieces. Add to the sheet pan.
- Cut the plum tomatoes into quarters. Remove the seeds and cut the quartered tomatoes into thirds - the pieces should be approximately the size of the squash. Add to the sheet pan.
- Peel the apple pears. Remove four sections of the fruit from the core. Cut the apple pears into 1½-inch pieces. Add to the sheet pan.
- Smash 3 garlic cloves and add to the sheet pan.
- Peel the ginger and slice into nickel-sized pieces. Add to the sheet pan.
- Add 3 tablespoons of olive oil to the pan. Sprinkle 1½ teaspoons of kosher salt and ½ teaspoon of ground black pepper over the vegetables. Toss everything to coat with the oil. Place the sheet pan in the oven and roast for 50 minutes.
Finish the Soup
I use a high speed blender to prepare the soup. You can also use an immersion blender.
- Once the vegetables are fork tender and golden brown, remove the sheet pan from the oven. Look for visual clues like dry or crispy roasted edges. This is where the roasty flavor comes from.
- Add half of the roasted vegetables and fruit to the blender. Add 1½ cups of vegetable stock and puree until smooth. Be careful with hot ingredients - leave the blender lid ajar or have the filler cap removed so steam can escape. Pour the soup into a Dutch oven or stock pot.
- Repeat with the remaining vegetables and stock - add to the Dutch oven. Place the pan over medium heat.
- Pour a can of unsweetened coconut milk into the pan. Add 2 small bay leaves, 2 teaspoons of kosher salt, and ½ teaspoon of ground black pepper.
- Stir the soup occasionally to prevent it from sticking to the bottom of the pan. Add 1 tablespoon of fresh lemon juice. Stir in red pepper flakes. How much depends on your spice preference. I use a couple of pinches for a little kick.
- Heat until the soup begins to simmer slowly and bubbles are breaking on the surface. This takes about 15 minutes.
- Add your favorite garnishes to a bowl of soup. I used chopped pecans, chives, and sundried tomatoes. A side of crusty bread is a welcome addition.
Technique Pro-Tips
- When cutting the vegetables, make sure everything is the same size. This will ensure even roasting and browning.
- The ingredients should be in a single layer on the sheet pan. If need be, use two sheet pans.
- When the vegetables have roasted for 25 minutes, give them a flip to roast the other sides.
- If the soup is too sweet, add another squeeze of lemon juice.
- If the soup is too thin, let it continue to simmer on medium heat until reduced.
- Process the soup in the blender long enough that the texture is creamy smooth. If it feels grainy, continue processing it.
FAQ's
Store room-temperature soup in an airtight container in the refrigerator. It will keep for 3-5 days. It is best to store the soup without the garnishes.
This is the best soup to make ahead for any occasion. Chop the vegetables and fruit and store until ready to roast. You can roast the vegetables ahead of time. Process them about 30 minutes before you want to serve the soup. Finish the recipe on the stove by adding the unsweetened coconut milk, the spices, and flavorings. Slowly simmer until it is hot and steamy.
Curry powder would make a delicious soup.
You can add a drizzle of maple syrup or a sprinkle of roasted pumpkin seeds or pepitas. Fried sage leaves would add texture and flavor.
Ultimate Comfort Food
Creamy Oven Roasted Butternut Squash Soup is the ultimate comfort food. This rich, velvety, plant-based soup is packed with rich flavor and easy to prepare.
A great make-ahead recipe, this will soon be a favorite that you will have on repeat throughout the chilly weather. A bowl of this roasted butternut squash soup is a like a warm hug.
Recipe
Creamy Oven Roasted Butternut Squash Soup
Equipment
- 1 cutting board
- 1 knife
- 1 vegetable peeler
- 1 large spoon
- 1 large sheet pan
- 1 blender or stick blender
- 1 dutch oven or stock pot
Ingredients
Vegetables
- 1 2 -2½ pound butternut squash (6 ½ cups/900 - 110 grams)
- 1 large yellow onion (2 ½ cups/12 ounces/340 grams)
- 3 plum tomatoes (1½ cups/7.5 ounces/212 grams)
- 3 apple pears (3 cups/15 ounces/425 grams)
- 1 piece fresh ginger (1½-inch piece)
- 3 large garlic cloves
- 3 tablespoons olive oil
Soup Ingredients
- 3½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 cups vegetable stock (710 ml)
- 1 can unsweetened coconut milk (13 ounces/403 ml)
- 2 bay leaves
- pinch red pepper flakes
- 1 tablespoon fresh lemon juice
Optional Garnishes
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped chives
- 2 tablespoons chopped pecans
Instructions
- Preheat oven to 400°.
Prepare Butternut Squash
- Cut off the two ends (stem and blossom) of the butternut squash. Using a vegetable peeler, remove the skin from the squash, revealing the orange flesh.
- Cut the squash by removing the top cylindrical part from the round bottom section. Cut the top part into slabs, which can be cut into batons. Cut the batons into 1½ inch diced pieces.
- Cut the bottom round section in half. Using a large spoon, remove the seeds and any stringy flesh. Place the halves of the squash cut side down on the cutting board.
- Cut the halves into 1½ inch strips and then into 1½ inch dice.
- Place the squash on a sheet pan.
Prepare Vegetables
- Peel and cut the onion into 1½-inch pieces. Add to the sheet pan.
- Cut the plum tomatoes into quarters. Remove the seeds and cut the quartered tomatoes into thirds. Add to the sheet pan.
- Peel the apple pears. Cut the fruit into 1½-inch pieces. Add to the sheet pan.
- Smash 3 cloves of garlic and add to the sheet pan.
- Peel the ginger and slice it into nickel-sized pieces. Add to the sheet pan.
- Add 3 tablespoons of olive oil to the pan. Sprinkle 1½ teaspoons of kosher salt and ½ teaspoon of ground black pepper over the vegetables. Toss everything to coat with the oil. Place the sheet pan in the oven and roast for 50 minutes.
Prepare the Soup
- Once the vegetables and fruit are fork tender, remove the sheet pan from the oven.
- Add half of the vegetables and fruit to the blender. Add 1½ cups of vegetable stock and puree until smooth. Be careful with hot ingredients - leave the blender lid ajar so steam can escape. Pour the soup into a Dutch oven or stock pot.
- Repeat with the remaining ingredients and add to the Dutch oven. Place the pan over medium heat.
- Pour a can of unsweetened coconut milk into the pan. Add 2 small bay leaves, 2 teaspoons of kosher salt, and ½ teaspoon of ground black pepper.
- Stir the soup occasionally to prevent it from sticking to the bottom of the pan. Add 1 tablespoon of fresh lemon juice. Stir in red pepper flakes. How much depends on your spice preference. I use a couple of pinches for a little kick.
- Heat until the soup begins to simmer slowly and bubbles are breaking on the surface. This takes about 15 minutes.
- Add your favorite garnishes to a bowl of soup. I used chopped pecans, chives, and sundried tomatoes.
Notes
Nutrition
Julie says
Perfect to chase away the chills!
Julie says
Perfect soup on a chilly day!