This roasted butternut soup recipe is the ultimate autumn comfort: velvety smooth, naturally sweet, and beautifully spiced. Perfect for chilly evenings, it’s a simple, nourishing recipe that celebrates the best of seasonal produce.
Roasted Butternut Soup: A Comforting Autumn Bowl
As we step into autumn, soups are back on my weekly meal rotation and this roasted butternut squash soup is a seasonal favourite. Smooth and velvety, it has a comforting orange glow. It is a wholesome, nourishing, and satisfying low-fat recipe, that’s simple enough to prepare on a busy weekday. I like to top it up with crunchy croutons, a scattering of fresh coriander, and a dollop of dairy-free yoghurt.
Roasting the butternut squash, rather than simply sautéing it, brings out a deeper, richer and nutty flavour. I am also adding ginger and cumin for extra warmth.
Once roasted the butternut is mixed in vegetable stock with the aromatic blend and whizzed to a smooth and luxurious texture without the need for cream.
It’s a recipe you’ll return to throughout the season, whether served as a light lunch, a warming starter, or a cosy dinner.
Why You’ll Love This Roasted Butternut Soup
- Seasonal favourite – the natural sweetness of butternut squash makes it perfect for autumn.
- Comforting and cosy – smooth, velvety texture with a warming orange glow.
- Wholesome and nourishing – packed with vitamins, fibre, and antioxidants, while remaining low in fat.
- Simple to make – easy to prepare with just a few ingredients and straightforward steps.
- Versatile – can be served as a light lunch, a hearty starter, or a satisfying supper.
- Make-ahead friendly – keeps well in the fridge or freezer for busy days.
Other Winter Soup Recipes To Try
Watch How To Make This Roasted Butternut Soup
Step-by-Step Recipe Instructions
Ingredients
To make this roasted butternut soup, you will need:
- butternut squash
- vegetable oil
- onion
- garlic
- ginger
- ground cumin
- vegetable stock
- lemon
- maple syrup
- salt & peppe
TOPPINGS:
- Croutons
- Fresh coriander sprigs
- Cream or Yoghurt
Step 1: Prepare the Butternut
Peel and cut the butternut into chunks. Scatter on an oven tray and drizzle with vegetable oil.
Roast in the oven at 210°C (410°F) for 30 to 40 minutes until the butternut is soft and start to caramelise.
Step 2: Fry the Aromatics
Heat 2 Tbsp vegetable oil in a stockpot over medium-high heat. Add the onion and fry until the onion is soft and golden, about 8-10 minutes.
Add the garlic, ginger and cumin. Fry for 30 seconds.
Step 3: Blend the Roasted Butternut Soup
Transfer the roasted butternut to the stockpot. Add the vegetable stock.
Using a handheld blender, liquidise the soup until you get your desired consistency. Add more stock if necessary.
Step 4: Season and Serve
Season to taste with lemon juice, maple syrup, extra cumin (optional), and salt & pepper. Serve with your chosen toppings.
Make Ahead and Storage
One of the best things about this roasted butternut squash soup is how well it keeps so it can easily be added to your meal prep rotation.
Refrigerator Storage
Cool the soup completely, then store in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Freezer Storage
For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 3 months. Leave some space for expansion if using containers. Thaw overnight in the refrigerator before reheating.
Reheating Tips
- Stir well before and during reheating to ensure even heating.
- Add more stock to thin the soup if necessary.
I hope you enjoy this roasted butternut soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Roasted Butternut Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 1.5 kg butternut squash
- vegetable oil
- 1 onion diced
- 3 garlic cloves grated
- 2 tsp freshly grated ginger
- 1 tsp ground cumin
- 750 ml to 1 litre hot vegetable stock
- 1 lemon
- 2 Tbsp maple syrup
- salt & pepper
- 1/2 tsp ground cumin optional
TOPPINGS:
- Croutons
- Fresh coriander sprigs
- Cream or Yoghurt
Instructions
- Peel and cut the butternut into chunks. Scatter on an oven tray.1.5 kg butternut squash
- Drizzle with vegetable oil.vegetable oil
- Roast in the oven at 210°C (410°F) for 30 to 40 minutes until the butternut is soft and start to caramelise.
- Heat 2 Tbsp vegetable oil in a stockpot over medium-high heat. Add the onion and fry until the onion is soft and golden, about 8-10 minutes.1 onion
- Add the garlic, ginger and cumin. Fry for 30 seconds.3 garlic cloves, 2 tsp freshly grated ginger, 1 tsp ground cumin
- Transfer the roasted butternut to the stockpot.
- Add the vegetable stock.750 ml to 1 litre hot vegetable stock
- Using a handheld blender, liquidise the soup until you get your desired consistency. Add more stock if necessary.
- Season to taste with lemon juice, maple syrup, extra cumin (optional), and salt & pepper.1 lemon, 2 Tbsp maple syrup, salt & pepper, 1/2 tsp ground cumin
- Serve with your chosen toppings.Croutons, Fresh coriander sprigs, Cream or Yoghurt
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/roasted-butternut-soup/
I cannot wait to see your posts!
Other Things You Might Enjoy
Leave a Reply