Roasted Butternut Squash Soup

Roasted butternut squash soup is warm, delicious and perfect for cold fall days! This soup is vegetarian and easy to make with simple ingredients.

I love soup. I could eat soup in cold weather, warm weather and all the weather in between. I find it so filling and comforting and would happily eat it most days. When I worked in an office, I would pick up soup for lunch at least 3 days per week, all year round. Now that I work primarily at home, I do miss the easy access to soup.

Making soup at home is also so easy, I’m not sure why I don’t do it more. This roasted butternut squash soup is one of my favorites to make at home. Butternut squash is doused in olive oil, salt and pepper, roasted to perfection and blended with vegetable broth for a decadent yet healthy and simple soup!

This roasted butternut squash soup makes a satisfying healthy lunch but would also make a great dinner with some crusty bread or a delicious Thanksgiving Dinner starter.

Yield: 4

Author: Rachel Humiston

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Roasted Butternut Squash Soup

Roasted butternut squash soup is warm, delicious and perfect for cold fall days! This soup is vegetarian and easy to make with simple ingredients.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 4 - 6 C butternut squash, peeled & cubed
• 1 Tbsp olive oil
• 1/2 tsp kosher salt (or more to taste)
• 1/4 tsp ground pepper (or more to taste)
• 4 C vegetable broth
• 1/2 C milk
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 400 degrees.
2. In a mixing bowl, toss the butternut squash with olive oil, salt and pepper until completely coated.
3. Line a baking sheet with parchment paper and spread out the butternut squash on top.
4. Roast for 20-30 minutes, or until squash is fork tender.
5. In a medium saucepan, bring the vegetable broth and cooked squash to a boil.
6. Remove from heat and blend thoroughly with an immersion blender (or transfer to a blender in batches to blend, then put back into the saucepan).
7. Stir in the milk and nutmeg. Adjust seasonings to taste.
8. The soup will keep for 3-5 days in a tight storage container in the refrigerator, or it can be frozen and reheated.

What do you think of this roasted butternut squash soup? Do you like soup year round, or only in cold months?