Roasted Butternut Squash Soup

Butternut Squash soup in 2 black bowls topped with some cream and pumpkin seeds

Prep Time: 10

Cook Time: 30

Total Time: 40

This easy roasted butternut squash soup is loaded with veggies and flavor, perfect for warming up on rainy or cold days. Family-friendly and great with sourdough bread.

Print Pin

Ingredients

Servings: 6

1 medium butternut squash about 2 lbs
1 medium sweet potato peeled and chopped
2 large carrots peeled and chopped
2 gold potatoes peeled and cubed
1 large red onion chopped, white onion works too
2 tbsp 2–3 curry powder adjust to taste
3 cloves garlic minced
4 cups vegetable broth or chicken broth
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp salt
300 ml cream or coconut milk optional, for richness

Instructions

Preheat oven to 400°F. Toss squash, sweet potato, carrots and gold potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.  
In a large pot, heat 1 tbsp olive oil over medium heat. Add red onion and cook until soft, about 5 minutes. Stir in garlic and curry powder, cooking for 1–2 minutes until fragrant.  
Add roasted vegetables to the pot along with broth and all the spices. Bring to a simmer and cook for 10 - 15 minutes.  
Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth and creamy.  
Taste and add more seasoning if needed. For extra richness, stir in cream or coconut milk.  
Serve hot, with fresh sourdough bread for dipping. Garnish with a swirl of cream, toasted seeds, or fresh herbs if you like.

Notes

Notes: - Roasting the vegetables first adds extra depth and sweetness, but it is not necessary. - You can use any combination of root veggies you love or have on hand. - For a richer soup, add a splash of cream or coconut milk at the end. - Serve with sourdough bread.