Easy Roasted Butternut Squash Soup – Cozy, Creamy & Immune-Boosting
Nothing says fall like a cozy bowl of warm soup, and this Roasted Butternut Squash Soup hits all the notes—comforting, nourishing, and just a little bit fancy (even if it’s super easy!). The best part? It looks like you spent hours in the kitchen, but it’s basically just tossing veggies on a sheet pan, roasting, blending, and serving. Boom. Dinner done. 🍂
Sweet roasted squash, caramelized garlic, and smoky paprika come together with fresh herbs for a creamy, comforting soup that’s perfect for cooler fall days. Top it with crumbled feta, roasted squash seeds, and crispy sage for a little “wow” factor—and don’t worry, your family won’t know how simple it really is. Bonus: this soup is packed with immune-boosting goodness, making it a cozy ally for cold-weather months.
Ingredients
- 1 medium butternut squash
- 1 yellow onion
- 1 head garlic
- 3 tbsp olive oil
- Salt + pepper, to taste
- 1½ tsp garlic powder
- 1½ tsp smoked paprika
- 3–4 cups vegetable broth
- 1 tsp fresh herbs (or dried) rosemary, sage, and oregano.
- Optional for topping: crumbled feta, roasted squash seeds, crispy sage
Chop
Roast
Blend
Full Recipe Below:
Easy Roasted Butternut Squash Soup – Cozy, Creamy & Immune-Boosting
Equipment
- 1 Large Baking Tray
- 1 Large Blender
Ingredients
- 1 medium butternut squash (peeled and cubed)
- 1 yellow onion (halved or quartered)
- 1 head garlic (top sliced off to expose cloves)
- 3 tsp olive oil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp smoked paprika
- salt + pepper to taste
- 3 cups vegetable broth
- 1 tsp fresh (or dried) rosemary
- 1 tsp fresh (or dried) sage
- 1 tsp fresh (or dried) oregano
- 3 tbsp olive oil
Optional Toppings
- 1 block crumbled feta
- roasted butternut squash seeds
- sprinkle of crispy sage from sheet pan
Instructions
- Sheet Pan Magic: Preheat oven to 400°F (200°C). Toss squash, onion, and garlic with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a sheet pan. Optional: Spread butternut squash seeds on a separate tray with seasonings and olive oil.
- Roast: Roast 30–40 minutes, until squash is tender and caramelized.
- Add Fresh Herbs: During the last 10 mins, add fresh herbs to vegetables (to prevent burning). Toss together.
- Blend: Transfer roasted veggies and some of the roasted squash seeds (if roasting) to a blender, or use an immersion blender in a pot. Add 3 cups vegetable broth and blend until smooth. Add more broth if needed.
- Season: Pour soup into a pot over medium heat. Stir in rosemary, sage, and oregano. Taste and adjust salt and pepper. Simmer 5 minutes.
- Serve: Ladle into bowls and top with crumbled feta, roasted squash seeds, and crispy sage. Serve with crusty bread or a grilled cheese for a cozy fall meal.
Notes
- For a more savory soup, add a splash of lemon juice or a pinch of cayenne to balance the sweetness.
- For a slightly heartier soup, add a can of white beans to the blender for extra protein and fiber.
- Freeze leftovers for a quick immune-boosting meal.
- Toast your squash seeds with smoked paprika before topping for extra crunch.
- This soup is naturally creamy—no need for cream or dairy (unless you want to swirl in Greek yogurt for extra richness).
- Perfect for chilly fall or winter days and makes a beautiful, comforting addition to any meal.
Enjoy! 💛
I hope this soup brings a little extra coziness to your day! 🍂 It’s simple, nourishing, and just a touch fancy without any fuss—perfect for busy weekdays or slow weekend lunches.
If you make it, I’d love to see your creations—tag me at @healthyhoneydew on social media or share your fall-inspired toppings or pairings! And remember: a little warmth, a little flavor, and a little comfort in a bowl goes a long way.
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