Easy Roasted Butternut Squash Soup – Cozy, Creamy & Immune-Boosting
Fall comfort in a bowl! 🍂 This easy roasted butternut squash soup is creamy, flavorful, and perfect for chilly days. Topped with crumbled feta, crispy sage, and roasted squash seeds, it’s simple, nourishing, and looks as impressive as it tastes.
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
Tips & Variations:
- 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.