Roasted Butternut Squash Soup Recipe

I recently crafted a roasted soup starring hearty butternut squash, tender carrots, and sweet onions complemented by garlic and a hint of sage. The olive oil and vegetable broth bring out a rich natural flavor that makes my version of Butternut Squash Soup With Carrots truly enticing and full of character.

I love reinventing classic recipes, and this Roasted Butternut Squash Soup is one of my favorites. I start by tossing a medium butternut squash (cut into cubes), chopped carrots, a quartered onion, and smashed garlic with olive oil and fresh sage before baking them until they’re tender and caramelized.

This bake and blend method creates a soup that’s far from the bland canned versions you might find in a store. Once the vegetables are perfectly roasted, I blend them up with vegetable broth and a sprinkle of salt, pepper, and if I’m feeling adventurous, a dash of nutmeg.

This recipe is one of those delicious yet easy ideas I rely on for fall meals when I want something different from your typical Thanksgiving or toasted vegetable soup. Its unique twist on food with squash will definitely spark your interest and leave you wanting more.

Why I Like this Recipe

I love this recipe for a few reasons:

1. I really like how easy it is to make. It doesn’t take forever to prep or clean up, so I can whip it up on busy nights.
2. I prefer the fresh taste of homemade soup instead of those ultra-processed, store-bought ones that just don’t do it for me.
3. I enjoy how the roast brings out the natural sweetness of the veggies, making every spoonful rich and satisfying.
4. I also like that I can easily add my own twist, like a pinch of nutmeg, to warm up the flavor even more.

Making roasted butternut squash soup at home is pretty simple and way better than the bland, processed stuff you get from the store. I roast the squash, carrots, garlic, onion, and sage until they’re soft and a little caramelized, then I blend it all together with some veggie broth. The whole process is super satisfying because you can taste the layers of flavor in every bite, and that homemade touch just makes it all the more special.

Ingredients

• Butternut squash: Loaded with fiber and vitamins, lending natural sweetness and comforting warmth.
• Carrots: Crunchy and fiber-rich, add bright color with a subtly sweet taste.
• Yellow onion: Offers savory depth and mild sweetness, also full of antioxidants.
• Garlic: Provides bold flavor and essential nutrients, boosting overall health benefits.
• Fresh sage: Imparts an earthy, aromatic note that really elevates the soup’s taste.
• Olive oil: Rich in healthy fats; it helps roast veggies and blend flavors nicely.
• Nutmeg (optional): A pinch gives an extra warm, spicy kick to the mix.

Ingredient Quantities

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into cubes
• 2 medium carrots, peeled and chopped roughly
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 10 fresh sage leaves (or roughly 2 teaspoons dried sage)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: A pinch of nutmeg to give it an extra warm flavor

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Toss the cubed butternut squash, chopped carrots, quartered onion, smashed garlic, and sage leaves in a big bowl with the olive oil, salt, and pepper.

3. Spread the veggies out in an even layer on the baking sheet so they roast nicely.

4. Roast the veggies in the preheated oven for around 35 to 45 minutes, until they’re tender and a bit caramelized.

5. Once they’re done, carefully transfer all the roasted veggies to a big pot.

6. Pour in the vegetable broth and stir everything together.

7. If you wanna add an extra warm flavor, throw in a pinch of nutmeg at this stage.

8. Use an immersion blender (or regular blender in batches) to blend the mixture until smooth.

9. Heat the soup on medium for about 5 minutes, letting the flavors meld together.

10. Taste and adjust the seasoning with extra salt and pepper if needed, then serve it hot and enjoy!

Equipment Needed

1. Oven – make sure it can reliably warm to 400°F
2. Baking sheet – a standard sheet you can line with parchment paper
3. Parchment paper – to line the baking sheet so the vegetables dont stick
4. Large mixing bowl – big enough to toss all the veggies with oil and seasonings
5. Cutting board and knife – for peeling and chopping the butternut squash, carrots, onion, and garlic
6. Vegetable peeler – to properly peel the butternut squash and carrots
7. Wooden spoon or spatula – to mix the veggies well before roasting
8. Large pot – for transferring roasted veggies and combining them with broth
9. Immersion blender (or a regular blender) – for blending the soup until smooth
10. Measuring spoons – to accurately add salt, pepper, olive oil, and the optional nutmeg

FAQ

Roasted Butternut Squash Soup Recipe Substitutions and Variations

• Instead of butternut squash, you can try using acorn squash. Its texture is similar and its flavor is just as comforting.
• You can swap carrots with parsnips if you’re looking for that sweet earthiness, even though they’ll bring a slightly different taste.
• If you dont have yellow onion, a sweet onion or even red onions can work well in this soup.
• For garlic, you can use dried garlic powder; just use about 1/8 teaspoon per clove. It’s not exactly the same but it’ll do in a pinch.
• Fresh sage can be replaced with thyme if you really dont have any. While the flavors are a bit different, it still gives a herby warmth.

Pro Tips

1. Try to cut the veggies in similar sized pieces so they all cook evenly. If some pieces are too small, they might burn before the bigger ones get tender.
2. When you blend the soup, let it sit for a few minutes so it’s not scalding hot if you’re using a regular blender. It’ll be a lot safer and easier to handle.
3. Taste as you go and don’t be afraid to add a little extra salt, pepper or even that pinch of nutmeg if your soup needs a bit more kick.
4. If you really love a strong garlic flavor, consider tossing in an extra clove or two while roasting. It can give your soup a more powerful, aromatic punch that really makes the dish sing.