If there’s one dish that perfectly captures the cozy, comforting essence of fall and winter, it has to be the Creamy Roasted Butternut Squash Soup with Warm Spices Recipe. This soup is like wrapping yourself in a warm blanket of silky roasted squash, infused with a fragrant blend of spices that dance on your palate. Combining natural sweetness from roasted squash and apple with a complex, aromatic spice profile, it’s an utterly satisfying bowl that nourishes both body and soul. Whether you’re new to making soups or a seasoned home chef, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic behind this soup lies in its simple but thoughtfully selected ingredients. Each item plays an important part in building layers of flavor, beautiful color, and a luscious texture that’s just begging to be savored.
- Butternut squash: The star of the show, this sweet and creamy squash forms the base and heart of the soup.
- Olive oil: Used for roasting and sautéing to bring out the rich flavors and add silkiness.
- Sea salt: Enhances the natural flavors perfectly without overpowering the dish.
- Yellow onion: Adds depth and sweetness once softened during cooking.
- Garlic: Brings a subtle warmth and robust earthiness to the base.
- Carrots: Contribute extra sweetness and texture.
- Honey crisp apple: Offers a bright, crisp sweetness that balances the spices beautifully.
- Spices (cumin, paprika, cinnamon, ground pepper, turmeric, ground ginger, nutmeg, cayenne): This warm spice blend creates layers of inviting aromas and a cozy heat.
- Vegetable broth: Provides a flavorful liquid that unifies all elements.
- Brown sugar: Just the right touch to elevate natural sweetness and harmonize the flavors.
- Optional pumpkin seeds, parsley, or microgreens: For delightful crunch and fresh herbal notes as garnish.
How to Make Creamy Roasted Butternut Squash Soup with Warm Spices Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400 degrees. Prepare the squash by slicing off the ends, peeling the tough skin, and chopping it into 1-inch cubes. Toss these in a tablespoon of olive oil and a pinch of sea salt to amplify their natural sweetness during roasting. Lay them out evenly on a lined baking sheet to ensure even cooking. Pop the tray into the oven and roast for 25 minutes until the squash becomes tender and takes on those gorgeous caramelized edges—this step really deepens the flavor.
Step 2: Prep the Aromatics and Vegetables
While the squash roasts, get your onion sliced, garlic minced, carrots peeled and chopped, and the honey crisp apple peeled and cut. These fresh ingredients build the foundational flavors that will complement the roasted squash perfectly.
Step 3: Sauté the Vegetables
Heat the remaining olive oil in a large pot over medium-high heat. When it’s hot and shimmering, add the onions and let them soften until translucent, about five minutes, stirring gently. Then add the garlic and stir for just 30 seconds to release its fragrance without burning. Follow with the carrots and apple, sautéing for three more minutes so everything melds together beautifully.
Step 4: Add Spices and Broth
Now comes the best part: sprinkle in the cumin, paprika, cinnamon, pepper, turmeric, ginger, nutmeg, and cayenne. Stir well to coat every piece with the warm spice blend. Let these spices toast for about 30 seconds to unlock their aromatic magic. Next, pour a small splash of vegetable broth to deglaze the pot, scraping up those flavor-packed bits stuck to the bottom. Add the rest of the broth along with your roasted butternut squash back into the pot.
Step 5: Simmer and Blend to Perfection
Bring the soup just to a boil, then lower the heat and let it simmer for 10 minutes. This allows all flavors to harmonize and vegetables to become wonderfully tender. Once ready, use an immersion blender or transfer carefully to a high-speed blender to puree until silky smooth and creamy. This final blending transforms the soup into the velvety comfort food you crave.
Step 6: Taste, Adjust, and Serve
Give your soup a final taste and add the brown sugar to balance any sharpness or deepen the natural sweetness. If needed, adjust the salt or spices to suit your preference. Ladle into bowls and get ready to enjoy!
How to Serve Creamy Roasted Butternut Squash Soup with Warm Spices Recipe
Garnishes
A bowl of this soup isn’t complete without a little personal touch. Sprinkle pumpkin seeds for a delightful crunch, or add a handful of fresh parsley or microgreens for a burst of color and freshness. These small additions provide exciting contrasts in texture and flavor to each spoonful.
Side Dishes
Since this soup is so rich and hearty, pairing it with something light yet satisfying makes a perfect meal. Crunchy artisan bread, a crisp green salad, or even roasted chickpeas make wonderful companions. They provide variety in texture and round out the dish beautifully without overpowering those warm spices.
Creative Ways to Present
Think beyond the traditional bowl! Serve this soup in hollowed-out mini pumpkins for a stunning seasonal presentation or in colorful mugs for a cozy, casual vibe. Drizzle a little coconut cream or swirl in a spoonful of yogurt on top to add a creamy contrast and an extra touch of elegance.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its vibrant flavor and velvety texture. Just give it a good stir before reheating as some separation may occur.
Freezing
The Creamy Roasted Butternut Squash Soup with Warm Spices Recipe also freezes wonderfully, making it perfect for batch cooking. Let it cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent sticking or scorching. If the soup has thickened, add a splash of vegetable broth or water to loosen it up to your desired consistency. Avoid boiling to maintain the luxurious creaminess.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash gives the perfect balance of sweetness and creaminess, you can substitute with kabocha or acorn squash for a slightly different flavor. Just adjust roasting time as needed.
Is this soup vegan and gluten-free?
Yes, the recipe uses only plant-based ingredients and vegetable broth, making it naturally vegan and gluten-free. Just double-check your broth if store-bought to ensure no animal products or gluten are included.
Can I make this soup spicy?
Definitely! If you love a bit more heat, increase the cayenne pepper or add a pinch of crushed red pepper flakes. The warm spices already provide subtle heat, but you can tailor it to your liking.
How do I get the soup really smooth?
For the silkiest texture, use a high-speed blender rather than just an immersion blender. Blend in batches if needed, and strain through a fine-mesh sieve if you want it super velvety.
What other garnishes work well with this soup?
Besides pumpkin seeds and herbs, toasted coconut flakes, a dollop of crème fraîche, or chili oil also pair beautifully. Feel free to get creative based on your flavor preferences!
Final Thoughts
If you’re searching for a comforting, crowd-pleasing dish that’s easy to make yet endlessly satisfying, this Creamy Roasted Butternut Squash Soup with Warm Spices Recipe is a must-try. It’s the kind of recipe that sticks with you long after the last spoonful, warming your heart and kitchen alike. So gather your ingredients, fire up that oven, and treat yourself to a bowl of cozy deliciousness you’ll want to savor again and again.
Print
Creamy Roasted Butternut Squash Soup with Warm Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and flavorful Butternut Squash Soup is a comforting fall favorite that combines the natural sweetness of roasted squash, apples, and carrots with warming spices. Roasted to perfection and simmered on the stovetop, then pureed until smooth, it makes a satisfying and wholesome meal perfect for chilly days.
Ingredients
Main Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium yellow onion
- 3 cloves garlic
- 2 medium carrots
- 1 honey crisp apple
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon ground pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne
- 3 cups vegetable broth
- 1 tablespoon brown sugar
Optional Garnishes
- Pumpkin seeds
- Chopped parsley
- Microgreens
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash, which will bring out its natural sweetness and deepen its flavor.
- Prepare and roast the squash: Remove the end of the butternut squash, peel off the skin, and chop the flesh into 1-inch pieces. Toss the pieces with 1 tablespoon of olive oil and 1 teaspoon of sea salt. Spread evenly on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes until tender and caramelized.
- Prep other vegetables and apple: While the squash roasts, slice the onion, mince the garlic, peel and chop the carrots, and peel and chop the honey crisp apple. This ensures everything is ready to go for the stovetop cooking stage.
- Heat oil in pot: Add the remaining 1 tablespoon of olive oil to a large pot and heat over medium-high heat on the stovetop, preparing to sauté the aromatics and vegetables.
- Sauté onions: Add the sliced onions to the hot oil and sauté for about 5 minutes until they become translucent and fragrant, stirring occasionally to prevent sticking.
- Add garlic, carrots, and apple: Stir in the minced garlic and cook for 30 seconds until aromatic. Then add the chopped carrots and apple, sautéing for 3 minutes while stirring occasionally to lightly soften and combine flavors.
- Add spices: Sprinkle in all the spices—cumin, paprika, cinnamon, ground pepper, turmeric, ginger, nutmeg, cayenne—and stir well to coat the vegetables evenly. Allow the spices to toast for about 30 seconds to enhance their aroma.
- Deglaze and add liquids: Pour a small amount of vegetable broth into the pot to deglaze and loosen any browned bits from the bottom, adding extra flavor. Add the remainder of the vegetable broth and the roasted butternut squash pieces to the pot.
- Simmer the soup: Bring the soup to a low boil, then reduce heat to a gentle simmer. Let it cook uncovered for 10 minutes, stirring occasionally to meld the flavors and soften everything further.
- Blend until smooth: Use an immersion blender directly in the pot or carefully transfer the soup to a high-speed blender. Blend until the mixture is completely smooth and creamy, with no chunks remaining.
- Garnish and serve: Ladle the smooth soup into bowls and garnish with your choice of optional pumpkin seeds, chopped parsley, or microgreens for texture and freshness. Serve warm and enjoy!
Notes
- To peel butternut squash easily, use a sharp vegetable peeler and consider microwaving the squash for 1-2 minutes to soften the skin slightly before peeling.
- If you prefer a spicier soup, increase the cayenne pepper to taste.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegan version, ensure your vegetable broth is free from animal products.
- Adjust the amount of brown sugar depending on your preferred sweetness level.
