Cozy Up with a Bowl of Roasted Butternut Squash Soup
As the days grow cooler, there’s nothing quite like the comforting warmth of a homemade soup. This Vegetarian Roasted Butternut Squash Soup is a hug in a bowl, packed with wholesome veggies and aromatic herbs. It’s perfect for family dinners, cozy nights in, or even a make-ahead lunch. Plus, with a simple swap, it can easily be made vegan for a fully plant-based meal.
The Perfect Blend of Comfort and Flavor
This soup gets its creamy, velvety texture from roasted butternut squash, sweet potato, and carrots. Roasting the vegetables brings out their natural sweetness and creates a deep, rich flavor. Infused with the earthy notes of thyme, sage, and basil, every spoonful feels like a celebration of fall.
Whether you're an experienced cook or just looking for an easy recipe to try, this soup is beginner-friendly and only takes about an hour to make. Let’s dive in!
Ingredients
2 Tablespoons Olive Oil
1 Onion, finely chopped
1 Medium Butternut Squash, cubed
1 Sweet Potato, cubed
2 Carrots, cubed
2 Garlic Cloves, peeled
6 Cups Vegetable Broth
1 Teaspoon each of Fresh Thyme, Sage, and Basil (chopped)
1/2 Cup Heavy Cream*
Salt and Pepper to Taste
*For a vegan option, simply substitute with your favorite plant-based heavy cream!
Instructions
Roast the Vegetables:
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread the onion, cubed vegetables, and garlic cloves onto the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast for 25–35 minutes, or until the vegetables are fork-tender and lightly caramelized.Blend to Perfection:
Transfer the roasted veggies to a large stockpot and pour in the vegetable broth. Add the chopped fresh thyme, sage, and basil. Using an immersion blender, puree the mixture until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.Warm and Finish:
Place the stockpot over medium heat and warm the soup through. Stir in the heavy cream (or plant-based alternative for a vegan option) and adjust the seasoning with additional salt and pepper if needed.Serve and Enjoy:
Ladle the soup into bowls and garnish with a drizzle of olive oil or a sprinkle of fresh herbs for a beautiful finishing touch. Serve with crusty bread or a side salad for a complete meal.
Why You'll Love This Soup
Nutrient-Packed: Full of vitamins and minerals from a medley of hearty vegetables.
Customizable: Easily make it vegan by swapping out the heavy cream.
Make-Ahead Friendly: This soup freezes beautifully, making it a great option for meal prep.
Warm, nourishing, and effortlessly delicious, this Roasted Butternut Squash Soup will quickly become a staple in your fall recipe lineup. It’s the kind of meal that tastes like you’ve been simmering it all day, but it’s surprisingly quick to prepare.
What’s your favorite way to top your squash soup? Let us know in the comments, and enjoy the cozy vibes this dish brings!
