Roasted butternut squash soup is a delicious recipe perfect for Fall or Winter. It’s lighter than the regular pumpkin soup, yet really comforting!
So many pumpkin recipes, yet so little squash. I think it’s time to hero this vegetable in a delicious, comforting and warming soup!
Pumpkin pumpkin pumpkin
Here in the Netherlands, we call a squash a “bottle pumpkin”. Creative, huh?
For some reason, I’m not really into pumpkin soup. It’s usually very thick and sweet, and that doesn’t really appeal to me in any way. However, I found this roasted butternut squash soup to be nearly the opposite. Of course, it’s still very comforting, but a bit lighter and less heavy on the stomach. Approved!
Roasting vegetables, or squash in this recipe, usually changes the flavour quite a bit. It makes certain vegetables less bitter, like brussels sprouts, and other vegetables soften in flavour. I love playing around with this, as it’s a great way to create new dishes!
Find some of my favourite pumpkin recipes here:
Roasted butternut squash soup: vegan, glutenfree and really comforting. @VivianSAACClick To Tweet
Butternut squash soup
Mmmm, time to share my delicious soup recipe! I was actually rather pleased with how this turned out, and plan to make it again soon.
I’d be sooo happy if you would pin the picture down below!
- Butternut squash, 1
- Onion, 1 yellow
- Garlic, 1 clove
- Vegetable stock, 0.5 litre
- Rosemary, half a spoonful
- Olive oil
- Salt, pepper
- Preheat the oven to 200 degrees Celsius.
- Cut the squash in half, and use a spoon to scrape out the seeds.
- Using a sharp knife, cut the halves into slices of about 1-2 cm thick.
- Place them in an oven tray, sprinkle with olive oil, rosemary and salt and bake for 35-40 minutes.
- Chop the onion and garlic roughly. Heat up a pan with some oil, and cook until soft.
- Add the roasted squash and half a litre of (vegetable) broth. Cook for around 10 minutes.
- Puree the soup, and serve with some (coconut) cream. Enjoy!