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2 green bowls filled with butternut squash soup, topped with cream, squash seeds and fresh thyme.
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Butternut Squash and Roasted Vegetable Soup

This Butternut Squash and Roasted Vegetable Soup is simple, delicious & sure to satisfy you on a cold day. Perfect paired with a salad or sandwich!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Servings: 6 servings
Author: Emily

Equipment

  • Immersion Blender

Ingredients

  • 1 butternut squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 medium carrots
  • 1 red, orange or yellow bell pepper
  • 1/2 medium white or yellow onion
  • 2 cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 tsp dried thyme
  • 3 sprigs fresh rosemary
  • 5 cups vegetable broth
  • 1/2 cup cooking cream
  • more salt and pepper to taste

Instructions

  • Preheat oven to 400F and line 2 baking sheets with parchment paper.
  • Cut squash in half lengthwise and then again in half width-wise (see image above). Peel squash and remove seeds (if you would like to roast them, see step 8)
  • Place on one of the baking sheets and brush with 1 tbsp olive oil and 1/4 tsp of salt and pepper each.
  • Peel and chop carrots into 1/2 inch pieces (see image above). Chop pepper into eights, quarter the onion and peel the garlic.
  • Add to a bowl with 1 tbsp olive oil, 1 tsp oregano, 1 tsp basil, 1/2 tsp smoked paprika, 1 tsp thyme, 1/4 tsp salt and 1/4 tsp pepper.
  • Toss to coat evenly.
  • Spread on the remaining baking sheet. When there are 25 minutes left of your timer (or squash has been in for 35 minutes) add to the oven.
  • If you would like to roast the squash seeds, clean them and pat dry with paper towel. Toss with 1 tsp olive oil and some salt and pepper (or any spices you'd like) and add them to the oven at this point. Remove when you remove the veggies (but keep an eye on them!)
  • Once veggies are done, remove from oven and add to a large pot with 5 cups of vegetable broth. You will likely have to break up the squash into smaller chunks
  • Bring to a boil, cover and simmer on low for 35 minutes.
  • Allow to cool for 5-10 minutes and purée with an immersion blender until smooth.
  • Add 1/2 cup cream and stir to incorporate.
  • Season with additional salt and pepper, squash seeds and fresh herbs.