Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is everything I love about soup season in one bowl — cozy, nourishing, and full of deep, roasted flavor. With butternut squash, apples, tomatoes, garlic, and herbs all roasted on a single tray, every spoonful brings warmth and comfort. Finished with sautéed butter beans, crunchy pumpkin seeds, a touch of cheese and cream, and a swirl of chili oil, it’s the kind of soup you’ll want to curl up with all season long.
Ingredients
For Roasting:
- 1 medium butternut squash or pumpkin , cut in half
- 1 1/2 tbsp walnuts
- 1 apple , sliced
- 2 medium tomatoes , cut into halves
- 2 medium onions , cut into halves
- 1 whole garlic bulb
- 2-3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6-8 leaves sage , or 1 tsp dried sage
- 2 sprigs rosemary , or 1 dsp dried rosemary
Soup Base:
- 1 1/2 cups water
- 1 cup milk , up to 1½–2 cups total depending on your preferred consistency, any milk works — nut milk, regular milk, or coconut milk
- 1/2 tsp black pepper
- salt , to taste
- 1/2 tsp garam masala
- 1/4 tsp oregano
- 1/4 tsp italian seasoning
- 1/4 to 1/2 cup cheese , or use 2 tbsp nutritional yeast
Garnish:
- butter beans , sautéed
- cheese
- heavy cream
- chili oil
- pumpkin seeds
- mixed fresh herbs
Instructions
Roast Everything:
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Preheat your oven to 400°F / 205°C.
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On a large baking tray, arrange the butternut squash halves, walnuts, sliced apple, tomatoes, onions, and the whole garlic bulb.
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Drizzle with olive oil and sprinkle salt, black pepper, sage, and rosemary.
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Roast for 35–45 minutes, depending on your oven, until soft, caramelized, and beautifully golden.
Blend The Soup:
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Scoop out the roasted squash.
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Squeeze the roasted garlic cloves out of the bulb.
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Add all the roasted ingredients to a blender or a pot for immersion blending.
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Pour in 1½ cups water and blend until smooth and golden. Add more water if needed.
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Tip: This roasted puree is so versatile — you can even use a portion of it for ramen, pasta, or grain bowls.
Bring It Together:
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Pour the blended puree into a pot. Add 1 cup milk first, then more as needed (up to 1½–2 cups total) to adjust the consistency.
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Season with black pepper, herbs, garam masala, and salt.
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Add cheese, if you want a creamier finish.
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Warm gently for 3–4 minutes — don’t boil.
Garnish & Serve:
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Pour the soup into bowls. Add sautéed butter beans in the center.
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Then sprinkle pumpkin seeds and add a touch of cheese.
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Finish with cream, chili oil, and fresh herbs. Serve warm.