Roasted Butternut Squash Soup

Enjoying a Creamy, Flavorful Bowl of Roasted Butternut Squash Soup

There’s something incredibly comforting about a warm bowl of Roasted Butternut Squash Soup, especially as the weather turns crisp. This soup is a creamy, velvety delight that’s not only nutritious but also incredibly easy to make. I often find myself whipping this up for weeknight dinners or small get-togethers during the fall and winter months. What makes this recipe truly special is not just its flavor but also the delightful crunchiness of the spiced chickpeas on top, adding that perfect contrast.

What Makes This Recipe Stand Out

Why will you fall in love with this dish? For many reasons! First, it embodies the essence of fall with its warm, earthy flavors and vibrant color. It’s a fantastic way to sneak in those nutrient-dense vegetables while being completely kid-approved at the same time. This recipe is also budget-friendly — you likely already have most of the ingredients in your pantry. Perfect for cozy weeknight dinners or when hosting a casual brunch, this soup is as versatile as it is delicious.

"This Roasted Butternut Squash Soup is now a staple in my house. The chickpeas add such a nice touch — it’s like comfort food with a twist!" — Satisfied Home Cook

Preparing This Heartwarming Soup

Making Roasted Butternut Squash Soup is a straightforward process that yields comforting results. Here’s a brief overview of how to bring this delightful recipe to life: First, you’ll roast your butternut squash, carrots, and onion to caramelize their natural sugars. While that’s happening, you’ll prepare perfectly spiced chickpeas to add a delightful crunch. Finally, once the veggies are roasted to perfection, they’ll be blended with aromatic garlic and rich vegetable broth.

Gather These Ingredients

To make this creamy deliciousness, you’ll need:

• 2.5 lb butternut squash
• 3 large carrots
• 1 onion (white or yellow)
• 1 TBSP avocado oil (or your favorite healthy oil)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlic (smashed + minced)
• 3 cups vegetable broth
• Additional salt + pepper (to taste)
• 15 oz canned chickpeas
• 1 TBSP avocado oil (for chickpeas)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper (spicy!)
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp black pepper

Feel free to experiment with the spices or substitute any ingredients to fit your dietary needs.

Step-by-Step Instructions for Cooking

1. Preheat your oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
2. Drain and rinse the canned chickpeas, then pat them dry with paper towels to ensure extra crispiness when roasted.
3. Halve the butternut squash lengthwise, scoop out the seeds, and pierce the skin a few times with a knife. Cut the carrots into three pieces each, and cut the onion into eight quarters.
4. Arrange the squash (cut side down), carrot, and onion on a lined baking sheet. Drizzle with 1 TBSP of oil and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash to help it steam.
5. Pat the chickpeas dry and add them to a separate baking sheet. Drizzle with 1 TBSP of oil and season with 1/4 tsp salt.
6. Roast both sheets in the oven: after 30 minutes, check the chickpeas; they should be crispy. The squash and veggies will take 45-55 minutes until tender.
7. Meanwhile, mix the chickpea seasoning in a small bowl: smoked paprika, cayenne, garlic powder, cumin, black pepper. Once the chickpeas are roasted, sprinkle this mix over them for added flavor.
8. In a medium-large pot, melt the unsalted butter over medium heat. For more flavor, let it brown slightly before adding the minced garlic, whisking until fragrant.
9. Add the vegetable broth and cover, then reduce the heat to low.
10. Once the squash is tender, let it cool slightly, then scoop the flesh out of the skin.
11. Blend the roasted veggies with the broth in batches until smooth — filling the blender only 2/3 full to avoid overflow.
12. Return the blended soup to the pot and stir well. Adjust seasoning as needed, adding extras like nutmeg or cayenne if desired. Keep covered on low heat until ready to serve.
13. Serve hot, topped with the spiced chickpeas and your favorite garnishes, like fresh scallions or a drizzle of cream.

Delightful Serving Suggestions

To elevate your Roasted Butternut Squash Soup, consider these delicious pairings. A swirl of cream or a sprinkle of fresh herbs adds a touch of elegance. Serve it with warm, crusty bread or cheese toast for dipping, ensuring every drop of that creamy soup is savored. A fresh salad on the side balances the richness of the soup, making for a well-rounded meal.

Freshness Matters: Storing Your Leftovers

To store any leftover soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, this soup freezes beautifully — just make sure to leave some space in the container as the soup expands when frozen. When reheating, bring the soup to a gentle simmer on the stovetop, adding a splash of vegetable broth or water if it thickens too much.

Pro Tips for the Best Soup

• Crispy Chickpeas: The key to perfectly crispy chickpeas is thorough drying before roasting. The extra moisture will prevent them from achieving that crunchy texture you want.
• Browning the Butter: Don’t rush this step! Browning the butter adds a wonderful nutty flavor that enhances the soup.
• Experienced Blender: When blending hot liquids, blend in batches and let the steam escape. A towel over the lid can help ensure safety — just be aware of hot splashes.

Creative Variations to Try

Feel free to mix things up! Consider adding spices like ginger or turmeric for a warm kick. For an unexpected twist, you might incorporate coconut milk for creaminess or swap in sweet potatoes for the butternut squash. You could also try garnishing with roasted seeds or fresh herbs for an extra layer of flavor.

Your Questions Answered

How long does this soup take to prepare?

From start to finish, including roasting vegetables and blending, you should expect about an hour.

Can I substitute the vegetable broth?

Absolutely! Chicken broth works well, or you can make your own homemade broth for a richer flavor.

What’s the best way to reheat it?

Reheat gently over medium-low heat on the stove for the best texture, adding broth or water as necessary to adjust the consistency.

Feel free to make this Roasted Butternut Squash Soup your own. After all, cooking should be a delightful exploration! Enjoy every slurp.

Roasted Butternut Squash Soup

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A creamy and flavorful soup with roasted butternut squash, vibrant spices, and crispy chickpeas on top, perfect for cozy fall evenings.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Vegetarian

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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For the Soup

• 2.5 lb butternut squash Halved and seeds removed
• 3 large carrots Cut into thirds
• 1 each onion (white or yellow) Cut into quarters
• 1 TBSP avocado oil For roasting the vegetables
• 1/2 tsp salt For seasoning
• 1/4 tsp pepper For seasoning
• 1/4 cup water To help steam the squash
• 2 TBSP unsalted butter For flavor enhancement
• 3 cloves garlic Smashed and minced
• 3 cups vegetable broth Can substitute with chicken broth

For the Spiced Chickpeas

• 15 oz canned chickpeas Drained and rinsed
• 1 TBSP avocado oil For crispy texture
• 1/4 tsp sea salt For seasoning
• 1/4 tsp smoked paprika For flavor
• 1/4 tsp ground cayenne pepper Adjust to taste for spiciness
• 1/4 tsp garlic powder For additional flavor
• 1/8 tsp ground cumin For depth of flavor
• 1/8 tsp black pepper For seasoning

Method

 

Preparation

1. Preheat your oven to 375 degrees F and prepare two large rimmed baking sheets.
2. Drain and rinse the canned chickpeas, then pat them dry with paper towels.
3. Halve the butternut squash lengthwise, scoop out the seeds, and pierce the skin a few times with a knife. Cut the carrots into three pieces each, and cut the onion into eight quarters.

Roasting

1. Arrange the squash (cut side down), carrots, and onion on a lined baking sheet. Drizzle with 1 TBSP of oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash.
2. Pat the chickpeas dry and add them to a separate baking sheet. Drizzle with 1 TBSP of oil and season with 1/4 tsp salt.
3. Roast both sheets in the oven: after 30 minutes, check the chickpeas; they should be crispy. The squash and veggies will take 45-55 minutes until tender.

Cooking

1. In a small bowl, mix the chickpea seasoning: smoked paprika, cayenne, garlic powder, cumin, and black pepper. Sprinkle this mix over the crispy chickpeas after they are roasted.
2. In a medium-large pot, melt the unsalted butter over medium heat, allowing it to brown slightly before adding the minced garlic.
3. Add the vegetable broth and cover the pot, reducing the heat to low.
4. Once the squash is tender, let it cool slightly, then scoop the flesh out of the skin.
5. Blend the roasted veggies with the broth in batches until smooth, filling the blender only 2/3 full.
6. Return the blended soup to the pot and stir well. Adjust seasoning as needed and keep on low heat until ready to serve.

Serving

1. Serve hot, topped with the spiced chickpeas and garnish with fresh scallions or a drizzle of cream.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 5g

Notes

This soup can be stored in the fridge for up to 4 days or frozen for longer storage. To reheat, bring to a gentle simmer, adding broth or water as needed.

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