Roasted Butternut Squash Soup Recipe | Easy, Creamy & Comforting
Warm, vibrant, and packed with natural sweetness and depth, this butternut squash soup is anything but basic. Roasted red pepper, red onion, garlic, and cherry tomatoes take it up a notch, giving it a rich, savory backbone that balances the creamy squash perfectly.
Whether you’re meal-prepping for the week or looking for a cozy one-pot fall dinner, this soup delivers bold flavor with minimal fuss.
Simple to make, it’s packed with vibrant flavors from roasted butternut squash, sweet peppers, and warm spices.
Perfect for chilly days, this comforting soup can easily be made ahead of time.
As the days grow shorter and the air turns crisp, few things are more soothing than a bowl of homemade soup to warm the soul.
This oven-roasted butternut squash velouté, delicately flavored with cumin and garlic, strikes the perfect balance of sweetness and spice — an irresistible way to bring a touch of autumn to your table.
Roasted Butternut Squash Soup
What could be better than a comforting bowl of velvety soup this time of year?
This roasted butternut squash and red pepper soup is the perfect cozy companion when the temperatures start to drop.
We all love a delicious soup during the colder months and quick make-ahead meals are a real lifesaver. With the days getting shorter, all we want is something warm and soothing after a long day.
The best part? This soup couldn’t be easier to make, and you can easily prepare a big batch to enjoy all week long.
Roasting this colorful blend brings out a deep, rich flavor that’s simply irresistible — pure comfort in a bowl!
You can easily adjust the texture to your taste — keep it thick and creamy for a hearty feel, or blend in a bit more broth for a lighter, smoother soup.
Why You’ll Love This Butternut Squash Soup
Deep flavor : Roasting the vegetables intensifies their natural sweetness and adds a smoky edge.
Simple ingredients : Made with just a few simple ingredients, this soup is perfect for a quick weeknight dinner or a light lunch.
Naturally vegan and gluten-free : it’s a wholesome option that everyone can enjoy — no substitutions needed.
Hearty and nourishing : this butternut squash soup gets its creamy texture from roasted vegetables and warm spices — naturally rich in fiber and protein to keep you feeling full and satisfied.
Perfect for freezing and batch cooking : you can easily make it ahead for the week — and even double the recipe to freeze extra portions for later.
Ingredients we need to make this flavorful Soup
2 cup Butternut squash : I use butternut for this recipe, but feel free to substitute another variety — just adjust the amount of broth depending on how thick you like your soup.
½ Red bell pepper : naturally sweet and full of flavor, it adds both color and depth — much more than a green pepper ever could.
10 Cherry tomatoes : I love using cherry tomatoes for their delicate tang, but Roma or any other variety will do beautifully. They add just the right touch of acidity to balance the natural sweetness of the squash.
Spices : 1 teaspoon of paprika (or smoked paprika for a bolder, smoky note), 1/2 teaspoon of cumin for warmth and depth, and a pinch of chili flakes to gently awaken the taste buds.
How to make Squash Butternut Soup
Preparing the Vegetables
- Start by preheating the oven to 400°F.
- Line a baking sheet with parchment paper — it makes cleanup a breeze and prevents the veggies from sticking.
- Next, spread out the butternut squash cubes, sliced red pepper, cherry tomatoes, red onion, and whole garlic cloves on the tray.
Try not to overcrowd them — giving the vegetables some space helps them roast beautifully and develop that lovely caramelized flavor.
Seasoning Before Roasting
- Drizzle everything generously with olive oil, then sprinkle with chili flakes for a bit of heat, salt, and freshly ground pepper. Finish with a touch of cumin, which adds that warm, subtly exotic flavor.
- Roast for 25 to 30 minutes, until the vegetables are tender and slightly caramelized around the edges — that’s where the magic happens!
Blending the Soup
- Heat your vegetable (or chicken) broth in a saucepan. Once the vegetables are done roasting, carefully transfer them to a blender — don’t forget to remove the garlic skins if you roasted the cloves whole.
- Pour in a generous ladleful of the hot broth, then blend until smooth and velvety.
If the soup feels a bit too thick, simply add more broth until you reach your desired consistency.
Serving
- Taste the soup and adjust the seasoning with salt and pepper to your liking.
- Serve it hot, drizzled with a little cream if you wish, and top with a handful of toasted pumpkin seeds for a lovely crunch and a beautiful finish.
A Comforting and Nourishing Soup
This soup is perfect for a light yet satisfying dinner. It highlights the natural sweetness of the butternut squash, the bold flavor of the red pepper, and the gentle acidity of the cherry tomatoes. Subtly enhanced with warm spices, every spoonful brings comfort — a dish that warms both the heart and the body.
Chef’s Tips
Roasted vegetables : Roasting brings out a depth of flavor you just can’t get from stove top cooking. That golden browning ? It’s pure magic — and where all the deliciousness begins!
No need to peel the red peppers : Skip the extra step — there’s no need to remove the skins. If you’re using an immersion blender, just blend everything together; it adds beautiful color and a richer, more robust flavor to the soup.
Consistency : Adjust the texture to your liking by adding more or less broth while blending.
Blending : For the silkiest, creamiest result, use a stand blender — it creates that irresistible velvety finish every time.
Roasted Butternut Squash Soup | Easy Fall Recipe
Ingredients
- 2 cup butternut squash peeled and halved
- 1 red bell pepper roughly chopped
- 10 cherry tomatoes
- 1 red onion
- 3 sprigs fresh thyme
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 750 ml chicken or vegetable broth
Instructions
- Start by preheating the oven to 400°F.
- Line a baking sheet with parchment paper — it makes cleanup a breeze and prevents the veggies from sticking.
- Next, spread out the butternut squash cubes, sliced red pepper, cherry tomatoes, red onion, and whole garlic cloves on the tray.
- Try not to overcrowd them — giving the vegetables some space helps them roast beautifully and develop that lovely caramelized flavor.
- Drizzle everything generously with olive oil, then sprinkle with chili flakes for a bit of heat, salt, and freshly ground pepper. Finish with a touch of cumin, which adds that warm, subtly exotic flavor.
- Roast for 25 to 30 minutes, until the vegetables are tender and slightly caramelized around the edges — that’s where the magic happens!
- Heat your vegetable (or chicken) broth in a saucepan. Once the vegetables are done roasting, carefully transfer them to a blender — don’t forget to remove the garlic skins if you roasted the cloves whole.
- Pour in a generous ladleful of the hot broth, then blend until smooth and velvety.
- If the soup feels a bit too thick, simply add more broth until you reach your desired consistency.
- Taste the soup and adjust the seasoning with salt and pepper to your liking.
- Serve it hot, drizzled with a little cream if you wish, and top with a handful of toasted pumpkin seeds for a lovely crunch and a beautiful finish.
