There’s nothing quite like a warming bowl of roasted butternut squash soup when the weather turns chilly. With its naturally sweet flavour, silky-smooth texture and comforting aroma, this homemade soup is a lovely choice for a cosy lunch or light evening meal.
Roasting the butternut squash brings out its natural sweetness and adds a deeper, slightly caramelised flavour. Combined with carrots, onion, garlic and a little smoked paprika, it creates a beautifully golden soup that tastes rich and satisfying without needing butter or double cream.
This easy recipe uses everyday ingredients, is suitable for batch cooking and makes four generous portions.
Why You’ll Love This Roasted Butternut Squash Soup
- Naturally creamy: The roasted squash blends into a velvety soup without added cream.
- Full of flavour: Roasting brings out the sweetness of the vegetables.
- Easy to prepare: Simple ingredients and straightforward steps.
- Budget-friendly: Made with affordable vegetables and store-cupboard seasonings.
- Great for meal prep: Make a batch for easy lunches throughout the week.
- Freezer-friendly: Perfect for keeping portions ready for another day.
Recipe Overview
| Detail | Information |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
| Course | Lunch, Starter, Light Dinner |
| Cuisine | British-inspired |
| Difficulty | Easy |
Ingredients
For 4 servings:
- 1 medium butternut squash (approximately 800g prepared weight), peeled, deseeded and cubed
- 2 medium carrots (approximately 180g), peeled and chopped
- 1 medium onion (approximately 120g), finely chopped
- 3 garlic cloves, peeled
- 800ml reduced-salt vegetable stock
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
- Salt, if needed
- Low-calorie cooking spray, used according to the product instructions
- Fresh parsley or coriander, to garnish (optional)
How to Make Roasted Butternut Squash Soup
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