Butternut Squash Soup Recipe

I recently shared one of my favorite fall soup recipes over on my Tiktok. This Roasted Butternut Squash Soup Recipe makes the perfect bowl of fall goodness to pair with a big chunk of bread. I adapted this recipe so it’s quick and easy. I also made some changes to make it more accessible for those can’t easily chop vegetables, or just quicker and easier for those with a busy day!

If you’re looking for places to buy the pre-cut frozen onions, garlic, and ginger that I used in my video I’ve linked them below. You can also find them in most Whole Foods Stores and larger local chain grocery stores.

Recipe Adapted from MasalaHerb

Ingredients

2 pounds Butternut Squash cut-up (fresh, or pre-cut frozen, either will work)
1 Teaspoon Salt
pinch Black Pepper
1 Tablespoon Olive Oil
1/2 Cup of Frozen Pre-cut Onions (or 1 fresh Onion sliced)
1 cube of Frozen Ginger (or 1 inch fresh Ginger chopped)
1 cube of Frozen Chopped Garlic (or 1 clove of fresh garlic chopped)
1 Apple cut into small pieces (any type will do – I use SnapDragon typically)
1 Teaspoon Cumin ground
¼ Teaspoon Black Pepper ground
1 Teaspoon Paprika powder
1/2 Teaspoon of Cinnamon
1 Teaspoon Salt
4 cups broth (Chicken or Vegetable, either will work)
1 Cup of Water
⅓ cup Heavy Cream, Sour Cream, or Coconut Cream

Instructions

Place the butternut squash into a mixing bowl, drizzle with olive oil, salt, and black pepper. Mix so that the squash is fully covered
Arrange squash cubes on a baking sheet it so that they are spread out.
Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.
Heat up a pot with the olive oil and sauté onion. Cook until soft on medium heat.
To the pot, add in your ginger and garlic, and cook for about a minute. Add your roasted butternut squash cubes and apple pieces. Mix together for a minute or so on lower heat setting.
Season with the spices, the cumin, cinnamon, paprika, black pepper and salt and mix over a lower heat setting.
Pour in your broth and water
Cover and cook over medium heat until all your ingredients are soft. I usually let it cook for about 10-20 minutes. The softer the vegetables are, the easier the next step will be, so I let it go for the full 20 minutes if I have the time.
With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
Add in the cream, mix and Cook 2 more minutes
Enjoy with a hearty chunk of bread!

Check out my Tiktok with the full tutorial here!

This Roasted Butternut Squash Soup Recipe makes about 4 medium sized bowls. My husband isn’t as much of a soup fan (gasp! I know, how is it possible??), but I love to make a batch and freeze the leftovers for an easy to grab lunch on cold fall and winter days. Easily double the recipe if you need a bigger batch to freeze for later, or share with friends!