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!

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