Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is silky, comforting, and naturally sweet. Roast your squash in the oven or air fryer for incredible caramelized flavor — then blend it into the creamiest autumn soup.
Servings: 4
Calories: 269kcal
Equipment
Ingredients
- 1 large butternut squash
- 1 sweet potato
- 1 large floury potato Yukon Gold / Maris Piper
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 2 tbsp olive oil , or as needed
- 1 onion , peeled and roughly chopped
- 1 red chili , halved and seeds removed
- 3 cups (760ml) hot vegetable broth or stock
- 80 ml (¾ cup) cream light / pouring See Note 1
- 1 tbsp maple syrup (optional)
To serve
- salt and freshly ground black pepper to taste
- red pepper to taste
Instructions
- Slice the squash in half lengthwise with a sharp knife and remove any seeds. Pierce the potatoes.1 large butternut squash, 1 large floury potato, 1 sweet potato
- Place everything in a large bowl and season generously with salt, pepper, cumin and turmeric. Drizzle with a touch of olive oil.1 tsp salt, ½ tsp freshly ground black pepper, 2 tbsp olive oil, ½ tsp ground cumin, ¼ tsp ground turmeric
- Place the seasoned butternut squash halves in a single layer in your air fryer basket, with the skin face down on the bottom, so the flesh can cook properly. Add the potatoes.
- Roast for 30 minutes at 200°C / 400°F, flipping the potatoes over halfway, until everything is golden brown. Cooking time may vary depending on the size of your squash and your air fryer model.
- Check the seasoned butternut and the potatoes are tender and almost cooked through by piercing them with a sharp knife.
- Reduce the air fryer temperature to 180°C / 350°F and add the onion and red chili. Cook for another 5-10 minutes or until the additional vegetables have softened.1 onion, 1 red chili
- Scoop the flesh from the butternut squash and potatoes. You can discard the potato skins or blend them into the soup as well.
- Add the roasted butternut squash mix to the blender, followed by the stock / broth, the maple syrup and most cream. Blend thoroughly.3 cups (760ml) hot vegetable broth, 80 ml (¾ cup) cream, 1 tbsp maple syrup
- Sprinkle with crushed chili flakes for a touch of heat. Serve with a drizzle of the remaining cream, adjusting the seasoning to taste.salt and freshly ground black pepper, red pepper
Video
Notes
- Note 1: Use a plant-based cream for a vegan version of this soup.
- Storing Instructions: Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove, stirring occasionally and adding extra stock or cream if the soup thickens too much.
- Freezing instructions: Do not add the cream if you want to freeze this soup. Let the soup cool completely, then ladle it into freezer-safe containers or resealable bags. Leave a little room at the top, as the liquid will expand as it freezes. Label with the date and freeze for up to 2 months.
Defrost overnight in the fridge, or gently heat from frozen in a saucepan over low heat, stirring often. Stir in the cream before serving, heating it through.
Nutrition
Calories: 269kcal | Carbohydrates: 53g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 630mg | Potassium: 1186mg | Fiber: 7g | Sugar: 12g | Vitamin A: 28060IU | Vitamin C: 63mg | Calcium: 134mg | Iron: 3mg
