Roasted Butternut Squash Vegetable Soup – Easy Fall Soup Recipe
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Kids are back in school, and fall is in the air. Even though the temperatures are still in the 80s here in the Midwest, marketing departments around the country are already signaling “FALL” is here in order to get us all in the fall buying mood. I am a year-round soup eater, but my favorite season to eat soup is fall. Summer soup just doesn’t hit the same as it does in October.
I have been batch-producing food where I can in order to save time throughout the week. As a full-time mother who works full-time outside the home, there is little time left at the end of the day to prepare lunches and dinners. This batch of soup was going to be for both my husband and me (and my kids, if they like it—fingers crossed!), but I wanted to make as much as possible because I knew this would become a house favorite.
Why You'll Love This Soup
It's packed with vegetables.
Roasting the vegetables creates incredible flavor.
It's an easy vegetarian dinner - but non-vegetarians love this soup too!
It's perfect for fall and winter.
One batch makes 8 generous servings.
It's great for meal prep and leftovers.
It pairs perfectly with crusty bread.
Ingredients
2 butternut squashes
2 red onions
1 pint cherry tomatoes
7 large carrots
2 red bell peppers
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried rosemary, or fresh rosemary if you have it
1¼ teaspoons salt
Black pepper, to taste
2 (32-ounce) containers low sodium vegetable broth
How to Make Roasted Butternut Squash & Vegetable Soup
1. Prepare the vegetables
Preheat your oven to 425°F.
Peel and cube the butternut squash. Halve the red onions, and slice carrots and red bell peppers into large pieces. Leave the cherry tomatoes whole and peel the garlic cloves.
Arrange all of the vegetables on large baking sheets. Place the red onions inside the butternut squash during roasting (as I have in my image above).
2. Season and roast
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1 teaspoon rosemary, 1¼ teaspoons salt and freshly ground black pepper to taste.
Roast at 425°F until the vegetables are tender and caramelized around the edges, tossing them halfway through cooking.
3. Add the low sodium broth
Add one half a 32-ounce containers (16-ounces) of low sodium vegetable broth to a Ninja Blender, or any blender you may have.
Add one quarter of your roasted vegetables, after they have cooled to room temperature (75F), to the broth in the blender.
4. Blend
Blend until you reach your desired consistency.
NOTE: If you don’t have a Ninja Blender, you can also transfer your roasted vegetables to a stock pot, add your broth, and then blend with an immersion blender.
5. Season and serve
Taste the soup and add additional salt, pepper or rosemary if desired.
Serve warm with crusty sourdough or French bread.
What Makes This Soup So Flavorful?
The secret is roasting the vegetables before making the soup. Instead of simply simmering raw vegetables in broth, roasting caramelizes the natural sugars in the butternut squash, carrots, onions and peppers.
The cherry tomatoes add a subtle acidity and savory depth, while the garlic and rosemary give the soup a delicious fall flavor.
What to Serve With Butternut Squash Soup
This soup makes a delicious light meal on its own, but it's especially good with:
Crusty sourdough bread
French bread
Garlic bread
A grilled cheese sandwich
A simple green salad
A fall-inspired salad
Can I Make This Soup Ahead of Time?
Yes! This is an excellent make-ahead soup.
Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
You can also freeze individual portions for an easy homemade lunch or dinner later.
Recipe Notes
Fresh vs. dried rosemary: Both work beautifully. If you have fresh rosemary available, you can substitute it for the dried rosemary.
Soup consistency: This recipe makes a relatively large batch. If you prefer a thicker soup, start with less broth and add more until you reach your preferred consistency.
Blending: You can use a blender or an immersion blender to blend this soup. If using a countertop blender, blend in batches and use caution when blending hot liquids.
Roasted Butternut Squash & Vegetable Soup
A cozy, flavorful fall soup made with roasted butternut squash and a colorful mix of vegetables. Roasting the vegetables first brings out their natural sweetness and creates an incredibly flavorful homemade soup.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time with Soup Blending: 1 hour and 40 minutes
Servings: 8
Serving Size: 1½ cups
Ingredients
2 butternut squashes
2 red onions
1 pint cherry tomatoes
7 large carrots
2 red bell peppers
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried rosemary
1¼ teaspoons salt
Black pepper, to taste
2 (32-ounce) containers vegetable broth
Instructions
Preheat oven to 425°F.
Peel and cube the butternut squash. Cut the onions, carrots and red bell peppers into large pieces. Add the cherry tomatoes and garlic.
Arrange the vegetables on large baking sheets. Place the red onion halves inside the butternut squashes.
Drizzle with olive oil and season with rosemary, salt and pepper.
Roast until the vegetables are tender and caramelized around the edges, tossing halfway through.
Allow the roasted vegetables to cool to room temperature.
Add ½ a 32-ounce containers of vegetable broth to a Ninja Blender, or any blender. Add ¼ of your room temperature roasted vegetables.
Blend until smooth and creamy. Alternatively, carefully blend in batches in a stock pot using an immersion blender.
Taste and adjust seasoning as desired.
Serve warm with crusty bread. Place leftover soup into containers for refrigeration or freezing.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time with Blending: 1 hour and 40 minutes
Servings: 8
Serving Size: 1½ cups
Storage: Store leftovers in an airtight container in the refrigerator.
Freezer Friendly: Yes.
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