Easy Roasted Butternut Squash Soup Recipe

This will be a recipe for those who do not like or are fed up with bland mash or cream squash soup with coconut milk and ginger. I often wonder if squash soups are treated as a necessary evil. Served in the same boring way. Overcooked, mixed, with the addition of coconut milk, ginger or cumin and basically, it’s over. This is the perfect recipe for anyone who doesn’t like pure, sweet squash soup. Whether you’re a seasoned chef or a novice in the kitchen, this dish is sure to become a household favourite.

This delicious recipe combines the natural sweetness of butternut squash with the smoky richness of roasted peppers and a harmonious blend of spices. The result is a creamy, wholesome soup that’s as satisfying as it is healthy. Whether you’re craving a cosy meal on a chilly evening or a light lunch option, this roasted butternut squash soup fits the bill.

Flavor Burst: The roasted butternut squash, peppers, and aromatic spices create a symphony of flavors that beautifully match together.

Healthy Goodness: This soup is not only delicious but also packed with nutrients, making it an excellent choice for those seeking a balanced diet. Butternut squash is a “good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana.”

Plant-Based Delight: Perfect for vegetarians and vegans, this recipe is a celebration of the vibrant flavors of plant-based cuisine.

Easy

Plant-based

Seasonal

Healthy

Roasting Magic: Roasting the butternut squash, peppers, garlic, and onion intensifies their flavors, adding a smoky depth to the soup.

Spice Harmony: The combination of smoked paprika, coriander, and cumin brings warmth and complexity to the dish.

Creamy smooth Texture: Blending the roasted vegetables together with vegetable stock and tomato puree results in a lusciously creamy soup.

This is a healthy and wholesome soup that helps pack in five a day whilst satisfying the taste buds! See below the ingredient you need to make this soup

squash – I like to use butternut squash as it is widely available.

tomatoes – I use sometimes leftover tomatoes that are starting to go a bit wrinkly. Most of the time I just use a can of chopped tomatoes.

potatoes – potatoes add beautiful creaminess and heartiness to the soup. Don’t fear your potatoes 😜.

peppers – I always use a mix of peppers beside the green ones. You can use whatever peppers you have on hand.

tomato puree – ass fantastic acidity to the soup plus it enhances the flavor of the tomatoes.

herbs – all the herbs listed go very well in this soup but ofcourse if you don’t like a particular spice just omit it.

vegetable stock

fresh herbs – I add fresh coriander and parsley but you can use whichever herbs you desire 😜.

• toasted bread croutons
• stir fried quron mince
• crispy chcickpeas
• or just on it’s own!

After you cool it down keep it in a fridge. I have successfully kept it up to 5 days when made a big batch.

You can also freeze it. For best quality use it within six months.

Heat the soup over medium heat, stirring occasionally, until hot. Do not boil soups as it tends to spoil the flavor and it might cause the ingredients in some soups to separate.

• chop your vegetables into equal sizes so they roast in the same amount of time.
• don’t forget to fry off the tomato paste. It intensifies the flavor.

• easy
• satisfying
• inexpensive
• quick
• absolutelly delicious!
• warming
• hearthy

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If you try this recipe for Roasted Squash and tomatoes soup, feel free to leave me a comment and star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me @_pronounced_ and use hashtag as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

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