When the cool air starts to settle in and the vibrant colors of fall begin to paint the landscape, there’s nothing quite like a warm bowl of Healthy Butternut Squash Soup to embrace the season. This recipe, inspired by my love for comforting yet nutritious dishes, brings together the sweet, nutty flavor of butternut squash with the aromatic essence of roasted garlic and spices. It’s perfect for cozy weeknight dinners, gatherings with friends, or even as a refreshing lunch option. With its creamy texture and rich flavors, this soup not only nourishes the body but also warms the soul.

Why you’ll love this dish

There are so many reasons to whip up this delightful soup at home! First and foremost, it’s quick and easy—ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Budget-friendly ingredients and minimal prep work make it a sensible choice for families or individuals looking to eat healthier. Plus, it’s a great way to sneak more vegetables into your meals, making it a kid-approved option too.

“This soup is a game-changer! I never thought I would crave butternut squash, but the garlic and spices elevate it to a whole new level. Even my picky eaters loved it!” — Happy Home Cook

The cooking process explained

Making Healthy Butternut Squash Soup is a straightforward endeavor that involves roasting, sautéing, and blending. This simple process will guide you through each step, ensuring you achieve a velvety, flavorful result that’s hard to resist. Let’s gather our ingredients before diving in.

Gather these items

To prepare this comforting butternut squash soup, you’ll need:

• 1 medium butternut squash, peeled and cubed
• 1 head of garlic, roasted
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Olive oil
• Fresh herbs for garnish (optional)

If you’re looking to switch things up, feel free to use chicken broth instead of vegetable broth. You can also substitute the spices with your favorite seasoning blends for a unique twist.

Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
3. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion until it becomes translucent.
4. Add the roasted garlic, cumin, ginger, and cinnamon to the pot, along with the vegetable broth.
5. Once the butternut squash is roasted, add it to the pot and bring everything to a gentle simmer.
6. Using an immersion blender or a regular blender, carefully blend the soup until it’s smooth and creamy.
7. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Best ways to enjoy it

This Healthy Butternut Squash Soup is incredibly versatile. Serve it as a starter at a fall dinner party, or pair it with a hearty salad or a slice of whole-grain bread for a warming lunch. For an extra touch, consider drizzling some creamy coconut milk on top or adding crunchy roasted pumpkin seeds for texture and flavor.

Keeping leftovers fresh

Want to save some for later? This soup stores beautifully! Pour any leftovers into an airtight container and place them in the refrigerator for up to 5 days. When reheating, stir well to recombine the ingredients. It can also be frozen for up to 3 months—just make sure to let it cool completely before transferring it to a freezer-safe container.

Helpful cooking tips

To enhance the flavor of your butternut squash soup, consider roasting the squash longer for deeper caramelization. Using fresh herbs like thyme or rosemary can also add aromatic depth. For a creamier texture, you could add a splash of coconut milk or a dollop of Greek yogurt just before serving.

Creative twists

Why not get adventurous? Here are a few delicious variations you could try:

• Add a hint of heat with some chopped jalapeño during the sauté phase.
• Stir in some cooked lentils for added protein and texture.
• Top with crispy sage leaves or a sprinkle of smoked paprika for a smoky twist.

Your questions answered

How long does it take to prepare this soup?

The entire process takes about 50 minutes, including roasting time. It’s a quick recipe that fits into a busy schedule!

Can I use fresh garlic instead of roasted?

While fresh garlic will work, roasting enhances the garlic’s sweetness. If using fresh, add it with the onions so it can mellow out during cooking.

How do I store leftover butternut squash soup safely?

Store the cooled soup in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

With its rich flavors and health benefits, this Healthy Butternut Squash Soup is a true fall classic that is sure to please every palate. Enjoy making and tasting it!

Healthy Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and nutritious butternut squash soup blended with roasted garlic and spices, perfect for fall dinners.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 1 head of garlic, roasted
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Olive oil
• Fresh herbs for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
3. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion until it becomes translucent.
4. Add the roasted garlic, cumin, ginger, and cinnamon to the pot, along with the vegetable broth.
5. Once the butternut squash is roasted, add it to the pot and bring everything to a gentle simmer.
6. Using an immersion blender or a regular blender, carefully blend the soup until it’s smooth and creamy.
7. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Notes

For a creamier texture, consider adding a splash of coconut milk or a dollop of Greek yogurt before serving. This soup stores beautifully in the refrigerator for up to 5 days or can be frozen for up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg