This roasted butternut squash recipe is a hearty, fall soup recipe. Add some cayenne pepper for a little extra kick. Looking for another great vegetable soup recipe? Check out my favorite Lentil Soup recipe.
I love a big bowl of hearty soup in the fall! There’s something about it that not only warms your belly but also warms your soul.
Each fall, I make different variations of my butternut squash soup. This weekend, I decided to make a version that’s a little spicier with a little extra zest to it.
Roasting all of the vegetables and fruits before adding them to my InstaPot made a major difference. The flavors were more robust, and the consistency was just perfect.
I added turmeric and cayenne pepper this time around, and I love the flavor combination! The turmeric was a nice flavor addition to my original recipe; the turmeric quantity is such that the flavor is subtle, and the added health benefits of this spice make this dish even more well-rounded.
The cayenne pepper is optional, and you can even add extra if you’d like to kick it up a notch.
I used heavy whipping cream to give this soup more of a bisque quality, but you can eliminate this ingredient if you’d like to make it a vegan version. You could use arrowroot powder to thicken the soup to your liking. This would also make the dish Whole 30 compliant and paleo-friendly.
If you don’t have an immersion blender, you can use a food processor to achieve the consistency you desire. If you don’t have a kitchen gadget for blending, I’d suggest chopping everything smaller, roasting it for less time, and using the crockpot or slow-cooking it for slightly longer.
For toppings, I added some cheese, roasted butternut squash seeds, crispy turkey bacon, and a little cream and sage for garnish. This adds a little more texture when stirred up together, but this soup is also great without any toppings!
Roasted Butternut Squash Soup
This roasted butternut squash recipe is a hearty, fall soup recipe. Add some cayenne pepper for a little extra kick.
Ingredients for Roasted Butternut Squash Soup
- 1 butternut squash, halved
- 1 medium red onion, quartered
- 1 large green apple, cored and quartered
- 4 large garlic cloves, peeled
- 3 Tbsp EVOO, ghee, or butter
- 1/2 tsp turmeric
- 1 Tbsp fresh sage, minced
- Salt and pepper, to taste
- 32-oz. chicken or vegetable stock
- Optional: 1/2 tsp cayenne pepper
Roasted Butternut Squash Soup Instructions
- Preheat the oven to 350 degrees.
- Cut your fruits and vegetables.
- In a small bowl, combine herbs and spices.
- Cut the butternut squash in half and scoop out the seeds and strings.
- On a baking sheet or in a roasting pan, grease your pan using EVOO, ghee, or butter.
- Add butternut squash to the center of the pan.
- Surround with green apple, red onion, and garlic cloves.
- Drizzle with preferred oil.
- Sprinkle seasonings across all fruits and vegetables in the roasting pan. Roast for about 45 minutes.
- Remove from the oven.
- Peel the butternut squash, and cut it into large chunks.
- Add all roasted ingredients to a crockpot or Instant Pot.
- Add 32 oz chicken or vegetable stock and 1-1/2 cups of heavy whipping cream to the pot.
- Cook all ingredients until everything becomes soft.
- Using an immersion blender or food processor, blend all ingredients until it is your desired texture. (Chef’s note: I blended mine until it was the consistency of a bisque.)
- Top with your favorite topping.