This Sweet Spiced Roasted Butternut Squash Soup is perfect for cool Fall days.
Butternut squash soup is one of those Fall comfort foods that grace the menus of restaurants this time of year.
It’s actually really easy to make at home. A nifty trick I used is roasting the entire butternut squash whole. You literally throw the whole butternut squash in the oven and let it roast. It takes about an hour for the butternut squash to get tender. Then, you just cut it open, remove the seeds and scoop out the flesh. It doesn’t get much easier than that.
I made a batch of this for a friend who was going through a rough patch and she loved it. Soup = Love. Spread it around.
Pumpkin pie spice and maple syrup add just a touch of sweetness to compliment the roasted butternut. A swirl of coconut cream is the final touch. If you like it creamier, feel free to stir in extra coconut milk into the soup.
Sweet Spiced Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- olive oil
- 4 cups low sodium vegetable broth
- 1/2 teaspoon pumpkin pie spice mix
- 1/2 teaspoon sea salt
- 2 tablespoons maple syrup
- coconut cream for garnish, optional
Instructions
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Preheat oven to 400 degrees. Place whole squash on baking tray, rub with some olive oil, and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.
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Add vegetable broth, pumpkin pie spice, salt and maple syrup. Blend until smooth. Heat in soup pot. Ladle into serving bowls. Drizzle some coconut cream on top, if desired.
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What a great idea to roast it whole! So much easier. I am going to try that next time. Soup looks delicious!
Aggie – I learned this trick a few years ago and now I don’t even hesitate about making any recipe that calls for roasted butternut squash – no peeling or cutting a hard squash anymore 🙂
Love that pumpkin spice!!
Thanks Rebecca!
i normally never use pumpkin pie spice in soup but I’m interested try it this way.
Pumpkin pie spice adds a little sweet note to this soup.
I love butternut squash soup! I have a similar recipe, but mine is so much more involved than this simple one! Think I need to try this for a quick weeknight meal!
This is a light recipe and so easy – hope you enjoy it!
Thanks for the tip about roasting the entire squash – Brilliant! How did you get that perfect coconut cream drizzle?! Pinned!
It’s a great tip I learned several years ago. I used a squeeze bottle for the drizzle 😉
Had some pumpkin soup for the lunch today too.. but I love yours even more with maple syrup!
Thanks Angie! The maple syrup adds just a bit of sweetness and extra flavor.
Just the photo alone of that roasted butternut squash made me want to dive in, head first. Once it starts cooling down here, I’m definitely trying this! xo
Thanks Cara!
Wonderful recipe and so easy to make!
Thanks John – I’ve been busy lately so easy recipes have been my go-to
Love your tip about roasting butternut squash. Thanks for the great soup recipe too. I’ll be making that soup and the skinny pumpkin dip for my Bunco group this month. Your recipes are my go-to for entertaining. Fresh, healthy, and delicious. Happy Halloween!
Thanks Marianne – so fun you’re still playing Bunco! Happy Halloween!
This recipe looks easy and delicious <3 thanks for sharing
Is the oil for rubbing on the squash before roasting or to add to purée step??
Hi Jenn, the oil is used to rub on the squash before roasting. Thanks – I’ve added that to the directions.