There’s nothing quite like a big bowl of homemade soup when the weather starts to turn colder, and this Easy Creamy Roasted Butternut Squash Soup is one of my favourite recipes for autumn!
As the evenings get shorter and the temperatures begin to drop, I find myself reaching for comforting, warming meals that the whole family will enjoy. This simple butternut squash soup ticks all the boxes. It’s delicious, budget-friendly, packed with vegetables and requires very little effort to prepare.
Locally grown Irish seasonal vegetables
Made with locally grown Irish butternut squash, red onions, garlic and a hint of mild curry powder, the vegetables are roasted in the oven until beautifully tender and full of flavour. Roasting the vegetables first really brings out their natural sweetness, giving the soup a gorgeous depth of flavour. Once blended, everything comes together into a wonderfully smooth and creamy soup that tastes like autumn in a bowl!
I also love using Irish seasonal vegetables whenever I can, and butternut squash is such a lovely ingredient to cook with at this time of year. It always feels a little bit Halloweeny to me, making it the perfect addition to our autumn meal plan.
Comforting Meal Prep
The best part? My kids absolutely love this soup! It’s a great way to get plenty of vegetables into their meals without any fuss. Sometimes, I even pop some into a hot flask and send it in with their lunch. It’s really substantial and warming, making it a lovely alternative to sandwiches on a chilly day.
Whether you’re looking for an easy family dinner, a warming lunch or a recipe to batch cook for the week ahead, this creamy roasted butternut squash soup is a wonderful one to have in your collection. Serve it with some crusty bread for dipping, and you have a delicious, fuss-free meal that everyone will enjoy.
Why You’ll Love This Recipe
- Easy to make: Simply chop the vegetables, roast them in the oven and blend everything together.
- Full of flavour: Roasting the butternut squash, onions and garlic brings out their natural sweetness, while a little mild curry powder adds a lovely warmth.
- Budget-friendly: Made with simple, affordable ingredients that go a long way.
- Packed with vegetables: A delicious way to enjoy seasonal Irish produce.
- Family-friendly: Mild, creamy and comforting, this soup is a hit with children and adults alike.
- Perfect for batch cooking: Make a big pot and enjoy it for lunches and dinners throughout the week.
Ingredients You’ll Need
- Butternut squash: The star of the recipe! Choose a ripe squash with firm skin for the best flavour.
- Red onions: These add sweetness and flavour as they roast.
- Garlic: Roasted garlic gives the soup a delicious, mellow flavour.
- Mild curry powder: Just a little adds warmth without making the soup too spicy.
- Vegetable stock: Brings everything together and creates the perfect soup consistency.
- Cream: For that lovely creamy finish. You can adjust the amount to suit your taste.
- Olive oil: Helps the vegetables roast beautifully.
- Salt and black pepper: To season and bring out all those lovely flavours.
If you’re looking for an easy, comforting soup to make this autumn, I hope you’ll give this one a try. Grab some lovely Irish butternut squash, get the vegetables roasting and enjoy a big bowl of homemade goodness! Pair with a simple cheese toastie or brown bread for a quick and delicious meal. Don’t forget to tag @littleloucooks if you make this soup, I love seeing all your tasty bakes and makes!
Easy Creamy Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 large butternut squash approximately 1.2kg, top and tail, cut in half, deseed
- 2 red onions quartered
- 4 garlic cloves peeled
- 1 tsp mild curry powder
- 1 litre hot stock veg or chicken
- 100 ml cream
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C fan.
- Place the butternut squash skin side up, red onions and garlic on a large baking tray. Drizzle with olive oil and season with salt and pepper.
- Roast for 35-40 minutes, until easily pierced with a sharp knife and lightly caramelised.
- Scoop out the cooked squash and transfer to a large saucepan or blender. Add a spoon of curry powder, salt and pepper, the hot stock and blend until smooth.
- Stir through the cream and gently heat through. Add a splash of water if you’d prefer a thinner consistency.
- Serve with crusty bread and an extra swirl of cream.
- Fridge: Allow the soup to cool, then transfer to airtight containers and refrigerate for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months. For the best texture, freeze before adding the cream and stir it through when reheating, although the finished soup can also be frozen.
- Defrosting & Reheating: overnight in the fridge and reheat gently in a saucepan, stirring occasionally, until piping hot throughout. Add a splash of water or stock if needed.
- Meal Prep Tip: Make a double batch and freeze in individual portions for quick homemade lunches. You can also roast extra butternut squash at the same time to use in the mini quiches below.
