This super easy Roasted Butternut Squash Soup is the perfect fall recipe to keep you warm and full⏤and did I mention it’s topped with fried halloumi!!! Just when you thought you couldn’t fall more in love with fall.
Roasted Butternut Squash Soup
Oh, how I love everything about this time of year, especially roasty toasty soups & sweater weather! Right? RIGHT? Who can resist the temptations of chunky sweaters and purchasing every beautiful squash your eye meets? Although. Let’s be honest. I wouldn’t be sad if I had to eat soups and wearing sweaters all year long. (#🧕🏼goals)
This Roasted Butternut Squash Soup is inspired by the burnt orange hues of the season. The need for cozy, comforting foods as the crisp air embodies our homes finally allows us the pleasure to take part in becoming reacquainted with our ovens.
Can I blow your mind for a second? This simple Roasted Butternut Squash Soup is made with a few simple ingredients and baked in the OVEN. No boiling // toss in a blender // it’s ready with little fuss!
Here’s what else you’ll have going on in your bowl:
- Sweet notes of roasted carrots & butternut squash
- Savoury notes of cinnamon and cumin
- Salty chunks of HALLOUMI (Hellyeah!!)
- Cream. Because, of course. I won’t have it any other way.
It’s a Blender Soup!
Blender soups are one of my favourite soup types, especially when the soup base has starchy vegetables to just hold it all together with a slightly thickened silky smooth perfection. I’ve never been a big fan of pureed vegetable soups until I owned a Vitamix⏤true story. That smooth texture can make a lover out of anyone, and this roasted butternut squash soup is the best in a high-speed blender!
Although I understand that not everyone has a high speed, you can substitute the high-speed blender for an immersion blender, A.K.A hand blender, but keep in mind that the results may not be the same in smoothness; however, it will still be delicious!
Frequently Asked Question?
Can I freeze this soup?
Yes, you sure can. The soup should keep in the freezer for 3-4 months.
How long will this soup last in the fridge?
3-4 days in an airtight container. It’s great for meal prepping.
Can soup be vegan?
Yep, just swap the cream for a plant-based cream and use veggies stock. Oh, and of course, omit the halloumi and swirl in some vegan yogurt.
You recommend a high-powered blend; what if I don’t own one?
Use a food processor, or even a good stick blend can do the job.
I can’t find halloumi? What else can I use?
You could try using goat cheese or feta instead.
I don’t have cream; what else can I use?
Greek yogurt or milk can be used instead of cream. If using milk, the soup may be a bit lighter in taste. Plant-based cream and coconut nut milk also work great with this soup.
Can I use Pumpkin instead of Butternut Squash?
Pie pumpkin will also work with this recipe; however, you should avoid using the large pumpkins. Large pumpkins don’t work for this recipe, they’re too watery, stringy, and it doesn’t give a good texture to the soup.
What to Serve with This Soup?
WARNING THIS ROASTED BUTTERNUT SQUASH will warm you to your toes, and don’t be surprised if you suddenly feel so cozy that you find yourself pulling out your favourite blanket and cozying up on the sofa for a gloriously long nap.
If absolutely necessary, you can level up this meal with some delicious side like:
- Roasted cauliflower & lentil salad
- Beet and lentil salad
- Cooked grains like rice, couscous, barley, etc.
- Sourdough bread and a simple green salad
Today is your day for a relaxing, comforting, hug-in-a-bowl creamy butternut squash soup day!
Roasted Butternut Squash Soup
- 1 butternut squash cut into chunks
- 2 large carrots chopped
- 2 onion peeled, quartered
- 1 head of garlic whole, skin-on, the top cut
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cinnamon ground
- 1/2 tsp cardamom ground
- 3 cup of broth/stock
- 1/2 cup 10% cream
- 1/2 block of halloumi cheese cubed
- 1/8 cup apple cider vinegar
- Heat Oven to 400ºF
- Prepare the baking pan. Line the baking sheet with a fitted piece of parchment paper. Place the butternut squash onions, carrots, and garlic on the baking sheet.
- Season the veggies.Drizzle the olive oil over the veggies, then sprinkle the cinnamon, cardamom and salt. Use your hands to ensure all the vegetables are coated in oil and spice.
- Bake for 30 minutes or until the butternut squash is soft.
- Heat the stock. Start this step 10-15 minutes before the veggies are softened. Add stock to a medium-sized pot, heat on medium-high heat and bring to a simmer. Once simmering, turn the heat.
- Saute the halloumi. Heat a small frying pan on medium-high heat. Once hot, add a drizzle of olive oil, wait for the oil to simmer⏤about 30 seconds. Gently add the halloumi to the pan and saute until the bottoms are golden, then flip and repeat. When the halloumi is cooked, remove the pan from the heat and add the cheese to a bowl.
- Puree the soup. When the veggies are soft and roasty looking, remove from the oven. Carefully add all the roasted vegetables to the blender. Add the stock and vinegar to the blender, squeeze out all the garlic cloves from the roasted garlic and add it to the blender.
- Blend and finish. Blend the soup until smooth and silky. Stop the blender and add the cream and taste the soup to see if you need to adjust the salt or vinegar.
- Serve. Pour soup into a bowl and top with halloumi.