How to make roasted pumpkin soup ?

 Roasted Pumpkin Soup

This light version of roasted butternut squash soup uses butternut squash, apples and delicious hot spices mixed in a rich flavor soup. This is the ultimate autumn soup recipe!

Butternut squash soup in a bowl, topped with cream and sage.

This delicious soup has a perfect velvety texture that you can get from a hearty cream soup. However, this recipe does not rely on heavy cream for richness and flavor, but uses it as an optional side dish.

The natural sweetness of the soup comes from butternut squash and apple, and it has a gorgeous spice from fresh sage, cumin, cinnamon, smoked paprika and a little chilli. You would never think it was lit up!

The soup in the bowl has an immersion blender and a napkin at the back.

Is this soup healthy?

This soup is full of healthy and nutritious ingredients such as butternut squash and apples. Butternut squash and apples are delicious, rich in vitamins and fiber. It skips fat heavy cream and other ingredients that may increase excess fat or calories.

Ingredients for walnut soup on a large countertop.

Ingredients

You only need a few ingredients to make this rich roasted butternut squash soup:

Butternut Squash: You can use frozen or fresh butternut squash chunks.

Onions: I like to use sweet yellow onions.

Apples: Choose sweet red apples, but any apple will do.

Butter: you can use olive oil instead

Chicken broth: If necessary, you can use vegetable broth instead.

Fresh sage leaves

Dry spices: cinnamon, cumin, smoked paprika and chili powder give this soup so much flavor.

Salt and pepper

Heavy cream or coconut cream: This is completely optional and drizzled as a decoration at the end.

Use vegetable broth, olive oil and coconut cream to make this vegetarian recipe. In addition, this recipe is also naturally gluten-free!

Roasted butternut squash and apples on the pan.

How to make butternut squash soup:

Roasted vegetables. Add butternut squash, onions, and apples to a baking sheet lined with parchment paper. Put the butter slices on top of the mixture. Bake at 400°F for 45 minutes.

Simmer the roasted vegetables. Add roasted vegetables, chicken broth, sage leaves, cumin, cinnamon, smoked paprika, and paprika to a Dutch oven or a heavy-bottomed pot. Stir to combine and bring to a boil on low heat. Let the soup simmer for 15 minutes to mix the flavors.

The pot was filled with butternut squash, apples and broth.

Puree the soup. An immersion blender makes it easy! do not have it? Transfer the soup to a blender and blend until smooth!

Decoration and service. Season with salt and pepper. If necessary, you can drizzle with a little cream while it is still hot.

Use a spoon to scoop out some pumpkin soup and put some sage on top.

Tips for the best butternut squash soup

Cut the vegetables evenly. When you cut the pumpkin into cubes and the apples and onions into cubes, try to cut them into evenly sized pieces so they can cook evenly.

Cut the butter into thin slices. This allows you to distribute it more evenly among all vegetables/fruits.

Choose low-sodium broth. Low-sodium broth allows you to better control the final taste of the soup. You can add salt at any time according to your personal taste, but you can't take it out!

How to serve butternut squash soup:

Want to eat it as a meal? Pair it with a delicious fall-themed salad or grilled cheese. I recommend this butternut squash soup with a Fontina, Brie or Havarti grilled cheese.

You can also add some homemade croutons or some roasted butternut squash or pumpkin seeds on top of the soup! The choices are endless!

Formulation changes

Make it vegan or vegetarian. For the vegetarian version, use vegetable broth instead of chicken broth. To adapt to a vegetarian lifestyle, replace chicken soup with vegetable soup, replace butter with olive oil, and garnish with coconut cream.

Add a little more heat. Sprinkle a little bit of warm crushed red pepper flakes or chili powder to increase the calorie level.

Two bowls of roasted butternut squash soup, two spoons.

Can I make this soup in advance? Can I freeze it ?

Yes. You can make this soup ahead of time and heat it up when you are ready to serve. If serving a crowd, you can stay warm at any time and be ready to eat in a slow cooker set to warm.

You can also freeze this butternut squash soup in a freezer-safe container for up to 3 months. Just pour the cooled soup into it and seal it before freezing.

Other light soup recipes

This butternut squash soup is one of my favorite fall recipes. If you are looking for other light soup recipes, please try the following:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Ham and Bean Soup

Creamy Roasted Mushroom Soup Recipe [Low Carb]

Fire Roasted Tomato and Basil Soup

The perfect butternut squash and sweet apples combined with autumn spices create the perfect warmth and comfort we crave this time of year. Make sure and leave a comment below to let me know how this recipe is for you!💗👍