Roasted Butternut Squash Soup

Roasted Butternut Squash
Photo Credits: Robert Baldus from Knoxville, USA

The roasted butternut squash soup makes for an elegant entrée before a hearty formal meal. This smooth combination of butternut squash and vegetables is bound to please everyone’s senses. Super easy to make, this soup also makes for a healthy meal option in itself.


  • Butternut squash, peeled and chopped into 1 inch cubes                   1 large
  • Onion, peeled and diced                                                                  1 medium
  • Carrot, diced                                                                                   1 medium
  • Celery stalk, diced                                                                           1
  • Fresh sage leaves                                                                            2 – 3
  • Garlic cloves                                                                                   2
  • Vegetable base sauce                                                                       1 tablespoon
  • Red chili powder                                                                             1/2 tablespoon
  • Tabasco (optional)                                                                           1 teaspoon
  • Salt                                                                                                To taste
  • Olive oil                                                                                          3 – 4 tablespoons
  • Water                                                                                             4 cups


  1. Set the oven for preheating to 180 degrees C.
  2. Meanwhile, combine the olive oil, salt and red chili powder in a bowl and toss all the veggies with this mixture. Then transfer them to a baking tray.
  3. Put the tray in the oven for about 45 minutes.
  4. Once done, remove the tray from the oven and blend the baked veggies in a mixer with water (as required) to a thick puree.
  5. Place a saucepan on low-medium heat, and pour the pureed soup into it.
  6. Add the rest of the water to the pan along with the vegetable base sauce, stir and simmer for 5 minutes.
  7. Turn off the heat and add the Tabasco (if using) and stir.
  8. Ladle out the soup into serving bowls and serve hot with toasted bread!

Preparation Time: 1 hour

Servings: 4

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