This One-Pot Roasted Butternut Squash Soup is one of the easiest meals to make with just a handful of simple ingredients. It’s thick, creamy, and so delightful with very little work. I toss everything into an oven-safe Dutch oven, roast it all, then add the broth and blend it with an immersion blender.
Serve this soup with a satisfyingly crusty piece of bread. If you like, you can finish each bowl off with seeds, croutons, and a drizzle of extra-virgin olive oil. For non-vegans, add a sprinkle of crumbled bacon and a swirl of heavy cream.
And if you are looking for more simple soup recipes for your Dutch oven, be sure to check out this vegan roasted tomato white bean soup. It’s cozy, flavorful, and utterly delicious.
To make the One-Pot Roasted Butternut Squash Soup, you will need the following ingredients:
Preheat the oven to 375 °F.
In a 5- or 6-quart oven-safe Dutch oven, add butternut squash chunks, 1 chopped sweet onion, 1 whole garlic head, 2 small sprigs fresh rosemary, and 2 sprigs fresh thyme. Add a pinch of salt and black pepper. Drizzle with ¼ cup extra-virgin olive oil.
Cover the pot with a lid and transfer to the oven. Roast for 45 minutes or until the vegetables are very tender.
Carefully remove the Dutch oven from the oven and open the lid. Carefully remove the garlic head. Squeeze out the garlic cloves into the Dutch oven. Discard the skins. Remove and discard the herbs.
Pour in 3 cups warmed vegetable broth.
Use an immersion blender to purée the soup until smooth and creamy. Add more broth to thin the soup if you wish. Taste and adjust the seasoning if needed.
Serve hot with toppings of choice.
This One-Pot Roasted Butternut Squash Soup is loaded with flavor yet requires just a few simple ingredients. Made this recipe? Let us know what you think in the comments below!
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