Fall in a Bowl | Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is rich, velvety, and packed with deep, caramelized flavor. Roasting the squash with tomatoes, bell pepper, shallot, and garlic creates a naturally sweet, smoky base that blends into a silky, restaurant-style soup with just a touch of cream. Perfect for cool evenings, cozy dinners, or meal prep, this soup is simple to make and full of comforting flavor — without being heavy. If you’re looking for an easy butternut squash soup recipe, this one delivers every time. 🥣 Ingredients 1 large butternut squash, halved 1 cup large cherry tomatoes 1 red bell pepper, whole ½ shallot 1 whole garlic clove 1–2 tbsp avocado oil 1–2 tbsp olive oil 1 tsp salt (plus more to taste) ½ tsp black pepper (plus more to taste) ½ tsp smoked paprika (plus more to taste) ½ tsp onion powder ½ cup vegetable broth ¼ cup heavy cream (plus more for garnish) Chives, for garnish 🍳 Instructions Roast the Vegetables: Preheat oven to 375°F (190°C). Line a sheet pan with parchment. Add squash, tomatoes, bell pepper, shallot, and garlic. Season & Roast: Drizzle with avocado oil and olive oil. Season with salt, pepper, smoked paprika, and onion powder. Roast for 1 hour, until tender and caramelized. Blend: Remove squash skin. Transfer all vegetables to a blender with vegetable broth. Blend until smooth and creamy. Finish the Soup: Pour into a pot over medium heat. Adjust seasoning and stir in heavy cream. Serve: Garnish with a cream swirl and chopped chives. Serve warm. 👍 Why You’ll Love This Soup Roasted vegetables = deeper flavor Smooth, creamy texture without being heavy Perfect for fall, winter, or meal prep Simple ingredients, big payoff 🛒 Tools & Gear I Use 🔪 Knife I use: https://amzn.to/48BKbX8 (affiliate link) 📲 Follow Me Facebook: https://www.facebook.com/themarmstrongjr/