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Roasted Butternut Squash Soup
By Snejana Andreeva
on Nov 01, 2021, Updated Jun 18, 2024
This is hands down the easiest and best Roasted Butternut Squash Soup 🍲 recipe. This soup is packed with so much flavor and I don’t think you will be going back to another recipe after you try this one. This recipe is PERFECT for your Thanksgiving dinner, but also simple enough that with a little prep , you can totally pull it off on a weeknight. Even better? Make a huge batch on the weekend and 🧊 freeze for future meals!
- Why You’ll Love Roasted Butternut Squash Soup
- How to Prepare Roasted Butternut Squash Soup
- Nonna’s Tip 🧊
- Variations and Substitutions for Roasted Butternut Squash Soup
- Similar Recipes
- Best Served With
- Common Questions
- Roasted Butternut Squash Soup Recipe
Why You’ll Love Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is comfort in a bowl 🥣 . This soup is full of delicious and nutritious vegetables, and flavors that are so warm and hearty and totally satisfying. The color is perfection: vibrant and bright 🧡 orange, and I love the contrast with some toasted pumpkin seeds on top as well. The texture is spot-on, too. Utterly creamy and luscious, but it’s dairy-free! No cream or milk in sight. The thickness is simply from the veggies and you can certainly adjust the consistency depending on how you like it.
How to Prepare Roasted Butternut Squash Soup
🔥 First, preheat your oven to 425° F (220C) and then line a baking sheet with parchment paper .
🔪 Use a sharp knife to peel your butternut squash, cut off the ends, cut it in half and cut those halves in half. Scoop out the seeds, dice the squash into chunks and then add them to the baking sheet.
🍎 Next, cut the rest of your veggies and apple and then add them to the sheet pan.
🧄 Cut the tops off of 2 garlic bulbs, and place them on foil. Drizzle the tops with a touch of olive oil and then close up the foil to make a little package.
🧂 Now, toss the rest of the veggies and apple with salt, pepper and a nice drizzle of olive oil.
⏲️ Bake for 40-45 min.
🍲 Remove the pan from the oven and then add all the ingredients to a big pot on the stove. Squeeze the garlic out of its shell and put it into the pot as well.
🌀 Add in your stock and then transfer (in batches) to a blender or use an immersion blender to combine everything together.
🥣 Spread pumpkin seeds on top for added crunch and a beautiful presentation. Enjoy!
Nonna’s Tip 🧊
This soup is perfect for meal prep . Have all your veggies cubed and ready to roast or bake a double (or triple!) batch on the weekend and freeze for future meals.
Variations and Substitutions for Roasted Butternut Squash Soup
- You can certainly add other vegetables like parsnips, 🍠 sweet potatoes, or bell peppers to the mix.
- Play with the 🌿 herbs in this Roasted Butternut Squash Soup and try adding thyme, rosemary, or a bay leaf for an even earthier flavor.
- For a creamier soup, feel free to add a splash of heavy cream, coconut milk, almond milk or regular milk.
Similar Recipes
Delicata Squash Salad
50 mins
Spaghetti Squash Pasta
55 mins
Roasted Delicata Squash
40 mins
Creamy Butternut Squash Pasta
30 mins
Best Served With
- Serve the soup with crusty 🥖 bread , like my No Knead Peasant Bread .
- Serve this Roasted Butternut Squash Soup with a simple side 🥗 salad .
- Go the soup-and-sandwich route and serve a bowl with a grilled cheese sandwich.
- Toppings like toasted pumpkin seeds, croutons , a tablespoon of sour cream or a drizzle of 🫒 olive oil add extra flavor and texture as well.
Common Questions
Absolutely you can! Just make sure you have about 5 to 6 cups total.
I made my own veggie stock with water, salt, whole carrots, whole onion, whole garlic cloves, and whole celery on the stove. I added everything to a pot and let it simmer for 30 min but feel free to use any.
You can use chicken stock, beef stock, or even water if you prefer. Vegetable stock keeps the recipe vegetarian/vegan.
You can blend the Roasted Butternut Squash Soup in batches using a regular blender . Be careful not to overfill the blender and allow the soup to cool slightly as well before blending to avoid splattering.
Yes, you can certainly add other vegetables like parsnips, sweet potatoes, or bell peppers to the mix.
If the soup is too thick, add more stock or water until you reach your desired consistency. If it’s too thin, simmer the soup uncovered to reduce it further.
A New Recipe Card!!
- Check off each step in instructions!
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Video
Equipment
- ▢ Nakiri Knife
- ▢ Cutting Board
- ▢ Baking Sheet
- ▢ Parchment Paper
- ▢ Large Pot
- ▢ Stick Blender
- ▢ Blender
- ▢ Measuring Cups + Spoons
- ▢ Liquid Measuring Cup
Ingredients
- ▢ 1 medium butternut squash , chopped, (about 5-6 cups)
- ▢ 2 medium potatoes , peeled and diced
- ▢ 2 carrots , chopped
- ▢ 1 yellow onion , sliced
- ▢ 1 rib celery , quartered
- ▢ 1 bulb garlic
- ▢ 1 teaspoon salt , to taste
- ▢ ½ teaspoon pepper , to taste
- ▢ 3 tablespoons olive oil
- ▢ 1 apple , peeled, cored and diced
- ▢ 5-6 cups vegetable stock , or any
Instructions
- ▢ Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
- ▢ Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
- ▢ Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
- ▢ Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
- ▢ Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
- ▢ Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Butternut Squash Soup
Equipment
- Nakiri Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
- Large Pot
- Stick Blender
- Blender
- Measuring Cups + Spoons
- Liquid Measuring Cup
Ingredients
- 1 medium butternut squash chopped, (about 5-6 cups)
- 2 medium potatoes peeled and diced
- 2 carrots chopped
- 1 yellow onion sliced
- 1 rib celery quartered
- 1 bulb garlic
- 1 teaspoon salt to taste
- ½ teaspoon pepper to taste
- 3 tablespoons olive oil
- 1 apple peeled, cored and diced
- 5-6 cups vegetable stock or any
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
- Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
- Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
- Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
- Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
- Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!
Video
Nutrition
Roasted Butternut Squash Soup https://themodernnonna.com/roasted-butternut-squash-soup/ November 1, 2021
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
