Roasted Butternut Squash Soup

A hand uses a spoon to scoop creamy orange soup topped with roasted chickpeas and crumbled cheese from a speckled bowl.

Roasted Butternut Squash Soup

This roasted butternut squash soup blends sheet-pan roasted squash, tomatoes, onion, and garlic with Greek yogurt and either cream or Garlic & Herb Boursin. Crispy za’atar chickpeas add a crunchy finish.

Course Soup

Cuisine American-Inspired

Keyword butternut squash

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 450kcal

Author Maria Koutsogiannis

Ingredients

For the sheet pan

1 small-medium butternut squash (about 1.5-2.5 lbs, halved, seeds removed, pierced on top before roasting)
6 beefsteak tomatoes, score an X at the stem top of each (or you can cut them in half)
1 large yellow onion, peeled halved and quartered
1 large head of garlic whole, not peeled, cut in half
1 tsp kosher salt
3 tbsp extra-virgin olive oil

For blending

¼ cup plain Greek yogurt
1 - 2 cups vegetable broth
½ cup 10% cream or 1 package Garlic & Herb boursin cheese
½ tsp kosher salt
¼ tsp ground pepper
¼ tsp chili flakes
¼ tsp ground turmeric
½ tsp smoked paprika

For the topping

14-15 oz can of chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp za’atar
½ tsp onion powder
½ tsp garlic powder
Optional: crumbled feta cheese
Optional: drizzle of cream
Optional: ground pepper

Instructions

Preheat the oven to 400F.
To a large baking sheet (line with parchment paper if desired) add the halved butternut squash, scored (or halved) tomatoes, quartered yellow onion and halved head of garlic.
Drizzle the olive oil and salt over everything on the sheet pan and gently toss to coat everything on the pan - put the butternut squash cut side down and pierce the skin a few times. Roast for 40-50 minutes, until everything is tender and starting to turn golden. Remove from the oven and set aside to cool slightly.
When the vegetables are done cooking, increase the heat to 425F. Line another baking sheet with parchment paper and add the drained and rinsed chickpeas. Add the drained and rinsed chickpeas to a medium baking sheet and season with 2 tablespoons olive oil, 1 tsp kosher salt, ½ tsp za’atar, ½ tsp onion powder and ½ tsp garlic powder and toss to combine. Spread the seasoned chickpeas out on the baking sheet and bake the chickpeas for 25-30 minutes or until crispy and then remove from the oven. Set aside when done.
While the chickpeas cook, scoop the cooked butternut squash out from its skin and add to a blender along with the roasted tomatoes, onion and squeeze the garlic cloves out of their skin. Add the yogurt, 1 cup vegetable broth, cream (or boursin cheese), salt, pepper, chili flakes, ground turmeric and smoked paprika. Blend on high in a high speed blender until everything is combined. Taste and adjust thickness by adding up to 1 cup more of vegetable broth to thin the soup further if desired.
Pour all of the soup into a large pot and warm on medium heat for about 5-10 minutes until warmed through. Taste and adjust seasoning with more salt and pepper if desired.
Serve the soup in bowls garnished with the crispy chickpeas and about 1 tablespoon of crumbled feta cheese per bowl. Add a drizzle of olive oil and/or cream if desired.

Notes

If you love this recipe, try our Sheet Pan Roasted Red Pepper and Tomato Soup

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