Only few ingredients were used to make this creamy butternut squash soup recipe like garlic, cumin and sweet paprika by I @ilonaspassion
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Roasted Butternut Squash Soup

Healthy, creamy and mildly spicy roasted butternut soup.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 86kcal
Author: Ilona


  • 1 butternut squash medium-sized
  • 3 garlic cloves peeled
  • 1 Tbsp. oil
  • 1/2 Tbsp. cumin
  • 1/4 tsp. chili powder
  • 1/8 tsp. sweet paprika
  • 1 1/4 tsp. Himalayan salt
  • 1/8 tsp. pepper
  • 1/4 tsp. onion powder
  • 1 bay leaf
  • 5 cups water


  • Preheat oven to 400 F. Prepare baking pan.
  • Peel butternut squash and cut into cubes.
  • Place cubed butternut squash and garlic on the tray. Add oil and mix together. Bake for 40 minutes.
  • After baking put butternut squash and garlic into the large pot. 
  • Add cumin, chili powder, sweet paprika, salt, pepper, onion powder and bay leaf. Add water.
  • Cook on low heat covered for 10 - 15 minutes.
  • Blend all ingredients with immerse blender. Or regular blender can be used.


Toppings for the soup: greek yogurt, sour cream, pumpkin seeds, any type of shredded cheese.


Calories: 86kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 419mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13415IU | Vitamin C: 26.7mg | Calcium: 80mg | Iron: 1.7mg