Creamy Roasted Butternut Soup with Spicy Green Romesco

Creamy Roasted Butternut Soup with Spicy Green Romesco {Beard and Bonnet}

I don’t know what it is about fall, but whether it is 60° or 106° I begin to crave soup as soon as the fall equinox hits.

I consider soup to be it’s own food group and have been known to make multiple batches every time I make a big pot just so I can freeze more for later.  Soup is a craving that hits me before pumpkin or apple flavors and it far outlasts those two as well.

Creamy Roasted Butternut Soup with Spicy Green Romesco {Beard and Bonnet}

This creamy roasted butternut soup really epitomizes fall. It’s rich, creamy, and with an added dollop of spicy green romesco it has a little heat which cuts the natural sweetness of the squash. I roast the veggies for both the soup and the romesco sauce to really intensify the flavors in both dishes and it is SO worth the extra time it takes.

Creamy Roasted Butternut Soup with Spicy Green Romesco {Beard and Bonnet}


The spicy green romesco sauce is also great on veggies, mixed into pasta dishes, or spread onto a sandwich. There really aren’t many wrong ways to go about using it. When I am planning a dinner like this with serious cook time I like to make the sauce a few days in advance. It breaks up the cooking time and makes dinner time a cinch.


Creamy Roasted Butternut Soup

  • Author: Beard And Bonnet
  • Yield: 6-8 1x



  • 2 tablespoons olive oil
  • 1 1/2 pound butternut squash, peeled, halved, seeds removed and cut into chunks
  • 1 brown onion, peeled and cut into wedges
  • 3 cloves of garlic
  • 1/4 cup honey
  • Kosher salt and freshly cracked black pepper
  • 4 cups vegetable stock
  • 1 cup heavy cream


  1. Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
  2. Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
  3. Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
  4. Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
  5. Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
  6. Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat. Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.


Adapted from Donna Hay Seasons


Spicy Green Romesco

  • Author: Beard And Bonnet
  • Yield: 1 1/2 cups 1x



  • 1 medium green bell pepper, cored and cut into chunks
  • 1 large jalapeno, stemmed, seeds removed, and cut into chunks
  • 1 large poblano pepper, stemmed, and cut into chunks
  • 2 garlic cloves, peeled and halved
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup raw slivered almonds
  • 1/2 cup cilantro leaves
  • 1 teaspoon sherry vinegar
  • 1/2 cup water


  1. Preheat the oven to 400°F.
  2. On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
  3. Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
  4. In the bowl of a food processor fitted with the “S” blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
  5. Sauce can be stored in the refrigerator in an airtight container for up to 4 days.


Adapted from Food & Wine



    1. Meg October 15, 2014 at 8:41 am

      Thanks Katrina!!

  1. Alice @ Hip Foodie Mom October 15, 2014 at 7:50 am

    Uh, yes soup is absolutely it’s own food group . . at least in my book! 🙂 and this spicy green romesco with the soup is perfection!

    1. Meg October 15, 2014 at 8:41 am

      Thanks so much Alice! I am glad I am not the only one that thinks soup is a food group:)

  2. Kristen October 15, 2014 at 9:57 am

    I feel the exact same way about soup when the weather starts to change… this is a beautiful creation!

    1. Meg October 15, 2014 at 10:37 am

      Thank you so much Kristen! I swear we had soup 3 times last week and it is still in the 80’s-90’s here in Long Beach. My husband thought I had lost my mind! Ha.

  3. Pure Ella October 15, 2014 at 4:22 pm

    This is so perfect in every way… the flavours, the photos – too pretty to eat! Almost 😉

    1. Meg October 15, 2014 at 5:03 pm

      Thanks SO much Ella! I adore you to pieces:)

  4. Gaby October 15, 2014 at 6:41 pm

    I love soups as well!! This was looks perfect!

  5. Amy @ What Jew Wanna Eat October 15, 2014 at 8:11 pm

    This soup is gorgeous! Wish it would get below 90 in Austin- I’m ready for soup weather!

  6. Pingback: 101 Real Food Thanksgiving Recipes - Radiantly You

  7. Pingback: Maple Roasted Butternut Soup with Carmalized Apples and Hazelnuts | Food Meets Plate

Leave A Comment

Your email address will not be published. Required fields are marked *