Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is the epitome of cozy, comforting fall flavors. This velvety soup combines sweet, caramelized roasted butternut squash with aromatic onions, garlic, and warming spices to create a rich, flavorful dish.

Roasting the squash intensifies its natural sweetness and adds a subtle depth, while blending it with broth and a touch of cream creates a luxuriously smooth texture. Perfect for chilly evenings, holiday dinners, or simple weeknight meals, this soup is both satisfying and nourishing.

Why I Love This Recipe

I love this recipe because it’s comforting, rich, and naturally sweet, yet not overpowering. Roasting the squash enhances the flavor, creating a deep, caramelized sweetness that blends beautifully with savory aromatics.

The smooth, creamy texture is perfect for dipping crusty bread, and the gentle warmth from the spices makes it incredibly satisfying on cold days.

Why This is a Must-Try Dish

• Naturally sweet and creamy: No need for added sugar.
• Warm and comforting: Perfect for fall and winter.
• Simple yet impressive: Easy to make but looks and tastes gourmet.
• Healthy and nourishing: Packed with vitamins, fiber, and antioxidants.
• Versatile: Can be served as starter, lunch, or dinner.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40–45 minutes
• Total Time: 55–60 minutes
• Servings: 4–6 servings
• Calories: ~180 kcal per serving

Cuisine & Course

• Cuisine: American / Fall-inspired / Comfort Food
• Course: Soup / Appetizer or Main Course

Ingredients

For the Soup:

• 1 large butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable or chicken broth
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp ground nutmeg or cinnamon (optional, for warmth)
• ½ cup heavy cream or coconut milk (optional, for extra creaminess)
• Fresh thyme or parsley for garnish

Simple Cooking Directions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
3. In a large pot, sauté onions and garlic until fragrant.
4. Add roasted squash and broth, bring to a simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Stir in cream if using, adjust seasoning, and sprinkle with nutmeg or cinnamon.
7. Serve hot, garnished with fresh thyme or parsley.

Step-by-Step Preparation Method

Step 1 – Prepare the Squash

• Peel and cube the butternut squash into 1-inch pieces.
• Toss with olive oil, salt, and pepper.

Step 2 – Roast the Squash

• Preheat oven to 400°F (200°C).
• Spread squash on a baking sheet in a single layer.
• Roast 25–30 minutes, tossing halfway, until tender and lightly caramelized.

Step 3 – Sauté Aromatics

• In a large pot, heat 1 tbsp olive oil over medium heat.
• Add chopped onion and sauté 4–5 minutes until soft.
• Add minced garlic and cook 1 more minute until fragrant.

Step 4 – Combine and Simmer

• Add roasted squash to the pot.
• Pour in 4 cups of broth.
• Bring to a gentle simmer for 10 minutes to let flavors meld.

Step 5 – Blend the Soup

• Use an immersion blender to blend soup until smooth.
• Alternatively, blend in batches in a regular blender.
• Return soup to pot if using a regular blender.

Step 6 – Add Cream and Seasoning

• Stir in cream or coconut milk if desired for extra richness.
• Adjust salt, pepper, and add nutmeg or cinnamon for warmth.

Step 7 – Serve

• Ladle soup into bowls.
• Garnish with fresh thyme, parsley, or a drizzle of cream.
• Serve with crusty bread or roasted seeds for added texture.

How to Serve

• Serve hot as a starter or main course.
• Pair with crusty bread, garlic bread, or a fresh green salad.
• Drizzle with cream or coconut milk and sprinkle with roasted pumpkin seeds for garnish.

Recipe Tips

• Roast squash until slightly caramelized for maximum flavor.
• Use fresh nutmeg for a warmer, more aromatic flavor.
• Blend carefully in batches to avoid splattering.
• Adjust thickness by adding more broth if desired.
• Leftover soup tastes even better the next day after flavors meld.

Variations

• Spiced Version: Add ½ tsp curry powder or smoked paprika.
• Vegan Version: Use coconut milk instead of cream and vegetable broth.
• Apple & Butternut: Add 1 peeled, diced apple before roasting for a sweeter flavor.
• Ginger Twist: Add 1-inch piece of fresh ginger to sautéed onions for a subtle warmth.
• Topping Ideas: Toasted pumpkin seeds, croutons, or crispy bacon bits.

Freezing & Storage

• Refrigeration: Store in airtight containers for 3–4 days.
• Freezing: Freeze in airtight containers for up to 2 months.
• Reheating: Reheat gently on the stovetop, stirring occasionally. Add more broth or cream if soup thickens too much.

Special Equipment Needed

• Baking sheet for roasting squash
• Large pot or Dutch oven
• Knife and cutting board
• Immersion blender or regular blender

FAQ

Q: Can I use pre-cut butternut squash?
Yes, just adjust roasting time as pre-cut pieces may cook faster.

Q: Can I make this soup ahead of time?
Yes, make the soup up to blending step and refrigerate. Add cream and reheat before serving.

Q: Can I make it dairy-free?
Yes, substitute cream with coconut milk or almond milk.

Q: Can I use a slow cooker?
Yes, roast squash separately, then combine with sautéed onions, garlic, and broth in a slow cooker and cook 2–3 hours on low before blending.

Q: Can I add other vegetables?
Yes, carrots, sweet potatoes, or parsnips blend well with butternut squash.

Conclusion

Roasted Butternut Squash Soup is a comforting, velvety, and flavorful soup that celebrates the natural sweetness of roasted squash. Perfect for fall or winter, this soup is easy to prepare, nutritious, and endlessly customizable with spices and toppings. Whether served as an elegant starter, a light lunch, or a cozy dinner, it’s a dish that warms the heart and delights the palate.