Roasted Butternut Squash Soup Recipe

Introduction

Roasted Butternut Squash Soup is a comforting and flavorful dish perfect for chilly days. The natural sweetness of the squash combined with warm herbs makes for a creamy, satisfying bowl that’s easy to prepare and enjoy.

Ingredients

• 1 large butternut squash
• 1 yellow onion
• 1 garlic bulb
• 3 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup heavy cream or full-fat coconut milk
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon nutmeg
• Salt and freshly cracked black pepper to taste
• Optional: 1 carrot
• Optional: 1 apple
• Optional: 1 tablespoon maple syrup
• Toppings: roasted squash seeds, sourdough croutons, swirl of cream or chili oil

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Slice the butternut squash in half lengthwise and scoop out the seeds, saving them for later if desired.
3. Step 3: Quarter the onion and wrap the garlic bulb in foil.
4. Step 4: Drizzle the squash halves, onion, and foil-wrapped garlic with olive oil. Season everything with dried sage, dried thyme, salt, and freshly cracked black pepper.
5. Step 5: Place the vegetables on a parchment-lined baking sheet and roast for about 45 minutes, or until the squash is fork-tender and has lightly browned edges.
6. Step 6 (Optional): Rinse and dry the squash seeds. Toss them with olive oil and salt, then roast at 350°F (175°C) for 10–15 minutes, shaking the pan halfway through.
7. Step 7: Scoop the roasted squash flesh into a large soup pot.
8. Step 8: Add the roasted onion pieces and squeeze the roasted garlic cloves out of their skins into the pot.
9. Step 9: Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
10. Step 10: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
11. Step 11: Stir in the heavy cream or coconut milk and simmer gently until the soup is warm and luscious.
12. Step 12: Adjust seasoning with additional salt, pepper, or broth as needed before serving.

Tips & Variations

• For added sweetness and depth, roast a chopped carrot and apple alongside the squash.
• Maple syrup can be stirred in to enhance natural sweetness if desired.
• Use coconut milk for a dairy-free and slightly tropical flavor.
• Top with roasted squash seeds or sourdough croutons for added texture and crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the heavy cream with full-fat coconut milk or another plant-based cream to keep it vegan and creamy.

How do I prevent the soup from being too thick?

If the soup is too thick, simply add more vegetable broth or water while reheating until you reach your desired consistency.

Roasted Butternut Squash Soup Recipe

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4.6 from 64 reviews

This Roasted Butternut Squash Soup is a creamy, comforting fall favorite made by roasting butternut squash, onion, and garlic to deepen flavors, then blending them with vegetable broth and a touch of cream or coconut milk. Seasoned with herbs like sage and thyme and a hint of nutmeg, this velvety soup is perfect for cozy dinners. Optional add-ins like carrot, apple, and maple syrup add natural sweetness and complexity. Garnish with roasted squash seeds, croutons, or a swirl of cream or chili oil for extra texture and flavor.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large butternut squash
• 1 yellow onion
• 1 garlic bulb
• 3 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup heavy cream or full-fat coconut milk
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon nutmeg
• Salt and freshly cracked black pepper to taste

Optional Ingredients

• 1 carrot
• 1 apple
• 1 tablespoon maple syrup

Toppings

• Roasted squash seeds
• Sourdough croutons
• Swirl of cream or chili oil

Instructions

1. Preheat oven: Preheat your oven to 425°F to prepare for roasting the vegetables, which enhances their natural sweetness and flavor.
2. Prepare squash and aromatics: Slice the butternut squash in half lengthwise and scoop out the seeds, saving them for optional roasting later. Quarter the yellow onion and wrap the whole garlic bulb in foil to roast alongside.
3. Season and oil: Drizzle the cut squash halves, onion quarters, and wrapped garlic with olive oil, then season with dried sage, thyme, salt, and freshly cracked black pepper to infuse the vegetables with savory herb flavors.
4. Roast vegetables: Place the prepared vegetables on a parchment-lined sheet pan and roast in the oven for about 45 minutes, or until the squash is fork-tender and lightly browned, indicating caramelization and deep flavor development.
5. Optional – Roast seeds: If desired, rinse and pat dry the reserved butternut squash seeds. Toss them with olive oil and salt, then roast separately at 350°F for 10–15 minutes, shaking the pan halfway through for even roasting, creating crunchy, flavorful snack or topping.
6. Extract flesh and combine: Scoop the roasted squash flesh out of the skin into a large soup pot. Add the roasted onion quarters and squeeze the soft roasted garlic cloves out of their skins directly into the pot for maximum flavor.
7. Add broth and simmer: Pour in 4 cups of vegetable broth and bring the mixture to a simmer over medium heat, allowing the flavors to meld and the soup base to warm through.
8. Blend soup: Using an immersion blender directly in the pot or transferring in batches to a countertop blender, puree the soup until smooth and creamy for a velvety texture.
9. Finish with cream: Stir in ½ cup of heavy cream or full-fat coconut milk for richness, then return to a gentle simmer until the soup is warm and luscious.
10. Adjust seasoning: Taste and adjust the soup by adding additional salt, pepper, or vegetable broth to achieve your desired flavor and consistency.

Notes

• Roasting the vegetables caramelizes their natural sugars, significantly enhancing the soup’s depth and sweetness.
• The optional carrot and apple can be added before roasting with the squash and onion to add extra sweetness and complexity.
• Maple syrup can be stirred in after blending to boost natural sweetness if desired.
• Use either heavy cream or coconut milk to keep the soup either traditional or dairy-free and vegan-friendly.
• Save and roast the squash seeds for a tasty, crunchy garnish to add texture contrast.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat gently on the stovetop to prevent curdling or separation of the cream.

Keywords: roasted butternut squash soup, creamy squash soup, autumn soup, roasted vegetable soup, easy fall recipe, vegetarian soup