Roasted Butternut Squash Soup Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 425°F to prepare for roasting the vegetables, which enhances their natural sweetness and flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
