Roasted Butternut Squash Soup Recipe

Introduction

This Roasted Butternut Squash Soup is simple & delicious, making it the perfect comfort food for crisp autumn days. The roasting process deepens the squash’s natural sweetness, creating a velvety, flavorful base. For more seasonal inspiration, try this Autumn Squash Soup – The Best Panera Copycat or explore a variety of warming options in Delicious Fall Soups: 15 Cozy Soup Recipes.

Ingredients

This creamy, comforting Roasted Butternut Squash Soup comes together with simple ingredients that highlight the squash’s natural sweetness and earthy richness.

• 1 medium butternut squash – peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for vegan)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream (optional, or plant-based alternative)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Roasted Butternut Squash Soup recipe is about 20% faster than similar recipes thanks to streamlined prep and roasting steps.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.

Drizzle the cut sides with olive oil and season generously with salt and pepper. This helps the squash caramelize and develop a deep, sweet flavor during roasting.

Step 2 — Roast the Squash

Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 45–55 minutes, or until the flesh is very tender and easily pierced with a fork.

The skin may darken and blister, which is a good sign. Let the roasted squash cool until it’s safe to handle.

Step 3 — Sauté Aromatics

While the squash cools, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes.

Stir in minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 4 — Scoop and Combine

Once the roasted butternut squash is cool enough to handle, use a spoon to scoop the soft flesh from the skin directly into the pot with the aromatics.

Discard the skins. Add vegetable broth to the pot, using enough to just cover the squash.

Step 5 — Simmer the Soup

Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it cook gently for 15–20 minutes to allow the flavors to meld together.

Stir occasionally to prevent sticking. The squash should be falling apart easily at this stage.

Step 6 — Blend Until Smooth

Carefully puree the soup using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a countertop blender.

Blend until completely smooth and creamy. If the soup is too thick, add a splash more broth or water to reach your desired consistency.

Step 7 — Season and Adjust

Taste the roasted butternut squash soup and season with additional salt and pepper as needed. For extra depth, stir in a pinch of nutmeg or a drizzle of maple syrup.

For a richer finish, you can also swirl in a tablespoon of heavy cream or coconut milk.

Step 8 — Serve Warm

Ladle the hot soup into bowls. Garnish with a dollop of sour cream, toasted pumpkin seeds, or a sprinkle of fresh herbs like thyme or chives.

This Roasted Butternut Squash Soup pairs wonderfully with crusty bread or a simple side salad for a complete meal.

Nutritional Information

Calories	180
Protein	4g
Carbohydrates	32g
Fat	6g
Fiber	7g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein alternative — Stir in shredded rotisserie chicken or canned chickpeas for a satisfying, protein-packed Roasted Butternut Squash Soup.
• Lower-carb option — Reduce the amount of carrots and substitute with cauliflower florets to lower the carbohydrate content while maintaining creaminess.
• Dairy-free version — Replace heavy cream or milk with full-fat coconut milk for a rich, creamy, dairy-free Roasted Butternut Squash Soup.
• Gluten-free adaptation — This soup is naturally gluten-free; just ensure any store-bought broth used is certified gluten-free.
• Low-sodium variation — Use a homemade, unsalted vegetable broth and increase herbs like rosemary and thyme to boost flavor without the salt.
• Vegan alternative — Use vegetable broth and coconut milk, and garnish with toasted pumpkin seeds instead of dairy-based crème fraîche.
• Spice it up — Add a pinch of cayenne pepper or a drizzle of chili oil to give your Roasted Butternut Squash Soup a warming, spicy kick.

Serving Suggestions

• Pair with crusty artisan bread or garlic croutons for added texture
• Serve alongside a fresh arugula salad with apple slices and walnuts
• Perfect for holiday dinners or cozy autumn weeknights
• Garnish with roasted pumpkin seeds, a drizzle of cream, or fresh herbs
• Complement with a crisp white wine like Sauvignon Blanc
• Create an elegant starter for dinner parties in small bowls

This Roasted Butternut Squash Soup makes an impressive centerpiece for seasonal gatherings while remaining simple enough for casual family meals.

Common Mistakes to Avoid

• Mistake: Skipping the roasting step. Fix: Roast the squash to caramelize natural sugars, which adds depth and sweetness that boiling cannot achieve.
• Mistake: Using a weak blender. Fix: Use a high-powered blender or immersion blender for a perfectly smooth, velvety Roasted Butternut Squash Soup texture.
• Mistake: Overcrowding the baking sheet. Fix: Spread squash in a single layer to ensure even roasting and browning, not steaming.
• Mistake: Adding all the liquid at once. Fix: Add broth gradually and blend, adjusting to your preferred thickness for the perfect soup consistency.
• Mistake: Underseasoning the squash before roasting. Fix: Generously season the squash with salt, pepper, and oil before it goes in the oven to build a flavor foundation.
• Mistake: Blending the soup while it’s too hot. Fix: Let the soup cool slightly to prevent steam pressure from causing a messy and dangerous blender explosion.
• Mistake: Not balancing the sweetness. Fix: Add a touch of acid, like apple cider vinegar or a squeeze of lemon juice, to brighten and cut through the squash’s richness.
• Mistake: Using water instead of stock. Fix: Use a good-quality vegetable or chicken stock as the liquid base to infuse your soup with savory complexity.
• Mistake: Rushing the roasting process. Fix: Roast the squash until it’s fork-tender and has developed some caramelized edges for maximum flavor.
• Mistake: Forgetting to taste and adjust at the end. Fix: Always do a final taste test and adjust salt, pepper, or other seasonings before serving your Roasted Butternut Squash Soup.

Storing Tips

• Fridge: Cool your Roasted Butternut Squash Soup completely, then transfer to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze the cooled soup in freezer-safe containers or heavy-duty bags for up to 3 months. Leave some space at the top for expansion.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always store your Roasted Butternut Squash Soup in shallow containers to help it cool quickly and safely.

Conclusion

This Roasted Butternut Squash Soup is the ultimate comfort food for chilly days. We hope you love this recipe as much as we do! Give it a try and let us know how it turned out in the comments. For more cozy dishes, check out our Stuffed Acorn Squash Recipe or our roundup of Delicious Fall Soups: 15 Cozy Soup Recipes. Don’t forget to subscribe for more easy recipes!

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FAQs

Can I make this Roasted Butternut Squash Soup ahead of time?

Yes, this Roasted Butternut Squash Soup is perfect for making ahead. Prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

How can I make my soup creamier without using cream?

For a creamy texture without dairy, blend the soup longer until completely smooth. You can also add a peeled, cooked potato to the roasted vegetables before blending, which naturally thickens the Roasted Butternut Squash Soup.

What is the best way to store and reheat leftovers?

Store leftover Roasted Butternut Squash Soup in a sealed container in the fridge for up to 3 days. Reheat it in a saucepan over medium-low heat, stirring occasionally. You may need to add a splash of water or broth if it has thickened.