If you are craving a warming, velvety dish that sings with autumn flavors, this Roasted Butternut Squash Soup Recipe is exactly what you need. It transforms humble ingredients like butternut squash, potatoes, and spices into a luscious, comforting bowl of soup that feels like a hug in a bowl. Roasting the vegetables deeply caramelizes their natural sweetness, while the gentle blend of herbs and cream gives this soup a perfectly balanced richness that’s both cozy and elegant.
Ingredients You’ll Need
This Roasted Butternut Squash Soup Recipe relies on simple, wholesome ingredients that work together to create layers of flavor and texture. Each component plays a key role, from the earthy sweetness of squash to the aromatic warmth of spices, while the chicken broth imparts a subtle savory base.
- 1 large butternut squash (peeled and cubed, about 3-4 pounds before peeling): The star of the show, bringing natural sweetness and beautiful color.
- 1 onion (peeled and chopped): Adds depth and a slight sharpness that balances the squash’s sweetness.
- 4 cloves garlic (peeled): Offers a subtle pungency that rounds out the flavor.
- 2 potatoes (peeled and chopped): Give creaminess and body to the soup’s texture.
- 2 carrots (peeled and chopped): Contribute a gentle sweetness and vibrant orange hues.
- 2 tablespoons oil: Needed to roast the vegetables to caramelized perfection.
- Salt & pepper (to taste): Essential seasonings to bring all flavors into harmony.
- 1 tablespoon butter: Used to bloom spices and add richness.
- 1/4 teaspoon ground cumin: Brings a warm, earthy note to the soup.
- 1/4 teaspoon dried thyme: Adds a subtle herbal aroma.
- 1 quart low-sodium chicken broth (or vegetable broth): Forms the flavorful liquid base.
- Heavy cream (to taste): Makes the soup silky smooth and indulgent.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Prep Your Ingredients
Begin by heating your oven to 400°F and preparing all your vegetables: peel and cube the butternut squash, chop the onion, potatoes, and carrots, and peel the garlic cloves. Having everything ready ensures a smooth cooking flow.
Step 2: Roast the Vegetables
Spread the squash, onion, potatoes, carrots, and garlic evenly on a large baking sheet. Drizzle generously with oil, season with salt and pepper, and toss to coat every piece. Make sure to arrange them in a single layer to help them roast rather than steam. Roast for 25 to 30 minutes until the edges turn golden and caramelized—this step builds the flavor foundation of this Roasted Butternut Squash Soup Recipe.
Step 3: Bloom the Spices
While the vegetables roast, melt butter in a large pot over medium heat. Add cumin and dried thyme, cooking for 1 to 2 minutes until fragrant. Blooming the spices in butter unlocks their warm, complex flavors, which infuse the soup beautifully.
Step 4: Combine Roasted Vegetables and Broth
Transfer the roasted vegetables into the pot with the spiced butter. Pour in the chicken or vegetable broth and gently scrape the bottom of the pot to release those irresistible browned bits—they add a savory depth. Bring everything to a gentle simmer and let it cook for about 10 minutes to let the flavors meld.
Step 5: Blend the Soup Until Silky Smooth
Turn off the heat and allow the soup to cool slightly before blending. Use an immersion blender carefully to puree the soup directly in the pot until it reaches a velvety smooth consistency. If using a traditional blender, work in batches and cool the soup to avoid splatters. Blend a bit longer than you think for that ultra-creamy texture.
Step 6: Finish with Cream and Season to Taste
Stir in heavy cream to your preference, then simmer for another 2 to 3 minutes. Taste and adjust the seasoning with salt, pepper, or additional cream. The result should be a cozy, balanced soup with gentle sweetness from the roasted vegetables, perfect for any chilly day.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
Brighten your soup with a swirl of extra heavy cream, crunchy pepitas for texture, or fresh herbs like parsley or thyme for a fresh herbal note. These simple touches elevate the presentation and add delightful contrasts in every spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or a crisp green salad. The hearty bread helps soak up every bit of that luscious soup, making for a satisfying, well-rounded meal.
Creative Ways to Present
For a charming presentation, serve the soup in warm bowls topped with a sprinkle of toasted pumpkin seeds or a dash of smoked paprika. If you want to get fancy, accompany it with a dollop of Greek yogurt instead of cream, offering a lovely tang that cuts through the richness.
Make Ahead and Storage
Storing Leftovers
Store leftover Roasted Butternut Squash Soup Recipe in an airtight container in the refrigerator for up to 3 to 4 days. Keeping it cold maintains the creamy texture and fresh flavor, so you can enjoy it again without losing that comforting taste.
Freezing
This soup freezes beautifully, making it a perfect meal to prep ahead. Pour cooled soup into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring frequently to prevent sticking and maintain its velvety texture. Add a splash of cream or broth if it has thickened too much. Avoid boiling as it can change the creamy consistency.
FAQs
Can I make this soup vegan?
Absolutely! Substitute the chicken broth with vegetable broth and replace the butter with olive oil or vegan butter. Use coconut cream or cashew cream in place of heavy cream for a luscious, dairy-free finish.
Do I need to peel the butternut squash?
Yes, peeling is recommended for this recipe because the skin is tough and doesn’t soften well when roasted or blended, which can affect the texture of your soup.
Can I use canned butternut squash instead of fresh?
While fresh roasted squash offers the best flavor and texture, canned pumpkin or butternut squash can be used in a pinch, though you may want to adjust the cooking time and seasoning accordingly.
Is it necessary to roast the vegetables first?
Roasting is key to developing those rich, caramelized flavors that make this soup unforgettable. If you skip roasting, the soup will taste more raw and less sweet.
How thick should the soup be?
The soup should be creamy and smooth but not overly thick—it should easily ladle without being watery. Adjust thickness by adding more broth if too thick or simmering longer to reduce if too thin.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a guaranteed crowd-pleaser that feels special yet is simple enough for weeknight dinners. Its beautiful balance of sweet, savory, and creamy elements makes it a comfort food classic worth making any time you crave warmth and nourishment. I can’t wait for you to give it a try and savor that golden bowl of cozy perfection.
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Roasted Butternut Squash Soup features caramelized roasted vegetables blended into a silky, creamy, and comforting soup. Combining the natural sweetness of butternut squash with aromatic spices and a touch of cream, this recipe yields a flavorful, velvety soup perfect for cozy meals.
Ingredients
Vegetables
- 1 large butternut squash, peeled, cubed, and seeds removed (about 3–4 pounds before peeling)
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
Other Ingredients
- 2 tablespoons oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
Instructions
- Prep: Heat the oven to 400°F (200°C). Prepare all your ingredients by peeling and chopping the vegetables as described.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat evenly. Arrange them in a single layer to ensure roasting instead of steaming. Roast in the preheated oven for 25–30 minutes until the vegetables are soft and have golden, caramelized edges, which enhances their natural sweetness.
- Prepare the pot: In a large pot, melt the butter over medium heat.
- Melt the butter and bloom the spices: Stir in the ground cumin and dried thyme into the melted butter and cook for 1–2 minutes, letting the spices release their aroma and deepen in flavor.
- Add the roasted vegetables and broth: Transfer the roasted vegetables to the pot with the spiced butter. Stir to coat everything in the flavorful butter. Pour in the low-sodium chicken or vegetable broth, and gently scrape the bottom of the pot to release any browned bits, which add savory richness. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
- Blend until silky smooth: Turn off the heat, and let the soup cool slightly to a safe blending temperature. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and silky. Alternatively, transfer the soup to a regular blender in batches, blending cautiously to avoid splatters. Blend longer than you expect for optimum creaminess.
- Make it creamy and adjust to taste: Stir in heavy cream to your preference and return the soup to a gentle simmer for 2–3 minutes. Taste and adjust seasoning by adding more salt, pepper, or cream to achieve a cozy, balanced, and gently sweet flavor from the roasted vegetables. Serve ladled into warm bowls, optionally garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a special touch.
Notes
- For a vegan version, use vegetable broth and substitute butter with olive oil or a vegan butter alternative, and omit the heavy cream or use coconut cream.
- If you do not have an immersion blender, allow the soup to cool before carefully blending in batches to avoid splattering hot soup.
- Roasting the vegetables separately prevents them from steaming, which enhances their caramelization and flavor.
- To add texture and crunch, garnish with toasted pepitas or toasted nuts.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
