Why You’ll Love This Recipe
This soup is not only cozy and satisfying, but also healthy and easy to make. Roasting the squash enhances its natural sweetness and adds a rich, caramelized depth of flavor that stovetop methods just can’t match. It’s perfect as a light lunch, a starter for a holiday meal, or a make-ahead dinner that reheats beautifully. Plus, it’s naturally vegetarian and easily adaptable for vegan diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash (peeled, seeded, and cubed)
- Olive oil
- Onion
- Garlic
- Carrot (optional, for added sweetness)
- Vegetable or chicken broth
- Fresh thyme or sage
- Ground nutmeg or cinnamon (optional)
- Salt
- Black pepper
- Heavy cream or coconut milk (optional, for creaminess)
- Pumpkin seeds, croutons, or herbs (for garnish)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 30–35 minutes, or until tender and golden brown.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion (and carrot if using) until soft, about 5–7 minutes. Add garlic and cook for another minute.
- Add the roasted squash to the pot, along with broth and fresh herbs. Bring to a simmer and cook for 10–15 minutes to let the flavors blend.
- Remove herbs if using whole sprigs. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Stir in cream or coconut milk if using. Adjust seasoning with salt, pepper, and a pinch of nutmeg or cinnamon to taste.
- Serve hot, garnished with pumpkin seeds, a drizzle of cream, or chopped herbs.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Vegan Version: Use vegetable broth and coconut milk or omit cream entirely for a dairy-free soup.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for gentle heat.
- Apple Addition: Sauté a chopped apple with the onion for extra sweetness and a fall flavor boost.
- Smoky Flavor: Add a touch of smoked paprika or use roasted garlic for a smoky undertone.
- Protein Boost: Stir in cooked white beans before blending for added creaminess and protein.
Storage/Reheating
Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat as needed.
FAQs
Can I use pre-cut squash?
Yes, pre-cut butternut squash saves time and works just as well. Make sure it’s evenly sized for roasting.
Do I need to peel the squash?
Yes, for this soup, the squash should be peeled. The skin is tough and doesn’t blend well into a smooth soup.
Can I make this soup in advance?
Absolutely. It stores and reheats well, making it perfect for meal prep or entertaining.
What if I don’t have an immersion blender?
You can use a regular blender—just let the soup cool slightly and blend in batches, being careful with hot liquids.
Can I use frozen squash?
Yes, frozen squash can be used, though roasting is best with fresh for maximum flavor. If using frozen, sauté or steam before adding to the pot.
How do I thicken the soup?
Roasting the squash helps naturally thicken it. You can also simmer longer or add a small cooked potato or white beans before blending.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as your broth is certified gluten-free.
What kind of cream should I use?
Heavy cream adds richness, but half-and-half, milk, or coconut milk are good substitutes depending on your preference.
Can I add other vegetables?
Yes, carrots, sweet potatoes, or parsnips make great additions to this soup and blend in smoothly.
What toppings go well with this soup?
Try pumpkin seeds, croutons, a swirl of cream or yogurt, crispy bacon bits, or a drizzle of olive oil for texture and flavor.
Conclusion
Roasted Butternut Squash Soup is the perfect blend of comfort, nutrition, and simplicity. With its velvety texture, naturally sweet flavor, and warm spices, it’s a seasonal favorite that works as a cozy main or an elegant starter. Whether you’re making it for a weeknight dinner or a holiday gathering, this soup is always a warm, welcome dish.
PrintRoasted Butternut Squash Soup
Roasted Butternut Squash Soup is a velvety, comforting soup made by roasting squash to enhance its sweetness and then blending it with herbs, spices, and broth. It’s a cozy, nourishing dish perfect for fall and winter meals — simple to prepare and naturally vegetarian.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large butternut squash (peeled, seeded, and cubed)
- 2 tbsp olive oil (plus more for roasting)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped (optional)
- 4 cups vegetable or chicken broth
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg or cinnamon (optional)
- Salt and black pepper, to taste
- 1/4 cup heavy cream or 1/3 cup coconut milk (optional)
- Pumpkin seeds, croutons, or fresh herbs (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 30–35 minutes, until tender and golden brown.
- In a large pot, heat olive oil over medium heat. Sauté onion and carrot (if using) for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
- Add roasted squash to the pot along with broth and thyme. Bring to a simmer and cook for 10–15 minutes.
- Remove thyme sprigs if using fresh. Use an immersion blender to puree until smooth, or blend in batches.
- Stir in cream or coconut milk, if using. Add nutmeg or cinnamon, and adjust seasoning with salt and pepper.
- Serve hot, garnished with pumpkin seeds, croutons, or fresh herbs.
Notes
- Use pre-cut squash for convenience — just ensure even roasting.
- Skip cream for a lighter version or substitute with coconut milk for a vegan option.
- Blend in cooked white beans for extra protein and thickness.
- Add a chopped apple or sweet potato with the onion for a sweeter twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
