Roasted Butternut Squash Soup Recipe

If you’re looking for a cozy and comforting dish, this Roasted Butternut Squash Soup Recipe is just the ticket. With its creamy texture and deliciously rich flavor, it’s my go-to recipe when the weather turns chilly or when I want to impress my friends at a casual gathering. There’s something magical about roasting vegetables; it brings out their natural sweetness and depth, making every spoonful of this soup a warm hug in a bowl.

Perfect for busy weeknights or family gatherings, this soup is not only delicious but also easy to prepare. You can whip it up on a Sunday afternoon and enjoy leftovers during the week—how great is that? Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

  • Easy preparation: With just a few simple steps, you can create a delightful dish that looks gourmet.
  • Family-friendly appeal: Kids and adults alike will love the creamy texture and comforting flavors.
  • Make-ahead convenience: This soup tastes even better the next day, so feel free to make it ahead of time!
  • Versatile serving options: Enjoy it as a main course with crusty bread or as an elegant starter at your next dinner party.
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Ingredients You’ll Need

The beauty of this Roasted Butternut Squash Soup lies in its straightforward ingredients. You won’t need any fancy items—just wholesome goodness that packs a punch of flavor! Here are the essentials you’ll need:

For the Soup

  • 1 3-4 lb butternut squash
  • 1 medium onion
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock (or water)
  • 1/2 cup heavy cream (or cashew cream/coconut milk)
  • Homemade croutons for topping

Variations

One of the best things about this recipe is how flexible it can be! Feel free to swap out ingredients based on what you have on hand or your personal preferences. Here are some fun variations to try:

  • Add a sweet twist: Incorporate diced apples or pears for a hint of sweetness that pairs beautifully with butternut squash.
  • Spice it up: Add a pinch of cayenne pepper or smoked paprika for an extra kick of flavor.
  • Make it herby: Experiment with different herbs like rosemary or parsley if you want to change up the flavor profile.
  • Go nutty: Top with toasted pumpkin seeds or walnuts for added crunch and nutrition.

How to Make Roasted Butternut Squash Soup Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temperature will help caramelize the vegetables beautifully, enhancing their natural sweetness.

Step 2: Prepare Your Vegetables

Cut the butternut squash in half and scoop out the seeds. Peel your onion and chop it into four large pieces. For the garlic, simply cut off the top of the head, drizzle with olive oil, and wrap it in foil. This step is key because roasting garlic mellows its sharpness, adding richness to your soup. Arrange all these veggies on your baking sheet, drizzle with olive oil, and sprinkle them with salt, pepper, sage, and thyme.

Step 3: Roast Them Up

Pop the baking sheet in the oven and let everything roast for about 45 minutes. You’ll know they’re ready when you can easily pierce through the squash flesh with a fork. Just let them cool down slightly before handling them; patience is key here!

Step 4: Blend It All Together

Scoop out the roasted squash flesh from its skin along with those sweet roasted garlic cloves into a big pot. Add your roasted onions and pour in that lovely vegetable stock. Now comes the fun part—using an immersion blender, puree everything until smooth and creamy! This step gives your soup that luxurious texture we all crave.

Step 5: Heat It Up & Serve

Place your pot over low heat to warm everything through again gently. Stir in your choice of cream (I love using cashew cream for richness!) and season to taste. Serve hot topped with roasted butternut squash seeds or crunchy croutons for added delight!

Now you have all you need to create this heartwarming Roasted Butternut Squash Soup Recipe! Enjoy every last drop!

Pro Tips for Making Roasted Butternut Squash Soup Recipe

Making the perfect roasted butternut squash soup is a delightful endeavor, and a few handy tips can elevate your cooking game!

  • Choose the Right Squash: Opt for a firm, heavy butternut squash with smooth skin. This indicates freshness and sweetness, which will enhance the flavor of your soup.

  • Don’t Rush the Roasting: Allowing the vegetables to roast fully caramelizes their natural sugars, resulting in a richer, deeper flavor. Take that extra time; it’s worth it!

  • Blend Until Smooth: Use an immersion blender to achieve that luxurious creamy texture. If you don’t have one, transferring to a regular blender works too; just be cautious with hot liquids!

  • Season as You Go: Taste your soup after blending and adjust seasoning accordingly. Adding salt or herbs at this stage can make a significant difference in flavor.

  • Experiment with Cream Alternatives: Cashew cream or coconut milk not only offer dairy-free options but also add distinct flavors. Feel free to try different alternatives based on your preference!

How to Serve Roasted Butternut Squash Soup Recipe

Presenting your roasted butternut squash soup can be as delightful as making it! Here are some creative ways to serve this comforting dish.

Garnishes

  • Pumpkin seeds: Toasted pumpkin seeds add a crunchy texture that complements the creaminess of the soup.
  • Fresh herbs: A sprinkle of fresh sage or thyme can enhance the aroma and add a pop of color.
  • Drizzle of olive oil: A light drizzle of high-quality olive oil right before serving brings richness and elevates the overall taste.

Side Dishes

  • Crusty bread: A warm, crusty artisan bread is perfect for dipping into your creamy soup. It adds heartiness without overshadowing the flavors.
  • Simple green salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette balances out the richness of the soup.
  • Grilled cheese sandwiches: The classic pairing! The melty cheese and crispy bread contrast beautifully with the smooth texture of the soup.
  • Roasted vegetables: Keep things simple by roasting seasonal veggies like carrots or Brussels sprouts alongside your soup for a colorful plate that’s packed with flavor.

With these tips and serving suggestions, you’re all set to impress your family and friends with a delicious bowl of roasted butternut squash soup! Enjoy every warming spoonful!

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Make Ahead and Storage

This roasted butternut squash soup is perfect for meal prep! You can easily make a big batch ahead of time, ensuring you have a comforting bowl of goodness ready whenever you need it.

Storing Leftovers

  • Store the cooled soup in an airtight container in the refrigerator.
  • It will keep well for up to 5 days.
  • Make sure to let it cool completely before sealing the container to avoid condensation.

Freezing

  • Portion out the soup into freezer-safe containers or bags.
  • Leave some space at the top of the container as the soup will expand when frozen.
  • It can be frozen for up to 3 months.

Reheating

  • Thaw overnight in the refrigerator before reheating, if frozen.
  • Reheat on the stove over low heat, stirring occasionally until warm, or use a microwave in short bursts.
  • If the soup thickens too much after refrigerating or freezing, add a splash of vegetable stock or water to reach your desired consistency.

FAQs

If you have questions about this recipe, you’re in the right place!

How do I make Roasted Butternut Squash Soup Recipe vegan?

To make this roasted butternut squash soup recipe vegan, simply replace heavy cream with cashew cream or coconut milk. Both options will add creaminess without any animal-derived ingredients.

Can I use other vegetables in my Roasted Butternut Squash Soup Recipe?

Absolutely! Feel free to add carrots, sweet potatoes, or even apples for a touch of sweetness. Just adjust your roasting time according to how long those veggies take to become tender.

What can I serve with Roasted Butternut Squash Soup Recipe?

This delicious soup pairs well with crusty bread, homemade croutons, or a fresh side salad.

Final Thoughts

I hope you’re excited to try this roasted butternut squash soup recipe! It’s not only rich and creamy but also incredibly comforting and satisfying. Whether it’s for a cozy dinner or a special occasion, this soup is sure to impress. Enjoy making it and savoring every spoonful—happy cooking!

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Roasted Butternut Squash Soup

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Indulge in the warmth and comfort of this Roasted Butternut Squash Soup Recipe, a perfect companion for chilly evenings. With its creamy consistency and rich, savory flavor, this soup transforms humble ingredients into a delightful meal that’s sure to impress family and friends. The roasting process enhances the natural sweetness of the butternut squash and garlic, creating a cozy dish that’s not only nourishing but also easy to prepare. Ideal for busy weeknights or as an elegant starter for your next gathering, this versatile recipe can be made ahead and enjoyed throughout the week.

  • Author: Mckenna
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Roasting/Blending
  • Cuisine: American

Ingredients

Scale
  • 1 3-4 lb butternut squash
  • 1 medium onion
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock (or water)
  • 1/2 cup cashew cream or coconut milk

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Halve the butternut squash, scoop out seeds, chop onion into large pieces, and prepare garlic by cutting off the top and drizzling with olive oil.
  3. Arrange vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, sage, and thyme.
  4. Roast for about 45 minutes until tender; let cool slightly.
  5. Scoop out squash flesh and garlic into a pot, add roasted onions and vegetable stock.
  6. Blend until smooth using an immersion blender; stir in cashew cream or coconut milk.
  7. Gently heat before serving; top with croutons or seeds as desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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