Roasted Butternut Squash Soup

Roasted Butternut Squash Soup – Easy Creamy Fall Recipe

ByBella Skye
Jump to Recipe Print Recipe

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is one of those dishes that proves simple ingredients can create extraordinary flavor. This comforting bowl of velvety, golden soup captures everything people love about fall and winter cooking. The sweetness of oven roasted butternut squash, combined with savory aromatics and a touch of cream, transforms into a deeply flavorful bisque that feels luxurious but remains easy to make.

View All Soup Recipes

This roasted butternut soup recipe highlights the magic of roasting. Instead of boiling or steaming, roasting the squash brings out natural caramelization, giving the soup its rich flavor and slightly nutty aroma. Each spoonful is smooth, creamy, and perfectly balanced between sweet and savory. It’s the kind of soup that feels both indulgent and wholesome, ideal for cozy dinners, festive gatherings, or make-ahead weekday meals.

Home cooks love this dish because it’s versatile, nourishing, and always impressive. The process is simple: roast, blend, and simmer. Whether you follow a simple roasted butternut squash method or experiment with extra flavors like zaatar or roasted garlic, the result is always satisfying. If you’ve ever wondered how to roast butternut squash like the pros or how to make the best roasted butternut squash soup that tastes restaurant-quality, this guide will walk you through it step by step.

Why You’ll Love This Recipe

There’s a reason roasted butternut squash soup has become a favorite among both chefs and home cooks. It’s comforting yet refined, healthy yet rich. Here’s what makes it special:

  • Deep, Roasted Flavor: Oven roasting the squash develops a caramelized sweetness you can’t achieve with boiling or steaming. It gives depth to the soup that feels gourmet.
  • Creamy, Silky Texture: Blending roasted butternut squash with broth and cream creates a naturally smooth and velvety bisque.
  • Simple, Fresh Ingredients: You don’t need complicated ingredients just fresh produce, basic pantry staples, and good technique.
  • Healthy Comfort Food: Packed with vitamins, fiber, and antioxidants, this soup is nutritious yet satisfying.
  • Perfect Make-Ahead Meal: It reheats beautifully, making it ideal for meal prep, holidays, or cozy dinners.
  • Customizable Flavors: From classic to spicy to Middle Eastern-inspired, you can easily adapt this butternut pumpkin soup to suit your mood.
Roasted Butternut Squash Soup

Preparation and Cooking Time, Also Serving

  • Preparation Time: 15 minutes
  • Roasting Time: 40 minutes
  • Simmering Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 4 to 6 bowls

This roasted butternut squash soup recipe makes enough for a family dinner or can be portioned for lunches throughout the week.

Ingredients

  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, peeled
  • 1 medium carrot, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water (adjust for consistency)
  • ½ cup heavy cream (or coconut milk for dairy-free)
  • 1 tablespoon butter (optional, for richness)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon maple syrup or honey (optional, for balance)
  • Fresh herbs such as thyme or sage (optional garnish)

Substitution Notes

  • Squash: You can substitute with oven roasted butternut squash cubes from a store or use pre-cut squash for convenience.
  • Broth: Use vegetable broth for vegetarian versions or chicken broth for a heartier flavor.
  • Cream: Coconut milk or cashew cream works perfectly for dairy-free options.
  • Sweetener: Maple syrup can be replaced with brown sugar or left out entirely.
  • Spices: For variation, try adding curry powder or zaatar for a unique twist.

Step-by-Step Instructions

hot soup

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss well to coat evenly. Roast for about 35-40 minutes, turning halfway through, until the edges are caramelized and tender. This roasting step is what gives the soup its signature deep, roasted flavor and natural sweetness.

hot soup

Step 2: Sauté the Aromatics

While the squash roasts, heat a large pot over medium heat. Add a tablespoon of olive oil or butter, then sauté the chopped onion and carrot until soft and lightly golden, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant. This forms the savory base that balances the sweetness of the squash.

hot soup

Step 3: Combine and Simmer

Once the roasted squash is ready, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and stir well. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to blend together. Add nutmeg and smoked paprika if using.

hot soup

Step 4: Blend Until Smooth

Turn off the heat and allow the mixture to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. You can also transfer it in batches to a blender. Adjust the texture by adding a bit of water or broth until it reaches your preferred consistency.

hot soup

Step 5: Finish with Cream and Seasoning

Return the blended soup to low heat. Stir in the heavy cream and taste. Adjust salt, pepper, and sweetness if needed. A drizzle of maple syrup or honey enhances the natural sweetness without overpowering it. Add butter at this stage if you want a silky finish.

hot soup

Step 6: Serve and Garnish

Ladle the roasted butternut squash soup into warm bowls. Garnish with a swirl of cream, a sprinkle of smoked paprika, and fresh thyme or sage. For added texture, top with roasted pumpkin seeds or croutons. Serve immediately while hot.

How to Serve

  • Serve in warmed bowls for the best experience.
  • Drizzle a touch of cream or olive oil on top for a restaurant-style presentation.
  • Pair with crusty bread, garlic toast, or a slice of sourdough for dipping.
  • For a light meal, serve with a green salad or roasted vegetable side.
  • As a starter, serve smaller portions in cups before the main course.
  • For elegance, serve in shallow bowls with a sprinkle of zaatar or herbs for a modern look.
Roasted Butternut Squash Soup

Additional Tips

  • Roast the squash until golden brown for maximum flavor. The caramelization is what separates good soup from great soup.
  • Always blend thoroughly for a silky texture. If using a blender, blend in batches and be careful with hot liquids.
  • Don’t skip seasoning in layers roast with salt and pepper, then adjust again after blending.
  • Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavor.
  • To make it thicker, reduce the broth slightly or simmer longer after blending.
  • For a dairy-free soup, coconut milk adds creaminess without altering flavor too much.
  • Want it spicy? Add a small pinch of chili flakes or cayenne.

Recipe Variations

  • Curried Butternut Squash Soup:
    Add 1 tablespoon curry powder and ½ teaspoon turmeric to the sautéed vegetables. The warm spices blend beautifully with the natural sweetness of the squash, giving you a rich, golden curry-style soup. You can finish it with a swirl of coconut milk and fresh cilantro for color and flavor.
  • Roasted Butternut Squash With Zaatar:
    Toss the squash cubes with olive oil and 2 teaspoons zaatar before roasting. This simple twist adds earthy, tangy, and herby depth. Garnish with extra zaatar and a drizzle of tahini when serving for a modern Middle Eastern touch.
  • Apple Butternut Squash Soup:
    Add 1 peeled, chopped apple (like Honeycrisp or Fuji) while sautéing the onions. It introduces a subtle sweetness and freshness that balances the roasted flavor beautifully. Finish with a sprinkle of cinnamon or nutmeg.
  • Roasted Garlic Butternut Soup:
    Roast a whole head of garlic alongside the squash. Once soft, squeeze the cloves into the soup before blending. The flavor becomes mellow and buttery, adding incredible depth without sharpness.
  • Spicy Chipotle Butternut Soup:
    Add 1 minced chipotle pepper in adobo sauce while simmering for a smoky, slightly spicy kick. This version pairs perfectly with crispy tortilla strips or a dollop of sour cream.
  • Simple Roasted Butternut Squash Bisque:
    Blend the soup ultra-smooth and stir in extra cream or butter for a restaurant-style bisque. Serve it in shallow bowls with a drizzle of olive oil or cream for an elegant dinner-party presentation.
  • Herb-Infused Butternut Squash Soup:
    Add fresh sage, thyme, or rosemary during the simmering stage, then remove before blending. This brings subtle herbal aroma and layers of flavor without overpowering the soup.
  • Sheet Pan Roasted Butternut Squash Bisque:
    Roast all vegetables squash, onion, garlic, and carrot together on one pan before blending. This method intensifies every flavor, creating the best roasted butternut squash soup with minimal cleanup.

Freezing and Storage

  • Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
  • Freeze: Store in freezer-safe containers or bags for up to 3 months. Leave space for expansion.
  • Reheat: Thaw overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or cream to restore texture.
  • Avoid Boiling: Boiling can cause the cream to separate; gentle heating maintains the smooth texture.

Nutritional Information (Per Serving)

  • Calories: 210
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 12g
  • Saturated Fat: 5g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 540mg
  • Vitamin A: 350% DV
  • Vitamin C: 35% DV

Nutritional values are approximate and may vary depending on portion size and ingredients used.

Final Words

Roasted Butternut Squash Soup is a beautiful example of how simple cooking techniques can create restaurant-quality meals at home. Roasting the squash brings out natural sweetness and complexity, while blending it into a creamy soup gives you a smooth, satisfying texture that feels luxurious without being heavy.

This recipe proves that homemade butternut squash soup doesn’t have to be complicated. With just a few ingredients, you can make the best roasted butternut squash soup that fits any occasion from a casual weekday dinner to a holiday feast. It’s wholesome, warming, and deeply flavorful, showcasing the best of seasonal produce.

Cooking roasted butternut squash soup at home also gives you flexibility. You can make it vegan, spicy, herby, or classic all versions taste wonderful. Whether you’re learning how to roast butternut squash for the first time or perfecting your favorite roasted butternut soup recipe, this dish will quickly become a go-to comfort meal.

So preheat your oven, roast those golden cubes, and enjoy a bowl of creamy, cozy, oven roasted butternut squash soup made with care and skill. It’s simple food at its finest rich, nourishing, and full of flavor.

FAQ’s

Yes, it keeps beautifully. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months.

You can, but roasting develops caramelization and deeper flavor. It’s the key step that makes this roasted butternut squash soup recipe stand out.

Coconut milk, half-and-half, or even oat cream work well as substitutes. They keep the soup creamy and smooth.

Yes, use vegetable broth, olive oil instead of butter, and coconut milk or cashew cream instead of heavy cream.

Blend the soup thoroughly using a high-speed blender or an immersion blender. Strain through a fine sieve if you want a silky finish like a bisque.

Sage, thyme, rosemary, and parsley all work beautifully. They complement the sweetness of roasted squash.

Yes, add cooked shredded chicken, crispy chickpeas, or roasted nuts for extra texture and protein.

Cut into even cubes, drizzle with oil, season lightly, and roast at 400°F until caramelized and soft. This gives the best flavor and texture.

It’s best served warm, but you can chill and serve it as a cold soup during summer, similar to a squash gazpacho.

Roasted Butternut Squash Soup - Easy Creamy Fall Recipe
Print

Roasted Butternut Squash Soup – Easy Creamy Fall Recipe

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

210

kcal

Ingredients

  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, peeled

  • 1 medium carrot, chopped

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup water (adjust for consistency)

  • ½ cup heavy cream (or coconut milk for dairy-free)

  • 1 tablespoon butter (optional, for richness)

  • 1 teaspoon salt, or to taste

  • ½ teaspoon black pepper

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon smoked paprika (optional)

  • 1 tablespoon maple syrup or honey (optional, for balance)

  • Fresh herbs such as thyme or sage (optional garnish)

Directions

  • Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss well to coat evenly. Roast for about 35-40 minutes, turning halfway through, until the edges are caramelized and tender. This roasting step is what gives the soup its signature deep, roasted flavor and natural sweetness.
  • While the squash roasts, heat a large pot over medium heat. Add a tablespoon of olive oil or butter, then sauté the chopped onion and carrot until soft and lightly golden, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant. This forms the savory base that balances the sweetness of the squash.
  • Once the roasted squash is ready, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and stir well. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to blend together. Add nutmeg and smoked paprika if using.
  • Turn off the heat and allow the mixture to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. You can also transfer it in batches to a blender. Adjust the texture by adding a bit of water or broth until it reaches your preferred consistency.
  • Return the blended soup to low heat. Stir in the heavy cream and taste. Adjust salt, pepper, and sweetness if needed. A drizzle of maple syrup or honey enhances the natural sweetness without overpowering it. Add butter at this stage if you want a silky finish.
  • Ladle the roasted butternut squash soup into warm bowls. Garnish with a swirl of cream, a sprinkle of smoked paprika, and fresh thyme or sage. For added texture, top with roasted pumpkin seeds or croutons. Serve immediately while hot.

Notes

  • Roast the squash until golden brown for maximum flavor. The caramelization is what separates good soup from great soup.
  • Always blend thoroughly for a silky texture. If using a blender, blend in batches and be careful with hot liquids.
  • Don’t skip seasoning in layers roast with salt and pepper, then adjust again after blending.
  • Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavor.
  • To make it thicker, reduce the broth slightly or simmer longer after blending.
  • For a dairy-free soup, coconut milk adds creaminess without altering flavor too much.
  • Want it spicy? Add a small pinch of chili flakes or cayenne.

Similar Posts