If you’re looking for a soul-soothing, easy-to-make soup that bursts with autumnal charm, this Roasted Butternut Squash Soup Recipe is your new best friend in the kitchen. It combines the natural sweetness of caramelized squash with aromatic spices and a touch of creamy indulgence, creating a perfectly balanced bowl of warmth and comfort. Whether you’re craving a light lunch or a cozy dinner starter, this soup will impress with its velvety texture and rich, layered flavors that feel both wholesome and luxurious.
Ingredients You’ll Need
Don’t be intimidated by the simplicity of this recipe—the ingredients are straightforward but each plays a crucial role in delivering that deep, rich flavor and perfect silky texture. From the naturally sweet butternut squash to the earthy carrots and fragrant spices, every item adds a unique note to the final dish.
- 1 large butternut squash (peeled and cubed, seeds removed): This is the star of the recipe, bringing sweetness and vibrant color.
- 1 onion (peeled and chopped): Adds a savory base that beautifully complements the squash.
- 4 cloves garlic (peeled): Brings a subtle pungent depth that makes every spoonful sing.
- 2 potatoes (peeled and chopped): Provides creamy texture and body to the soup.
- 2 carrots (peeled and chopped): Enhances the natural sweetness and adds to the hearty feel.
- 2 tablespoons oil: Helps to roast the veggies perfectly, bringing out caramelized goodness.
- Salt & pepper (to taste): Essential to balance and enhance all the flavors.
- 1 tablespoon butter: Adds richness and is the base for toasting spices.
- 1/4 teaspoon ground cumin: Offers warm, earthy undertones.
- 1/4 teaspoon dried thyme: Contributes a subtle herbal nuance that lifts the soup.
- 1 quart low-sodium chicken broth (or vegetable broth): Creates the perfect liquid base without overpowering.
- Heavy cream (to taste): Adds silky smoothness and a touch of indulgence.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Prep Your Ingredients
Start by heating your oven to 400°F. While it warms up, peel and cube the butternut squash and potatoes, chop the onion and carrots, and peel the garlic cloves. Having everything prepped ahead ensures smooth sailing once the roasting starts.
Step 2: Roast the Vegetables
Spread the squash, onion, potatoes, carrots, and garlic evenly on a large baking sheet. Drizzle with oil and sprinkle generously with salt and pepper, then toss everything to coat. Making sure the veggies aren’t overcrowded is key—this allows them to roast rather than steam, helping the edges caramelize to a beautiful golden brown. Roast for about 25 to 30 minutes, until tender and slightly crisped around the edges. This roasting step is where those incredible rich flavors develop!
Step 3: Bloom the Spices in Butter
In a big pot, melt the butter over medium heat. Add the ground cumin and dried thyme and stir them around for 1 to 2 minutes until you can smell their fragrant aroma filling your kitchen. “Blooming” spices like this in butter or oil really wakes them up and layers your soup with warm, deep notes that will make all the difference.
Step 4: Combine Roasted Veggies and Broth
Transfer the caramelized veggies into your pot with the spiced butter. Give everything a good stir so those savory flavors mingle. Then pour in the chicken or vegetable broth, and gently scrape the bottom of the pot with your spoon – that releases all those tasty browned bits stuck to the pan, giving the soup even richer depth. Bring it all to a gentle simmer, letting the flavors meld for about 10 minutes. This simmering step helps tie everything together beautifully.
Step 5: Blend Until Silky Smooth
Turn off the heat and allow the soup to cool slightly — this step really helps with safety if you’re using an immersion blender. Carefully blend the soup right inside the pot until it reaches a completely smooth and velvety consistency. If you prefer using a traditional blender, do this in batches and be mindful of venting steam to avoid splatters. It’s worth blending a little longer than you think here to ensure that luxurious silky finish.
Step 6: Add Cream and Adjust Seasonings
Stir in heavy cream according to your preference for richness; then simmer for 2 to 3 more minutes. Now’s the moment to taste and tweak with more salt, pepper, or cream if you want it extra luscious. The soup should feel cozy, perfectly balanced with a gentle sweetness from the roasted vegetables, ready to warm you from the first sip to the last.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
A simple swirl of cream brightens the look and adds an elegant touch, while crunchy pepitas or toasted pumpkin seeds bring a lovely texture contrast. Fresh herbs such as thyme or parsley add a burst of freshness that complements the warm spices beautifully. These garnishes make just one bowl feel like a treat!
Side Dishes
This soup shines as the star, but pairing it with some crusty artisan bread or a fresh green salad makes for a complete and satisfying meal. A grilled cheese sandwich or roasted vegetable tart also complement the comforting flavors and keep things cozy on cooler days.
Creative Ways to Present
Serve this soup in rustic bowls or hollowed-out mini pumpkins to impress your guests with seasonal charm. Another idea is layering the soup with a drizzle of chili oil or caramelized onion jam for an unexpected flavor twist. Small touches like these can elevate a simple bowl of soup to a memorable experience.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover soup in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day once the flavors have had extra time to marry. Just give it a good stir before reheating.
Freezing
This Roasted Butternut Squash Soup Recipe freezes beautifully, making it perfect for prepping ahead. Freeze in portion-sized containers or freezer bags for up to 3 months. Just leave room at the top for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently until warmed through. If the soup has thickened during storage, add a splash of broth or cream to loosen the texture. Avoid boiling as it can dull the lovely flavors and textures you worked hard to build.
FAQs
Can I make this soup vegan?
Absolutely! Just swap the butter for olive oil and use vegetable broth instead of chicken broth. Omit the heavy cream or use a plant-based alternative like coconut or cashew cream for a wonderfully rich vegan version.
What’s the best way to peel and cube butternut squash?
A sharp vegetable peeler and a sturdy chef’s knife work best. Cut off the ends first, peel the skin carefully, then slice the squash in half lengthwise. Scoop out the seeds with a spoon before chopping it into cubes for roasting.
Can I use a regular blender instead of an immersion blender?
Definitely! Just blend the soup in batches and make sure it has cooled slightly to avoid hot splatters. It may take a bit more time, but the creamy texture will be just as lovely.
Is it okay to substitute other winter squash?
Yes! Sugar pumpkin or kabocha squash are great substitutes that provide similar sweetness and richness, though the flavor and texture might vary slightly.
How do I make the soup thicker or thinner?
For a thicker soup, reduce the broth slightly or add a little more potato. To thin it out, simply stir in extra broth or cream until you reach your desired consistency.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a genuine crowd-pleaser that brings cozy, comforting vibes to any table with minimal fuss. Its velvety texture, warm spices, and natural sweetness make it a perfect dish to share with loved ones all year round. Give it a try—you might just find this soup becomes your go-to for chilly evenings or whenever you need a little edible hug!
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 Salt
Description
This velvety roasted butternut squash soup combines caramelized roasted vegetables with warm spices and creamy textures for a comforting and flavorful dish perfect for chilly days. Roasting the squash, onion, potatoes, carrots, and garlic brings out deep sweetness and richness, while the gentle simmering with cumin and thyme adds warmth. Finished with a splash of heavy cream, this soup is both cozy and elegant, ideal as a starter or light meal.
Ingredients
Vegetables
- 1 large butternut squash, peeled and cubed (seeds removed) (about 3–4 pounds before peeling)
- 1 onion, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled
Seasonings and Fats
- 2 tablespoons oil (such as olive oil or vegetable oil)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
Liquids and Garnish
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
- Optional garnish: crunchy pepitas or fresh herbs
Instructions
- Prep: Preheat your oven to 400°F (200°C). Prepare your vegetables by peeling and chopping the butternut squash, onion, potatoes, carrots, and garlic. This ensures everything is ready for roasting.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic evenly on a large baking sheet. Drizzle with oil and season with salt and pepper, tossing gently to coat. Arrange in a single layer to avoid steaming. Roast in the oven for 25–30 minutes until the vegetables are tender and have caramelized golden edges, enhancing their natural sweetness and depth of flavor.
- Melt the butter and bloom the spices: In a large pot, melt the butter over medium heat. Add the ground cumin and dried thyme and cook for 1–2 minutes, stirring frequently to release the spices’ aromas and deepen their flavors. This process, called blooming, intensifies the spices’ warmth and complexity.
- Add the roasted vegetables and broth: Transfer the roasted vegetables into the pot with the spiced butter. Stir well to coat them evenly. Pour in the quart of low-sodium chicken or vegetable broth, then gently scrape the bottom of the pot to lift browned bits, which add rich flavor. 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 allow the soup to cool slightly for safety. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, use a regular blender in batches, ensuring the soup has cooled enough to avoid splatters. Blend until the texture is luxuriously velvety, blending longer if desired for extra smoothness.
- Make it creamy and adjust to taste: Stir in heavy cream gradually to achieve your preferred richness and texture. Simmer the soup gently for another 2–3 minutes. Taste and adjust the seasoning with additional salt, pepper, or cream if needed. Serve the soup warm, garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a beautiful finishing touch.
Notes
- For a vegan version, use vegetable broth and substitute butter with a plant-based margarine or olive oil, and omit or replace heavy cream with coconut milk or cashew cream.
- Ensure the vegetables are spread in a single layer on the baking sheet to roast properly rather than steam.
- Be cautious when blending hot soup; blend in batches if using a regular blender and vent the lid slightly to prevent pressure build-up.
- Adjust spices to your taste; smoked paprika or a pinch of nutmeg can add interesting flavor twists.
- This soup keeps well stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
