The Best Creamy Roasted Butternut Squash Soup: A Cozy & Easy Fall Favorite
There’s nothing quite like a warm, comforting bowl of soup to chase away the chill, and this easy butternut squash soup recipe is the epitome of autumn bliss. Naturally thick, wonderfully velvety, and bursting with the sweet, caramelized flavor of roasted squash, it’s the perfect dish for those crisp days when squash is in season and you’re craving something truly nourishing. Whether you serve it as an elegant starter for a holiday meal or as a hearty main course with crusty bread on the side, this roasted butternut squash soup will quickly become a cherished favorite in your culinary repertoire.
While I’ve always loved butternut squash and even included it as an alternative in my Creamy Pumpkin Soup recipe years ago, I realized this particular rendition is so exceptional that it absolutely deserves its own moment in the spotlight. This dedicated post will guide you step-by-step on how to make butternut squash soup that’s not just simple and creamy, but utterly delicious and deeply satisfying. Get ready to transform humble squash into a gourmet experience right in your own kitchen.
Why This Roasted Butternut Squash Soup Recipe is a Winner
This butternut squash soup stands out from the rest primarily because of its simple yet profound technique: roasting. Roasting the squash is a game-changer; it’s the secret weapon that elevates a good soup to an extraordinary one. The high heat of the oven coaxes out and intensifies the natural sugars in the squash, leading to a deep, caramelized sweetness that boiling simply cannot achieve. This process also contributes significantly to the squash’s rich, earthy flavor and gives the soup its inherently thick and velvety texture, eliminating the need for any flour or heavy thickeners.
Blended with aromatic onion and garlic, which mellow and sweeten during roasting, and finished with a touch of cream, this butternut soup recipe consistently delivers a luxuriously smooth and profoundly comforting experience. If you’ve ever wondered how to make butternut squash soup that tastes incredibly gourmet, yet remains incredibly simple to prepare, this method is your answer. It’s the kind of dish that warms you from the inside out, proving that restaurant-quality flavor is entirely achievable with minimal fuss at home.
The Magic of Roasting
Unlike simmering or boiling, roasting allows the squash to develop a complex flavor profile. As the squash and other vegetables (onion, garlic, carrots) roast, their edges caramelize, forming a delicious crust that adds layers of savory sweetness to the final soup. This caramelization is what gives the soup its distinctive depth and a rich, golden hue. It’s a foundational step that makes all the difference, ensuring every spoonful is packed with robust, sweet, and comforting notes.
Essential Ingredients for the Perfect Butternut Squash Soup
Creating this magnificent butternut squash soup doesn’t require a long list of exotic ingredients. Instead, it relies on a few simple, wholesome components that come together harmoniously to create a rich, creamy, and deeply satisfying bowl of comfort. Here are the key players you’ll want to pay close attention to:
- Butternut Squash: The unequivocal star of this soup. When roasted, its naturally sweet and creamy flesh transforms into the heart and soul of the recipe, providing both its rich flavor and signature velvety texture. When selecting your squash, look for one that is firm, heavy for its size, and free of soft spots or blemishes.
- Onion: Adds a foundational savory depth that beautifully balances the sweetness of the squash. As it roasts alongside the squash, it mellows and caramelizes, contributing a subtle sweetness and aromatic complexity. Yellow or white onions work best here.
- Garlic: Fresh garlic is indispensable for bringing a warm, aromatic richness that truly makes this butternut soup recipe sing. Roasting the garlic cloves softens their pungency and enhances their sweet, nutty undertones.
- Carrots: While not always included in butternut squash soup recipes, a couple of carrots roasted with the squash add an extra layer of natural sweetness, vibrant color, and an even deeper nutritional boost to the soup.
- Olive Oil: Essential for coating the vegetables before roasting. It helps them caramelize beautifully, prevents sticking, and adds a fruity, peppery note that complements the other flavors.
- Salt & Pepper: Simple seasonings that are crucial for enhancing and balancing all the flavors. Don’t be shy; proper seasoning is key to a flavorful soup.
- Low Sodium Chicken or Vegetable Stock: This forms the liquid base of the soup. Using low-sodium stock allows you to control the overall saltiness. For a vegetarian or vegan option, vegetable broth or stock is a perfect substitute.
- Bouillon Cubes (Optional but Recommended): A secret weapon for intensifying the savory “umami” flavor. Whether chicken, beef, or vegetable bouillon, a crumbled cube or two significantly deepens the taste profile without much effort.
- Cream: A generous splash of half and half or heavy cream is added at the end to make the soup luxuriously smooth, incredibly rich, and wonderfully satisfying. For a dairy-free version, full-fat coconut milk or a high-quality cashew cream can be used to achieve a similar silky texture.
Note: Please see the detailed recipe card at the bottom for a full list of ingredients with precise measurements.
Step-by-Step Guide: How To Make Butternut Squash Soup
Creating this velvety, flavorful butternut squash soup is surprisingly straightforward. The key is in the roasting process, which develops incredible depth of flavor. Follow these simple steps for a perfect bowl every time:
- Preheat & Prepare Pan: Begin by preheating your oven to a hot 400°F (200°C). This ensures the squash and vegetables will roast efficiently and caramelize beautifully. Lightly grease a large baking pan to prevent any sticking and to encourage even browning and caramelization of your vegetables. A good quality baking sheet will help immensely.
- Prepare & Arrange Vegetables: Carefully halve your butternut squash lengthwise and scoop out all the seeds and fibrous strands. There’s no need to peel the squash before roasting, as the skin peels off easily after cooking. Set the squash halves on the prepared baking pan, cut-side up initially. Around the squash, arrange the onion wedges, minced garlic, and diced carrots in a single layer. Ensure none of the vegetables are overlapping too much to allow for optimal roasting and browning.
- Season & Coat: Generously drizzle all the arranged vegetables, including inside the squash halves, with olive oil. Then, season everything liberally with salt and freshly cracked black pepper. Take a moment to gently rub these seasonings over all the vegetables, ensuring they are well coated. This step is crucial for building flavor from the start.
- Roast Until Tender: Flip the butternut squash halves so they are now cut-side down on the baking pan. This method helps steam the squash slightly, making it even more tender, while the skin protects the flesh from drying out. Roast for approximately 50 to 55 minutes, or until the squash is completely fork-tender and the surrounding vegetables are beautifully caramelized and fragrant. Their edges should be slightly browned and sweet-smelling.
- Cool & Scoop: Once roasted, remove the pan from the oven and allow the vegetables to cool for about 10 minutes. This makes them much safer and easier to handle. When cool enough to touch, carefully scoop the tender butternut squash flesh from its skins using a spoon. Discard the skins.
- Blend Smooth: Transfer all the roasted vegetables, along with 3 cups of chicken or vegetable stock and the crumbled bouillon cubes, into a high-speed blender. Blend carefully until the soup is perfectly smooth and creamy. If your blender is smaller, you may need to work in two or three batches to avoid overcrowding and potential spills from hot liquids. Alternatively, if you prefer, place all the roasted vegetables, stock, and bouillon directly into a large pot and use an immersion blender to blend until silky smooth.
- Heat & Adjust Consistency: If you used a stand blender, transfer the smooth soup into a large pot. Warm the soup gently over medium heat, stirring occasionally. At this point, assess the soup’s thickness. If it’s too thick for your liking, gradually add more stock (up to the remaining 1 cup from the recipe) until you reach your preferred consistency. Stir well to combine.
- Finish & Serve: Once the soup is at your desired consistency and warmth, stir in the half and half or heavy cream until it’s beautifully silky and fully incorporated. If you enjoy a hint of warmth and spice, add a pinch of ground cinnamon or nutmeg. Taste the soup and adjust the salt and pepper as needed. Serve your exquisite butternut squash soup immediately, perhaps with a swirl of extra cream, a sprinkle of fresh herbs, or some crunchy croutons.
Serving Suggestions for Your Butternut Squash Soup
A warm bowl of butternut squash soup is a delightful meal in itself, but it truly shines when thoughtfully paired with complementary dishes. For a comforting and elegant dinner, try serving it alongside a flavorful main such as Sundried Tomato and Garlic Roast Lamb. The richness of the lamb perfectly complements the sweetness of the soup. For a cozy meal brimming with layered flavors, consider serving it as a prelude to Creamy Chicken With Herbs. If you’re craving something bold and vibrant, the subtle sweetness of the soup provides a wonderful counterpoint to the spice of Portuguese BBQ Peri Peri Chicken, adding just the right balance to your palate.
Butternut Squash Soup FAQs
Yes, you absolutely can, but with a trade-off in flavor intensity. You can simmer the squash in broth until tender instead of roasting it. However, roasting is highly recommended as it caramelizes the squash, bringing out its natural sweetness and richer, deeper flavors that are harder to achieve with just simmering.
This roasted squash soup is naturally thick and creamy due to the high starch content of the butternut squash itself, so you typically won’t need extra thickeners like flour or cornstarch. If you prefer it even thicker, you can either reduce it further on the stove over low heat, allowing some of the liquid to evaporate, or blend in a little less stock. Adding a touch more cream or half-and-half will also contribute to a richer, thicker consistency.
To make this butternut squash soup dairy-free, simply substitute the half and half or heavy cream with a full-fat dairy-free alternative. Full-fat coconut milk is an excellent choice for its creamy texture and subtle sweetness, which complements the squash beautifully. You can also use cashew cream or your favorite dairy-free unsweetened milk alternative (like almond or soy milk) for a deliciously silky soup without any dairy.
Absolutely! Butternut squash soup is an excellent make-ahead meal. In fact, many find that the flavors deepen and meld beautifully after a day or two in the refrigerator, making it even more delicious. Prepare the soup as directed, let it cool completely, then store it in an airtight container.
Cooled leftover soup can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. To freeze, divide the cooled soup into individual portions in freezer-safe containers or bags, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
No, you don’t! One of the beauties of this roasting method is that you can leave the skin on the butternut squash while it roasts. The skin softens significantly during cooking and is incredibly easy to peel away or scoop the flesh out of once the squash is tender and cool enough to handle. This saves you a lot of effort and makes the prep much quicker.
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Butternut Squash Soup
Ingredients
- 3 pounds whole butternut squash halved lengthwise and seeds removed
- 2 carrots peeled and diced
- 1/4 cup olive oil for roasting option
- 2 teaspoons salt
- 1 teaspoon cracked pepper to taste
- 1 large onion cut into wedges
- 6 cloves garlic minced or grated
- 3-4 cups low sodium chicken stock or broth – use veggie broth or stock for a vegetarian option.
- 2 beef bouillon cubes or chicken bouillon cubes, crumbled – use vegetable stock powder for vegetarian option.
- 1/2 cup half and half or heavy cream
Instructions
ROASTED BUTTERNUT SQUASH SOUP:
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Preheat the oven to 400°F (200°C). Lightly grease a large baking pan.
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Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
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Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
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Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
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Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
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Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
BLENDER:
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Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
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Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
FOR STICK/IMMERSION BLENDER:
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Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
TO SERVE:
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Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
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Serve immediately.
Notes
While roasting yields the most flavorful soup, if you’re short on time, you can opt for a quicker boiling method. Note that the depth of flavor won’t be as intense as the roasted version, but it still produces a delicious soup:
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Place all ingredients (except cream and oil) in a large pot or saucepan. You will need to peel and dice the butternut squash and carrots before adding them.
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Add enough chicken or vegetable stock to just cover the vegetables. Bring to a simmer over medium heat until all vegetables are fork-tender (this typically takes about 20-25 minutes).
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Remove the pot from the heat. Carefully blend the soup until smooth using an immersion blender directly in the pot, or transfer in batches to a stand blender.
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Return the soup to the stove over low heat. Add the cream and stir until it’s fully incorporated and the soup is warmed through.
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Taste and adjust seasoning with salt, pepper, or any desired spices like a pinch of cinnamon or nutmeg.
Storage & Meal Prep Tips:
Cooled leftover soup can be stored in air tight containers in the refrigerator for up to 3 days. This soup is fantastic for meal prep as its flavors tend to deepen overnight.
For longer storage, freeze the soup for up to 3 months. Ensure it’s completely cooled before freezing in freezer-safe containers or bags. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.