If you’ve been searching for a cozy, comforting bowl of goodness, you’re going to adore this Roasted Butternut Squash Soup Recipe. I absolutely love how the roasting brings out the natural sweetness in the squash and veggies, creating this velvety, flavorful soup that feels like a warm hug on chilly days. Stick around—I’ll walk you through every step so you can make this fan-freaking-tastic soup right at home with zero fuss.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday veggies and spices that you probably already have in your pantry.
- Deep Roasted Flavor: Roasting the squash and veggies unlocks a rich, slightly sweet taste you just can’t get from boiling.
- Versatile and Comforting: Perfect for weeknights, meal prep, or impressing guests with minimal effort.
- Family Favorite: My family goes crazy for this soup—always asking for seconds and leftovers.
Ingredients You’ll Need
Each ingredient in this Roasted Butternut Squash Soup Recipe works in harmony to build sweet, earthy, and savory layers of flavor. When shopping, look for a firm butternut squash with a smooth skin and bright veggies to ensure the best taste and texture.
- Butternut squash: Choose a medium to large one with no soft spots—adds that signature creamy, sweet base.
- Carrots: Carrots bring a subtle earthiness and natural sweetness that pairs beautifully with the squash.
- Yellow onion: A thick-cut yellow onion adds depth and a bit of caramelized bite after roasting.
- Garlic cloves: Roasted garlic mellows out nicely, giving the soup its gentle savory backdrop.
- Olive oil: A good drizzle helps everything roast evenly and adds a hint of richness.
- Salt: Balances and amplifies all those sweet and savory flavors.
- Ground black pepper: Adds just the right amount of warmth.
- Cayenne pepper powder: A pinch wakes up the soup with a subtle kick—you can adjust to your taste.
- Ground nutmeg: This little spice is the secret to a cozy fall vibe in every spoonful.
- Fresh thyme sprigs: Throw in some herbaceous notes that complement the roasted veggies perfectly.
- Butter: Adds silky richness when melting together with the roasted vegetables.
- Chicken broth: Provides savory liquid and controls the soup’s consistency—think of it as your canvas to adjust thickness.
- Bread croutons (optional): For that satisfying crunch and texture contrast when serving.
Variations
I love making this recipe my own depending on what I have on hand or the mood I’m in. Don’t hesitate to tailor it—this soup is forgiving and always tasty!
- Vegan option: Swap out the butter for olive oil and use vegetable broth instead of chicken—just as rich and flavorful.
- Spice it up: If you like a bit more heat, add an extra dash of cayenne or a sprinkle of smoked paprika for a smoky twist I discovered.
- Herbs swap: Instead of thyme, try fresh sage or rosemary to add a woodsy aroma.
- Make it chunkier: Skip pureeing some of the squash for a heartier texture if you’re in the mood for more bite.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Prep and Roast Your Veggies
First things first—preheat your oven to 350°F (175°C) and line your baking tray with parchment paper. Peel the butternut squash, remove those seeds, and chop it into one-inch cubes. Toss the squash alongside the carrots, thick onion slices, and garlic cloves directly onto the tray. Drizzle with olive oil and sprinkle on salt, black pepper, cayenne, nutmeg, and fresh thyme. Give everything a good toss so each piece is lightly coated—roasting is where all the magic happens, so don’t skimp here! Pop everything in the oven for about an hour until the veggies are tender and golden. You’ll know it’s ready when a fork slides in effortlessly and your kitchen is smelling like fall.
Step 2: Simmer and Blend to Perfection
Once roasted, heat a heavy-bottomed pot on medium and melt the butter in it. Add the roasted veggies right in—being sure to get all those wonderful browned bits for extra flavor. Pour in 2 to 3 cups of chicken broth (start with less; you can always add more). Let the mixture simmer gently for 4-5 minutes to meld everything together. Then, using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy. If you find it a bit too thick for your liking, just add a splash more broth and blend again till you hit your perfect consistency.
Step 3: Serve Warm and Enjoy
Serve your beautiful soup piping hot, and if you’re feeling fancy—or just want some texture—sprinkle a handful of crunchy bread croutons right on top. It adds that extra comfort factor plus a lovely crunch that my kids and I go nuts over.
Pro Tips for Making Roasted Butternut Squash Soup Recipe
- Even Cutting: I learned chopping the squash into uniform one-inch cubes ensures even roasting so nothing burns or stays undercooked.
- Roast Longer for Deep Flavor: Don’t rush the roasting step—an hour at 350°F really brings out sweetness and caramelization.
- Adjust Texture with Broth: Add broth gradually after blending to avoid thinning the soup too much.
- Avoid Wateriness: Pat your veggies dry with a towel before roasting if they seem very wet—prevents soggy soup.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
I usually top my soup with homemade bread croutons because they add that delightful crunch contrast, but you can also sprinkle a few toasted pumpkin seeds for nuttiness or a dollop of sour cream or Greek yogurt for creaminess. Freshly chopped parsley or a drizzle of good-quality olive oil also brings everything together beautifully.
Side Dishes
This soup pairs wonderfully with a warm, crusty baguette or a grilled cheese sandwich for a comforting meal. I’ve also served it alongside a crisp green salad to lighten things up. For something more substantial, garlic roasted chicken or quinoa salad works great too.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini pumpkin bowls or hollowed-out squash shells—so charming and perfect for autumn dinners. You can also swirl in some cream or pesto on top before serving to add color and extra flavor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it tastes just as amazing the next day (if not better!). Just give it a good stir before reheating.
Freezing
Roasted Butternut Squash Soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers or bags. When you’re ready to enjoy it, thaw overnight in the fridge for best texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally so it warms evenly without curdling. If it thickens too much in the fridge, just stir in a splash of broth or water to loosen it up.
FAQs
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Can I make this Roasted Butternut Squash Soup Recipe vegan?
Absolutely! Just replace the butter with olive oil and use vegetable broth instead of chicken broth. The roasting brings out so much natural flavor that it’s just as delicious vegan.
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How do I store leftovers correctly?
Store in an airtight container in the refrigerator for up to 3 days. To keep longer, freeze in portioned containers and thaw before reheating.
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Can I use a blender instead of an immersion blender?
Yes! Blend the soup in batches in a regular blender, but be careful—it will be hot, so vent the lid slightly and hold it with a kitchen towel to prevent steam burns.
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Can I add cream or coconut milk?
Definitely! A splash of cream or canned coconut milk added after blending gives a richer, silkier soup. I sometimes do this if I’m craving something extra indulgent.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is one I go back to again and again whenever I want something easy, nourishing, and bursting with warmth. It’s the kind of recipe that feels like home every single time I make it. Whether you’re a seasoned cook or just starting out, I promise you’ll enjoy whipping this soup up and sharing it with loved ones. Give it a try—you might find it becomes your new fall and winter staple!
Print
Roasted Butternut Squash Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Roasted Butternut Squash Soup is a creamy, comforting dish packed with roasted vegetables and warm spices. Perfect for chilly days, the roasting process enhances the natural sweetness of the squash and carrots, while fresh thyme and a hint of cayenne add depth and subtle heat. The soup is blended to a smooth consistency and can be topped with crunchy bread croutons for added texture.
Ingredients
Vegetables
- 1/2 large butternut squash, peeled, seeded, and cut into 1-inch squares
- 1 cup carrot, cut into rounds
- 1/2 large yellow onion, cut into thick slices
- 3 garlic cloves
Seasonings and Oils
- 1 Tablespoon olive oil
- Salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2 sprigs fresh thyme
Other Ingredients
- 2 Tablespoons butter
- 2–3 cups chicken broth (adjust to desired soup consistency)
- Bread croutons, to serve (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking tray with parchment paper to prepare for roasting the vegetables.
- Prepare Butternut Squash: Peel the skin and remove the seeds from the butternut squash, then chop it into 1-inch squares and transfer these to the prepared baking tray.
- Add Other Vegetables: Place the carrots, onions, and garlic cloves on the same baking tray with the butternut squash.
- Season Veggies: Drizzle olive oil over all the vegetables, then sprinkle salt, ground black pepper, cayenne pepper powder, ground nutmeg, and place the fresh thyme sprigs on top. Toss gently to coat everything evenly.
- Roast Vegetables: Put the tray in the oven and roast for 1 hour, or until all the vegetables are tender and slightly caramelized.
- Sauté in Butter: Heat a heavy bottom pot over medium heat and melt the butter. Add the roasted vegetables along with 2 cups of chicken broth and bring to a simmer for 4-5 minutes to meld flavors.
- Blend Soup: Using an immersion blender, puree the soup until smooth and creamy. If the soup is too thick, add additional chicken broth to reach your preferred consistency.
- Serve: Ladle the warm soup into bowls and garnish with bread croutons if desired. Serve immediately.
Notes
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Adjust the cayenne pepper amount according to your preferred heat level.
- For a vegan version, replace butter with olive oil and use vegetable broth.
- Roasting the vegetables until caramelized enhances the soup’s natural sweetness.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 190
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
