As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of roasted butternut squash soup to embrace the season. This creamy delight is not just a treat for the taste buds; it’s a hug in a bowl, perfect for busy days when you need comfort food fast. I love how this recipe transforms simple ingredients into a rich, velvety soup that impresses family and friends alike. Whether you’re winding down after a hectic day or hosting a cozy gathering, this soup is your go-to solution for warmth and flavor.
Why You’ll Love This Roasted Butternut Squash Soup
- Quick and easy to prepare, making it perfect for busy weeknights.
- Rich, creamy texture that feels indulgent without the fuss.
- Versatile recipe that can be easily adapted for vegan diets.
- Hearty and satisfying, it warms you from the inside out.
- Perfect for meal prep; it stores well and tastes even better the next day.
Easy Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
A delicious and creamy roasted butternut squash soup, perfect for autumn.
Ingredients
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (or chicken stock or water)
- ½ cup heavy cream (or cashew cream or coconut milk)
- homemade croutons
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet.
- Roast the squash in the oven for about 45 minutes, or until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Once the squash is roasted, scoop out the flesh and add it to the pot with the sautéed onion and garlic.
- Add vegetable stock, salt, pepper, sage, and thyme to the pot. Bring to a simmer.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream (or alternative) and heat through.
- Serve hot, topped with homemade croutons.
Notes
- For a vegan version, use cashew cream or coconut milk instead of heavy cream.
- Adjust seasoning to taste.
- Homemade croutons can be made from leftover bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients for Roasted Butternut Squash Soup
Gathering the right ingredients is the first step to creating a delicious roasted butternut squash soup. Here’s what you’ll need:
- Butternut Squash: The star of the show! Its natural sweetness and creamy texture make it perfect for soup.
- Onion: Adds depth and sweetness. I prefer yellow onions, but any variety will do.
- Garlic: A must for flavor! Roasting it mellows its sharpness, adding a lovely aroma.
- Olive Oil: Helps to roast the squash and sauté the aromatics. You can substitute with avocado oil for a different flavor.
- Fine Sea Salt: Enhances all the flavors. Adjust to your taste, especially if you’re using stock that’s already salted.
- Cracked Black Pepper: A little kick to balance the sweetness of the squash.
- Fresh Sage and Thyme: These herbs bring an earthy aroma that complements the squash beautifully. Dried herbs can work in a pinch.
- Vegetable Stock: The base of your soup. You can also use chicken stock or even water if you’re in a bind.
- Heavy Cream: For that luxurious, creamy finish. If you’re looking for a vegan option, cashew cream or coconut milk are fantastic alternatives.
- Homemade Croutons: Optional, but they add a delightful crunch. Use leftover bread to make them, and you’ll reduce waste!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Roasted Butternut Squash Soup
Now that you have your ingredients ready, let’s dive into the steps to create this delicious roasted butternut squash soup. Each step is simple, and I promise you’ll feel like a kitchen pro by the end!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that the butternut squash roasts evenly. A hot oven caramelizes the sugars in the squash, enhancing its natural sweetness. Trust me, you want that golden-brown goodness!
Step 2: Prepare the Butternut Squash
Next, let’s tackle the butternut squash. Carefully cut it in half lengthwise. Use a sturdy knife, and take your time. Once halved, scoop out the seeds with a spoon. This step is essential for roasting, as it allows the squash to cook evenly and become tender.
Step 3: Roast the Squash
Place the squash cut-side down on a baking sheet. Roast it in the preheated oven for about 45 minutes. You’ll know it’s ready when a fork easily pierces the flesh. The edges should be slightly caramelized, giving it that rich flavor we all love in an oven-roasted squash soup.
Step 4: Sauté the Aromatics
While the squash is roasting, let’s sauté the aromatics. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. This step builds a flavor base that makes your creamy butternut squash soup irresistible!
Step 5: Combine Ingredients
Once the squash is roasted, scoop out the flesh and add it to the pot with the sautéed onion and garlic. Then, pour in three cups of vegetable stock, along with the salt, pepper, sage, and thyme. Stir everything together and bring it to a gentle simmer. This is where the magic happens!
Step 6: Blend the Soup
Now it’s time to blend! Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid! You want that velvety texture that makes this soup so comforting.
Step 7: Add Cream and Heat
After blending, stir in half a cup of heavy cream for that luxurious finish. If you’re going vegan, cashew cream or coconut milk works beautifully here. Heat the soup through, but don’t let it boil. This step ensures everything is warm and ready to serve!
Step 8: Serve and Enjoy
Finally, ladle the soup into bowls and garnish with homemade croutons for a delightful crunch. You can also sprinkle a bit of fresh thyme on top for a pop of color. Serve it hot, and watch your loved ones savor every spoonful of this autumn squash soup recipe!
Tips for Success
- Always taste as you go! Adjust seasoning to your preference.
- For a deeper flavor, roast the garlic alongside the squash.
- Use a high-quality vegetable stock for the best taste.
- Let the soup cool before blending to avoid splatters.
- Store leftovers in an airtight container for up to five days.
Equipment Needed
- Baking Sheet: A sturdy sheet for roasting the squash. A glass or ceramic dish works too.
- Large Pot: Essential for sautéing and simmering. A Dutch oven is perfect if you have one.
- Immersion Blender: Ideal for blending the soup smoothly. A regular blender can be used as an alternative.
- Knife and Cutting Board: For prepping the squash and aromatics. A good chef’s knife makes all the difference.
Variations To Try
- Butternut Squash and Carrot Soup: Add chopped carrots to the pot when sautéing the onion and garlic for a sweeter, more colorful soup.
- Spicy Roasted Butternut Squash Soup: Incorporate a pinch of cayenne pepper or red pepper flakes for a warm kick that complements the sweetness of the squash.
- Coconut Curry Butternut Squash Soup: Stir in a tablespoon of red curry paste and replace the vegetable stock with coconut milk for a tropical twist.
- Herbed Roasted Butternut Squash Soup: Experiment with different herbs like rosemary or dill to create unique flavor profiles.
- Nutty Roasted Butternut Squash Soup: Top your soup with toasted pumpkin seeds or walnuts for added crunch and nutrition.
Serving Suggestions
- Pair your roasted butternut squash soup with a crisp green salad for a refreshing contrast.
- Serve with warm, crusty bread or a grilled cheese sandwich for a comforting meal.
- A glass of white wine, like Sauvignon Blanc, complements the soup beautifully.
- For a festive touch, drizzle with a swirl of cream and sprinkle with fresh herbs.
FAQs about Roasted Butternut Squash Soup
Can I make this soup vegan?
Absolutely! To create a vegan roasted squash soup, simply replace the heavy cream with cashew cream or coconut milk. Both options will give you that creamy texture without any dairy.
How can I store leftovers?
Leftover roasted butternut squash soup can be stored in an airtight container in the refrigerator for up to five days. Just reheat it gently on the stove or in the microwave before serving.
Can I freeze this soup?
Yes! This creamy butternut squash soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to three months. Thaw in the fridge overnight before reheating.
What can I serve with this soup?
This autumn squash soup recipe pairs wonderfully with a crisp green salad, warm crusty bread, or even a grilled cheese sandwich. For a festive touch, consider garnishing with homemade croutons or a drizzle of cream.
Can I add other vegetables to the soup?
Definitely! Feel free to experiment by adding vegetables like carrots or sweet potatoes for added flavor and nutrition. Just roast them alongside the butternut squash for a delicious twist on this oven-roasted squash soup.
Final Thoughts
Making roasted butternut squash soup is more than just cooking; it’s about creating a warm, inviting experience for yourself and your loved ones. The rich, creamy texture and the comforting aroma fill your kitchen with a sense of home. Each spoonful is a reminder of the beauty of autumn and the joy of sharing meals together. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup brings smiles and warmth. I hope this recipe becomes a cherished part of your culinary adventures, just as it has in mine!