If you’re craving something cozy, nourishing, and full of flavor, this Roasted Butternut Squash Soup Recipe is your new best friend. It’s a brilliantly simple recipe that turns humble ingredients into a silky, aromatic bowl of comfort. Roasting the squash and vegetables enhances their natural sweetness, while the warm spices and cream add layers of depth that make each spoonful feel like a hug in a bowl. Whether you’re cooking for a weeknight dinner or impressing guests, this soup never fails to deliver on taste and warmth.
Ingredients You’ll Need
Each ingredient in this Roasted Butternut Squash Soup Recipe plays a vital role—from the hearty butternut squash providing sweetness and body, to the spices that add warmth and complexity. Together, they unite to create a soup that’s both comforting and vibrant.
- 1 large butternut squash (peeled and cubed): The star of the dish, offering natural sweetness and a creamy base when roasted.
- 1 onion (peeled and chopped): Adds aromatic depth and subtle savory notes to the soup.
- 4 cloves garlic (peeled): Brings a punch of warmth and unbeatable flavor complexity.
- 2 potatoes (peeled and chopped): Provide extra creaminess and body to the soup without overpowering it.
- 2 carrots (peeled and chopped): Contribute natural sweetness and a lovely hint of earthiness.
- 2 tablespoons oil: Essential for roasting, helping vegetables caramelize beautifully.
- Salt & pepper (to taste): Seasoning that enhances all the flavors perfectly.
- 1 tablespoon butter: Used to bloom spices and add a rich, silky texture.
- 1/4 teaspoon ground cumin: Adds warm, smoky undertones.
- 1/4 teaspoon dried thyme: Brings an herbal note that balances the sweetness.
- 1 quart low-sodium chicken broth or vegetable broth: The flavorful liquid that ties everything together.
- Heavy cream (to taste): For that irresistible creamy finish and luxury mouthfeel.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Prep Your Ingredients
Start by heating your oven to 400°F so it’s ready to perfectly roast your vegetables. Peel and cube the butternut squash, chop the onion, potatoes, and carrots, and peel the garlic cloves. Getting your ingredients prepped in advance makes the cooking process smooth and enjoyable.
Step 2: Roast the Vegetables
Spread the squash, onion, potatoes, carrots, and garlic on a large baking sheet, drizzle with oil, and season generously with salt and pepper. Toss everything to coat, then arrange the veggies in a single layer so they roast rather than steam. Roast for about 25 to 30 minutes until tender with golden, caramelized edges—that flavor-packed browning is pure magic and the foundation of your soup’s deliciousness.
Step 3: Bloom the Spices
While those veggies roast, melt butter in a large pot over medium heat. Stir in the cumin and thyme, and let them cook gently for 1 to 2 minutes. This step blooms the spices, releasing their warm, inviting aromas and deepening the soup’s flavor profile in a way that’s totally worth the moment of patience.
Step 4: Simmer Vegetables with Broth
Once your vegetables are roasted, transfer them into the pot with your spiced butter. Pour in the broth and gently scrape the bottom of the pot to loosen any caramelized bits—that “fond” is pure umami gold. Bring the mixture to a gentle simmer and let it cook together for about 10 minutes, allowing all those flavors to blend and intensify harmoniously.
Step 5: Blend Until Silky Smooth
Turn off the heat and let the soup cool slightly, then carefully blend it with an immersion blender right in the pot until luxuriously smooth. If you’re using a regular blender, do it in batches and let the soup cool a bit first to avoid splatters. Blending is where the soup really transforms into that velvety, creamy texture that feels like a warm embrace.
Step 6: Make It Creamy and Adjust Seasoning
Stir in heavy cream to your liking and simmer the soup for an additional 2 to 3 minutes. This adjustment lets you personalize the richness and balance the natural sweetness of the roasted vegetables. Taste and tweak seasoning with salt and pepper if needed—this soup is all about finding that cozy, comforting perfect bowl.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
To elevate your Roasted Butternut Squash Soup Recipe, try adding a swirl of cream, some crunchy toasted pepitas, or a sprinkle of fresh herbs like parsley or thyme. Garnishes not only add a pop of color but bring exciting textures and complementary flavors that make each spoonful feel special.
Side Dishes
This soup pairs wonderfully with simple crusty bread, garlic butter crostini, or a crunchy green salad. The creaminess of the soup balances beautifully with crisp, fresh sides, creating a satisfying meal that feels both hearty and balanced.
Creative Ways to Present
For a fun twist, serve the soup in mini pumpkin bowls during fall gatherings or drizzle with a flavored oil like sage or chili oil for extra flair. You can even top it with a dollop of tangy Greek yogurt or a sprinkle of crispy bacon bits for layers of interest. Presentation transforms this humble soup into a showstopper perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
This Roasted Butternut Squash Soup Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen with time, making your leftovers even more delicious.
Freezing
You can freeze the soup for up to 3 months by portioning it into freezer-safe containers. Just be sure to leave some room at the top for expansion. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup over low to medium heat, stirring occasionally to prevent scorching. You might need to add a splash of broth or cream to restore its original texture, as soups sometimes thicken during storage.
FAQs
Can I make this soup vegan?
Absolutely! To make this Roasted Butternut Squash Soup Recipe vegan, simply swap the butter for olive oil and use vegetable broth instead of chicken broth. You can also use coconut milk or any plant-based cream in place of heavy cream for that creamy finish.
Is it necessary to peel the butternut squash?
While peeling is recommended for a smoother texture, you can roast the squash with the skin on if you plan to remove it after roasting. The skin softens with roasting, but peeling beforehand makes the blending process easier and creates a silkier soup.
Can I use a blender instead of an immersion blender?
Yes, just blend the soup in batches and make sure it cools slightly before blending to avoid hot splatters. This method works just as well to get that velvety smooth consistency.
What can I substitute for heavy cream?
If you prefer a lighter version or don’t have heavy cream, full-fat coconut milk or plain Greek yogurt are great alternatives that add creaminess without overpowering the flavors.
How do I make the soup spicier?
Feel free to add a pinch of cayenne pepper or a dash of chili flakes during the spice blooming step to give your Roasted Butternut Squash Soup Recipe a little extra kick and warmth.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a true celebration of simple ingredients transformed into a soul-warming, elegant dish. It’s easy enough for busy nights but special enough for thoughtful gatherings. I hope you try making it soon and enjoy every creamy, spiced spoonful as much as I do!
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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 Fat
Description
A comforting and velvety roasted butternut squash soup that blends caramelized roasted vegetables with warming spices and a touch of cream. Perfect for cozy evenings, this soup combines the natural sweetness of roasted squash, potatoes, and carrots with fragrant cumin and thyme, delivering a rich, flavorful bowl that’s easy to prepare and deeply satisfying.
Ingredients
Vegetables
- 1 large butternut squash, peeled and cubed (about 3–4 pounds before peeling, seeds removed)
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
Seasonings & Fats
- 2 tablespoons oil (such as olive or vegetable oil)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
Liquids & Garnish
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
Instructions
- Prep: Heat the oven to 400°F. Prepare all your vegetables by peeling and chopping the butternut squash, onion, garlic, potatoes, and carrots as specified.
- Roast the vegetables: Spread the squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season generously with salt and pepper, and toss to coat evenly. Arrange the vegetables in a single layer to ensure roasting rather than steaming. Roast for 25–30 minutes until the vegetables are soft and develop golden, caramelized edges which enhances the soup’s flavor.
- Place in pot: Set the pot on the stovetop ready for the next steps.
- Melt the butter and bloom the spices: Heat a large pot over medium heat. Melt butter and stir in ground cumin and dried thyme. Let the spices cook for 1–2 minutes to bloom their aromas and deepen their flavor in the fat.
- Simmer preparation: Get ready to combine the ingredients in the pot for simmering.
- Add the roasted vegetables and broth: Transfer the roasted vegetables into the pot with the butter-spice mix and stir well to coat. Pour in the broth and use a wooden spoon to gently scrape the bottom of the pot to lift up browned bits for extra savory depth. Bring 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. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and silky. If using a standard blender, work in batches, allowing the soup to cool slightly to avoid splatters. Blend longer than expected for a luxurious texture.
- Make it creamy and adjust to taste: Stir in heavy cream to your preferred richness and return the soup to a gentle simmer for 2–3 minutes. Taste and adjust seasoning with more salt, pepper, or cream as desired. Serve hot, optionally garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a special finishing touch.
Notes
- Ensure the baking sheet is not overcrowded to prevent steaming the vegetables instead of roasting.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust cream quantity based on how rich and creamy you want the soup.
- This soup freezes well; store in an airtight container up to 3 months.
- Use an immersion blender for convenience and safety when blending hot soup.
- Additional toppings like toasted pumpkin seeds or fresh herbs elevate the presentation and texture.
