If you are craving a comforting bowl that captures the essence of autumn’s best flavors, this Roasted Butternut Squash Soup Recipe is an absolute must-try. It’s the perfect harmony of naturally sweet roasted squash, mellow garlic, and warming spices, all blended into a silky smooth soup that feels like a warm hug in a bowl. Whether it’s a weeknight dinner or a special occasion, this recipe brings a cozy elegance with straightforward ingredients and techniques that anyone can master.
Ingredients You’ll Need
Each ingredient in this Roasted Butternut Squash Soup Recipe plays a vital role in building layers of flavor, texture, and color. They are simple, fresh, and when combined, create a richly satisfying dish that’s both nutritious and delicious.
- Butternut squash: The star of the show, providing natural sweetness and a silky texture when roasted and pureed.
- Onion: Adds a savory depth that balances the sweetness of the squash perfectly.
- Garlic: Brings a subtle pungency and warmth, enhancing every spoonful.
- Potatoes: Contribute extra creaminess without the need for too much dairy.
- Carrots: Add earthiness and a slight sweetness to complement the squash.
- Oil: Helps caramelize the vegetables during roasting for that golden, flavorful crust.
- Salt & pepper: Essential seasonings that bring out the natural flavors of the ingredients.
- Butter: Adds a silky richness and helps bloom the spices.
- Ground cumin: Infuses a subtle, smoky warmth that pairs beautifully with the roasted veggies.
- Dried thyme: Lends a fragrant, herbal note that rounds out the flavor profile.
- Low-sodium chicken or vegetable broth: Creates a flavorful, liquid base without overpowering the vegetables.
- Heavy cream: Optional but highly recommended for that luscious, creamy finish.
How to Make Roasted Butternut Squash Soup Recipe
Step 1: Prep Your Ingredients
The first step is to heat your oven to 400°F and prepare everything—peeling, chopping, and getting your butternut squash, onion, garlic, potatoes, and carrots ready. This prep sets the stage for a smooth cooking experience and ensures all ingredients roast evenly.
Step 2: Roast the Vegetables to Perfection
Spread all your chopped veggies and garlic cloves on a large baking sheet. Drizzle with oil, sprinkle with salt and pepper, and toss to coat everything evenly. Make sure the veggies have enough room – roasting in a crowded pan creates steam instead of caramelization, and caramelized edges are where the magic happens. Roast for 25 to 30 minutes until soft and beautifully golden. This step deepens the flavors and adds a subtle sweetness that makes this soup unforgettable.
Step 3: Melt Butter and Bloom Spices
In a large pot, melt a tablespoon of butter over medium heat. Add cumin and dried thyme, letting them cook for about 1 to 2 minutes. This technique, known as blooming, releases the essential oils and delicious aromas of the spices, giving your soup warmth and complexity beyond the sweetness of the vegetables.
Step 4: Combine Roasted Veggies with Broth and Simmer
Transfer your beautifully roasted vegetables into the pot with the melted butter and spices. Stir to coat everything, then pour in your low-sodium chicken or vegetable broth. Give the bottom of the pot a gentle scrape to lift those tasty browned bits—it’s like adding a secret ingredient to boost the umami. Bring it all to a gentle simmer and let the flavors mingle together for 10 minutes. This simmering allows the soup to harmonize perfectly.
Step 5: Blend Until Silky Smooth
Turn off the heat and let the soup cool slightly before blending. Use an immersion blender directly in the pot, or carefully transfer to a regular blender in batches, ensuring you avoid hot splatters. Blend until the texture is velvety, smooth, and utterly inviting. Don’t rush this part – blending longer can enhance the soup’s creamy, luscious mouthfeel.
Step 6: Add Cream and Adjust Seasoning
Stir in some heavy cream to your liking and let the soup simmer gently for another 2 to 3 minutes. Taste and adjust salt, pepper, or cream if desired. This final touch balances the soup beautifully, offering cozy richness and a subtle sweetness from the roasted vegetables that makes this Roasted Butternut Squash Soup Recipe a true crowd-pleaser.
How to Serve Roasted Butternut Squash Soup Recipe
Garnishes
A simple swirl of heavy cream elegantly brightens the deep orange color and adds extra richness. Consider sprinkling toasted pepitas or pumpkin seeds for a satisfying crunch, or fresh herbs like thyme or parsley to introduce a pop of green and freshness that contrasts the soup’s warmth.
Side Dishes
This soup pairs wonderfully with rustic crusty bread, a warm grilled cheese sandwich, or even a crisp green salad. These sides bring texture and heartiness, elevating your soup into a full meal perfect for any season.
Creative Ways to Present
Serve the soup in small mugs or rustic bowls for a cozy vibe, and add a garnish of microgreens or edible flowers to wow guests visually. For parties, try serving it in shot glasses as a vibrant appetizer to excite the palate with its creamy texture and bold flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Roasted Butternut Squash Soup Recipe to airtight containers and refrigerate. It will keep well for 3 to 4 days, making it perfect for quick lunches or a cozy dinner when you’re short on time.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags and store for up to 3 months. Just be sure to leave some space at the top of the container as the soup expands when frozen.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally. Avoid boiling to preserve the creamy texture. If it has thickened in the fridge or freezer, add a splash of broth or cream to bring back that silky consistency.
FAQs
Can I make this vegan?
Absolutely. Use vegetable broth instead of chicken broth and swap the butter for olive oil or a plant-based spread. Skip the heavy cream or use coconut milk or cashew cream for a dairy-free but still creamy version.
Do I have to peel the butternut squash?
Peeling the butternut squash is recommended for the smoothest texture and to avoid any tough bits in your soup. It’s easier than it seems with a good vegetable peeler or sharp knife.
What can I use if I don’t have an immersion blender?
A regular blender works perfectly. Just be sure to blend the soup in batches and let it cool slightly to prevent hot splatters. Always leave the lid slightly open or cover with a towel to allow steam to escape.
Can I prepare this soup ahead of time for a party?
Yes! The soup actually tastes even better the next day as the flavors have more time to meld. Reheat gently before serving and add fresh garnishes right before.
Is this soup spicy?
Not at all. The ground cumin and thyme provide warmth and depth without any heat, making it a cozy and comforting option suitable for all tastes.
Final Thoughts
This Roasted Butternut Squash Soup Recipe is a beautiful celebration of natural flavors and simple techniques. It’s the kind of recipe that becomes a quick favorite, bringing warmth and comfort to the table with every spoonful. Dive in, savor each bite, and let this soup become one of your go-to dishes for cozy days and special gatherings alike.
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 Fat
Description
This Roasted Butternut Squash Soup recipe combines the natural sweetness of roast caramelized vegetables with a creamy, spiced broth, delivering a comforting and velvety soup perfect for cozy evenings. The roasting process enhances the depth of flavor, while blooming the cumin and thyme in butter adds warmth and complexity.
Ingredients
Vegetables
- 1 large butternut squash (peeled and cubed, seeds removed, about 3–4 pounds before peeling)
- 1 onion (peeled and chopped)
- 4 cloves garlic (peeled)
- 2 potatoes (peeled and chopped)
- 2 carrots (peeled and chopped)
Other Ingredients
- 2 tablespoons oil
- Salt & pepper (to taste)
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream (to taste)
Instructions
- Prep: Heat the oven to 400°F. Prepare all the vegetables by peeling and chopping as directed to get ready for roasting.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer to avoid steaming. Roast for 25-30 minutes until the vegetables are tender and have golden, caramelized edges to build deep flavor.
- Prepare to cook: Transfer the roasted vegetables into a large pot to continue cooking.
- Melt the butter and bloom the spices: In the pot, melt the butter over medium heat. Add the ground cumin and dried thyme, stirring for 1-2 minutes until the spices become fragrant and release their warm flavors, enhancing the broth’s complexity.
- Add broth and simmer: Pour in the chicken or vegetable broth, gently scraping the bottom of the pot to lift any browned bits. Stir to combine and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Blend the soup: Turn off the heat and allow the soup to cool slightly. Use an immersion blender directly in the pot to carefully blend the soup until it is completely smooth and silky. If using a standard blender, blend in batches and be cautious with hot liquids.
- Make it creamy and adjust seasoning: Stir in heavy cream to achieve the desired richness and continue simmering for 2-3 minutes. Taste and adjust seasoning with salt, pepper, or more cream as needed to balance the soup with a gentle sweetness and warmth.
- Serve: Ladle the soup into warm bowls and garnish with a swirl of cream, crunchy pepitas, or fresh herbs for an inviting presentation that elevates this simple but luscious soup.
Notes
- Ensure vegetables are spread in a single layer during roasting to avoid steaming and promote caramelization.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Use an immersion blender for easier blending right in the pot, or carefully blend in batches with a regular blender while hot soup cools slightly.
- Adjust heavy cream amount to control the soup’s richness and texture.
- This soup can be made ahead and reheated gently on the stovetop.
