Oh, fall and winter cooking… it’s my absolute FAVE time of year! There’s just something so cozy about a steaming bowl of soup when the air gets crisp, right? For me, nothing screams comfort quite like a perfectly creamy, deeply flavored Roasted Butternut Squash Soup. It’s deceptively simple, but roasting the squash first? HUGE game-changer. It brings out this incredible sweetness and nutty depth that you just can’t get any other way. I remember making this soup for a chilly Thanksgiving gathering a few years back, and it was gone in minutes! Everyone was asking for the recipe, and honestly, it’s one of those dishes that feels fancy but is totally doable on a weeknight. Trust me, this Roasted Butternut Squash Soup is going to become your new best friend when you need a hug in a bowl.
Why You’ll Love This Roasted Butternut Squash Soup
This soup is just pure comfort in a bowl, I swear! You’ll want to make it again and again because:
- It’s ridiculously easy: Honestly, the oven does most of the heavy lifting.
- So wonderfully comforting: Perfect for those days you just need something warm and soul-soothing.
- Packed with flavor: Roasting the squash brings out this delicious, sweet, nutty taste that’s just divine.
- Super smooth texture: It blends up so creamy and dreamy, just pure bliss!
- Great for everyone: It’s naturally vegetarian, and a breeze to make vegan if you need it.
- Quick weeknight friendly: Minimal fuss for maximum deliciousness.
Ingredients for Your Perfect Roasted Butternut Squash Soup
Getting the most flavor out of this soup starts with picking the best ingredients. Since butternut squash is the star, try to find one that feels heavy for its size – that usually means it’s packed with moisture and flavor. And don’t skip the roasting step; it’s what makes this soup shine! Here’s what you’ll need:
- 1 medium butternut squash: Make sure it’s peeled, seeded, and cut into about 1-inch cubes.
- 2 tablespoons olive oil: Extra virgin is lovely here for that little bit of fruity flavor, but regular will work too!
- 1 medium onion: Chopped up nice and small so it melts into the soup.
- 2 cloves garlic: Minced, because no soup is complete without a little garlic kick!
- 4 cups vegetable broth: Use a good quality one, or homemade if you have it!
- 1/2 teaspoon salt: Start with this, then we’ll taste and add more if needed.
- 1/4 teaspoon black pepper: Freshly ground is always best!
- 1/4 cup heavy cream (optional): This makes it extra luxurious, but the soup is still amazing without it!
Using fresh, seasonal ingredients truly makes a difference, especially with squash. When it’s in season, the flavor is just unbeatable!
Step-by-Step Guide to Making Roasted Butternut Squash Soup
Alright, let’s get this delicious Roasted Butternut Squash Soup bubbling! It’s a pretty straightforward process, and I promise, the results are totally worth it. Grab your apron, and let’s make some magic happen in the kitchen!
Roasting the Butternut Squash
First things first, we need to get our squash nice and tender! Preheat your oven to a good 400°F (that’s 200°C for my friends who use metric). Make sure your butternut squash is all peeled, seeded, and cut into roughly 1-inch cubes. Toss those lovely orange chunks with about a tablespoon of olive oil, a good pinch of salt, and some fresh black pepper right on a baking sheet. Spread them out in a single layer – this is key so they roast instead of steam. Pop them in the oven for about 20 to 25 minutes. You’ll know they’re ready when they’re fork-tender and starting to get a little bit caramelized around the edges. That caramelization is where all that amazing sweetness comes from!
Building the Flavor Base
While your squash is doing its thing in the oven, let’s get the flavor base started in a big pot or Dutch oven. Heat up the other tablespoon of olive oil over medium heat. Toss in your chopped onion and let it cook down until it’s nice and soft and looks a little translucent, which usually takes about 5 to 7 minutes. Then, throw in your minced garlic and let it cook for just about another minute until you can smell its wonderful fragrance. Be careful not to burn the garlic, or it can turn a bit bitter!
Simmering and Blending for Smoothness
Once the squash is roasted and your onion and garlic are happy, it’s time to bring it all together. Carefully add the roasted butternut squash to the pot with the onions and garlic. Pour in your vegetable broth, give it all a good stir, and bring it up to a gentle simmer. Once it’s simmering, turn the heat down low and let it cook for about 10 minutes. This lets all those flavors mingle beautifully. Now comes the fun part – blending! You have a couple of options here. You can carefully transfer the hot soup in batches to a regular blender (just don’t fill it too full and hold that lid down tight with a towel – hot soup likes to escape!), or, my personal favorite, use an immersion blender right in the pot. Blend until the soup is super smooth and creamy. You want that velvety texture!
Finishing Touches and Seasoning
Pour the blended soup back into the pot if you used a regular blender. If you’re adding heavy cream for that extra bit of decadence, stir it in now. Just heat it gently until it’s warmed through – don’t let it boil once the cream is in. Now’s the moment of truth: taste it! Does it need more salt? A bit more pepper? This is your chance to make it absolutely perfect for your taste buds. Adjust those seasonings until you’re happy. It’s that simple – you’ve just made an amazing Roasted Butternut Squash Soup!
Tips for the Best Roasted Butternut Squash Soup
Okay, so you’ve got the basic idea down, but let me share a few little tricks I’ve picked up that make this Roasted Butternut Squash Soup *truly* sing. Little things, really, but they make all the difference! First off, picking the right squash is key. Look for one that feels heavy for its size – that means it’s full of moisture and flavor. And please, please, please, don’t skip the roasting part! It’s what transforms simple squash into something magical. I also find that if you want an extra-smooth soup, let it cool just a little before blending. Some folks like to add a tiny splash of maple syrup when roasting the squash for even more sweetness, especially if your squash isn’t super sweet to begin with. Oh, and a good quality broth makes a world of difference; it’s the backbone of the soup’s flavor! For more ideas on roasting veggies, check out this delicious roasted garlic parmesan cauliflower recipe – roasting really is the best.
Ingredient Notes and Substitutions
Sometimes we don’t have exactly what the recipe calls for, and that’s totally okay! For this Roasted Butternut Squash Soup, the biggest question I get is about the heavy cream. If you want to keep it vegan or just lighter, no worries! You can absolutely skip it, and the soup will still be wonderfully creamy from the squash itself. Or, swap it out for some full-fat coconut milk (just the creamy part from the top of the can) or a dairy-free creamer. Regarding the broth, vegetable broth is my go-to for a lighter flavor, but chicken broth works beautifully too if that’s what you have on hand. Just anything to make this delicious soup fit your needs!
Serving Suggestions for Your Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is honestly fantastic all on its own, but serving it up with a few little extras just takes it to the next level! A warm slice of crusty bread is a MUST, right? Especially if you bake your own amazing Dutch oven bread – perfect for dipping! Or, if you’re looking for a light meal, pair it with a crisp Caesar salad. For garnishes, I love a sprinkle of toasted pumpkin seeds or pepitas for crunch, a swirl of extra cream or a drizzle of good olive oil, and maybe some fresh sage leaves if you’re feeling fancy.
Storage and Reheating Instructions
Got leftovers of this amazing Roasted Butternut Squash Soup? Lucky you! Store it in an airtight container in the fridge for up to 3-4 days. It actually tastes even better the next day, as the flavors really meld. To reheat, just gently warm it on the stovetop over medium-low heat, stirring occasionally. If it seems a bit too thick, you can stir in a splash of broth or water to get it back to the perfect consistency. You can also reheat it in the microwave. So easy!
Frequently Asked Questions about Roasted Butternut Squash Soup
Got a few lingering questions about this delicious soup? I get it! It’s always good to know the little details. Here are some common questions I hear:
Can I make this Roasted Butternut Squash Soup ahead of time?
Absolutely! This soup is fantastic made ahead. In fact, the flavors often meld and deepen overnight, making it even tastier the next day. Just let it cool completely before storing.
How long does Roasted Butternut Squash Soup last in the refrigerator?
You can keep your leftover Roasted Butternut Squash Soup in an airtight container in the fridge for about 3 to 4 days. It’s perfect for easy lunches throughout the week!
Can I freeze this butternut squash soup?
Yes, you can freeze it! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It should keep well for about 2-3 months. Just know that the texture might change ever so slightly upon thawing, but it’s still delicious. Thaw in the fridge and reheat.
What are some good garnishes for this soup?
Oh, garnishes are the best part! I love adding a little crunch with toasted pumpkin seeds or pepitas. A swirl of heavy cream, a drizzle of really good olive oil, or some fresh herbs like chives or sage also make it look and taste extra special!
Nutritional Information
Just a heads-up, the nutrition info for this Roasted Butternut Squash Soup is an estimate, okay? It can totally change depending on the exact ingredients you use, like the brand of broth or if you add that yummy cream! But generally, a serving clocks in around 250 calories, with about 12g of fat, 35g of carbs, and 4g of protein. It’s a healthy and tasty choice!
Share Your Creations!
I just LOVE hearing from you all! Have you made this amazing soup? Did you try any fun garnishes or substitutions? Please, please leave a comment below and let me know what you thought! If you share a picture on social media, tag me – I’d be thrilled to see your beautiful Roasted Butternut Squash Soup!
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Roasted Butternut Squash Soup
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A smooth and flavorful soup made with roasted butternut squash.
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using. Heat gently until warmed through.
- Season with additional salt and pepper to taste.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg
Keywords: butternut squash soup, roasted squash, vegetarian soup, fall soup, easy soup recipe