This Roasted Butternut Squash Soup is the definition of comfort in a bowl. Deeply roasting the squash is the secret, as it concentrates the vegetable’s natural sweetness and creates a rich, complex flavor that simmering alone just can’t replicate. The result is an incredibly delicious soup with a velvety smooth texture and a perfect balance of savory and sweet notes that taste truly special.
You will absolutely love this recipe because it’s unbelievably easy to make, yet tastes incredibly luxurious. The oven does most of the heavy lifting, making this a straightforward recipe that’s perfect for a simple weeknight meal but feels elegant enough for guests. It’s a nourishing, comforting dish that you’ll want to make all season long.
Ingredients
- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion, halved
- 1 small garlic clove, peeled
- ½ tablespoon maple syrup
- 1 teaspoon salt
- freshly ground black pepper, to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
- Optional garnish: pepitas, parsley, and freshly ground black pepper
How to Make the Best Roasted Butternut Squash Soup
Step 1: Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash, onion, and garlic on the baking sheet. Drizzle with avocado oil and maple syrup, then season with salt, pepper, nutmeg, and ginger. Rub to coat everything evenly. Place the squash halves cut-side down and roast for 45-55 minutes, or until fork-tender.
Step 2: Combine and Simmer
Let the roasted vegetables cool slightly. Scoop the squash flesh from the skin and add it to a large pot along with the roasted onion and garlic. Pour in 3 cups of vegetable broth. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld.
Step 3: Blend Until Velvety Smooth
Use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, ensuring you vent the lid to let steam escape.
Step 4: Season and Serve
If the soup is too thick, stir in the remaining vegetable broth until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve your beautiful Roasted Butternut Squash Soup hot, topped with optional pepitas, parsley, and black pepper.
My Best Roasted Butternut Squash Soup Tips
The Secret to an Extra-Smooth Texture
For a truly luxurious, restaurant-quality texture, pour the blended soup through a fine-mesh sieve. This extra step catches any fibrous bits the blender might have missed.
Let the Squash Cool Slightly
Allow the roasted squash to cool for a few minutes before handling. This makes it much easier and safer to scoop the flesh from the skin.
Control the Thickness Like a Pro
You can easily customize the soup’s consistency. For a thinner soup, stir in more vegetable broth. To thicken it, simply let it simmer gently for another 5-10 minutes.
Variations of Roasted Butternut Squash Soup
This recipe is a fantastic canvas for other flavors if you want to mix things up. For a warm and aromatic twist, add a teaspoon of mild curry powder with the other spices before roasting. To introduce a subtle, fruity sweetness, add a peeled and chopped apple to the baking sheet with the squash. The great news is this recipe is already naturally vegan and dairy-free; just be sure you’re using a certified vegetable broth.
FAQs
How do you make butternut squash soup creamy without cream?
Creaminess comes from roasting the squash until very tender and then blending it thoroughly. For extra richness, full-fat coconut milk is a great dairy-free alternative.
What can I add to butternut squash soup for more flavor?
Deeply roasting the vegetables is the best way to build flavor. The onion, garlic, and warming spices like nutmeg and ginger also create a savory and complex foundation.
Can you freeze roasted butternut squash soup?
Yes, this soup freezes perfectly. Let it cool completely, then store it in freezer-safe containers for up to three months, leaving space at the top for expansion.
How long does this soup keep in the fridge?
Store leftovers in an airtight container in the refrigerator for up to five days. The flavors often meld and taste even better the next day.
Roasted Butternut Squash Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Discover the ultimate comfort food with this Roasted Butternut Squash Soup. Roasting the squash caramelizes its natural sugars, creating an incredibly deep, sweet, and savory flavor that’s simply irresistible. This easy, velvety-smooth soup tastes luxurious enough for a special occasion but is simple enough for a cozy weeknight meal. It’s a nourishing and heartwarming dish you’ll crave all season long.
Ingredients
3½ pounds butternut squash
1 tablespoon avocado oil
1 small yellow onion, halved
1 small garlic clove, peeled
½ tablespoon maple syrup
1 teaspoon salt
freshly ground black pepper, to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 to 4 cups vegetable broth
Optional Garnish
Pepitas (roasted pumpkin seeds)
Fresh parsley
Freshly ground black pepper
Instructions
Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash, onion, and garlic on the baking sheet. Drizzle with avocado oil and maple syrup, then season with salt, pepper, nutmeg, and ginger. Rub to coat everything evenly. Place the squash halves cut-side down and roast for 45-55 minutes, or until fork-tender.
Combine and Simmer
Let the roasted vegetables cool slightly. Scoop the squash flesh from the skin and add it to a large pot along with the roasted onion and garlic. Pour in 3 cups of vegetable broth. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld.
Blend Until Velvety Smooth
Use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, ensuring you vent the lid to let steam escape.
Season and Serve
If the soup is too thick, stir in the remaining vegetable broth until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve your beautiful Roasted Butternut Squash Soup hot, topped with optional pepitas, parsley, and black pepper.
Notes
Extra-Smooth Texture:
For a truly luxurious, restaurant-quality texture, pour the blended soup through a fine-mesh sieve after blending. This will catch any remaining fibrous bits.
Flavor Variations:
Add 1 teaspoon of mild curry powder for a warm, aromatic twist, or roast a peeled and chopped apple along with the squash for a subtle, fruity sweetness.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing:
This soup freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 175
- Sugar: 10
- Sodium: 650
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 8
- Protein: 3
Keywords: roasted butternut squash soup, creamy squash soup, vegan soup, fall recipe, healthy soup, butternut squash recipe, easy soup
