This creamy roasted butternut squash soup delivers an unexpected burst of fall flavor that is rich with a buttery texture with splashes of cinnamon and nutmeg that complement the sweetness of the squash.
When fall rolls around, you’ll start seeing oodles and oodles of pumpkin and apple recipes. Don’t get me wrong, I love pumpkin and apple everything when the weather starts to change. You’ll find a great many apple and pumpkin recipes on my site, in fact. That being said, there’s another delicious food that I think deserves a bit more notice than it’s usually given this time of year. That’s the venerable butternut squash. I see some butternut squash recipes floating around in the sea of pumpkin and apple, and I think, “You know what? There needs to be more butternut squash out there.” And that’s why I decided to share my roasted butternut squash soup recipe with all of you. It’s rich, creamy, delicious, and so easy to make. It’s the perfect fall recipe!
Roasted Butternut Squash Soup
The secret to the delicious, deep flavor of this soup is roasting the squash. After it’s been roasted to tender perfection, I pair it with vegetable stock, heavy cream, garlic, vegetables, and seasonings and cook it to rich, creamy perfection. This is a super easy variation, and outside of the 40 minutes it takes to actually roast the squash, the entire recipe only takes about 20 to 30 minutes to make. It’s as easy as it is delicious.
Why You’ll Love This Roasted Butternut Squash Soup
- It’s a classic fall soup that’s loaded with delicious flavor.
- It’s super easy to make, so it’s the perfect recipe to make any time.
- Even most picky eaters love this rich, creamy soup.
- Always scoop the roasted squash out of the skin while it’s still nice and hot. It’s so much easier.
- Because this soup is pre-blended, you only need to cook it for 10 to 15 minutes.
- Add cayenne pepper for a kick of heat and flavor.
- Replace half the squash with roasted pumpkin for a delicious flavor combination.
- Believe it or not, a dash of cinnamon is amazing in this soup.
What to Serve with Roasted Butternut Squash Soup
This soup has a delicious flavor profile that pairs well with a variety of other flavors and textures. Some great serving ideas include:
- Garlic bread
- Roasted vegetables
- Beef, chicken, or pork
- Grilled cheese
- Kale chips
Do you need to peel butternut squash if roasting?
No, and in fact, you shouldn’t. The rind of the squash contains it while the flesh roasts. Then, you simply scoop it out.
What does this easy butternut squash soup recipe pair well with?
A variety of flavors pair very well with butternut squash. You’ll find both sweet and savory flavors are wonderful with this vegetable.
- Herbs and spices like cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, and bay leaf
- Brown sugar
- Maple syrup
- Crispy bacon
How healthy is squash soup?
It’s very healthy. Aside from the heavy cream, every ingredient in this soup is extremely healthy. It’s loaded with vitamins and minerals, and it’s relatively low in calories.
Do you have to roast butternut squash to make soup?
You don’t have to roast it. You can also microwave it to soften it. However, I find the flavor is deeper when the squash is roasted.
How to Store and Reheat Leftover Soup
Store this soup in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the soup, place it in a saucepan on medium-low heat and cook until heated through.
Roasted Butternut Squash Soup Ingredients
It only takes a few simple ingredients to make this soup. You’ll find them all easily at your local grocery store.
- Bulbs of garlic
- Butternut squash
- Olive oil
- Black pepper
- Stalk celery
- Vegetable broth
- Heavy cream
How to Make Roasted Butternut Squash Soup
Making this soup is just as easy as the ingredient list. It only takes a few minutes and a few simple steps.
Step 1: Roast the Squash
Arrange the halved squash, garlic, and onions in a single layer on a large baking sheet. Then drizzle it all with love oil and sprinkle it with paprika, thyme, rosemary, pepper, and salt. Roast for 35 to 40 minutes at 400 degrees until the squash is tender.
Step 2: Blend
Let the roasted squash cool for 4 to 5 minutes until cool enough to handle. Then, scoop out the squash and add it to a blender along with the onions and roasted garlic. Blend to combine. Then, add the vegetable broth and blend again until fully incorporated.
Step 3: Cook
Pour the mixture into a large pot and cook on medium-low heat for 10 to 15 minutes. Then, stir in the heavy cream and season with salt and pepper to taste. Continue cooking for another 5 to 10 minutes. enjoy!
Try This Delicious Roasted Butternut Squash Soup Today
Roasted butternut squash soup is a classic fall and winter soup that’s so warming and full of flavor. It’s the perfect thing on a cold, crisp day, and everyone always loves it. Give this recipe a try, and I know you and yours will love it, too. It’s so easy to make and so tasty, I know it will become a favorite in your soup rotation.
More Delicious Soup Recipes You’ll Enjoy
Lasagna Soup – A delicious and easy comfort food recipe that is everything you love about lasagna, in a hearty soup form.
Tuscan Vegetable Soup – A hearty, healthy Italian soup recipe that is super easy to make, loaded with vegetables and cannellini beans and is great served with a fresh loaf of sourdough bread.
Broccoli Cheddar Soup – A copycat Panera recipe that is super easy to make right at home. It’s loaded with broccoli florets, shredded carrots, and a flavorful soup base.
And, try this Stuffed Bell Pepper Soup from Great Grub, Delicious Treats. This soup is hearty, absolutely delicious, and has all the flavors of stuffed bell peppers made into a soup.
Roasted Butternut Squash Soup
- 2 bulbs of garlic, tops cut off
- 2 butternut squash, halved
- 1 onion, halved
- ¼ cup olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 tablespoons butter
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 32 ounces vegetable broth
- ½ cup heavy cream
- Salt and pepper to taste
- Preheat oven to 400°.
- Arrange halved squash, garlic, and onions in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with paprika, thyme, rosemary, pepper, and salt.
- Roast in the oven for 35-40 minutes or until squash is tender.
- Remove from oven and let cool for 4-5 minutes until cool enough to handle.
- Scoop out squash and add to a mixer, along with the onion halves, and the roasted garlic. Blend until combined.
- Add vegetable broth into mixer and blend until fully incorporated.
- Pour mixture into a large pot or dutch oven. Cook on low/medium heat for 10-15 minutes.
- Stir in heavy cream and add salt and pepper if needed.
- Continue to cook over low/medium heat for an additional 5-10 minutes.
- Serve hot and enjoy.
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