This creamy roasted butternut squash soup recipe delivers an unexpected burst of fall flavor! Roasting the squash with onions and garlic for a more complex and sweeter flavor makes a great tasting soup that’s perfect for cooler weather days.
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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.
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. This fall squash soup recipe is rich, creamy, delicious, and so easy to make. It’s the perfect fall recipe!
The secret to the delicious, deep flavor of this winter squash 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.
For more great tasting fall soup recipes try this Pumpkin Sausage Soup next!
Why You’ll Love This Creamy Butternut Squash Soup Recipe
- Classic Fall Soup. This autumn squash soup highlights the savory, yet slightly sweet flavor of butternut squash, one of the most popular winter squash varieties.
- It’s So Easy to Make. Most of the cooking is hands-off and the blender makes the soup extra creamy in just minutes. If you’re looking for a low effort soup to make for meals, this one is perfect!
- Everyone Loves It. Even the most picky eaters love this rich, creamy soup.
Ingredients
It only takes a few simple ingredients to make this soup. You’ll find them all easily at your local grocery store.
- Aromatics: Whole bulbs of garlic and onion are roasted along with the squash. This deepens and sweetens their flavors.
- Butternut squash: From the winter squash family, this squash has a sweet and slightly nutty flavor that is naturally lightly sweet.
- Olive oil: Drizzled over the squash and aromatics to aid them in roasting. I like it for the unique flavor it has and its healthy components. Feel free to use another type of oil if you prefer.
- Spices and Herbs: The squash is seasoned with paprika, thyme, rosemary, black pepper, and salty.
- Butter: Adds a rich flavor to the cooked vegetables. You can also use olive oil or another neutral oil but it won’t have that same rich, creamy, salty flavor as buter.
- Celery and Carrot: Sauteed and added to the soup for flavor and a bit of texture.
- Vegetable broth: The liquid needed to give the soup its consistency. You can also use chicken broth as well.
- Heavy cream: This adds richness and makes it extra creamy.
Variations
- Spicy. Add some cayenne pepper for a kick of heat and flavor.
- Pumpkin. Replace half the squash with roasted pumpkin for a delicious flavor combination.
- Warmth Spice. Believe it or not, a dash of cinnamon is amazing in this soup.
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: Season 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.
- Step 2: Roast the Squash. Place it in the oven to cook for 35 to 40 minutes at 400 degrees F or until the squash is tender. Remove it from the oven and let it cool slightly.
- Step 3: Blend. Scoop out the squash once it’s cool enough to handle. Add it to a blender along with the onions and roasted garlic. Blend to combine and then add the vegetable broth and blend again until fully incorporated.
- Step 4: Cook the Vegetables. While the squash is roasting, melt the butter in a large pot. Add the diced celery and carrots, and saute until they’re tender.
- Step 5: Combine and Cook. Pour the squash mixture into the pot with the veggies and cook on medium-low for 10-15 minutes. Stir in the heavy cream and season with salt and pepper to taste. Continue cooking for another 5 to 10 minutes. Enjoy!
Expert Tips
- Scoop While Hot. Always scoop the roasted squash out of the skin while it’s still nice and hot. It’s so much easier.
- Short Cooking Time. Because the squash is already cooked and blended it only needs to cook for 10-15 minutes. You’re basically heating and giving it a bit of time for the flavors to meld.
Serving Suggestions
This best squash soup has a delicious flavor profile that pairs well with a variety of other flavors and textures. Some great serving ideas include:
Keep things simple with some bread! We love these jalapeño cheese rolls and Olive Garden breadsticks. Crunchy toasted garlic bread also goes great!
Serve it at the start of the meal with your favorite beef, chicken, or pork main dish! Try it with this Crock Pot chuck roast!
Add some toppings! Crunchy crackers, croutons, or some crushed kale chips are a few favorites. It’s also great paired with this brisket grilled cheese!
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.
Recipe FAQ
No, and in fact, you shouldn’t. The rind of the squash contains it while the flesh roasts. Then, you simply scoop it out.
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.
Try This Delicious Fall Soup Today
This easy 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.
More Delicious Soup Recipes You’ll Enjoy
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.
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Creamy Butternut Squash Soup
Ingredients
- 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
Instructions
- 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.
- While the squash is roasting, melt the butter in a large pot or dutch oven. Add the diced celery and carrots, and saute until they're tender.
- Pour squash mixture into the large pot with the vegetables. 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.
Notes
- Scoop While Hot. Always scoop the roasted squash out of the skin while it’s still nice and hot. It’s so much easier.
- Short Cooking Time. Because the squash is already cooked and blended it only needs to cook for 10-15 minutes. You’re basically heating and giving it a bit of time for the flavors to meld.
