If you’re craving a cozy, comforting bowl of fall in a spoon, then you must try The Best Roasted Butternut Squash Soup Recipe. This soup is a luscious blend of roasted butternut squash, aromatic herbs, and creamy goodness that will warm your heart with every bite. The natural sweetness of the squash combined with the subtle earthiness of fresh sage and thyme creates a flavor profile so delightful, it feels like a warm hug on a chilly day. The roast enhances the depth of flavor, making this soup a true classic that’s both nourishing and irresistibly delicious.
The Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe proves that sometimes the best dishes come from the basics. Each element plays a crucial role—from the naturally sweet butternut squash to the fresh herbs that add a hint of earthiness, to the creamy finish that rounds everything out with silky smoothness.
- Butternut squash: Choose a 3 to 4-pound squash for the perfect balance of flesh and seeds for roasting.
- Medium onion: Adds a mild sweetness and depth of flavor when roasted alongside the squash.
- Whole head of garlic: Roasting softens and mellows garlic’s pungency, infusing the soup with a gentle warmth.
- Olive oil: Coats the vegetables to promote caramelization and adds a subtle richness.
- Fine sea salt: Enhances all the natural flavors without overpowering the soup.
- Cracked black pepper: Provides just the right kick of subtle heat and complexity.
- Fresh chopped sage: Brings an earthy, slightly minty note that pairs beautifully with the squash.
- Fresh thyme leaves: Adds a delicate herbal aroma that complements the roasted vegetables.
- Vegetable stock: Forms the flavorful, savory base of the soup—chicken stock or water works well too.
- Heavy cream: Creamy finish that makes the soup silky and indulgent; cashew cream or coconut milk are great dairy-free alternatives.
- Homemade croutons: Add textural contrast and a satisfying crunch for the perfect finishing touch.
How to Make The Best Roasted Butternut Squash Soup Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to a toasty 425°F. Get a baking sheet ready with parchment paper to make cleanup a breeze. This step sets the stage for beautifully roasted vegetables that make the soup sing with flavor.
Step 2: Roast the Vegetables
Cut your butternut squash in half, carefully scoop out the seeds, and peel off its skin from the onion quarters. Now, slice the top off the garlic head and drizzle with olive oil before wrapping it tightly in foil. Arrange the squash, onion, and garlic on your baking sheet. Drizzle everything with olive oil, then sprinkle with salt, cracked black pepper, fresh sage, and thyme leaves. This herbaceous seasoning will infuse your soup with an aromatic punch. Roast in the oven for about 45 minutes until the squash is tender enough to pierce with a fork. Your kitchen will start smelling incredible!
Step 3: Remove and Blend
Once the squash and vegetables are cool enough to handle, scoop the soft butternut squash flesh away from its skin and unwrap the garlic. Transfer the squash, roasted garlic, and onions into a large stockpot along with your vegetable stock. Using an immersion blender, puree the mixture until ultra-smooth and creamy. Blending while warm ensures each bite is silky without lumps.
Step 4: Simmer, Season, and Finish with Cream
Place your pot over low heat and let the soup gently warm through, which allows the flavors to marry beautifully. Stir in the heavy cream (or your preferred creamy alternative) to enrich the texture and round out the flavors. Taste and adjust seasoning with more salt or pepper if needed. At this point, your soup is ready to serve or save for later enjoyment.
How to Serve The Best Roasted Butternut Squash Soup Recipe
Garnishes
Enhance your soup’s presentation and taste with a sprinkle of roasted butternut squash seeds for a delightful crunch. Homemade croutons toasted with a bit of garlic and herbs bring a satisfying contrast that elevates each spoonful.
Side Dishes
Serve alongside a crisp green salad with a tangy vinaigrette or crusty artisan bread to soak up every last drop. For a heartier meal, pair it with a grilled cheese sandwich—its melty goodness complements the soup’s creamy texture perfectly.
Creative Ways to Present
For a festive touch, swirl a spoonful of crème fraîche or drizzle extra virgin olive oil on the soup’s surface. Garnish with a sprig of fresh thyme or sage. Serve in small, rustic bowls or mini pumpkin-shaped vessels to make it extra special for guests or family.
Make Ahead and Storage
Storing Leftovers
Simply transfer the cooled soup to an airtight container and refrigerate for up to four days. The flavors actually deepen after sitting, so leftovers often taste even better the next day.
Freezing
The Best Roasted Butternut Squash Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion, and store for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If it’s thickened too much in the fridge or freezer, add a splash of broth or cream to return it to the perfect consistency.
FAQs
Can I use canned butternut squash instead of fresh?
While fresh butternut squash roasted brings the best flavor and texture, canned squash can be a convenient substitute. Just be mindful that the soup may taste less vibrant and you might need to adjust seasoning.
How do I make this soup vegan?
Simply replace the heavy cream with coconut milk or cashew cream and use vegetable stock to keep the soup fully plant-based, without sacrificing richness.
Is it necessary to roast the garlic whole?
Roasting garlic whole softens it and mellows its sharpness, bringing a subtle and creamy garlic undertone that blends beautifully into the soup. It’s definitely recommended for the best flavor.
Can I add other vegetables to this soup?
Absolutely! Carrots or sweet potatoes make excellent additions, enhancing sweetness and complexity. Just adjust roasting time accordingly to ensure even cooking.
What can I do with the leftover roasted butternut squash seeds?
Toss them with olive oil and salt, then roast separately until crunchy for a tasty snack or to add texture as a topping for your soup. They’re a delightful and nutritious bonus.
Final Thoughts
You really can’t go wrong with The Best Roasted Butternut Squash Soup Recipe. It’s a warm, inviting dish that feels like a celebration of autumn’s best flavors in every spoonful. Whether you’re looking for an easy weeknight dinner or a cozy starter for a special meal, this recipe has you covered. I invite you to embrace the comforting magic of butternut squash and give this heartfelt soup a try—you’ll be making it on repeat before you know it!
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The Best Roasted Butternut Squash Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
This Best Roasted Butternut Squash Soup recipe offers a creamy, comforting bowl of blended roasted squash, garlic, onions, and herbs simmered to perfection. Roasting the vegetables brings out a rich sweetness, complemented by fresh sage, thyme, and a touch of cream. Finished with homemade roasted squash seeds and croutons, this soup is perfect for chilly days or as a hearty starter.
Ingredients
Vegetables
- 1 whole butternut squash (3–4 lbs), halved and seeded
- 1 medium onion, peeled and quartered
- 1 head garlic, top sliced off
Seasonings & Herbs
- 2 tablespoons olive oil, divided
- 1 teaspoon fine sea salt, plus extra for seeds
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
Liquids
- 3 cups vegetable stock (can substitute chicken stock or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk for dairy-free)
Garnish
- Homemade roasted butternut squash seeds
- Homemade or store-bought croutons
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Cut the butternut squash in half and remove all seeds. Peel the onion and cut it into four large pieces. Top the head of garlic by slicing off the top to expose the cloves. Drizzle olive oil over all the vegetables and the exposed garlic, then season with salt, cracked black pepper, chopped sage, and thyme leaves. Wrap the garlic head tightly in foil and place all vegetables on the prepared baking sheet.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 45 minutes, or until the butternut squash is tender and can be easily pierced with a fork. This roasting process caramelizes the veggies and enhances their natural flavors.
- Cool and Prepare for Blending: Remove the baking sheet from the oven and allow the roasted vegetables to cool enough to handle safely. Remove the flesh from the butternut squash skin and squeeze out the softened garlic cloves from their skins.
- Blend Soup: Transfer the butternut squash flesh, roasted garlic, and onions into a large stockpot. Add the vegetable stock to the pot. Using an immersion blender, puree the mixture until smooth and creamy.
- Heat and Season: Heat the blended soup over low heat until warmed through. Stir in the heavy cream (or alternative), adjusting seasoning with additional salt or pepper if needed.
- Prepare Roasted Seeds: Rinse the reserved butternut squash seeds to remove pulp. Dry them thoroughly on a towel. Toss seeds with 1 tablespoon olive oil and season with salt. Spread seeds evenly on a baking sheet.
- Roast Seeds: Roast the seeds in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through. Seeds will pop as they roast; this is normal.
- Serve: Ladle the warm soup into bowls and garnish with roasted squash seeds and your choice of croutons for added texture and flavor.
Notes
- The soup can be made dairy-free by substituting heavy cream with cashew cream or coconut milk.
- You can use vegetable, chicken stock, or even water depending on your dietary preference.
- Roasting the garlic in foil prevents it from burning and enhances its sweetness.
- Be sure to roast the butternut squash seeds properly to add a crunchy, flavorful garnish.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
