roasted butternut soup recipe

Written ByJenny Smyth Posted on
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The Best roasted butternut soup recipe

I’ve been making this roasted butternut soup recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for any occasion.

I love how the sweetness of the butternut squash pairs with the savory flavors of the spices. My kids adore it, and it’s a staple in our household during the colder months.

The best part is that it’s incredibly easy to make and can be customized to suit your taste preferences. I like to serve it with a swirl of cream or a sprinkle of fresh herbs to add an extra layer of flavor.

It’s also a great way to use up any leftover vegetables or herbs you might have on hand. The aroma of roasting butternut squash is unmistakable and always gets everyone in the kitchen excited.

The recipe itself is quite versatile, and I’ve found that making it ahead of time and refrigerating it overnight only makes it more delicious the next day. This soup is also an excellent way to get in some much-needed greens, as the roasted vegetables are packed with nutrients.

It’s a great way to warm up on a chilly fall or winter evening, and I highly recommend giving it a try if you haven’t already.

Roasted Butternut Squash Soup

4.5 from 1085 votes

This Roasted Butternut Squash Soup is a comforting and flavorful dish perfect for fall and winter. The butternut squash is roasted until tender and caramelized, then blended with aromatic vegetables and warm spices to create a velvety smooth soup.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
4 cups vegetable broth
1 cup heavy cream
optional garnishes: sour cream, chopped fresh parsley, toasted pumpkin seeds

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
3Spread them evenly on a baking sheet lined with parchment paper.
4Roast for 25-30 minutes, stirring halfway through, until the squash is tender and lightly browned.
5While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
6Add the chopped onion, carrots, and celery.
7Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften and the onions become translucent.
8Add the minced garlic, thyme, and rosemary to the pot.
9Cook for an additional 1 minute, stirring constantly to prevent burning.
10Add the roasted butternut squash, vegetable broth, remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
11Stir well to combine.
12Bring the soup to a boil over high heat.
13Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, allowing the flavors to meld together.
14Stir occasionally to prevent the soup from sticking to the bottom of the pot.
15Using an immersion blender, blend the soup until smooth.
16If you do not have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth before returning it to the pot.
17Stir in the heavy cream until well combined.
18Taste and adjust the seasoning if necessary.
19If the soup is too thick, add a little water or vegetable broth to reach your desired consistency.
20If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
21Ladle the soup into bowls and garnish with sour cream, chopped fresh parsley, and toasted pumpkin seeds, if desired.
22Serve immediately and enjoy the velvety smooth and comforting Roasted Butternut Squash Soup.

🔧Equipment

Baking sheet
Oven
Large pot
Blender or immersion blender
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 6g

📝Notes

Tips: To make this recipe vegan, substitute the heavy cream with coconut milk. For a gluten-free version, ensure that your vegetable broth is gluten-free.

This roasted butternut soup recipe is perfect for any occasion, whether you’re hosting a dinner party or just need something comforting after a long day. It’s also an excellent way to use up any leftover vegetables or herbs you might have on hand.

When storing leftovers, be sure to let them cool completely before refrigerating them in an airtight container. You can also freeze individual portions for up to 3 months.

❓ Frequently Asked Questions About Roasted Butternut Squash Soup

Q: What type of butternut squash should I use?

I recommend using a sweet and nutty variety like kabocha or sugar pie squash for this recipe.

Q: Can I use canned butternut squash instead of fresh?

While canned butternut squash can be used as a substitute, I highly recommend using fresh if possible. The flavor and texture are far superior, and it makes all the difference in this recipe.

Q: How long does roasted butternut soup keep in the fridge?

This soup will keep in the fridge for up to 3 days when stored properly in an airtight container. Be sure to let it cool completely before refrigerating.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic as instructed, then transfer everything to your slow cooker with the remaining ingredients and cook on low for 6-8 hours.

Q: What are some good alternatives to heavy cream?

If you’re looking for a dairy-free alternative or simply want to reduce the richness of this soup, try substituting heavy cream with coconut cream or almond milk.

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