roasted squash soup recipe

Written ByJenny Smyth Posted on
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The Best roasted squash soup recipe

This roasted squash soup recipe is a staple in our household. I first tried it at a local farm-to-table restaurant, and it’s been a favorite ever since.

The combination of roasted squash, onions, and garlic creates a depth of flavor that’s hard to resist. My kids love it because it’s creamy and comforting without being too heavy.

As for me, I appreciate how easy it is to make and how versatile it is for any occasion. Whether we’re looking for a quick weeknight dinner or a special meal to serve guests, this recipe always delivers.

I’ve also found that it’s an excellent way to use up any leftover squash we might have on hand.

Roasted Butternut Squash Soup

4.6 from 887 votes

A comforting and velvety soup made from roasted butternut squash, perfect for chilly evenings. This recipe combines sweet roasted squash with aromatic onions, garlic, and warm spices for a delightful fall dish.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roasted Squash

1 medium butternut squash
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Soup

1 tbsp butter
1 medium onion
3 cloves garlic
2 medium carrots
2 stalks celery
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper to taste

For Garnish

sour cream
chopped fresh parsley

👨‍🍳Directions

1Preheat oven to 400°F.
2Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil.
3Sprinkle with salt, black pepper, and paprika.
4Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
6The edges should be slightly caramelized.
7While the squash is roasting, heat the butter in a large pot over medium heat.
8Add the chopped onion, garlic, carrots, and celery.
9Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the onions are translucent.
10Add the vegetable broth, thyme, and rosemary.
11Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
12Once the squash is done roasting, let it cool slightly.
13Scoop the flesh out of the skin and add it to the pot with the vegetable broth mixture.
14Use an immersion blender or regular blender to puree the soup until smooth.
15If using a regular blender, be careful when blending hot liquids.
16Season with salt and pepper to taste.
17The soup should have a velvety texture and a vibrant orange color.
18Ladle the soup into bowls and garnish with a dollop of sour cream and chopped fresh parsley.
19Serve immediately while hot.
20Enjoy the rich, comforting flavors of this roasted butternut squash soup.

🔧Equipment

Baking sheet
Large pot
Oven
Immersion blender or blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a creamier soup, add 1/2 cup of heavy cream or coconut milk before blending. You can also add a pinch of cayenne pepper for a slight kick.

Watch Video Of How Roasted Butternut Squash Soup Works

This roasted squash soup recipe is perfect for any occasion, whether you’re looking for a quick weeknight dinner or a special meal to serve guests. The beauty lies in its simplicity – just toss the ingredients into a pot and let them simmer until you’re ready.

To store leftovers, let them cool completely before transferring them to an airtight container in the refrigerator. Reheat gently over low heat when serving.

For added texture, consider adding some crusty bread or crackers on top.

❓ Frequently Asked Questions About Roasted Butternut Squash Soup

Q: What type of squash should I use for this recipe?

The type of squash you choose will affect the flavor and texture of your soup. Butternut or acorn work best due to their sweet and nutty flavors.

Q: Can I roast the squash ahead of time?

Yes, you can roast the squash ahead of time if you prefer. Simply store it in an airtight container in the refrigerator until you’re ready to use it.

Q: How do I make this soup more substantial?

You can add some crusty bread or crackers on top for added texture.

Q: Can I substitute other vegetables for the onions?

Sweet potatoes or carrots work well as substitutes.

Q: What if I don’t have any leftover squash on hand?

No problem! You can simply use fresh squash instead.

Q: Can I make this soup in advance?

This soup freezes well so you can make it ahead of time if needed.

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