The Coziest Roasted Butternut Squash Soup Recipe for Fall Nights

Roasted butternut squash soup reimagines humble ingredients into a velvety, comforting embrace during chilly seasons.

This golden-hued culinary creation carries deep, earthy flavors that whisper of autumn’s gentle warmth.

Robust and creamy, the soup delivers a silky texture that dances between sweet and savory notes.

Nutritious butternut squash provides a hearty foundation, enriched by carefully selected herbs and spices that elevate its natural complexity.

Home cooks appreciate how simple techniques can unlock incredible depth in this classic recipe.

Seasonal produce becomes a canvas for culinary creativity, allowing you to experiment with subtle variations.

Warm, nourishing, and elegantly simple, this soup promises a delightful journey for your taste buds.

Why Roasted Butternut Squash Soup Is So Comforting

• Amplify Flavor Depth: Roasting vegetables caramelizes their natural sugars, creating rich, intense flavors that transform a simple soup into a gourmet experience.
• Enjoy Silky Smooth Texture: The immersion blender creates an ultra-creamy, velvety consistency that glides effortlessly across your palate, making each spoonful luxuriously satisfying.
• Zero-Waste Wonder: Roasting the squash seeds adds a delightful crunch and turns what would typically be discarded into a delicious, nutritious topping, maximizing every ingredient's potential.
• Effortless Comfort Cooking: This one-pan method simplifies preparation, allowing you to create a restaurant-quality soup with minimal cooking skills and cleanup hassle.

What Makes Roasted Butternut Squash Soup a Classic

• Butternut Squash: Sweet and creamy autumn vegetable with a nutty flavor, perfect for hearty soups and rich in vitamins.
• Onion: Provides a deep, savory base flavor and adds complexity to the soup's overall taste.
• Garlic: Aromatic ingredient that brings depth and a subtle pungent flavor to the roasted vegetables.

• Sea Salt, Black Pepper: Essential seasonings that enhance and balance the natural flavors of the vegetables.
• Sage, Thyme: Classic herbs that complement the butternut squash with warm, earthy undertones.

• Vegetable Stock: Provides a flavorful liquid base that helps create a smooth, creamy soup consistency.
• Heavy Cream: Adds richness and creates a luxurious, velvety texture to the finished soup.

• Butternut Squash Seeds: Roasted seeds offer a delightful nutty crunch and zero-waste approach to the recipe.
• Croutons: Provide additional texture and a crispy element to contrast the smooth soup.

• Olive Oil: Helps roast vegetables and adds a subtle fruity flavor while preventing sticking.
• Parchment Paper: Ensures easy vegetable roasting and simple cleanup.
• Foil: Used to protect garlic during roasting process.

Easy Steps to Make Roasted Butternut Squash Soup

Step 1: Prepare Oven And Baking Sheet

Warm up the oven to 425°F and cover a baking sheet with parchment paper.

Step 2: Arrange Vegetables

• Olive oil
• Sea salt
• Black pepper
• Sage
• Thyme

Wrap the garlic head completely in foil.

Step 3: Roast The Vegetables

Bake for 45 minutes until squash becomes soft and tender. Let vegetables cool slightly.

Step 4: Create Smooth Soup Base

• Roasted garlic cloves
• Roasted onion
• Vegetable stock

Blend everything using an immersion blender until completely smooth.

Step 5: Finish And Warm Soup

Gently reheat soup over low temperature. Stir in heavy cream. Season with additional salt and pepper as needed.

Step 6: Serve And Garnish

Pour soup into bowls. Top with roasted butternut squash seeds and crispy croutons.

Roasting Butternut Squash Seeds

Step 1: Clean Seeds

Rinse seeds in a colander to remove pulp. Carefully dry with a clean towel.

Step 2: Season Seeds

Mix seeds in a bowl with olive oil and salt.

Step 3: Roast Seeds

Spread seeds on a baking sheet. Roast at 350°F for 15-20 minutes. Stir seeds halfway through cooking. Slight popping during roasting is normal.

Tips for the Perfect Roast in Your Butternut Squash Soup

• Maximize Flavor Depth: Roast vegetables at high temperature to caramelize natural sugars and intensify their rich, complex taste.
• Handle Squash Safely: Use a sharp chef's knife and steady cutting board when halving butternut squash to prevent slipping and ensure clean cuts.
• Customize Creaminess: Adjust heavy cream quantity to achieve desired soup consistency, from light and brothy to thick and luxurious.
• Enhance Texture Variety: Toast seeds until golden brown and crispy, providing a delightful crunchy contrast to the silky smooth soup.
• Boost Nutritional Profile: Save and roast squash seeds as a protein-packed, mineral-rich topping that adds nutritional value and extra flavor.

How to Reheat and Store Roasted Butternut Squash Soup

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Cover the surface with plastic wrap to prevent a skin from forming and seal tightly to maintain freshness.
• Freezing: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable stock or water if the soup seems too thick. Avoid boiling to preserve the creamy texture and prevent separation of the cream.

What to Serve with Roasted Butternut Squash Soup

• Sip Perfect Chardonnay: A crisp, buttery chardonnay complements the soup's creamy texture and roasted vegetable depth, enhancing the rich butternut squash flavors with its smooth oak undertones.
• Pair Crusty Artisan Bread: Serve warm, rustic sourdough or whole grain bread alongside the soup, allowing diners to soak up the velvety broth and add delightful textural contrast.
• Sprinkle Nutty Garnish: Top the soup with toasted pumpkin seeds or chopped pecans, creating a delicious crunch that balances the soup's silky consistency and adds earthy, nutty complexity.
• Match Crisp Salad: Prepare a light arugula salad with apple slices and a tangy vinaigrette to cut through the soup's richness, providing a refreshing palate cleanser between spoonfuls.

Fresh Takes on Roasted Butternut Squash Soup

• Spicy Southwest Splash: Add diced green chiles, cumin, and a dash of cayenne pepper to the soup. Top with crispy chorizo bits and fresh cilantro for a zesty kick.
• Creamy Apple Harmony: Incorporate roasted diced apples during blending for a subtle sweetness. Garnish with a swirl of maple cream and toasted pecans for depth.
• Mediterranean Garden Fusion: Mix in roasted red peppers and a hint of smoked paprika. Finish with crumbled feta cheese and fresh oregano leaves for a Mediterranean-inspired variation.
• Coconut Curry Escape: Swap heavy cream for coconut milk and add mild curry powder. Sprinkle with toasted coconut flakes and green onions for an exotic touch.

Roasted Butternut Squash Soup Recipe

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4.5 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

French-inspired butternut squash soup delivers comfort with elegant simplicity. Rich with caramelized roasted squash and smooth cream, this recipe brings warmth to winter dining tables where friends gather and memories simmer.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 butternut squash (3–4 pounds/1.4–1.8 kilograms), halved and seeds removed
• 3 cups (710 milliliters) vegetable stock (or substitute with chicken stock or water)
• 1 medium onion, peeled and quartered
• 1 head garlic, top cut off

Seasoning and Herbs:

• 2 tablespoons (30 milliliters) olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves

Finishing and Topping:

• ½ cup (120 milliliters) heavy cream (or use cashew cream or coconut milk for a dairy-free option)
• Homemade croutons, for topping

Roasted Butternut Squash Seeds:

• Reserved seeds from butternut squash
• 1 tablespoon (15 milliliters) olive oil
• Salt, to taste

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Instructions

1. Heat the oven to 425°F (220°C) and prepare a parchment-lined baking sheet for optimal vegetable roasting.
2. Slice the butternut squash in half, quarter the onion, and split the garlic head. Arrange these ingredients on the prepared baking sheet, ensuring generous drizzles of olive oil cover each piece.
3. Sprinkle sage, thyme, sea salt, and freshly ground black pepper across the vegetables for robust seasoning. Wrap the garlic head completely in aluminum foil to prevent burning.
4. Roast the vegetables for approximately 45 minutes, checking for tenderness by piercing the squash with a fork. The edges should appear caramelized and slightly golden.
5. Allow the roasted vegetables to cool momentarily, then carefully extract the squash flesh from its skin using a spoon.
6. Transfer the squash flesh, roasted garlic cloves, caramelized onions, and vegetable stock into a large stockpot.
7. Utilize an immersion blender to thoroughly puree the mixture until achieving a silky, uniform consistency.
8. Warm the soup over low heat, stirring occasionally to prevent scorching. Incorporate heavy cream to enhance richness and depth of flavor.
9. Taste and adjust seasonings with additional salt and black pepper as needed.
10. For serving, ladle the soup into warm bowls and garnish with crispy roasted butternut squash seeds and crunchy croutons.
11. To prepare squash seeds, rinse thoroughly in a colander to remove pulp, then pat completely dry with a clean kitchen towel.
12. Toss seeds with olive oil and salt in a mixing bowl, spreading them evenly on a baking sheet.
13. Roast seeds at 350°F (176°C) for 15-20 minutes, stirring midway to ensure even browning. Expect slight popping during the roasting process.

Notes

• Roasting intensifies the natural sweetness of butternut squash, creating a rich, caramelized flavor profile that elevates the entire soup.
• Wrapping garlic in foil prevents burning and allows it to become soft, creamy, and deeply aromatic during the roasting process.
• Homemade roasted seeds add a delightful, crunchy texture and nutty flavor that transforms this soup from ordinary to extraordinary.
• Using an immersion blender ensures a silky-smooth consistency without transferring hot liquid between containers, minimizing mess and potential accidents.
• Seasonal herbs like sage and thyme complement the squash’s natural sweetness, creating a warming, comforting autumn-inspired dish.
• Storing leftover seeds in an airtight container keeps them crisp and provides a quick, nutritious snack or soup topping for several days.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 310 kcal
• Sugar: 8 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 5 g
• Cholesterol: 45 mg