Golden Harvest: Roasted Butternut Squash Soup Recipe

Chilly autumn evenings call for a comforting bowl of roasted butternut squash soup that warms you from the inside out.

The rich, velvety texture of this soup blends smooth seasonal flavors with hearty nutrition.

Caramelized edges of butternut squash bring a subtle sweetness that dances across your palate.

Aromatic herbs and spices create a depth that elevates this simple dish into something truly extraordinary.

Each spoonful offers a luxurious, creamy experience that feels like a culinary hug.

The golden-orange hue promises pure comfort in a single serving.

Get ready to savor a soup that turns an ordinary meal into a memorable dining experience.

How to Prepare Roasted Butternut Squash Soup from Scratch

• Roasting Setup Kitchen Preparation

Arrange oven rack to middle position and warm your kitchen space. Select a large baking sheet and cover with parchment paper, creating a welcoming cooking environment.

• Vegetable Transformation

Slice butternut squash, separate onion quarters, and expose garlic’s tender heart. Drizzle everything with golden olive oil and sprinkle with aromatic herbs, letting each ingredient whisper its delicious potential.

• Flavor Infusion

Nestle vegetables into the oven’s warm embrace for about 45 minutes. Watch for soft, caramelized edges that signal perfect roasting – your kitchen will smell like autumn’s sweet comfort.

• Smooth Symphony

Transfer roasted treasures into a deep pot, gently squeezing garlic’s mellow cloves. Blend everything into a silky landscape using an immersion blender, creating a creamy canvas of seasonal warmth.

• Finishing Touch

Stir in cream for luxurious richness, taste and adjust seasoning. Garnish with crispy roasted seeds and rustic croutons, transforming simple soup into a memorable culinary experience.

Roasted Butternut Squash Soup Tweaks and Tips

• Select squash with deep orange flesh and heavy weight for maximum sweetness and rich flavor.
• Transform discarded butternut squash seeds into a crunchy, nutritious topping by thoroughly cleaning and seasoning them before roasting.
• Adjust soup's richness by gradually adding cream, allowing you to customize the texture from light and brothy to luxuriously thick.
• Experiment with alternative herbs like rosemary or smoked paprika to create unique taste profiles that complement the squash's natural sweetness.
• Prepare soup in advance and store in refrigerator for up to 4 days, or freeze for later enjoyment – flavors often improve after resting overnight.

Serving Ideas for Roasted Butternut Squash Soup

• Garnish with Herbal Flair: Sprinkle fresh chopped sage or thyme leaves on top to add a burst of aromatic freshness and elevate the soup's visual appeal.
• Create Creamy Crunch: Top the soup with a dollop of Greek yogurt or crème fraîche and scatter the roasted butternut squash seeds for a delightful textural contrast.
• Pair with Crusty Companion: Serve alongside warm, rustic sourdough bread or herbed focaccia to soak up the rich, velvety soup and turn it into a complete meal.
• Customize with Spice Drizzle: Add a swirl of chili oil or sprinkle of smoked paprika to introduce a subtle kick and warm depth to the comforting soup.

Keeping Roasted Butternut Squash Soup Fresh

• Maximize Freshness: Store leftover soup in an airtight container in the refrigerator for up to 4 days, ensuring maximum flavor retention.
• Freeze for Later: Transfer cooled soup to freezer-safe containers, leaving some space at the top. Freeze for up to 3 months, creating a convenient make-ahead meal option.
• Revive Perfectly: Gently reheat refrigerated or thawed soup over low heat, stirring occasionally to maintain smooth consistency and prevent scorching.
• Enhance Meal Prep: Keep roasted butternut squash seeds in a sealed container at room temperature for up to a week, adding instant crunch to salads, soups, or snacking moments.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 16 minutes

Calories: 215 kcal

Servings: 5

What’s in Roasted Butternut Squash Soup

• Butternut Squash: Sweet winter vegetable with creamy texture, choose firm squash without soft spots or blemishes.
• Onion: Provides deep earthy flavor, select firm onions with smooth, papery skin.
• Garlic: Adds rich, mellow undertones, pick plump bulbs with tight, unbroken skin.
• Olive Oil: Helps vegetables caramelize and develop intense flavors, choose extra virgin for best taste.
• Sea Salt: Enhances natural vegetable sweetness, use flaky texture for better distribution.
• Black Pepper: Adds subtle heat and complexity, freshly ground gives more vibrant taste.

• Sage: Brings woodsy, warm notes, select bright green leaves without wilting.
• Thyme: Provides delicate, earthy aroma, choose sprigs with fresh green color.

• Vegetable Stock: Creates smooth liquid base, low-sodium versions allow better seasoning control.
• Heavy Cream: Adds luxurious richness and silky texture, use high-quality cream for best results.

• Butternut Squash Seeds: Provides nutty flavor and crispy texture, ensure complete drying before roasting.
• Croutons: Adds delightful crispness, homemade versions offer superior taste and freshness.

Kitchen Tool for Roasted Butternut Squash Soup

• Baking Sheet: Large, flat pan for roasting vegetables evenly.
• Parchment Paper: Non-stick surface to prevent vegetables from sticking.
• Aluminum Foil: Used to wrap garlic for gentle roasting.
• Colander: Helps rinse and drain squash seeds cleanly.
• Stockpot: Spacious pot for blending and reheating soup.
• Immersion Blender: Perfect for creating smooth, creamy texture without transferring soup.
• Kitchen Towel: Useful for patting seeds dry before roasting.
• Cutting Board: Stable surface for preparing vegetables.
• Sharp Knife: Essential for halving squash and cutting onions.
• Ladle: Helps serve soup neatly into bowls.

Velvety Butternut Squash Soup Recipe

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• Total Time: 16 minutes
• Yield: 5 1x

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Description

Hearty roasted butternut squash soup blends seasonal comfort with rich, creamy flavors. Warm spices and silky texture invite you to savor each spoonful of this nourishing Mediterranean-inspired classic.

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Ingredients

Scale 1x2x3x

• 1 butternut squash (3–4 lbs/1.4–1.8 kg), halved and seeds removed
• 3 cups (710 ml) vegetable stock (or substitute with chicken stock or water)
• ½ cup (120 ml) heavy cream (or use cashew cream or coconut milk for a dairy-free option)
• 1 medium onion, peeled and quartered
• 1 head garlic, top cut off
• 2 tbsps (30 ml) olive oil
• 1 tsp fine sea salt
• ½ tsp cracked black pepper
• 1 tsp fresh sage, chopped
• 1 tsp fresh thyme leaves
• Reserved seeds from butternut squash
• 1 tbsp (15 ml) olive oil
• Salt, to taste
• Homemade croutons, for topping

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Instructions

1. Preparation: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for efficient roasting.
2. Vegetable Arrangement: Halve butternut squash, quarter onion, and split garlic head. Distribute on baking sheet, generously drizzling olive oil over each ingredient. Season with sage, thyme, sea salt, and black pepper. Completely encase garlic in aluminum foil to prevent charring.
3. Roasting Process: Bake vegetables for 45 minutes until squash becomes tender and edges caramelize. Test doneness by piercing squash with a fork, looking for golden-brown edges.
4. Vegetable Processing: Cool roasted vegetables briefly, then scoop squash flesh from skin. Transfer squash flesh, roasted garlic, caramelized onions, and vegetable stock into a large stockpot.
5. Soup Creation: Use immersion blender to puree mixture until achieving a smooth, silky texture. Gently warm soup over low heat, stirring periodically to prevent sticking. Incorporate heavy cream to enhance flavor complexity.
6. Seasoning Refinement: Adjust taste with additional salt and pepper as desired.
7. Seed Preparation: Rinse squash seeds in colander, removing pulp completely. Pat dry with kitchen towel. Toss seeds with olive oil and salt, spreading evenly on baking sheet.
8. Seed Roasting: Bake seeds at 350°F (176°C) for 15-20 minutes, stirring midway to ensure uniform browning. Expect slight popping during roasting.
9. Serving: Ladle soup into warm bowls, garnishing with roasted squash seeds and crispy croutons for added texture and visual appeal.

Notes

• Roast Vegetables Strategically: Ensure even caramelization by drizzling generous olive oil and spacing vegetables on the baking sheet for optimal roasting results.
• Protect Delicate Garlic: Wrap garlic head entirely in aluminum foil to prevent burning while allowing gentle roasting and flavor development.
• Achieve Silky Texture: Use an immersion blender for smooth, uniform consistency, eliminating any lumps or uneven blending during soup preparation.
• Customize Flavor Profile: Taste and adjust seasonings gradually, understanding that salt and pepper can dramatically transform the soup’s final taste experience.

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

Nutrition

• Serving Size: 5
• Calories: 215
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 20 mg