Simple & Creamy Roasted Butternut Squash Soup

This Simple & Creamy Roasted Butternut Squash Soup is the ultimate cozy comfort food for fall and winter. Made with roasted squash, caramelized onions, and creamy herbs, this soup delivers deep flavor in every spoonful. It’s easy to make, family-friendly, and perfect for weeknight dinners or elegant holiday gatherings. With its naturally sweet, velvety base and subtle notes of sage and thyme, this nourishing soup is one you’ll love to make again and again.

Why You’ll Love This Simple & Creamy Roasted Butternut Squash Soup

• Rich and comforting: The roasted squash adds caramelized depth, while garlic and herbs make it irresistibly savory.
• Naturally creamy: No need for heavy ingredients—just smooth, pureed squash and a splash of cream or coconut milk.
• Simple to prepare: Everything roasts on one pan before blending into a silky soup.
• Wholesome and flexible: Use vegetable broth for a vegan version or chicken broth for added richness.
• Perfect for any occasion: Whether served as a cozy dinner or a festive appetizer, this soup never fails to impress.

Simple & Creamy Roasted Butternut Squash Soup

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• Author: Dolly
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegetarian

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Description

This Simple & Creamy Roasted Butternut Squash Soup is the ultimate cozy comfort food made with roasted squash, caramelized onions, and creamy herbs for rich flavor.

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Ingredients

• 1 large butternut squash (about 3–4 pounds)
• 1 medium yellow onion
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream, cashew cream, or coconut milk
• Reserved butternut squash seeds (optional)
• 1 tablespoon olive oil (for seeds)
• Pinch of salt (for seeds)
• Homemade croutons or roasted seeds for serving

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut squash in half lengthwise and scoop out seeds. Set seeds aside for roasting later.
3. Remove onion skin and cut into chunks. Slice top off garlic head, drizzle with olive oil, and wrap in foil.
4. Arrange squash halves (cut side up), onion, and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, sage, and thyme.
5. Roast 45 minutes until squash is fork-tender and onion caramelized.
6. (Optional) Rinse reserved seeds, pat dry, toss with olive oil and salt. Roast at 350°F (176°C) for 15–20 minutes until crisp.
7. Scoop out roasted squash flesh and squeeze garlic from skins. Transfer to a stockpot with roasted onion.
8. Add broth and puree with an immersion blender until smooth. Return to pot.
9. Stir in cream or dairy-free alternative. Season to taste with salt and pepper.
10. Adjust thickness with extra broth if needed. Heat gently until warmed through.
11. Ladle into bowls, top with roasted seeds or croutons, and garnish with a drizzle of cream or thyme.

Notes

Roast until caramelized for deep flavor. Blend thoroughly for silky texture. Add a squeeze of lemon for brightness. Keeps 4 days refrigerated or 3 months frozen.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients for Roasted Butternut Squash Soup

For the Soup

• 1 large butternut squash (about 3–4 pounds)
• 1 medium yellow onion
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon cracked black pepper
• 1 teaspoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream, cashew cream, or coconut milk

For the Roasted Seeds (Optional)

• Reserved butternut squash seeds
• 1 tablespoon olive oil
• Pinch of salt

For Serving

• Homemade croutons or a sprinkle of roasted seeds

Ingredient Notes

• Butternut Squash: Choose one that feels heavy for its size and has a firm, matte skin—these tend to be the sweetest.
• Broth: Vegetable broth keeps this soup vegetarian, while chicken broth adds more depth for meat eaters.
• Cream Options: Use coconut milk for a dairy-free twist or cashew cream for a silky vegan alternative.
• Garlic: Roasting the garlic adds a mellow, nutty flavor—skip raw garlic to avoid bitterness.
• Sage & Thyme: Fresh herbs make all the difference. If using dried herbs, reduce to ½ teaspoon each.
• Croutons: Homemade croutons or a sprinkle of toasted pumpkin seeds give the perfect crunch.

Step-by-Step Instructions

Step 1 – Prep and Roast the Vegetables

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds (set them aside for roasting later). Remove the onion’s skin and cut it into large chunks. Slice the top off the garlic head, drizzle it with a bit of olive oil, and wrap it in foil.

Arrange the squash halves (cut side up), onion, and wrapped garlic on the baking sheet. Drizzle the squash and onion with 2 tablespoons olive oil, then sprinkle with salt, pepper, sage, and thyme. Roast for about 45 minutes, or until the squash is fork-tender and the onion is golden and caramelized.

Step 2 – Roast the Squash Seeds (Optional)

While the vegetables roast, rinse the reserved seeds in a colander to remove any pulp. Pat them dry with a towel.
Toss with 1 tablespoon olive oil and a pinch of salt, then spread them on a baking sheet. Roast at 350°F (176°C) for 15–20 minutes, stirring halfway through. The seeds should be golden and crisp.

Tip: If you hear popping sounds, don’t worry—it’s just the seeds toasting up perfectly!

Step 3 – Blend the Soup

Once the vegetables are done, let them cool slightly until easy to handle. Scoop out the soft squash flesh, squeeze the roasted garlic cloves from their skins, and transfer everything to a large stockpot with the caramelized onion.

Add 3 cups broth, then use an immersion blender to puree until smooth. If you don’t have one, carefully transfer the mixture to a regular blender (in batches if needed) and blend until creamy. Return the soup to the pot.

Step 4 – Heat and Finish

Warm the pureed soup over low heat. Stir in ½ cup heavy cream (or your dairy-free alternative). Taste and adjust seasoning with extra salt and pepper if needed.

If the soup feels too thick, stir in a bit more broth until it reaches your preferred consistency. The result should be rich, velvety, and perfectly balanced between sweet and savory.

Step 5 – Serve and Enjoy

Ladle the hot soup into bowls and top with a handful of roasted squash seeds or croutons for texture.
Garnish with a drizzle of cream or a sprig of fresh thyme for a beautiful finishing touch. Serve it with crusty bread or a fresh green salad for a complete meal.

Pro Tips for Success

1. Roast until caramelized: Don’t rush the roasting step—it’s what builds deep flavor.
2. Blend thoroughly: A powerful blender makes the texture silky and restaurant-quality.
3. Adjust consistency: Add more broth if it’s too thick or simmer longer to thicken.
4. Finish with acid: A tiny squeeze of lemon juice at the end brightens the flavor beautifully.
5. Make it ahead: The soup keeps well and tastes even better the next day as the flavors meld.
6. Garnish smartly: Use a swirl of cream, a sprinkle of seeds, or herbs to elevate presentation.

Flavor Variations

• Spicy Kick: Add a pinch of cayenne or red pepper flakes before blending.
• Curry Twist: Stir in 1–2 teaspoons of curry powder and finish with coconut milk.
• Apple Infusion: Add one peeled, chopped apple before roasting for a hint of sweetness.
• Smoky Depth: Use smoked paprika or roasted red pepper for a bolder flavor.
• Protein Boost: Top with crispy chickpeas or shredded rotisserie chicken for extra heartiness.

Serving Suggestions

This soup is incredibly versatile and pairs beautifully with:

• Warm, crusty French bread or garlic toast
• A light mixed green salad with vinaigrette
• Grilled cheese sandwiches for a comforting meal
• A holiday starter course before turkey or roast chicken
• A cozy lunch bowl with roasted chickpeas and microgreens

Storage and Freezing Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months. Leave a bit of room for expansion.
• Reheat: Thaw overnight in the fridge, then warm gently on the stove. Add a splash of broth or cream if it thickens too much.

Tip: Always reheat soup slowly to preserve its silky texture.

Nutrition Facts (Per Serving)

(Values are approximate and vary by ingredients used.)

FAQ About Roasted Butternut Squash Soup

Can I make this soup vegan?

Absolutely! Replace the heavy cream with coconut milk or cashew cream, and use vegetable broth instead of chicken broth. The soup stays creamy and flavorful without any dairy.

How can I make it thicker?

Simmer the soup uncovered for a few extra minutes, or blend in a small roasted potato or extra squash for a natural thickener—no flour needed.

Can I use frozen butternut squash?

Yes! While fresh squash has a richer roasted flavor, frozen cubed squash is a great shortcut. Simply roast or sauté it before blending to avoid a watery texture.

What’s the best way to peel butternut squash?

Use a sharp vegetable peeler to remove the tough outer skin, then slice the squash in half and scoop out the seeds. However, roasting it with the skin on (as in this recipe) makes it easy to scoop out afterward—no peeling required!

How long does roasted butternut squash soup last?

In the fridge, it stays fresh for about 4 days, and in the freezer up to 3 months. Always store it in airtight containers for best results.

Final Thoughts

This Simple & Creamy Roasted Butternut Squash Soup is everything you crave on a crisp fall evening—warm, velvety, and full of roasted flavor. With its simple ingredients and foolproof method, it’s both elegant enough for guests and easy enough for weeknights. Every spoonful delivers cozy, golden comfort that tastes like homemade goodness in a bowl.

So grab your favorite soup bowl, a slice of crusty bread, and savor this wholesome, feel-good meal all season long.