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This is my favorite roasted butternut squash soup recipe. So rich and creamy, it's perfectly seasoned and super easy to make.
Everything gets roasted on one baking sheet to really bring out the flavor of the butternut squash!
When it's cold outside, there's nothing better than a big comforting bowl of soup. Especially when it's topped with sourdough croutons!
Roasting vegetables brings even more depth of flavor to butternut squash soup than other methods.
This soup is one of our favorites because it's so simple. It's a wonderful soup to make ahead of time because it tastes just as amazing reheated as it does the day you make it.
We also love the fact that the skins can be left on while the squash is roasting, making them easier to be removed before the soup is pureed.
What you need
- butternut squash Look for a 3 ½ to 4 lb. squash.
- yellow onion A medium-sized onion works well for this amount of soup.
- garlic
- olive oil and seasonings
- vegetable broth Chicken broth or water can be used instead of vegetable broth.
- heavy cream Cashew cream and coconut milk are other options that add creaminess to soup.
- croutons
Equipment needed
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How to make it
Prepare the squash and vegetables
Cut the squash in half and scoop out the seeds.
Place the seeds aside in a colander to prepare them for roasting. Roasting the seeds is optional but recommended because they add a nice crunch served on top of the soup.
(We'll show you how to roast butternut squash seeds a little further down in this post.)
Peel the onion and cut it into quarters or large pieces.
Cut the top portion off of a head of garlic and place it in a piece of foil. Drizzle with some olive oil and sprinkle with salt before wrapping it. As it roasts in the oven, the foil will trap the steam and soften the garlic.
Coat the butternut squash and onions with the olive oil and then sprinkle with salt, pepper, chopped sage and thyme leaves.
Roast the vegetables
Once you've prepared the vegetables and arranged them on the baking sheet, roast them in a preheated 425°F (218°C) oven for 45 minutes.
You'll know they are done when you can easily poke the flesh of the squash with a fork.
Place the roasted veggies into a stockpot and add the vegetable stock. Use an immersion blender to puree the soup right in the pot.
If you do not have an immersion blender, add the roasted vegetables and the vegetable stock to a blender and blend until smooth. Once smooth, pour into a stockpot.
Once the soup has been pureed, reheat it over low heat and add the cashew cream, if desired.
Make sure to taste the soup and adjust seasonings before serving, topped with roasted butternut squash seeds and sourdough croutons.
How to store it
Keep leftover soup in the fridge for up to 4 days. It is easily reheated on the stovetop or in the microwave.
The soup can also be frozen for up to 3 months.
How to roast butternut squash seeds
Butternut squash seeds are easy to roast and make the perfect topping for this soup.
Once the vegetables have finished roasting, turn the oven down to 350°F (176°C).
- Rinse the seeds from the squash in a colander to remove the pulp. Place them on a towel to help remove any moisture.
- Place them in a bowl and toss with a tablespoon of olive oil and season with salt.
- Spread them out on a baking sheet and roast them in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through the baking time. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)
- Let them cool and store in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.
Easy soup recipes
We love a warm bowl of homemade soup! Try one of these simple soup recipes for a hearty and satisfying lunch or dinner.
Roasted Butternut Squash Soup Recipe
EQUIPMENT
INGREDIENTS
Soup Ingredients
- 1 3-4 lb butternut squash
- 1 medium onion
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme leaves
- 3 cups vegetable stock (chicken stock or water)
- ½ cup cashew cream (heavy cream or coconut milk)
- homemade croutons
INSTRUCTIONS
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.
- Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)
- Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the vegetable stock to a stockpot. Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste. Serve topped with roasted seeds and croutons.
How to roast butternut squash seeds
- After removing the seeds from the squash, rinse them in a colander to remove the pulp. Place them on a towel to help remove any moisture. Place them in a bowl and toss with a tablespoon of olive oil and season with salt.
- Spread them out on a baking sheet and roast them in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through the baking time. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)
NOTES
- To store: Keep in a closed container in the fridge for up to 4 days.
- To freeze: Allow the soup to cool and transfer to a freezer-safe container. Keep frozen for up to 3 months.
- To reheat: If frozen, allow to thaw in the fridge. Reheat on the stovetop over low heat until heated through.
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