Roasted Butternut Squash Soup is a delicious, aromatic soup where winter squash is the star of the show. It's delightfully creamy with notes of both sweet and salty to create a memorable bite. It's one of my favorite comfort foods because it keeps you warm and full.
I make this creamy butternut squash soup on repeat during the fall and winter. It's so easy, yet so flavorful. The warm cinnamon is my favorite part, as it pairs beautifully with the mild squash. Enjoy a small cup with a side salad or your favorite sandwich to take mealtime to the next level.
If you want more creative recipes for butternut squash, try butternut squash potato cakes and butternut squash sauce.
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Why You'll Love This Recipe
- It has a deep, developed flavor: The roasting of the butternut squash adds so much depth to the soup because it caramelizes and browns, which adds complexity!
- It's nutritious: It's full of spices, squash, and other veggies that add plenty of vitamins and minerals to the soup.
- It's versatile: You can serve this and customize it in so many ways. It makes a great side dish, appetizer, or you can add protein and enjoy it as a standalone meal!
Ingredients
Here is what you need for this roasted butternut squash soup recipe. All of these components, plus some common veggies and spices, come together to create a heavenly soup!
- Butternut squash: Ensure that the squash is firm and washed thoroughly before roasting. You may leave the skin on and remove it easily after it's cooked.
- Maple syrup: Use real maple syrup, not breakfast syrup. It adds caramel and woodsy notes.
- Broth: You can use chicken or vegetable broth, whichever you prefer. To keep it vegetarian-friendly, go with the veggie broth. I recommend this rotisserie chicken broth if you want to try a homemade version.
- Butter: Use unsalted butter so you have better control over the salt level and can add more as needed to taste.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Rosemary and sage: Infuse fresh rosemary and sage for earthy, herbal notes.
- Curry-style: Stir in 1-2 tablespoons of curry powder or curry paste to add a Thai twist.
- Add lentils: Blend some red lentils into the soup to make it hearty and add protein.
How to Make Butternut Squash Soup
Below are the steps needed to prepare this fantastic winter squash soup. Ensure that you line a baking sheet with foil and preheat your oven to 400 degrees F before you get started.
Step 1: Roast the squash. Cook your butternut squash face down on a prepared sheet pan for about 45 minutes or until it's perfectly tender and caramelized.
Step 2: Prepare the onion mixture. Next, soften the onions in a skillet over medium heat for about 5 minutes, and then add the syrup, spices, and garlic. Cook for another minute or so.
Step 3: Blend. Now you can scoop out the tender squash and transfer it to a blender with the cooked onion mixture. Add 4 cups of broth and blend until smooth, adding more broth if needed.
Step 4: Simmer with butter. Once it's smooth, pour it into a pot over medium-low heat with butter to warm it. Serve and enjoy!
Recipe Tips
- Separation after refrigeration is normal: There may be slight separation when you refrigerate the leftovers. This is normal, and all you have to do is reheat it gently and stir it often to fix it. Sometimes a splash of broth helps as well.
- Strain for an extra smooth texture: For an exceptionally silky smooth soup, run it through a mesh strainer after blending.
- Avoid the microwave: I don't like reheating this soup in the microwave because I find it reheats unevenly and also separates more.
Another sweet and creamy soup similar to this roasted squash soup is this sweet potato soup.
Storage Directions
- Storing: Store your soup leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze the soup for up to 3 months.
- Reheating: This soup is best reheated in a saucepan over low heat until warm. It should only take 7-10 minutes.
- Make Ahead: Feel free to roast your squash up to 24 hours in advance. Allow it to cool completely before wrapping it in foil and placing it in the refrigerator. This will save you lots of time when you're ready to eat it.
Serving Suggestions
- One of my favorite toppings for this roasted squash soup is these wonton crisps. Your favorite crackers would be great, too!
- I enjoy these baked pita chips for dipping in this soup as well.
- Enjoy a cup with a sandwich as a comforting lunch. A simple chicken club or grilled cheese and tomato would be amazing.
- Salads are great, too. Go with a classic garden or Caesar salad, or make this shrimp pasta salad.
Recipe FAQs
Add a little more broth if the soup is too thick for your liking. If you want, a splash of cream or coconut milk works, too.
If the squash isn't fully cooked, it will be very stringy and hard to blend. Allow it plenty of time to roast so it becomes very soft.
You can, but I don't recommend it. Most of the complex flavors you get from this butternut squash soup come from the roasting process, where it caramelizes and releases its natural sugars.
More Delicious Soup Recipes
Do you like soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Roasted Butternut Squash Soup
Ingredients
- 4 lbs butternut squash sliced and seeds removed
- 2 tablespoons olive oil divided
- 1 cup sweet onion chopped
- 1 teaspoon salt
- 4 garlic cloves minced
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 4-5 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Brush the cut sides of the squash with 1 tablespoon olive oil, place face down on the prepared sheet, and roast for about 45 minutes or until caramelized and tender.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, salt, maple syrup, cinnamon, and black pepper, cooking for another 1-2 minutes until fragrant.
- Transfer the onion mixture to a large blender.
- When the squash is done, allow it to cool slightly, then scoop the flesh into the blender with the onions.
- Add 4 cups of broth to start, and let the mixture cool before blending until smooth. Add additional broth to reach your desired consistency.
- Pour the blended soup into a large pot and stir in the butter.
- Warm gently over medium-low heat until heated through, then taste and adjust seasoning before serving.
Notes
- You may boil the butternut squash instead of roasting it, but you won't get the same deep, developed flavors. Roasting the squash encourages caramelization to make this soup taste even better.
- If you don't cook the squash long enough, it will be very stringy and hard to blend. Don't rush the process!
- Feel free to run the blended soup mixture through a fine mesh strainer to make it extra smooth.
Jordan says
Just made this soup and it is so incredibly tasty! Thank you for the recipe!
Karin and Ken says
As always you’re most welcome! I try my best. Enjoy your day! Karin
Gurdy says
What a wonderful soup this is. I make this beautiful soup for everyone in my family. Thank you for this. ❤️
Karin and Ken says
You’re welcome! It’s popular around here too. All the best. Karin