This warm and creamy roasted butternut squash soup is perfect for chilly days! It’s made with sweet squash, a sprinkle of spices, and a touch of cream to make it truly comforting.
Every spoonful feels like a cozy hug! I love to pair it with some crusty bread or a crunchy salad for a tasty meal. You’re gonna want seconds—trust me!
Key Ingredients & Substitutions
Butternut Squash: The star of the soup! Make sure to choose a ripe squash, with a firm skin and no spots. If you cannot find butternut squash, sweet potatoes or pumpkins work well as substitutes.
Olive Oil: I love using extra virgin olive oil for roasting because it adds a great flavor. You can replace it with coconut oil for a different taste, or even use butter for a richer profile.
Onion: A medium onion gives a nice base flavor. If you’re in a pinch, shallots work nicely, or you can use leeks for a milder taste.
Broth: I recommend vegetable broth for a vegetarian option, but chicken broth enhances the flavor. You could also use water if that’s all you have on hand.
Cream: Heavy cream adds richness, but coconut milk is a great dairy-free alternative. You can also skip it for a lighter soup.
How Can I Make Sure My Soup Is Super Smooth?
To achieve that perfect creamy texture, you need to blend the soup well. Using an immersion blender is the easiest way to do this right in your pot. If you don’t have one, carefully transfer the soup in batches to a blender.
- Be cautious with hot liquids in a blender. Fill only halfway and cover with a kitchen towel.
- Once blended, return to the pot and stir well. For the creamiest soup, blend until no lumps remain.
Enjoy crafting this delicious soup, and don’t skip on tasting as you go! Adjust the spices and creaminess to your preference. Happy cooking!
Roasted Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
For the Garnish:
- 4 slices bacon (optional, for garnish)
- 1/4 cup pumpkin seeds (pepitas), toasted (for garnish)
- Fresh rosemary sprigs (for garnish)
- Sour cream or crème fraîche (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and around 30 minutes to cook, for a total time of about 45 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your squash roasts perfectly!
2. Roast the Squash:
Toss the cubed butternut squash in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping once halfway through, until the squash is tender and has caramelized edges.
3. Sauté the Onion and Garlic:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until it softens. Then, add the minced garlic and cook for another minute until it smells amazing!
4. Combine Ingredients:
Once the squash is done roasting, add it to the pot along with the broth, cinnamon, and nutmeg. Increase the heat to bring it to a boil, then reduce the heat and let it simmer for 10 minutes. This step allows the flavors to mingle beautifully.
5. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer it to a regular blender in batches—just be sure to let it cool slightly first!
6. Add Cream for Richness:
If you’re using heavy cream or coconut milk, stir it in now to add a touch of creaminess to the soup. Taste and adjust the seasoning with more salt and pepper if needed.
7. Prepare the Bacon Garnish (Optional):
If you’re using bacon, cook the slices in a skillet over medium heat until they’re crispy. Drain on paper towels and crumble them into bits for garnishing the soup.
8. Serve and Enjoy:
Ladle the warm soup into bowls, and top each serving with a dollop of sour cream or crème fraîche, crumbled bacon, toasted pumpkin seeds, a sprinkle of black pepper, and a fresh rosemary sprig for a lovely presentation!
Enjoy your hearty and velvety roasted butternut squash soup packed with flavor!
Can I Use Other Squashes Instead of Butternut?
Absolutely! You can use acorn squash or pumpkin as alternatives. Just keep in mind that the flavor will vary slightly, and cooking times might differ depending on the type of squash you choose.
How Can I Make This Soup Vegan?
To make this soup vegan, simply omit the bacon and use vegetable broth instead of chicken broth. Substitute heavy cream with coconut milk or a vegan cream for a rich texture without the dairy.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just remember to let it cool completely before transferring to the freezer!
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can simmer it longer to reduce the liquid. Alternatively, add a peeled and cubed potato to the soup while it simmers, then blend it all together for added creaminess!