I love a cozy bowl of butternut squash soup any time the air turns cool — it’s creamy, slightly sweet, and deeply comforting. This version roasts the squash to build caramelized flavor, then purees it with stock and warm spices for a smooth, velvety finish. After making this several times, I rely on roasting and a quick simmer to get consistent depth without hours of fuss, and I’ll share the techniques that work best.
Why Make This Recipe
- Deep, naturally sweet flavor from roasting brings more complexity than boiling alone.
- Nutritious: high in vitamin A and fiber while still being low in calories.
- Convenient: roast ahead and finish the soup in 20 minutes, great for weeknights or dinner parties.
- Versatile: you can make it vegan, add spice, or turn it into a pasta sauce or curry base.
- Personal insight: I love this soup because a simple roast transforms plain squash into something rich and almost buttery without heavy cream — it feels like comfort food that’s actually good for you.
I also pair it with other seasonal dishes, like a lighter take on creamy butternut variations when I want extra indulgence.
Recipe Overview
Prep time: 15 minutes (plus 45 minutes to roast)
Cook time: 20 minutes (simmer + blend)
Total time: about 1 hour 20 minutes
Servings: 6 (about 1 to 1 1/4 cup per serving)
Difficulty: Easy — one pan roast, one pot finish, and blending.
Method: Roast halved squash at 400°F, sauté aromatics, simmer with stock, then blend to a smooth puree. I recommend a rimmed baking sheet for roasting and either an immersion blender or a high-speed blender for the final texture. For other seasonal combos, I sometimes pair this soup with sautéed vegetables in an autumn pasta side.
My Experience Making This Recipe
On the first test I under-roasted the squash and the soup tasted flat, so I increased roast time to 40–50 minutes at 400°F until the flesh was caramelized. Using homemade or low-sodium stock made seasoning predictable and consistent. I’ve tested both immersion and countertop blenders; the countertop blender gives the silkiest result but be careful with hot liquids.
How to Make Butternut Squash Soup
Start by roasting a 2 to 2.5 lb butternut squash: halve, scoop seeds, brush with 2 tbsp olive oil, and roast face-down at 400°F for 40–50 minutes until very tender and lightly browned. Meanwhile, sweat 1 large diced onion and 2 minced garlic cloves in 2 tbsp butter or oil until translucent, then add 1 tsp ground cumin, 1/4 tsp nutmeg, and a pinch of cayenne and cook 30 seconds to bloom the spices. Scoop roasted squash into a large pot, add 4 cups low-sodium chicken or vegetable stock, simmer 10–12 minutes, then puree with an immersion blender (or let cool slightly and blend in batches). Finish with 1/2 cup heavy cream or 3/4 cup canned full-fat coconut milk for dairy-free, season with 1 tsp salt and 1/2 tsp black pepper, and reheat gently — avoid boiling after adding cream.
I sometimes add a small peeled apple or 1 medium carrot to the roasting pan for extra sweetness and complexity. For a twist on texture, reserve a few roasted cubes as garnish.
Expert Tips for Success
- Roast for flavor: cook squash cut-side down on a rimmed sheet at 400°F until edges brown (40–50 minutes). Caramelization adds depth you can’t get from boiling.
- Use low-sodium stock: it lets you control seasoning and avoids an overly salty soup after reduction.
- Cool slightly before blending: hot liquids build pressure in a blender; vent the lid and blend in small batches or use an immersion blender.
- Adjust body with controlled liquid: if soup is too thin, simmer uncovered to reduce or add 1–2 tbsp pureed roasted squash for thickness.
- Equipment recommendation: a heavy-duty baking sheet, a sharp chef’s knife for peeling/cutting, and an immersion blender for easy cleanup.
How to Serve Butternut Squash Soup
- Classic bowl: drizzle 1 tsp olive oil or cream, sprinkle toasted pumpkin seeds and chopped chives.
- For heft: serve with crusty bread or a warm grilled cheese for dipping.
- Make it a meal: top with roasted chickpeas, crumbled bacon, or pan-seared tofu for protein.
- Occasion tip: serve in small cups as an elegant starter at dinner parties or ladle into hollowed small pumpkins for a festive presentation.
Storage and Reheating Guide
Refrigerate cooled soup in airtight containers for up to 4 days; leave a little headspace if using glass. To freeze, cool completely and portion into freezer-safe containers, leaving 1/2 inch headspace; freeze up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on low heat, stirring often and adding a splash of stock or water if it’s too thick; avoid boiling after adding cream to prevent separation.
Recipe Variations
- Vegan / Dairy-free: use 3/4 cup canned coconut milk for creaminess and vegetable stock instead of chicken stock.
- Spiced Thai twist: add 1–2 tbsp red curry paste and swap some stock for coconut milk for a curry-like depth (also works with protein, inspired by thai-style butternut soups).
- Apple-roasted version: roast 1 peeled apple with the squash for bright fruitiness, or try the festive twist in this butternut squash and apple bake for a holiday side pairing.
- Savory stir-fry base: use roasted squash puree as a base sauce for vegetables or proteins in a pan, similar to techniques used in a butternut squash stir-fry for a thicker, savory finish.
Nutritional Highlights
- Vitamin A: one serving supplies a large portion of daily vitamin A from beta-carotene.
- Fiber and low calorie: squash adds fiber and satisfying volume without many calories.
Allergen note: contains dairy if you use heavy cream or butter; swap coconut milk and oil to make it dairy-free. Typical portion is 1 cup (about 200–250 kcal depending on added cream).
Troubleshooting Common Issues
- If the soup tastes flat: increase roasting time next batch, add 1–2 tsp lemon juice or 1 tbsp apple cider vinegar to brighten finished soup.
- If it’s too thin: simmer uncovered to reduce for 10–15 minutes, or stir in 1/4 cup mashed roasted squash to thicken.
- If texture is grainy: blend longer or pass through a fine mesh sieve; using a high-speed blender helps achieve a silky result.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Roast the squash first for best flavor, then place squash flesh, sautéed aromatics, and 4 cups stock in a slow cooker on high for 2–3 hours or low for 4–6 hours. Blend with an immersion blender, add coconut milk or cream, and warm through before serving.
Q: How do I safely cut and peel butternut squash?
A: Cut off both ends, stand squash upright on a stable cutting board, slice down the middle with a sharp chef’s knife, scoop seeds, then peel with a sturdy vegetable peeler or cut slabs off the sides. Use a heavy chef’s knife and keep fingers clear; the squash is easier to handle when you cut off a flat base first.
Q: Can I make this ahead for a party?
A: Yes — roast and puree the soup a day ahead, chill promptly, and reheat gently on the stove before serving. If serving to guests, finish with warm cream or garnish just before plating for best presentation.
Q: Why did my soup separate when reheating and how can I prevent it?
A: Separation often happens when dairy is boiled. Reheat on low, stirring frequently, and avoid high heat after adding cream; whisk in a tablespoon of cornstarch mixed with cold water (slurry) before heating if you need extra stability.
Butternut Squash Soup
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, can be made vegan
Description
A creamy, slightly sweet, and deeply comforting butternut squash soup, roasted for rich caramelized flavor.
Ingredients
- 1 (2 to 2.5 lb) butternut squash, halved and seeds scooped
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tbsp butter or oil
- 1 tsp ground cumin
- 1/4 tsp nutmeg
- Pinch of cayenne pepper
- 4 cups low-sodium chicken or vegetable stock
- 1/2 cup heavy cream or 3/4 cup canned full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: a small peeled apple or 1 medium carrot
- Optional for garnish: toasted pumpkin seeds, chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil and place it face-down on a rimmed baking sheet.
- Roast the squash for 40–50 minutes until very tender and lightly browned.
- In a pot, sweat the onion and garlic in butter or oil until translucent.
- Add cumin, nutmeg, and cayenne, cooking for 30 seconds to bloom the spices.
- Scoop the roasted squash into the pot, add stock, and simmer for 10–12 minutes.
- Puree the soup using an immersion blender or in batches in a countertop blender.
- Stir in cream or coconut milk, season with salt and pepper, and reheat gently without boiling.
- Serve garnished with toppings as desired.
Notes
For a vegan version, use coconut milk and vegetable stock. You can also add extra sweetness by roasting an apple with the squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 to 1 1/4 cup per serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg