Roasted Butternut Squash Soup

Nothing says cozy comfort like a bowl of creamy butternut squash soup that fills your whole house with amazing aromas! This recipe is perfect for anyone who wants a healthy, soul-warming meal that tastes like it came from a fancy restaurant. The best part is how the roasted vegetables create such rich, deep flavors with hardly any work from you.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 35 minutes, Total Time: 50 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Healthy Immunity, Soy-Free, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 223 Calories, 12g Fat, 25g Carbs, 5g Protein.

Ingredients You’ll Need

Butternut squash: You’ll need 1 medium squash that’s about 2 1/4 pounds, peeled and cut into 1-inch chunks. This gives you about 6 cups, and don’t worry if your pieces aren’t perfect – they’re getting roasted and blended anyway!

Shallots: 3 medium shallots, just cut them in half lengthwise. Shallots are like sweet, mild onions and they roast beautifully with a lovely caramelized flavor.

Garlic: 4 cloves that you just smash with the flat side of your knife. No need to chop them since they’re getting blended up later.

Fresh herbs: 5 sprigs of thyme (plus extra leaves for garnish), 1 sprig of rosemary, and 4 large fresh sage leaves. These herbs make your kitchen smell absolutely incredible!

Olive oil: 2 tablespoons to help everything roast up golden and delicious.

Broth: 4 cups of unsalted chicken broth or vegetable broth – use whatever you prefer or have on hand.

Flavor boosters: 2 tablespoons cider vinegar for brightness, 2 tablespoons pure maple syrup for natural sweetness, and 3/4 teaspoon salt.

How to Make Roasted Butternut Squash Soup

Step 1: Preheat your oven to 450 degrees F. Place the squash chunks, shallots, garlic, thyme sprigs, rosemary, and sage leaves on a large rimmed baking sheet. Drizzle everything with olive oil and toss to coat nicely. Spread everything out in an even layer so it roasts properly.

Step 2: Roast for 30 to 35 minutes until everything is very tender and lightly golden. Give it a stir halfway through cooking time. You’ll know it’s ready when you can easily pierce the squash with a fork.

Step 3: Remove and toss out the thyme and rosemary sprigs – they’ve done their job! Transfer all the remaining roasted vegetables to your blender. Add the broth to the blender too.

Step 4: Here’s the important safety part – remove the center piece of your blender lid to let steam escape. Place a clean kitchen towel over the opening. Puree until completely smooth, about 45 seconds. If your blender is small, do this in batches.

Step 5: Pour the smooth soup into a medium saucepan. Stir in the cider vinegar, maple syrup, and salt. Bring to a boil over medium-high heat, stirring occasionally.

Step 6: Ladle the soup into 6 bowls and top each one with about 1 1/2 tablespoons of crème fraîche. Sprinkle with fresh thyme leaves if you want to make it look extra pretty!

Easy and Quick Roasted Butternut Squash Soup Version

Want to save even more time? You can totally buy pre-cut butternut squash from the grocery store! Just grab about 6 cups of the cubed squash from the produce section. You can also use pre-minced garlic from a jar – about 1 tablespoon equals those 4 cloves. This cuts your prep time down to just 5 minutes, and nobody will know you took the shortcut!

Serving Ideas

This soup makes a complete, satisfying meal all on its own. I love serving it with some crusty sourdough bread and a simple green salad with vinaigrette. It also makes an elegant starter for holiday meals – your guests will think you’re a total cooking pro! A grilled cheese sandwich on the side turns this into the ultimate comfort food combo.

Storage

You can store this soup in the fridge for up to 3 days in a covered container. It also freezes beautifully for up to 3 months! To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You might need to add a splash of broth if it gets too thick after storing.

Substitutions

No crème fraîche? No worries! Sour cream or even a swirl of heavy cream works great too. You can swap the maple syrup for honey if that’s what you have. Don’t have fresh herbs? Dried herbs work fine – just use about 1/3 of the amount called for. For a dairy-free version, skip the crème fraîche or use a coconut cream alternative.

Pro Tips

Perfect roasting: Don’t overcrowd your baking sheet – the vegetables need space to caramelize properly instead of steaming.
Blender safety: Always let hot soup cool for a few minutes before blending, and never fill your blender more than halfway with hot liquids.
Extra flavor: A tiny pinch of nutmeg or cinnamon adds a lovely warm spice note that pairs perfectly with the squash.
Texture trick: If you like a bit of texture, reserve some of the roasted squash pieces before blending and stir them back in at the end.

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day as all the flavors meld together. Just store it in the fridge and reheat gently when you’re ready to serve.

What if I don’t have a blender?

Sure, you can use an immersion blender right in the pot! Just be careful with the hot soup. A food processor also works, though you might need to work in batches.

Can I make this vegan?

Absolutely! Just use vegetable broth instead of chicken broth and skip the crème fraîche or use a plant-based alternative. The soup will still be incredibly delicious and creamy from the roasted squash.

How do I know when the squash is done roasting?

The squash should be fork-tender and lightly golden around the edges. If it’s still firm when you poke it with a fork, give it another 5-10 minutes in the oven.

Final Thoughts

I hope you love this cozy soup as much as my family does! It’s become one of our go-to recipes for chilly evenings. Let me know how yours turns out – I’d love to hear about any creative touches you add to make it your own!