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Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 1 (3 lb.) butternut squash (or about 4 cups peeled and diced butternut squash cubes); 2 tablespoons olive oil, divided; ½ onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground ginger; ⅛ teaspoon cayenne pepper (optional); 2 cups vegetable stock (or chicken broth), plus 1-2 additional cups for thinning at the end; 1 tablespoon brown sugar (or maple syrup); Optional garnish: sour cream, fresh chives, toasted nuts or pepitas, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

Lasted edited October 13, 2020. Originally published October 5, 2020 by Blair

The best Roasted Butternut Squash Soup recipe! This is healthy fall comfort food at its finest!

Total Time: 1 hour 25 minutes

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Spoon scooping up roasted butternut squash soup from a bowl

This is truly the best Roasted Butternut Squash Soup recipe! Made with simple, fresh ingredients, this healthy and satisfying vegetarian soup will soon become a staple in your fall kitchen. Cozy up with a warm bowl and a toasty baguette for the ultimate cold-weather comfort meal!

The Best Butternut Squash Soup Recipe

Some butternut squash soup recipes can be overly-sweet or too thick and creamy. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. Add a few more simple ingredients like onion and garlic for a savory, nourishing, and incredibly light-but-satisfying bowl of autumn comfort food!

Why This Recipe Works

Roasting the squash before adding it to the soup results in an incredibly flavorful, rich, and naturally sweet dish that doesn’t need many additional ingredients. Garlic, onion, and a bit of seasoning simply highlight the taste of the vegetable. In this easy soup, butternut squash remains the star of the show!
Using a blender to puree the soup gives it a smooth, buttery texture that tastes almost creamy -- without any cream!
The perfect amount of ginger and cayenne (optional) make the soup zippy and flavorful, rather than flat and dull.

How to Make Roasted Butternut Squash Soup

I have always enjoyed butternut squash soup in restaurants, from the deli at the grocery store, or even from a can on occasion. But I could never quite get it to taste the way I wanted it to when I prepped it on my own at home. Until now! This, my friends, is the only Roasted Butternut Squash Soup recipe that you will ever need!

Ingredients

Butternut squash
Onion
Garlic
Brown sugar (or maple syrup)
Vegetable broth (or sub with chicken broth for a non-vegetarian version)
Olive oil
Ginger and optional cayenne

Step 1: Roast Butternut Squash

Slice the squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper.

Rub 1 tablespoon of olive oil on the outside skin of the squash, and roast in a 425 degree F oven for about 30 minutes (or until almost tender).

Allow the squash to cool enough so that you can handle it, then peel off the skin and cut the squash into 2-inch cubes. It’s much easier to cube a butternut squash after it has been cooked!

Step 2: Sauté Garlic and Onion

Next, in a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sauté the onions and garlic for 3-4 minutes, or until they're slightly brown, adding a pinch of salt as they cook. Stir in the ginger and cayenne pepper; cook for 1 more minute. Toasting the spices gives them a richer, deeper flavor!

Add the stock, brown sugar, and cubed squash, then bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender).

Puree the soup with an immersion blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.

Season with salt and pepper to taste, then garnish with optional toppings!

The end result is a warmly spiced, smooth, and slightly sweet bowl of soup that will warm you from the inside!

What to Serve with Easy Butternut Squash Soup

Garnish the soup with chopped fresh chives or sliced green onion, croutons or toasted bread, grated cheese (Parmesan, Gruyere, feta, goat cheese, or sharp cheddar), toasted nuts or seeds (like pepitas), crispy bacon or prosciutto, a dollop of sour cream, or fresh herbs like parsley, thyme or sage.

A few sides that go well with Butternut Soup

Grilled cheese sandwiches or Ham, Brie and Apple Panini
A simple green salad or a fall-inspired Tossed Salad with Apple Butter Vinaigrette
A loaf of No-Knead Bread or crusty French baguette
Country Ham Biscuits, Southern Buttermilk Biscuits, or easy Drop Biscuits

Storage Tips

Store the soup in an airtight container in the refrigerator for 3-4 days. It's a great make-ahead option for busy weeks. Packed tightly, the soup will last in the freezer for up to 3 months.

Thaw frozen soup in the refrigerator overnight. Reheat the soup in a saucepan over low heat, just until warmed through.

Tips for the Best Roasted Butternut Squash Soup Recipe

If you don't want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section. Toss with olive oil and roast the squash in the oven (as directed), until tender.
If you don’t care for a spicy soup, omit the cayenne pepper.
For curried butternut squash soup, add a dash of curry powder to the pot along with the ginger and cayenne.
If you like a creamy butternut squash soup, add heavy cream, half-and-half or coconut milk at the end of cooking in lieu of the additional broth (at the same time that you puree the soup).

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