Creamy Roasted Butternut Squash Soup – A Cozy Fall Favorite
Butternut squash soup is one of the coziest and easiest recipes to make during the fall and winter months. With its rich, creamy texture and naturally sweet flavor, this soup is a seasonal staple that is perfect for chilly days. This recipe is especially convenient because everything roasts on a single pan, then gets blended into a silky smooth soup with minimal effort. Whether you enjoy it as a light meal or serve it as a starter for a holiday gathering, this soup is sure to impress.
One of the best parts about this recipe is that it’s highly customizable. You can make it as sweet or savory as you like by adjusting the seasonings, and it pairs wonderfully with a variety of toppings like croutons, roasted seeds, or a swirl of sour cream. Plus, this soup freezes exceptionally well, making it a great option for meal prep.
Why You’ll Love This Recipe:
- Easy & Minimal Cleanup – Roast everything on one pan and blend it up!
- Naturally Creamy – No need for heavy cream; the butternut squash blends into a velvety texture.
- Freezer-Friendly – Make a big batch and store portions for later.
- Healthy & Nourishing – Packed with vitamins, fiber, and antioxidants.
- Customizable – Adjust the seasonings and toppings to your preference.
Ingredients Breakdown:
- Butternut Squash – The star of the soup, providing a naturally sweet and creamy base.
- Garlic & Vidalia Onion – Roasting them enhances their sweetness and depth of flavor.
- Vegetable Broth – Helps create the perfect soup consistency while keeping it vegetarian.
- Spices & Brown Sugar – A combination of turmeric, paprika, salt, and brown sugar enhances the natural flavors of the squash.
- Greek Yogurt or Sour Cream (Optional) – Adds a creamy tanginess to balance the sweetness.
- Croutons (Optional) – A crunchy topping that pairs perfectly with the smooth soup.
How to Make Butternut Squash Soup:
- Preheat the oven to 420°F. Prepare the butternut squash by cutting it in half and scooping out the seeds. Pierce the skin with a fork to help it roast evenly.
- Quarter the onion and slice a head of garlic in half. Drizzle everything with olive oil and place them on a baking sheet. Wrap the garlic in foil to prevent burning.
- Roast for 45 minutes to an hour until the squash is fork-tender. Allow it to cool slightly before handling.
- Remove the skin from the butternut squash and transfer it to a blender along with the roasted onion and squeezed-out garlic. Blend until smooth.
- In a large pot, bring the vegetable broth to a boil. Add the blended squash mixture, spices, and brown sugar, then whisk to combine. Let it simmer for about five minutes.
- Serve hot with croutons and a drizzle of Greek yogurt or sour cream if desired.
Customization Ideas:
- Make it Spicy: Add a pinch of cayenne pepper or chili flakes for some heat.
- Boost the Protein: Stir in a can of white beans before blending for added protein and creaminess.
- Add More Veggies: Roast carrots, sweet potatoes, or apples along with the squash for extra flavor.
- Garnish Options: Top with toasted pumpkin seeds, fresh herbs, or a swirl of coconut cream.
Storage & Freezing Tips:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if needed to adjust the consistency.
Using Souper Cubes
This is perfect for Souper Cubes—silicone trays that are for the freezer to proportion food! I use them for EVERYTHING!! The cubes make it so easy to pop out and defrost and reheat just what you need. They are also oven safe!
This roasted butternut squash soup is a must-try fall recipe that delivers warmth and flavor with minimal effort. Whether you’re making a batch for a weeknight dinner, holiday meal, or meal prep, you’ll love how easy and delicious it is. Don’t forget to experiment with toppings and flavor variations to make it your own!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- ½ head elephant garlic or 1 head softneck garlic
- Olive oil for roasting
- 1 large vidalia onion
- 2 cups vegetable broth
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ tablespoon salt
- ½ tablespoon pepper
- 1 tablespoon brown sugar
- ¼ cup plain greek yogurt or sour cream for topping optional
- Croutons for topping optional
Instructions
- Carefully cut butternut squash in half, and scoop out the seeds. Pierce the skin with a fork. Peel and quarter the onion. Drizzle all in olive oil on a sheet pan. Slice the garlic head in half, drizzle in olive oil and cover in tin foil.
- Roast in the oven at 420°F for 45 minutes to one hour, until butternut squash is fork tender. Let cool until it’s comfortable to handle.
- Remove the butternut squash skin and add the roasted butternut squash and onion to a blender. Squeeze out the garlic from the peel, and add to the blender. Blend until smooth.
- Optional method: add butternut squash to a large pot, and use an immersion blender.
- To a large pot, add 2 cups of vegetable broth, spices and brown sugar, bring to a boil. Add butternut squash mixture to the pot and use a whisk to combine. Simmer for 5 minutes.
- Serve warm with croutons, and greek yogurt or sour cream drizzled on top.
