Roasted butternut squash soup is the best way to welcome Fall-inspired flavors!
Creamy butternut squash is blended with butter, onions and broth with a dash of maple syrup for the ultimate cozy dish!
This soup is creamy, slightly sweet, yet savory, and hits all the right notes for Autumn entertaining.
Delish Creamy Soup
- It’s a wholesome and hearty meatless dish.
- Make ahead! Roast the squash up to three days ahead and prep and cook the soup in minutes!
- Make a double batch because this soup freezes perfectly.
- Naturally sweet and creamy roasted butternut squash soup can be served as a first course before a roast turkey, or a light entrée with a side of dinner rolls or cheesy bread, and a crunchy cucumber radish salad or even a tangy Greek salad.
Ingredients and Variations
Squash – Roasting the butternut squash is an important step for creating that deep, caramelized flavor and this step can be done ahead of time! No need to peel the squash either!
Soup Base – Roasted butternut squash soup gets its rich and velvety texture from sour cream. Greek yogurt can be used if you are watching calories. Full-fat coconut milk or coconut cream is an excellent dairy-free alternative to sour cream as well.
Seasonings – Salt and pepper bring up the flavor and help to balance out the sweetness of the roasted squash. Feel free to use garlic powder instead of fresh, if desired. Chicken seasoning can be replaced with Italian seasoning, garlic and herb, or whatever seasoning blend is available.
Variations – Other winter squash varieties to use are sweet potatoes, delicata, acorn or pumpkin.
How to Make Roasted Butternut Squash Soup
- Prepare squash as directed in recipe below.
- Season and roast squash and onion until both are tender and caramelized.
- Peel roasted squash and onion and place in a bowl (reserve some squash for later).
- Blend squash, onion, and remaining ingredients until smooth and creamy.
- Pour into bowls and serve with a scoop of reserved butternut squash in each bowl. Garnish soup with a dollop of sour cream, bacon bits, roasted pumpkin seeds, finely diced green apples and red bell peppers, or croutons.
Tips for the Best Soup
- Oiling the skin on the outside of the squash keeps it soft during the roasting process and makes it easier to remove.
- Even though roasted butternut squash is naturally thick, it can be thickened even more with some potato flakes, cooked carrots, or pumpkin puree, if desired.
How to Store Butternut Squash Soup
Keep leftover butternut squash soup covered in the refrigerator for up to 5 days and reheat on the stovetop with a little broth added to it to loosen it up. Freeze soup in quart-sized bags for up to 3 months. Thaw in the refrigerator before reheating.
Other Fall Inspired Soups To Try!
Have you tried this Roasted Butternut Squash Soup recipe? Leave a comment and rating below!
Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 stick of softened butter or ½ cup
- 1 butternut squash
- 1 onion
- ⅓ cup maple syrup
- 1 tablespoon extra olive oil
- 2 teaspoons minced garlic
- 1 teaspoons chicken style seasoning
- 1 teaspoons black crushed peppercorn divided
- ½ teaspoons Himalayan pink salt crystals
- 2 cups vegetable broth
- sour cream optional
Instructions
- Preheat oven to 400˚F
- Cut squash in half lengthwise, scoop out seeds. Cut onion in half and leave skin on. Drizzle oil and sprinkle ½ teaspoon peppercorn over the flesh part of the onion and squash.
- Place both flesh face down on a baking sheet and roast for 35-50 mins. The onion should be caramelized and the butternut squash should be a golden brown.
- Remove from oven and cool for 10 minutes. Peel skin from onion and scoop roasted squash flesh into a bowl. Reserve ⅓ cup of squash.
- In a blender add onion, squash and the remaining ingredients. Blend on medium until the soup is smooth and creamy. Pour into bowls and serve with reserved butternut squash and add a dollop of sour cream (optional).
Notes
- Oil the outside of the butternut squash to keep it soft during the roasting process and easier to remove.
- This soup can be thickened with potato flakes, cooked carrots, or pumpkin puree, if desired.
- Refrigerate leftovers covered for up to 5 days.
- Reheat on the stovetop with a little broth added to it to loosen it up.
- Freeze soup in airtight containers or zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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