Roasted Butternut Squash Soup is a delicious and hearty meal that's perfect for any time of the year. It's easy to make, and the flavor combinations are endless. But why settle for just any old recipe? When you make this one pot soup recipe, you will have the perfect dinner on the table in no time.
Do you love the fall butternut squash every year? Butternut squash has a naturally sweet flavor, making it the perfect ingredient for soups. It's mild and nutty with a hint of cinnamon spice, and when roasted, it brings out an even richer flavor.
With this one pot soup recipe, you can bring all these amazing flavors together with ingredients like garlic, onion, vegetable broth, and curry powder. Enjoy the sweetness of butternut squash in every bite!
If you adore butternut squash, you'll want to try this Butternut Squash Bacon Mac and Cheese recipe. It's another fun way to use this wonderful vegetable.
Why You'll Love This Soup
- It's a one pot soup recipe
- Who doesn't love a homemade soup recipe? It's better than any store-bought soup you can find
- You just need some pantry staple simple ingredients to make a batch of soup
- It's belly warming and full of fantastic nutrition
Ingredients
Get more info on these ingredients in the recipe card at the bottom of this soup recipe post
- butternut squash
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- fresh sage
- white onions
- garlic cloves
- shallots
- carrots
- leeks
- fresh thyme
- fresh Italian parsley
- bay leaves
- honey
- vegetable stock
How to Make Roasted Butternut Squash Soup
Preheat oven to 350°F and line a small baking tray with parchment paper
Cut the neck off butternut squash and reserve.
Cut the body of the butternut squash lengthwise, and scrape the seeds out.
Brush cut sides with 1 tablespoon of olive oil, sprinkle with salt & pepper, and place sage sprig in each cavity.
Place cut side down on the large baking sheet and roast for approximately 1 hour (or until the flesh feels soft when pierced with a fork).
Remove from oven, take out sage, and let cool. Scoop the flesh out into a small bowl and set aside.
Peel the neck portion of the butternut squash and cut into cubes (about ½” in size)
In a heavy-bottomed pot, heat the remaining olive oil on medium/high heat, and add sliced onions, garlic, and shallots. Sauté until translucent and soft (about 2 minutes)
Add the chopped squash, sliced carrots, and leeks, and let cook for 3 minutes, stirring occasionally.
Place parsley, thyme, sage, and bay leaves on a square of cheesecloth and tie with kitchen string
Add the honey and 7 cups of stock to the pot along with the cheesecloth herb packet.
Simmer on low for about 35 mins (or when squash feels soft when pierced with a fork)
Add the reserved flesh of the roasted squash to the pot
Place an immersion blender into the pot and pulse the liquid and softened vegetables until smooth.
Adjust seasoning to your liking by adding more salt and/or pepper.
Thin the soup out by adding ½ cup of stock at a time until desired consistency is reached.
If you wish, garnish your hot soup with chopped chives and a dollop of sour cream to this easy butternut squash soup recipe.
Storage
Leftover roasted squash soup can be stored in an airtight container in a refrigerator for up to two days. Be sure to separate portions so that the soup can cool quickly and evenly. If you plan to freeze the soup, let it cool completely then pour into freezer-safe containers or resealable plastic bags.
To prevent freezer burn on your leftover soup, press out as much air as possible before sealing and freezing for up to three months.
Place the bag on its side to conserve space in the freezer.
This is a great practice for any of your favorite soups that you like to freeze for later.
Don't forget to always let the hot liquid cool down before storing.
Why does my butternut squash soup taste bitter?
The bitter taste can be caused by the addition of too much salt or pepper. Salt and pepper are both great seasonings for this butternut squash soup recipe, but it’s important to go easy on them—too much can overwhelm other flavors.
If you think your soup might be overly salty, add a splash of lemon juice to brighten up the flavor and provide a balance. If your soup tastes overly peppery, try adding in a bit more honey or sugar to smooth out the flavor.
What can I serve alongside this soup for an easy dinner?
This soup is perfectly complemented by a fresh baguette or sourdough bread and a green salad. And for something heartier, a store-bought rotisserie chicken will also do the trick!
Why does the recipe call for 8 cups of stock when only 7 cups are used?
Keep an extra cup handy just in case the soup comes out too thick. Add half a cup at a time until you reach your desired consistency.
Can I substitute canned squash and save time instead of roasting the squash?
Although canned squash is a viable alternative when time is short, it's the roasting that imparts the soup with its distinctive flavor profile.
You see, the caramelization of squash during roasting is a vital step in the process of making a delicious pot of butternut squash soup.
Variations
- Garnish with some pumpkin seeds for a little extra flavor and texture.
- For a creamy version of this soup with a rich flavor, try a splash of heavy cream or coconut cream to make a tasty creamy soup.
- If you want a tad more flavor, use some chicken broth or chicken stock instead of vegetable stock.
- If you'd like to add a bit of heat, try adding a pinch of chili flakes or cayenne pepper.
- Add even more flavor by using other ingredients like fresh ginger or other roasted veggies.
- For extra sweetness, drizzle some maple syrup over the top before serving.
- These are just a few ideas for tweaking this soup recipe—feel free to experiment with different ingredients, other fresh herbs, and seasonings until you find what you're looking for.
Recipe Tips
- This is a great make ahead soup. You can make it ahead and store it until later when you're close to being ready to serve it. Simply remove it from the fridge and reheat your roasted butternut squash soup recipe in a dutch oven or large pot on the stove.
- You can serve this soup as a side dish or it's delicious enough to be the main star of your dinner table!
- If you don't have an immersion blender, you can try a regular blender or even a food processor to help blend things together. Some fancy blenders, like a Vitamix, may have a soup setting.These are different ways to achieve very similar styles of soup. The consistency may be slightly different but will still be very flavorful and quite delicious.
So the next time they are in season and you're in the grocery store, grab yourself a few butternut squashes so you can whip up a few batches of this fantastic Roasted Butternut Squash Soup.
More Soup Recipes
📖 Recipe
Ingredients
- 3 ½ lbs butternut squash
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- fresh sage
- ½ cup sliced white onions
- 4 garlic cloves sliced
- ¾ cup sliced shallots
- ¾ cup sliced carrots
- 1 ½ cups sliced leeks
- fresh thyme
- fresh Italian parsley
- 2 bay leaves
- 2 tablespoons honey
- 8 cups vegetable stock
Instructions
- Preheat oven to 350°F and line a small baking tray with parchment paper
- Cut the neck off butternut squash and reserve.
- Cut the body of the butternut squash lengthwise, and scrape the seeds out
- Brush cut sides with 1 tablespoon of olive oil, sprinkle with salt & pepper, and place sage sprig in each cavity.
- Place cut side down on the baking tray and roast for approximately 1 hour (or until the flesh feels soft when pierced with a fork).
- Remove from oven, take out sage, and let cool. Scoop the flesh out into a small bowl and set aside.
- Peel the neck portion of the butternut squash and cut into cubes (about ½” in size)
- In a heavy-bottomed pot, heat the remaining olive oil on medium/high heat, and add sliced onions, garlic, and shallots. Sauté until translucent and soft (about 2 minutes)
- Add the chopped squash, sliced carrots, and leeks, and let cook for 3 minutes, stirring occasionally.
- Place parsley, thyme, sage, and bay leaves on a square of cheesecloth and tie with kitchen string
- Add the honey and 7 cups of stock to the pot along with the cheesecloth herb packet.
- Simmer on low for about 35 mins (or when squash feels soft when pierced with a fork)
- Add the reserved flesh of the roasted squash to the pot
- Place an immersion blender into the pot and pulse the liquid and softened vegetables until smooth.
- Adjust seasoning to your liking by adding more salt and/or pepper.
- Thin the soup out by adding ½ cup of stock at a time until desired consistency is reached.
- If you wish, garnish with chopped chives and a dollop of sour cream
Notes
- The beauty of this soup is that it’s a one-pot recipe, so clean-up is a breeze
- This soup can be made ahead of time and kept in the fridge for up to 5 days. To reheat, simply place the pot on the stove on low until heated through. Be mindful of the fact that cold soup always appears thicker, however, once it has reheated, it will thin out to the proper consistency
A nice fresh baguette or sourdough bread and green salad pair well with this soup.
Or a store-bought rotisserie chicken is also a great accompaniment. Why does the recipe call for 8 cups of stock when only 7 cups are used?
The extra cup is there in case you need to thin the soup out. Add ½ cup at a time until desired consistency is reached. Can I substitute canned squash and save time instead of roasting the squash?
If you are pressed for time, you can certainly substitute the roasted squash for canned, however, it is the roasting that gives the soup its depth of flavor by allowing the squash to caramelize while roasting