Roasted Butternut Squash Soup
This easy roasted butternut squash soup is loaded with flavor and has the most perfectly creamy texture. A bowl full of comfort with every bite just as delicious as the next!
Roasted Butternut Squash Soup Recipe
Creamy butternut squash soup is easily one of my favorite soups! It’s like a cozy fall day in one singular dish — the most rich and creamy soup ever. This super simple recipe is a fabulous main dish and even side dish for a chilly day.
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There are tons of different ways to make this classic soup favorite. But I’ve found that roasting this winter squash brings out flavor that hides behind its beige exterior. That one small change takes this simple recipe to the next level of flavors.
The best way to warm up on a chilly day is to dig into a big bowl of soup. So I typically reach for recipes like this one or make something like ham and potato soup or lentil soup. Anything cozy and comforting is my forte!
Butternut squash can have mixed reviews. Some people hate it, some people love it. But I’m convinced that those who don’t enjoy butternut squash soup just haven’t had a good recipe for it. Because once you take a bite of this golden creamy goodness, you’ll wonder why you’ve been missing out on it!
Why You’ll Love this Recipe
There is so much to love about traditional butternut squash soup! Do I have to choose just one reason why I love this recipe? Well, here’s a few:
- This is a great make-ahead options for meal prep. It stores well and reheats wonderfully! So make a big ol’ pot of this fall comfort food and store the leftovers until needed.
- Sure, you can buy pre-made soup from the grocery store but fresh has the best flavor. With simple ingredients and a delicious combo of flavors, you’ll enjoy every bite.
- There are loads of different health benefits in this winter squash soup. Butternut squash is a fabulous source of potassium, fiber and Vitamin A. It is also low calorie and rich in minerals!
Ingredients
The great thing about this soup is how healthy the ingredients are!
Some soup recipes load up on the fat and calories, but this is a very light and healthy recipe. Add these ingredients to your shopping list before you go to the grocery store:
- cubed butternut squash
- white onion
- garlic cloves
- green apple
- fresh ginger
- chicken broth
- extra virgin olive oil
- salt
- black pepper
Substitutions and Variations
To make a vegan butternut squash soup, use vegetable broth instead of chicken broth.
If you do not have olive oil on hand, you can use avocado oil in it’s place. You just need a neutral oil while roasting the squash.
Make this soup extra creamy with some heavy cream, or coconut milk for a dairy free version. A simple dollop of sour cream on the top of each bowl will work too!
Add an extra touch of sweetness with a bit of brown sugar or maple syrup in the mix. But go easy — the natural sweetness of the squash goes well with the savory flavors.
How to Make Roasted Butternut Squash Soup
Follow these step-by-step instructions to make the most amazing butternut squash soup you've ever tasted. There are two different ways to make the roasted veggies, so check out both methods and choose what works best for you:
Roasted Vegetables (Oven Method):
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and chop into 1 inch chunks.
- Then place the cubed butternut squash, onion chunks, garlic cloves (still in their skins), and sliced green apple on a baking sheet.
- Drizzle the veggies with olive oil and season with salt and pepper. Then toss to coat the vegetables evenly so that everything is well seasoned.
- Roast vegetable in the oven for about 30-40 minutes or until the squash is tender and caramelized, and the onions and garlic are softened.
Roasted Vegetables (Air Fryer Method):
- Preheat your air fryer to 375°F (190°C).
- Peel the butternut squash and chop into 1 inch chunks.
- In a large bowl, toss the cubed butternut squash, onion chunks, sliced green apple, and whole garlic cloves (still in their skins) with a bit of olive oil, salt, and pepper.
- Place the coated veggies into the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to do this in batches.
- Air fry for about 15-20 minutes, shaking the basket or tossing the vegetables halfway through, until they are tender and slightly caramelized.
Prepare the soup:
Now that the squash has been roasted, you can move on to making the soup!
Here are the next steps:
- Remove the garlic cloves from their skins after the veggies have been roasted.
- Then, place the roasted vegetables into a blender or a large soup pot to use an immersion blender.
- Add fresh ginger and the chicken broth to the butternut squash mixture, then blend until smooth and creamy.
If you are using a regular blender, not an immersion blender, you may need to blend in batches so that the hot liquid does not overflow out the pitcher.
Once well combined, divide the soup into bowl. Garnish with a bit of olive oil, crumbled crispy bacon, pumpkin seeds, and a sour cream. Serve and enjoy!
How to Store Leftover Roasted Butternut Squash Soup
Transfer this tasty vegetarian soup to an airtight container and allow it to cool completely. Then store in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months. Allow to thaw before reheating.
To reheat, place the soup on the stove top in a saucepan or dutch oven. Heat until warmed through. You can also reheat leftovers in the microwave!
What to Serve with Roasted Butternut Squash Soup
A fresh loaf of sourdough bread sliced up with butter — that's my most favorite side dish for this incredible soup. However, it pairs wonderfully with tons of other yummy food too. If you want a soup appetizer before your pasta night of spaghetti squash and meatball marinara, this soup would be perfect.
It's also a lovely dish to serve for soup and salad night! Or, you could simply serve it with some sides like mini hasselback potatoes or air fryer broccoli. It'd also be great alongside air fryer chicken thighs. So many tasty options, and you can also just eat a bowl of this soup all on its own too! It's delicious that way.
And don't forget a dessert of cream cheese pumpkin bread or even a gooey sizzling brownie.
Tips for Success
Check out these simple tips before making this recipe:
- Make sure that the squash has been peeled and chopped into evenly sized cubes before roasting. This will ensure it all roasts evenly and cooks through.
- It is important make sure the lid to your blender is secured tightly. And place a towel over top of the blender lid for safety while you puree the soup.
- You'll likely use ½ a head of garlic in this recipe. Be sure to leave the skins on the fresh garlic cloves while roasting. This helps keep the garlic from drying out and locks in the flavor so that it's a bold presence in this easy butternut squash soup recipe.
- Feel free to mix everything together in a bowl before placing it on the baking sheet for the oven method.
- To save some time, you can use frozen squash or pre-diced fresh squash.
FAQ
While you can simply cut a butternut squash in half length-wise and roast it, I find it easier to cube and then roast. The golden brown color that appears on each piece of squash brings out so much flavor that really makes a difference.
If you find that your soup is a bit thin, you can always mix in a bit of flour or cornstarch to thicken it up. However, you can also make it more "thick" (as in a more creamy texture) with some coconut cream or heavy cream! You can also mix in sour cream instead of using it as just a garnish.
More Soup Recipes
- Irish Farmhouse Vegetable Soup
- Instant Pot Chicken and Rice Soup
- Instant Pot Mexican Vegetable Soup
- Ham and White Bean Soup
Roasted Butternut Squash Soup
Ingredients
- 2 cups butternut squash cubed
- ½ white onion cut into large chunks or diced
- ½ bulb of garlic or 3 to 4 cloves
- 1 green apple cored and cut into slices
- 1 to 2 teaspoons fresh ginger minced
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Roasted Vegetables (Oven Method):
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and chop into 1 inch chunks. Place the cubed butternut squash, onion chunks, garlic cloves (still in their skins), and sliced green apple on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Roast in the preheated oven for about 30-40 minutes or until the squash is tender and caramelized, and the onions and garlic are softened.
Roasted Vegetables (Air Fryer Method):
- Preheat your air fryer to 375°F (190°C).
- In a large bowl, toss the cubed butternut squash, onion chunks, sliced green apple, and whole garlic cloves (still in their skins) with a bit of olive oil, salt, and pepper.
- Place the coated vegetables in the air fryer basket in a single layer. You may need to do this in batches, depending on the size of your air fryer.
- Air fry for about 15-20 minutes, shaking the basket or tossing the vegetables halfway through, until they are tender and slightly caramelized.
Prepare the soup:
- Once the roasted vegetables are done, remove the garlic cloves from their skins.
- Peel the butternut squash and chop into 1 inch chunks. In a blender or using an immersion blender, combine the roasted vegetables, peeled roasted garlic, fresh ginger, and chicken broth.
- Blend until smooth and creamy. Make sure your blender top is on tight and place a towel over top of the blender top, for safety. You may need to do this in batches, depending on the size of your blender.
- Serve the roasted butternut squash soup hot. Garnish with a drizzle of olive oil and cubed bacon if desired.
