Oven roasting is the gold standard cooking method for most winter squash varietals, so it’s no wonder that Roasted Butternut Squash Soup is incredibly flavorful. It’s also an easy, fuss-free way to get this creamy soup on the table in just about 1 hour.
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Niched restaurants are all the rage at the moment, and I gotta say – I love this journey for me (and you, and everyone else). I went to a “grilled cheese bar” a few weeks ago, and let me tell you – I had no idea that my childhood dreams would mesh so well with my adult palette.
And while a dozen grilled cheese combos is rad, I’m begging some enterprising foodie to open up The Tureen Canteen and offer nothing but two dozen pureed soup recipes in tiny shot glasses.
But then again, I probably wouldn’t have a reason to play out my obsession with roasted vegetable soup recipes for all of you. I almost wish I was joking, but go ahead a take a gander at my soup recipes. I feel like Bubba Gump, but I’m trolling for roasted veggies and not shrimp!
We’ve got tomato basil soup, creamy cauliflower soup, roasted pumpkin soup, roasted acorn squash soup, carrot and apple soup, ginger carrot soup…and now, roasted butternut squash soup.
So until those front doors flood open and I can knock back glass after glass cozy soup shots, I guess you’re stuck with my schtick.
Why Roasted Squash Rocks
Unless a method yields truly egregious results (usually boiling or, like, leaving on the hood of your car in the sun on a hot summer day), I am an advocate for cooking by any means necessary (there is a reason I tested and perfected 6 different ways to cook butternut squash!).
That being said, if you can roast a vegetable, you should roast a vegetable.
Roasting butternut squash for soup takes a bit more time, but it gives it so much additional flavor and depth. It’s worth the time investment, and with our oven-to-blender method, it doesn’t even require additional dishes. And you’ll still have a decadent soup on the table in about 1 hour.
Butternut squash can be roasted in halves, or in diced chunks. We prefer to roasted peeled, seeded, and diced butternut squash because the additional surface area maximizes the caramelized edges and aforementioned complex flavor.
That being said, there is such a thing as too much caramelization. Sometimes you might border on char, and this particular recipe does not call for burnt edges.
This is where a casserole dish, instead of a baking sheet, comes in handy. Use a casserole dish to roast the squash, onions, celery, and herbs to prevent burning. Additionally, the casserole dish method builds up just enough steam to get the supporting veggies nice and soft, while the squash gets golden and caramelly. (This hack works great for butternut squash mac and cheese too!)
How to Make Roasted Butternut Squash Soup
Roasted butternut squash is slightly sweet and incredibly flavorful – it’s the perfect base for a rich and creamy winter soup. We roasted peeled and diced squash with aromatic vegetables and fresh herbs in a casserole dish – the casserole dish prevents burning, and allows the vegetables to soften to the perfect texture. Finish the soup in a blender for a velvety smooth finish, and don’t forget to garnish!
- Toss diced butternut squash, onion, celery, and garlic cloves in a casserole dish with olive oil, salt, pepper, and nutmeg until evenly coated. Nestle the fresh thyme, fresh sage, and a bay leaf into the mixture.
- Roast for 45 minutes in a 400°F oven, tossing every 15-20 minutes.
- Discard the bay leaf, then shake the thyme and sage stems to remove any loose leaves.
- Transfer the roasted vegetables and pan juices to a blender.
- Add broth and heavy cream, then blender for 1 minute; scrape down the sides, if needed, and blend an additional 30 seconds. Add additional broth if the soup is too thick and process an additional 30 seconds to 1 minute.
- Ladle into soup bowls and serve right away, garnished with pomegranate seeds and fresh herbs.
Essential Notes and Tips
- Casserole dish > baking sheet. Reach for a casserole dish to roast the squash and vegetables. You’ll still achieve plenty of caramelization while preventing the edges from burning. Plus, a casserole dish builds up just enough steam to soften the vegetables into the perfect texture for blending.
- A high-powered blender like a Vitamix or Blendtec will yield an extra creamy soup, but you’ll still get terrific results with a regular blender – we use a Ninja.
- Garnish can make or break a simple soup! We like pomegranate seeds and fresh thyme leaves.
Shake It Up!
If you’ve never met a recipe you can’t tweak just a lil’ bit, this section is for you! If you change things up, write a comment below and tell us all about it.
- Make it Spicy: add a poblano pepper and/or 1-2 jalapeno peppers to the squash and vegetables. Keep or remove the seeds from the pepper(s) depending on your preference for spice.
- Make it Sweeter: this soup is on the slightly sweeter side thanks to roasted squash, but if you prefer your soup much sweeter (think Panera-style) toss the vegetables with 1-2 tablespoons of maple syrup or brown sugar before roasting, or add a diced apple to the mix.
- Curry It!: instead of fresh herbs, toss the vegetables with 1 tablespoon curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, and 2 teaspoons fresh grated ginger. For a curried squash soup with heat, add 1-2 tablespoons of Thai red curry paste to the blender. And don’t forget to garnish! Julienned Thai basil or chopped cilantro are the perfect finish.
Storing and Freezing
In the Fridge: store leftovers in the fridge in a sealed container for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes, stirring once halfway through. Reheat larger portions in a saucepan over medium heat until the edges start to bubble.
In the Freezer: roasted butternut squash soup freezes beautifully; there’s just enough heavy cream to keep the soup creamy, but not so much that it will separate after defrosting. Freeze in air-tight containers and store for up to 6 months. Defrost by placing a container in the fridge overnight, then reheat as directed above.
Did you make this roasted butternut squash soup? I’d love to know how it turned out! Leave a comment and a rating below, or share with your friends and fam!
Creamy Roasted Butternut Squash Soup
Description
Ingredients
- 1 medium (3-lb) butternut squash, peeled, seeded, and diced into 1.5” pieces (about 6 cups)
- 1 medium Vidalia (sweet) onion, sliced to ½”
- 2 stalks celery, sliced into 1” pieces
- 3 cloves garlic, peeled and smashed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- pinch nutmeg
- 1 sprig fresh thyme, plus more for garnish
- 1 sprig fresh sage
- 1 bay leaf
- ¼ cup heavy cream
- 3-4 cups low sodium broth, chicken or vegetable
- pomegranate seeds, for garnish
Instructions
- Heat the oven to 400°F.
- Place the squash, onion, celery, and garlic cloves in a casserole dish. Drizzle with the olive oil, then season with the salt, pepper, and nutmeg. Toss until the vegetables are evenly coated with the oil and spices. Nestle the thyme, sage, and bay leaf into the squash and onions.
- Transfer to the oven and roast for 60 minutes, stirring every 15 minutes, until the vegetables are soft and starting to caramelize around the edges.
- Discard the bay leaf. Pick up the thyme and sage stems and shake to remove any loose leaves.
- Carefully transfer the contents of the casserole dish to a blender; pour any residual pan juices into the blender.
- Add the heavy cream and 2.5 cups of broth. Blend on high for 60 seconds, then scrape down the sides and blend 30 seconds longer. Taste for seasoning and adjust the salt and pepper to taste. If the soup is too thick, add more broth one-quarter cup at a time, blending for 30 seconds after each addition, until the consistency is to your liking.
- Serve right away, garnished with pomegranate seeds and fresh thyme leaves. Enjoy!
Recipe Notes
- Spicy. Add 1 poblano and/or 1-2 jalapeno peppers to the squash and vegetables before roasting. Keep or remove the seeds from the pepper(s) depending on your preference for spice.
- Curried. Omit the fresh herbs and toss the vegetables with 1 tablespoon curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, and 2 teaspoons fresh grated ginger.
- Spicy Curry. Omit the fresh herbs. Add 1-2 tablespoons of Thai red curry paste to the blender with the roasted vegetables; garnish with Thai basil or cilantro.
- Sweet. Add a peeled and diced apple to the squash and vegetables, or toss the vegetables with 1-2 tablespoons of maple syrup or brown sugar before roasting.
Debbie
Absolutely a wonderfully creamy soup. I used fat free half and half and Better than Boullion for full fat heavy cream. Loved it!