This Classic Roasted Butternut Squash Soup is the epitome of comfort and simplicity. With its velvety smooth texture and rich, autumnal flavors, this soup is a guaranteed crowd-pleaser that’s perfect for cozy weeknight dinners or special occasions. The roasted butternut squash adds depth and sweetness, while the aromatic blend of herbs and spices creates a warm, inviting aroma that will fill your kitchen.

Ingredients Classic Roasted Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Heavy cream or coconut milk (optional, for serving)

How to Make Classic Roasted Butternut Squash Soup

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized.

2. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.

3. Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.

4. Pour in the vegetable or chicken broth and add the roasted butternut squash, cumin, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the flavors have melded together.

5. Using an immersion blender or carefully in batches in a regular blender, purée the soup until it’s smooth and creamy. Season with salt and pepper to taste.

6. Serve the Classic Roasted Butternut Squash Soup warm, garnished with a drizzle of heavy cream or coconut milk, if desired.

Serving Suggestions Classic Roasted Butternut Squash Soup

This Classic Roasted Butternut Squash Soup pairs beautifully with crusty bread, warm dinner rolls, or a fresh green salad. For a heartier meal, serve it alongside roasted chicken, grilled salmon, or a veggie-packed quinoa bowl. The creamy, comforting soup is also delicious with a sprinkle of toasted pumpkin seeds, crumbled feta, or crispy bacon bits.

Storage Instructions Classic Roasted Butternut Squash Soup

Refrigerator: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.

Freezer: The soup can also be frozen for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.

Reheat: To reheat, gently warm the soup on the stove over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, being careful not to overheat.

Helpful Tips Classic Roasted Butternut Squash Soup

Roast the squash for maximum flavor: Roasting the butternut squash brings out its natural sweetness and creates a rich, caramelized flavor that elevates the soup.
Adjust the consistency: For a thicker, creamier soup, use less broth. For a thinner, more broth-based consistency, add more broth to your desired texture.
Customize the spices: Feel free to experiment with different spice combinations, such as adding a pinch of cayenne pepper for a subtle kick or using fresh herbs like thyme or rosemary.
Garnish for presentation: Drizzle a swirl of heavy cream or coconut milk on top, and sprinkle with toasted pumpkin seeds, crumbled feta, or chopped fresh parsley for a visually appealing final touch.

Recipe Variations Classic Roasted Butternut Squash Soup

Swap the squash: Try using other winter squashes, such as acorn squash or kabocha squash, in place of the butternut squash.
Add extra flavor: Sauté diced bacon or pancetta with the onions, or stir in a tablespoon of maple syrup or brown sugar for a touch of sweetness.
Make it vegan: Use vegetable broth and coconut milk instead of heavy cream to create a dairy-free, plant-based version of the soup.
Enhance the creaminess: For an extra-velvety texture, blend in a small amount of raw cashews or potatoes along with the roasted squash.

FAQs

Can I use a different type of squash?

Absolutely! While butternut squash is a classic choice, you can experiment with other winter squash varieties, such as acorn squash, kabocha squash, or even pumpkin. Keep in mind that cooking times may vary slightly depending on the type of squash you use.

Can I prepare this soup ahead of time?

Yes, this soup can be prepared in advance. Make the soup and let it cool completely, then store it in an airtight container in the refrigerator for up to 5 days. When ready to serve, gently reheat the soup on the stovetop or in the microwave. You can also freeze the soup for up to 3 months.

Is this recipe gluten-free or vegan?

This Classic Roasted Butternut Squash Soup is naturally gluten-free. To make it vegan, simply use vegetable broth instead of chicken broth and replace the heavy cream with coconut milk or a plant-based cream alternative.

How can I make the soup more flavorful?

There are a few ways you can boost the flavor of this soup:

Add extra spices, such as a pinch of cayenne pepper, ground ginger, or smoked paprika.
Sauté the onions and garlic in a tablespoon of butter or olive oil to enhance the aromatics.
Stir in a tablespoon of maple syrup, honey, or brown sugar to balance the sweetness of the squash.
Top the soup with crispy bacon bits, toasted pumpkin seeds, or crumbled feta cheese for additional texture and flavor.

Conclusion

This Classic Roasted Butternut Squash Soup is a comforting and delicious recipe that’s perfect for the autumn and winter seasons. With its velvety smooth texture and rich, autumnal flavors, this soup is sure to become a new family favorite. Give it a try and let me know what you think! For more inspiring recipes, be sure to follow me on Pinterest

Unleash the Power of Classic Roasted Butternut Squash Soup

Total Time: 1 hour 5 minutes
Yield: 4 servings 1x

Print Recipe

Description

Unleash classic roasted butternut squash soups savory flavors Discover this timeless culinary tech 155 chars

Ingredients

Scale

1 large butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

Heavy cream or coconut milk (optional, for serving)

Instructions

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized.

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.

Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.

Pour in the vegetable or chicken broth and add the roasted butternut squash, cumin, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the flavors have melded together.

Using an immersion blender or carefully in batches in a regular blender, purée the soup until it’s smooth and creamy. Season with salt and pepper to taste.

Serve the Classic Roasted Butternut Squash Soup warm, garnished with a drizzle of heavy cream or coconut milk, if desired.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roast, Simmer
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 320
Sugar: 12g
Fat: 14g
Carbohydrates: 50g
Fiber: 8g
Protein: 4g

Keywords: butternut squash soup, roasted butternut squash, autumn soup, creamy soup, comfort food